[{"id":"12419","title":"Homemade Cranberry Raspberry Sauce","ingredients":"cranberries, dried, sweetened
raspberries, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sweetener, herbal extract powder from stevia leaf","directions":"Place cranberries in a colander and rinse with water.
Rinse raspberries if they are fresh.
Combine cranberries, raspberries and apple juice in a saucepan.
Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.
Stir in half of the stevia at a time, tasting between additions.
Add more stevia, if needed, for extra sweetness.","url":"https://recipe.bluelayer.org/recipe/12419/homemade-cranberry-raspberry-sauce"},{"id":"19738","title":"Homemade Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table
butter, without salt","directions":"In a small bowl, mix together the yeast and the first amount of sugar.
Add the warm water.
Allow mixture to stand for 5-10 minutes until foamy.
In a large bowl, combine flour, second amount of sugar and the first amount of salt.
Add oil and combine.
Add the yeast mixture and use a stand mixer to thoroughly mix dough together.
Add an extra 1-2 tablespoons of water if needed.
Knead for about 5-7 minutes.
Form into a ball and lightly oil the ball.
Place dough ball in a large bowl and place a towel over the top.
Allow dough to rest in a warm area until doubled in size, about 1-2 hours.
In a medium bowl, mix baking soda and hot water together.
Preheat oven to 450 F.
Once dough has doubled in size, form it into a log shape.
See related blog post for step-by-step photos.
Cut log into 12 equal pieces.
Roll each piece into a long snake and then form into a pretzel shape.
Dip pretzels in the baking soda/water mixture and place on a greased baking sheet (6 pretzels per sheet).
Sprinkle with sea salt.
Bake in the heated oven for 8 minutes or until lightly browned.
Remove from oven and brush with melted butter.","url":"https://recipe.bluelayer.org/recipe/19738/homemade-soft-pretzels"},{"id":"20765","title":"White Chocolate and Fruit Granola Biscuits","ingredients":"cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
butter, without salt
water, bottled, generic
honey","directions":"Put flour and fruit granola into a bowl and mix them with a spatula.
Put the butter, water and honey into a small microwaveable container and heat with the microwave for 30 seconds, then mix well.
Pour onto the flour mixture and stir.
Chop the white chocolate into small pieces, put into a microwaveable container and microwave for 1:30 minutes to melt.
Mix well and add to the bowl and mix together.
Preheat the oven to 180C/350F.
Line an oven tray with parchment paper.
Make small balls and put them in the tray and flatten to about 2mm thick with your hand, keeping a roughly circular shape.
Bake for 10 to 15 min, then remove to a cooling rack.
Here is the recipe without chocolate.","url":"https://recipe.bluelayer.org/recipe/20765/white-chocolate-and-fruit-granola-biscuits"},{"id":"30519","title":"A Piecrust You Can Trust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite","directions":"Your wish is our command: an easy, homemade piecrust - without all the fat.
Want a piecrust as good as Mom's, but with far less fat Your search is over.
This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light.
The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie.
Ours is only a fraction of which.
How'd we do it The key to this tender piecrust is a slurry - a mix of flour and liquid (water and vinegar, in this case), that displaces much of the fat.
We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together.
And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day.
A slurry is a mix of flour and liquid (water and vinegar in this recipe).
It's the key to this tender low-fat crust.
Pie weights can be ordered by mail or possibly found in gourmet kitchen shops.
You can also use uncooked dry beans, but save them to reuse as weights.
They'll be too hard for cooking.
Preheat oven to 400 degrees.
Lightly spoon flour into a dry measuring c.; level with a knife.
Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended.
Combine 3/4 c. flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or possibly 2 knives till mix resembles coarse meal.
Add in slurry; toss with a fork till flour mix is moist.
Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 12-inch circle; freeze 10 min.
Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable.
Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan.
Remove plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under or possibly flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees for 20 min or possibly till edge is lightly browned.
Remove pie weights and foil; cold on a wire rack.
Yield: 1 (9-inch) crust.","url":"https://recipe.bluelayer.org/recipe/30519/a-piecrust-you-can-trust-recipe"},{"id":"32106","title":"The Easiest Homemade Vanilla Ice Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, canned, condensed, sweetened
vanilla extract","directions":"In a mixing bowl using an electric mixer, whip cream until stiff peaks form (about 10 minutes).
In a separate bowl mix together condensed milk and vanilla.
Pour condensed milk mixture into the whipped cream and fold together until combined.
Pour into a freezer proof container (I used a loaf pan) and freeze overnight.","url":"https://recipe.bluelayer.org/recipe/32106/the-easiest-homemade-vanilla-ice-cream"},{"id":"61200","title":"Coconut Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Roast the walnuts and chop finely.
Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start.
After 5 minutes, add the butter and place the ingredients into the yeast compartment.
Leave it up to the bread maker until the first proofing.
Divide into 8 portions and form each into round balls.
Cover with a damp cloth for 15 minutes.
Round out the balls.
Place on a baking tray and use scissors to cut crosses in the tops.
Let sit until double in volume for the second proofing.
Bake for 12 minutes in a preheated 180C oven.
Adjust the time as needed.
When baked, cool on a cooling rack.
Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth.
Add the ingredients and let it continue kneading until the dough is smooth again.
Transfer to a bowl and let it proof the first time until double in volume.
Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
Then follow Steps 5-7 from the yeast version.
This bread will turn out fluffy and airy with the delicious aroma of coconut.
Don't substitute the coconut milk for soy or regular milk.
You must use coconut milk.
Bagels made with coconut milk are also delicious.
Using coconut milk gives a tropical feeling It's also great in curry.","url":"https://recipe.bluelayer.org/recipe/61200/coconut-bread"},{"id":"61105","title":"Cherry White Chocolate Granola","ingredients":"butter, without salt
sugars, brown
honey
cereals ready-to-eat, granola, homemade
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
cherries, sweet, raw","directions":"In large saucepan, heat butter, sugar and honey over medium heat.
Bring to a boil, reduce heat to low and cook about 2-3 more minutes.
Remove from heat.
Fold in cereals and peanuts.
Quickly add in chocolate and cherries.
Pour onto a large baking sheet lined with parchment paper and allow to harden, about 30 minutes.
Break up large chunks and store in an airtight container for up to 1 week.
Enjoy by itself, or on yogurt, ice cream, etc.","url":"https://recipe.bluelayer.org/recipe/61105/cherry-white-chocolate-granola"},{"id":"61044","title":"Brookes Homemade Cheese Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees.
Cream together butter and cheese.
Mix flour and salt.
Then add flour mixture into cheese and butter mixture.
Mix well.
Roll dough into 1 inch balls and place on ungreased cookie sheet.
Flatten and prick top with a fork.
Bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/61044/brookes-homemade-cheese-crackers"},{"id":"61033","title":"Homemade Granola Cereal","ingredients":"oats
wheat flour, white, all-purpose, unenriched
honey
wheat germ, crude
nuts, cashew nuts, raw
nuts, almonds
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
vanilla extract
salt, table","directions":"Preheat oven to 250 degrees F (120 degrees C).
Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C).
Continue cooking until the granola is golden brown, about 10 minutes more.
Cool granola completely before storing in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/61033/homemade-granola-cereal"},{"id":"61015","title":"Granola Bon-Bons","ingredients":"cereals ready-to-eat, granola, homemade
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla","directions":"Scoop out 1 tablespoon softened ice cream at a time and form into balls.
Place ice cream balls back into freezer to harden but do not completely refreeze.
Chop granola in a food processor until the size of small bits and measure 1 cup.
Transfer granola to a bowl and combine with coconut, set aside.
Put granola/coconut mixture in a shallow dish.
Take the ice cream balls and roll them in the granola/coconut mixture until coated pressing coating onto surface.
Cover and refreeze until completely frozen.","url":"https://recipe.bluelayer.org/recipe/61015/granola-bon-bons"},{"id":"60939","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"Stir the ingredients together in a clean glass jar with a tight fitting lid (or you can use plastic wrap).
Cover tightly and let stand in a warm place overnight, or until the consistency of sour cream.
Refrigerate 5 hours to chill.
Keeps for 1 week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/60939/homemade-creme-fraiche"},{"id":"60866","title":"Homemade Sour Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Mix together and let stand in warm area for 30 minutes.
(I put it in the oven with light on, right beneath the light.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/60866/homemade-sour-cream"},{"id":"60861","title":"Homemade Sour Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cream, fluid, heavy whipping","directions":"Combine the milk and vinegar and let stand for 10 minutes.
Pour the heavy cream into a jar.
Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours.
Chill before using.","url":"https://recipe.bluelayer.org/recipe/60861/homemade-sour-cream"},{"id":"60806","title":"Homemade Honey Granola","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
honey
salt, table
oats","directions":"Melt the margarine in a 3-quart saucepan over medium heat.
Add the honey and salt.
Heat the honey briefly with the margarine and then add the oatmeal.
Stir.
Turn the mixture onto an ungreased 9 by 13-inch cookie sheet.
Spread the granola out evenly and bake it at 375 for 10 minutes.
It should be a toasty brown.
Remove it from the oven and allow to cool and crisp up in the pan.
Store it in a clean coffee can or sealed canister.
Add 1/2 cup nuts and dried fruit if desired after granola is cool.
Serve with milk, on yogurt, or eat by the handfull.
Whatever suits you best.","url":"https://recipe.bluelayer.org/recipe/60806/homemade-honey-granola"},{"id":"60796","title":"Homemade Cinnamon Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening, vegetable, household, composite
syrups, corn, light","directions":"Preheat oven to 225 degrees F (110 degrees C).
Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together.
Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick.
Transfer to a baking sheet; remove top piece of parchment paper.
Bake in preheated oven until golden and bubbly, about 35 minutes.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/60796/homemade-cinnamon-chips"},{"id":"60756","title":"Ricardo's Homemade Fudge","ingredients":"cream, whipped, cream topping, pressurized
sugars, brown
sugars, granulated
syrups, corn, light","directions":"Grease a 10x7 inch pan.
In a pot, mix all ingredients.
Bring to a boil and cook at medium heat for about 20 minutes.
Remove from stove and let fudge cool for 10 minutes.
Whip at high speed for 5 minutes.
Spread in pan.
Cover and let it cool for several hours.
Cut and serve.
Enjoy and don't forget to brush your teeth!","url":"https://recipe.bluelayer.org/recipe/60756/ricardos-homemade-fudge"},{"id":"60661","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
honey
molasses
water, bottled, generic","directions":"In the bowl of a food processor or stand mixer, combine flours, sugar, salt, baking powder and cinnamon.
Pulse a few times or mix until combined.
Add the cold butter and pulse (or mix) until texture is dry and crumbly.
In a separate bowl, mix together the honey, molasses and water.
Add this into the food processor or stand mixer and blend together until it forms a ball.
Wrap in plastic wrap and chill for one hour.
Preheat oven to 350 F. Roll the dough out on a well floured surface.
Roll the dough out to approximately 1/4 (thicker for chewier, thinner for crisper, according to your preference) and cut with cookie cutters or cut into rectangles.
Make fork marks in the dough.
Transfer to parchment paper lined baking sheets.
Sprinkle with sugar or cinnamon/sugar before baking.
Bake for 11-15 minutes until golden and crisp.","url":"https://recipe.bluelayer.org/recipe/60661/homemade-graham-crackers"},{"id":"60640","title":"Creamy Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Combine milk, cream, buttermilk and salt in a 4 quart pot over medium heat.
Bring to a gentle boil.
As the curds begin to separate from the whey, you'll see little white flecks pop to the surface and the milk will turn into a cloudy, watery-looking liquid.
Let it cook for 1 to 2 minutes until larger curds begin to form then remove the pot from the heat and place on a back burner and let sit for 30 minutes to help the curds develop further.
Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
Spoon the curds into the cheesecloth lined strainer.
Resist the temptation to pour it into the strainer all at once.
Gently ladling the curds keeps them fluffy.
Once all the curds have been ladled into the strainer, pull the sides of the cheesecloth up and over the ricotta to cover it so it doesn't dry out or form a skin on top.
Let it sit in the cheesecloth to drain the excess liquid for 15 to 30 minutes.
The length of time you drain it depends on how creamy you would like your ricotta.
The longer your drain it the drier it will be.
If you are using it in a baked recipe, you'll want a drier texture.
If serving it fresh, you want it creamier.
The ricotta may be stored in a covered container in the fridge for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/60640/creamy-homemade-ricotta"},{"id":"60618","title":"Fresh Homemade Yuba (Tofu Skin)","ingredients":"margarine, regular, hard, soybean (hydrogenated)
water, bottled, generic
water, bottled, generic
water, bottled, generic","directions":"Wash soy beans and soak in plenty of water for at least 8 hours or overnight.
Boil 7 1/2 C water in a large non-stick pot.
Let the water come to a boil then turn down heat to simmer.
Divide drained beans in 2 equal portions.
Using a blender, blend one portion of beans with 2 C hot water until very smooth and pour this into the non-stick pot containing 7 1/2 C boiling water.
Repeat with remaining beans and 2 C hot water.
Place a colander over a large bowl (I usually have two bowls ready for this to pour the extra soy milk if the first one gets too full).
Colander should be lined with cheese cloth (may have to double line if thin) or preferably cotton straining bag.
Carefully ladle the hot mixture into the cheesecloth.
Be careful, it's very hot.
Wear rubber gloves.
Once all the mixture is ladled in, twist cheese cloth closed and with a canning jar extract soy milk by pressing down.
Make sure the cheese cloth is always closed to prevent grated soy beans or okara from falling into soy milk.
Pick up the twisted cheese cloth and continue to knead it to extract the milk.
Now you have soy milk in the bowl and okara left in the cheese cloth.
Use okara for other uses.
Pour the soy milk into a wide non-stick pot and heat the soy milk to 175F or 79.5 C slowly.
Once you reach the temperature, it takes about 7 minutes for yuba to form.
Dont rush it.
Trim film away from the pot using a small knife and with your fingertips lift up one edge of yuba and insert a long chopstick underneath to lift up.
Drain over the pot for a few seconds.
Repeat until soy milk is all used up.
Whats left in the pot is red film known as amayuba.
Scrape this off too with spatula.
Roll each yuba into rolls.
Variation: Half formed yuba takes 4 to 5 minutes steaming before the yuba has had the chance to attach to the sides of pot instead of 7 minutes steaming .
Using your fingertips or chopstick lift the yuba (very delicate) and serve immediately.","url":"https://recipe.bluelayer.org/recipe/60618/fresh-homemade-yuba-tofu-skin"},{"id":"60612","title":"Cocoa-Heaven Granola Bars","ingredients":"cereals ready-to-eat, granola, homemade
honey
cocoa, dry powder, unsweetened
sugars, brown
butter, without salt","directions":"Grease an 8x8-inch baking dish.
Do NOT use wax paper -- trust me.
;-).
Preheat oven to 300F.
Melt butter, honey, brown sugar, and cocoa powder together over medium heat, stirring gently.
In large bowl, mix cereal and melted mixture together until everything is evenly coated.
Press coated mixture int prepared 8x8-inch baking dish.
Bake for 20 minutes.
Remove from oven and cool for 1 hour.
Cut into bars and put baking dish in fridge to chill until firmer.","url":"https://recipe.bluelayer.org/recipe/60612/cocoa-heaven-granola-bars"},{"id":"60584","title":"Easy Peanut Butter Granola Snack (Kid Friendly)","ingredients":"peanut butter, smooth style, without salt
syrup, maple, canadian
cereals ready-to-eat, granola, homemade
pretzels, soft, unsalted
oil, corn, peanut, and olive
cranberries, dried, sweetened","directions":"Set oven to 275 degrees (yes that low!
).
Butter a large baking sheet.
In a large bowl, combine peanut butter and pancake syrup; stir to mix with a wooden spoon.
Add in granola, pretzels and peanuts; stir to mix.
Spread mixture in a single layer on the baking sheet.
Bake for about 15-20 minutes, or until lightly browned (stirring occasionally).
Remove from oven.
Add/mix in cranberries to granola mixture; mix to combine.
Return to oven and turn oven OFF.
Cool mixture in CLOSED oven for 20 minutes.
Remove from oven and cool completely.","url":"https://recipe.bluelayer.org/recipe/60584/easy-peanut-butter-granola-snack-kid-friendly"},{"id":"60581","title":"My Homemade Strawberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
cornstarch
sugars, granulated
strawberries, raw","directions":"1.preheat oven to 450
2.combine the flour and salt in a mixing bowl.
in another bowl,mix vegetsble oil and milk.
combine dry ingredients with the wet ingredients and mix.
3.when pie crust dough is well mixed,roll out into a ball divide in half into 2 balls, roll out both seperatly on a lighty floured table.
4.with a rolling pin ,roll dough into a 1/4 inch thin sheet and lay it over a pie tin.
bake for 20 minutes or untill golden brown on edges.
5.while bottom crust bakes combine- lemon juice, cornstarch and sugar.
mix well .
pour mixture over the strawberries and gently mix.
pour the mixture into the baked ,cooled bottom pie crust cover with top pie crust and bake for 10-20 minutes or untill top crust is golden brown.
6. take pie out of oven and let cool for 20 minutes the put in fridge to set
serve cold serves 8.","url":"https://recipe.bluelayer.org/recipe/60581/my-homemade-strawberry-pie"},{"id":"60451","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Put the cream (and salt, if desired) in a Tupperware bowl with a lid.
(If you don't want to do a lot of shaking, you can do this in a mixer, just like you would whipped cream, just keep beating it until the whipped cream breaks, and you may have to use the paddle attachment of your mixer once the lump starts to form.)
Shake the dickens out of it!
After 10 minutes or so, you should notice a yellow lump in the cream and the cream will look like cloudy water, once this happens, you have butter (the lump) and buttermilk (the cloudy water).
Shape the butter as desired, and refrigerate, or freeze.","url":"https://recipe.bluelayer.org/recipe/60451/homemade-butter"},{"id":"60441","title":"Homemade Goat Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In a large saucepan, heat milk to 110 degrees , stirring constantly.
Once it reaches temperature, pour milk into a blender, then add yogurt starter and blend on high for 10 seconds.
Blending the milk removes any clumps that the yogurt starter may form.
Pour milk into YoGourmet yogurt maker and turn machine on.
Leave yogurt in machine for 12 hours, longer is OK too.
Line a colander with cheese cloth and place the colander over a bowl.
Pour yogurt into cheesecloth lined colander and allow to drain for 8 hours in refrigerator.
Lift cheese cloth off of colander and the scrape creamy cheese off onto a plate.
Transfer creamy cheese into a 2 cup mason jar.
Serve with crackers!","url":"https://recipe.bluelayer.org/recipe/60441/homemade-goat-cheese"},{"id":"60407","title":"Healthy Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
water, bottled, generic","directions":"Mix the flour, salt, and baking powder with a whisk.
Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs.
Add 1 cup of hot water and mix until a ball is formed.
Cover with plastic wrap and let the dough rest for about 30 minutes.
(I have also refrigerated it overnight).
Divide the dough into 12 balls and roll out one at a time on a floured surface.
Brush off excess flour.
Cook on a hot, ungreased griddle over medium-high heat.
Turn the tortilla when brown blisters form on the first side.
Stack the totillas and serve warm.","url":"https://recipe.bluelayer.org/recipe/60407/healthy-homemade-tortillas"},{"id":"60401","title":"Homemade Marshmallow Creme Recipe","ingredients":"sugars, granulated
water, bottled, generic
syrup, maple, canadian
egg, white, raw, fresh
syrup, maple, canadian","directions":"Cook sugar, water and Karo syrup to 240 degrees.
In large bowl beat egg whites and 1/2 c. Karo till mixed.
Beat by hand till light and fluffy.
Slowly add in warm syrup while beating.
When all is mixed beat hard for 3 min.
Add in 4 tsp.
vanilla.","url":"https://recipe.bluelayer.org/recipe/60401/homemade-marshmallow-creme-recipe"},{"id":"60367","title":"Homemade Corn Flour Tortillas","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix the flours and salt together in a bowl.
Add the shortening/butter/lard in small pieces and crumble it into the flour with your hands until it's sandy.
Slowly add the water and mix with hands until the dough comes together enough that you can shape it into a ball without it falling apart.
Remove the dough ball onto a floured surface and knead with the palm of your hand until it's soft and smooth, 5-10 minutes.
Divide the dough into 12 equal pieces and roll each piece into a small ball.
Return the balls to the bowl and cover with a clean, moist cloth or plastic wrap.
Let rest for 30 minutes.
Heat a flat frying pan or griddle on medium (without oil).
When hot, form a ball into a flat, round shape with your fingers (about 4 inches round and 2~3 mm thick).
Put it into the hot pan and cook on one side until you see little bubbles and the bottom is lightly browned (about 1-2 minutes).
Flip over and lightly brown the other side for about 30 seconds to 1 minute.
Don't over cook or they will get stiff!
Remove the cooked tortilla onto plate covered with a clean tea towel or cloth, and cover the tortilla with the cloth to keep warm and moist.
Repeat with the process with the rest of the dough balls until all are cooked.
Stuff with your favorite fillings and enjoy!
If you have leftover tortillas or make extra, let them cool off and then store in a plastic bag.
To reheat, wrap in plastic wrap and microwave for 20-30 seconds OR wrap in aluminum foil and heat in a 350F/180C oven for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/60367/homemade-corn-flour-tortillas"},{"id":"60347","title":"Homemade Ricotta","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
lemon juice, raw","directions":"Line a strainer with a couple layers of damp paper towel or cheesecloth, and set inside a large bowl.
In a saucepan, combine heavy cream, milk, and salt.
Bring to a boil over medium high heat.
Once boiling, remove the pan from the heat and stir in the vinegar or lemon juice.
Let the mixture sit for 2 minutes, then pour into the strainer and let drain for 20 minutes.
Its ready for use!
Note: Because there are no stabilizers, a little liquid will always pool on the sides.
Just stir it in.","url":"https://recipe.bluelayer.org/recipe/60347/homemade-ricotta"},{"id":"60323","title":"Homemade Vegetable Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
onions, raw
spices, parsley, dried
dill weed, fresh
salt, table
spices, garlic powder","directions":"Mix all ingredients together till combined well.
Cover and let chill in refrigerator at least 3 hours (overnight is best).
Serve with fresh cut vegetables or potato chips.","url":"https://recipe.bluelayer.org/recipe/60323/homemade-vegetable-dip"},{"id":"60317","title":"Homemade Cajun Seasoning","ingredients":"spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, pepper, red or cayenne
salt, table
spices, paprika
spices, pepper, red or cayenne","directions":"Stir all ingredients in a small bowl until well combined.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/60317/homemade-cajun-seasoning"},{"id":"60283","title":"Homemade Christmas Plum Jam","ingredients":"plums, raw
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground","directions":"Wash the plums thoroughly.
Break them in halves and remove stone.
Put them in a pot and add sugar, cinnamon and cloves.
Stir well and let it stay 5-6 hours.
After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
In the meantime, put glass jars into an oven and heat them to 100C.
When cooking is done put the jam into glass jars and close.
Leave at least 1 cm space between cover and jam.
Keep it in dark and cool place up to 8 months.","url":"https://recipe.bluelayer.org/recipe/60283/homemade-christmas-plum-jam"},{"id":"60170","title":"Culinary in the Desert's Homemade Caramel","ingredients":"cream, fluid, heavy whipping
sugars, brown
syrups, corn, light
butter, without salt
vanilla extract
salt, table","directions":"Mix all of the above ingredients into a 2 quart saucepan.
Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234F).
Remove and gently pour your 1 cup over the apple mixture.
This recipes makes more than you will use so pour the rest into a 8X8 pan lined with foil and let cool.
Cut into squares and you have your own homemade caramel squares!","url":"https://recipe.bluelayer.org/recipe/60170/culinary-in-the-deserts-homemade-caramel"},{"id":"60069","title":"Paneer (Homemade Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"In a pot, bring the milk to a boil, but do not let it scorch.
Add the vinegar.
Let the mixture separate completely, a few seconds.
Strain the mixture through a cheesecloth.
Twist the cheesecloth to squeeze out the liquid.
Set the cloth on a flat surface and weigh down with a large saucepan filled with water to the top.
Let sit until all the liquid is gone and a firm cake is formed, 1 to 1 1/2 hours.
Cut the cake into 1-inch cubes.
In a pan, lightly saute the cubes in vegetable oil.","url":"https://recipe.bluelayer.org/recipe/60069/paneer-homemade-cheese"},{"id":"60041","title":"Grannys Chocolate Gravy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
vanilla extract","directions":"In a small sauce pan warm the milk on the stove.
This will need to be warm but not boiling.
In a small bowl, mix all the dry ingredients.
Once the milk has warmed, pour 1/4 cup of milk into the dry ingredients and whisk together.
Then, whisk the dry ingredients into the milk in the sauce pan and add vanilla, continue to stir until thickened.
Serve this over homemade biscuits with a tall glass of milk.
Sure to be a recipe kids will enjoy.
This last picture is my husband when he was little eating his grannys chocolate gravy.","url":"https://recipe.bluelayer.org/recipe/60041/grannys-chocolate-gravy"},{"id":"59972","title":"Homemade Rice Milk","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Blend all the ingredients in a blender.
Blend until the rice grains are completely gone and the mixture is slightly thick.
Transfer into a container and store in the fridge.
You can use this to drink, for cooking, and baking as an alternative for milk.
I mixed in some kinako, white sesame seeds, and agave nectar to make this nutritious drink.","url":"https://recipe.bluelayer.org/recipe/59972/homemade-rice-milk"},{"id":"59958","title":"Homemade Onion Soup Mix","ingredients":"onions, raw
beef, grass-fed, ground, raw
spices, onion powder
celery, raw
sugars, granulated","directions":"To crush celery seed, use a mortar and pedestal or coffee grinder.
Measure quantity after crushing.
Combine all ingredients listed.
Store in an airtight container.
5 tablespoons of this mix is equivalent to 1 package (1 0z.
packet) of the commercial stuff.
This recipe makes about 19 tablespoons of onion soup mix.","url":"https://recipe.bluelayer.org/recipe/59958/homemade-onion-soup-mix"},{"id":"59795","title":"Whole Grain Yoghurt Snack","ingredients":"cereals ready-to-eat, granola, homemade
honey
yogurt, greek, plain, nonfat","directions":"Mix the cereal and yoghurt together in a bowl and ENJOY!","url":"https://recipe.bluelayer.org/recipe/59795/whole-grain-yoghurt-snack"},{"id":"59770","title":"Homemade Ginger Beer","ingredients":"spices, ginger, ground
lemon juice, raw
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Take a 1.5-liter plastic bottle of spring water and empty it into a clean pitcher.
Use some of it to make simple syrup by stirring 1/2 pound sugar into 1 cup hot water until fully dissolved.
In a large measuring cup, mix all ingredients and stir well.
Funnel back into the plastic bottle and cap tightly.
Store in a warm, dark place for 24 to 48 hours.
(I put mine inside a box, to contain it if it should blow.)
The top of the bottle will expand and become tight.
Check it and very slowly release the pressure if its looking groaningly tight.
Some people ferment it with no top, or with the top on loosely, to allow gas to escape.
I suppose if you wanted to get fancy you could spend $1.50 on a fermentation lock and stop worrying about it.
If the temperature is quite warm, above 80F, a single day may be sufficient.
The longer you let it ferment, the drier the final mix will be.
After 48 hours, refrigerate it to stop the fermentation.
Once chilled, you can strain out the pulp and dead yeast, which will have made a sediment on the bottom.
Makes 1 liter and will keep up to a week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/59770/homemade-ginger-beer"},{"id":"59583","title":"Chocolate Lollipops","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"The mold shapes used were bats, witches, gravestones, ghosts and skulls.
You can use any molds to make chocolate lollipops.
To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top.
Tap the molds against the work surface to release the air bubbles.
Set the sticks in place by inserting them just far enough to be secure within the mold you are using.
Set the molds aside to allow the chocolate to set.
When set, simply pop out the lollipops.
If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds.
Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper.
Use a sharp paring knife to cut shapes from the Play-Doh.
Remove the cutout leaving the homemade mold.
Spray the inside edge of the Play-Doh with vegetable cooking spray.
Pour the chocolate into the cutout space.
Insert the lollipop sticks and let cool completely before removing the Play-Doh.
When finished, the Play-Doh can be saved and reused for another day.","url":"https://recipe.bluelayer.org/recipe/59583/chocolate-lollipops"},{"id":"59477","title":"Easy Homemade 'Kuromitsu' Brown Sugar Syrup","ingredients":"sugars, brown
water, bottled, generic","directions":"Grate the brown sugar lumps roughly.
Put the sugar and water in a small pan and heat.
Mix it up from the bottom while simmering over low-medium heat.
When it comes to a boil, turn the heat down to low.
Simmer for 10 to 13 minutes or so while skimming off any scum until the syrup is reduced by about half, and it's done.","url":"https://recipe.bluelayer.org/recipe/59477/easy-homemade-kuromitsu-brown-sugar-syrup"},{"id":"59404","title":"Homemade Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"Add the molasses to the white sugar.
Mix well, being sure to scrape down the sides to coat all that nasty white stuff until its pleasantly brown.
You can do it old school and just go at it with a fork, or an electric mixer will do the job quickly.
Its that easy!
And it tastes and behaves just like store-bought brown sugar, so no more panicky trips to the market.","url":"https://recipe.bluelayer.org/recipe/59404/homemade-brown-sugar"},{"id":"59253","title":"Homemade Plain Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Gradually bring milk to boil in the pot (190 to 195 degrees F).
Reduce heat and simmer for 3 minutes.
Remove from heat and cool to 110 to 115 degrees F.
Add homemade or store-brought yogurt and stir well.
Allow to stand for at least 8 hours in warm place.
Do not move while resting.
Refrigerate overnight before serving.
Note: I like to keep this inside the oven, so that its warm and nobody moves it.","url":"https://recipe.bluelayer.org/recipe/59253/homemade-plain-yogurt"},{"id":"59237","title":"Peanut Butter - Homemade","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking","directions":"Place peanuts on oven tray, bake at 180C for about 5 minutes or until lightly browned; cool.
Process peanuts and half the oil until as smooth as desired.
Add remaining oil if mixture is too dry.
Makes about 1 cup (250ml).","url":"https://recipe.bluelayer.org/recipe/59237/peanut-butter-homemade"},{"id":"59217","title":"homemade taco seasoning","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"brown your beef,then drain.
add seasoning to your beef,and mix well.
MEASUREMENTS ARE PER LB.
OF BEEF.
IF YOU CHOOSE TO USE THIS SEASONING LATER,PUT INTO A SEASONING JAR.
WILL KEEP UP TO 6 MON.-1YR.","url":"https://recipe.bluelayer.org/recipe/59217/homemade-taco-seasoning"},{"id":"59195","title":"Berry Morning Mash","ingredients":"yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd
blueberries, raw
cereals ready-to-eat, granola, homemade
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"In individual cups or a large bowl, combine the yogurt, cottage cheese, berries, granola and nuts.
Grate the chocolate over the top.","url":"https://recipe.bluelayer.org/recipe/59195/berry-morning-mash"},{"id":"59184","title":"Mixed Summer Berry Parfait","ingredients":"honey
yogurt, greek, plain, nonfat
blueberries, raw
blackberries, raw
raspberries, raw
strawberries, raw
pineapple, raw, all varieties
cereals ready-to-eat, granola, homemade","directions":"Whisk together the honey and yogurt in a mixing bowl; set aside.
Gently toss together the blueberries, blackberries, raspberries, strawberries, and pineapple in a separate bowl.
Layer the ingredients as follows in six parfait glasses: a 2-inch layer of fruit, then 1/4 cup yogurt, and then 2 tablespoons granola.
Repeat the layers, ending with yogurt and granola.
Refrigerate for up to 4 hours.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/59184/mixed-summer-berry-parfait"},{"id":"59102","title":"Homemade Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, canola","directions":"Preheat oven to 425 degrees.
Prepare an 8X8 baking dish with cooking spray (I prefer Pam).
In bowl, combine cornmeal, flour, sugar, and baking powder.
In separate bowl, combine milk, egg substitute, and oil.
Add the dry ingredients to the wet and stir until slightly moistened.
Pour batter into baking dish.
Bake approximately 15 minutes or until slightly brown.","url":"https://recipe.bluelayer.org/recipe/59102/homemade-cornbread"},{"id":"59058","title":"Homemade Condensed Milk Made in a Pot","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients into a pot, mix well with a whisk, then turn on the heat.
Keep stirring until it starts to thicken.
It will be done in about 10 minutes depending on the strength of the heat.
When cooled, it will thicken, so don't keep cooking until it becomes really thick!
When cooled, stirand keep in the fridge.
I made it with soy milk.
It's also delicious with a slightly different flavor There is also tea flavor.
You could use it as 1 cream for a short cake 2 blancmange 3in coffee jello 4 pour over shaved ice 5 icing
6Spread on a toast 7 Custard cream, etc.","url":"https://recipe.bluelayer.org/recipe/59058/homemade-condensed-milk-made-in-a-pot"},{"id":"59001","title":"Yummy Homemade Granola","ingredients":"oats
seeds, sesame seeds, whole, dried
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, almonds
salt, table
oil, olive, salad or cooking
honey
vanilla extract
raisins, seeded","directions":"Preheat oven to 300 degrees.
Warm honey, oil, vanilla & salt in microwave.
Mix dry ingredients (minus raisins) in bowl and pour honey mixture over top - stir to coat.
Spread mixture evenly over two cookie sheets.
Bake for 30 minutes in 300 degree oven.
Stir often.
Cool.
Add raisins.
Store in dry, airtight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59001/yummy-homemade-granola"},{"id":"58996","title":"Homemade White Chocolate Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, canola
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Add peanuts to a food processor and blend until a thick nut butter forms.
Stream in oil and vanilla with the processor on, continuing to run it until the mixture is smooththis took me about 34 minutes.
You can add more oil if needed, just do it in small increments.
Turn off processor, add melted chocolate, and turn processor back on.
Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/58996/homemade-white-chocolate-peanut-butter"},{"id":"58921","title":"Homemade Mocha Creamer With Hint Of Cinnamon","ingredients":"beverages, almond milk, unsweetened, shelf stable
cocoa, dry powder, unsweetened
honey
vanilla extract
spices, cinnamon, ground","directions":"Combine all ingredients into a blender.
Put in old creamer container (or whatever you would prefer).
Keep refrigerated.
Shake well before each use.","url":"https://recipe.bluelayer.org/recipe/58921/homemade-mocha-creamer-with-hint-of-cinnamon"},{"id":"58911","title":"Jeffs Epic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved.
Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6\" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like bake in a 400F oven for approximately 15 to 20 minutes (less or more time as required).
Keep an eye on it until the cheese browns and the crust looks done to your liking.","url":"https://recipe.bluelayer.org/recipe/58911/jeffs-epic-homemade-pizza-dough"},{"id":"58751","title":"Homemade Buttermilk Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Whisk all-purpose flour, oat flour, whole wheat flour, buttermilk, wheat germ, baking powder, baking soda, and salt in a large bowl until well blended.
Store in an airtight container for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/58751/homemade-buttermilk-pancake-mix"},{"id":"58722","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
vinegar, red wine","directions":"Set a large sieve over a deep bowl.
Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset.
Stir in the salt.
Bring to a full boil over medium heat, stirring occasionally.
Turn off the heat and stir in the vinegar.
Allow the mixture to stand for 1 minute until it curdles.
It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
The longer you let the mixture drain, the thicker the ricotta.
(I tend to like mine on the thicker side, but some prefer it moister.)
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.
Use immediately or cover with plastic wrap and refrigerate.
The ricotta will keep refrigerated for 4 to 5 days.","url":"https://recipe.bluelayer.org/recipe/58722/homemade-ricotta"},{"id":"58695","title":"My Dad's Homemade Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425.
Mix flour and buttermilk pour into a floured surface.
Kneed into a loaf shape then shape into biscuit shapes and place in a greased round pan.
Drizzle with butter.
Bake for 17 minutes or til golden brown.","url":"https://recipe.bluelayer.org/recipe/58695/my-dads-homemade-biscuits"},{"id":"58658","title":"Jamie Oliver's Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Bring milk to a boil in a thick bottomed pot.
Turn heat off and leave for about 40 min until the milk has cooled down to body temperature.
If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt.
Cover and leave at room temperature for 6-8 hours.
Place in the fridge to chill; it will keep for 1 week.","url":"https://recipe.bluelayer.org/recipe/58658/jamie-olivers-homemade-yogurt"},{"id":"58642","title":"Homemade Whey and Cream Cheese","ingredients":"yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat","directions":"Line a strainer or colander with a kitchen towel and set over a large bowl.
Add the yogurt, cover with a plate and leave overnight.
In the morning, transfer the liquid whey that has dripped into the bowl into a glass jar.
To get the last bit of whey out of the yogurt, tie up the towel and suspend it from a spoon over a container.
After several hours you will have a nice firm cream cheese in the towel and a little bit more whey.
From 1 quart of yogurt you will get about 2 1/2 cups whey and 1 1/2 cups cream cheese.
Whey keeps very well in glass jars in the refrigerator for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/58642/homemade-whey-and-cream-cheese"},{"id":"58637","title":"Vickys Homemade Balti Curry Paste, Gluten, Dairy, Egg & Soy-Free","ingredients":"oil, olive, salad or cooking
spices, coriander seed
spices, turmeric, ground
spices, cumin seed
spices, garlic powder
spices, ginger, ground
spices, fennel seed
spices, cardamom
mustard, prepared, yellow
spices, parsley, dried
sugars, granulated
salt, table
tomato products, canned, puree, without salt added
vinegar, cider
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lemon juice, raw
water, bottled, generic
chickpea flour (besan)","directions":"Heat the oil in a pan over a medium heat and cook the spices and parsley, stirring constantly for 1 minute to infuse the oil
Stir in the sugar, salt, tomato puree, vinegar, coconut cream, lemon juice and hot water.
Continue to cook, stirring, for a further 1 minute
Stir in the flour and cook stirring for a 1 minute more.
When the oil separates from the paste it's done
Let cool then spoon into a small lidded container.
Will keep in the fridge for a week
Makes 5 tablespoons.
Use 1 tablespoon per person in your curry base","url":"https://recipe.bluelayer.org/recipe/58637/vickys-homemade-balti-curry-paste-gluten-dairy-egg-soy-free"},{"id":"58566","title":"Homemade Beer Nuts","ingredients":"water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
salt, table","directions":"Preheat oven to 300 degrees F.
In a medium saucepan over medium to medium-high heat, stir together water, sugar and peanuts.
Bring to a boil.
Boil, stirring regularly, until water is absorbed.
It will turn from a syrupy consistency to a grainy sugar consistency.
Remove from heat.
Spread peanuts out onto a rimmed 11 x 17 pan, breaking up any large pieces of peanuts that have clumped together.
Sprinkle with sea salt.
Bake for 20 to 25 minutes for a lighter coating and crunch, or 30 minutes for a deeper darker coating, stirring after the first 15 minutes.
Remove from oven.
Let peanuts cool on then pan.
Store in an airtight container once completely cooled.
Slightly adapted from Moms recipe box.","url":"https://recipe.bluelayer.org/recipe/58566/homemade-beer-nuts"},{"id":"58561","title":"Chef John's Homemade Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table","directions":"Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C).
Pour buttermilk and lemon juice into milk and remove from heat.
Stir gently with a wooden spoon; the curds and whey will begin to separate.
If mixture does not curdle, add another teaspoon of lemon juice.
Let milk mixture sit for 10 minutes.
Place a colander over a stockpot and line the colander with 4 layers of cheesecloth.
Ladle cheese curds into prepared colander.
Let drain for 5 minutes.
Gather the cheesecloth and tie at the top with twine or string.
Tie cheesecloth bag to a wooden spoon and hang it over the stockpot.
Let drain for 30 minutes.
Cut off tied top of cheesecloth.
Unwrap the drained cheese and turn out into a bowl.
Mix salt into cheese with a wooden spoon.
Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/58561/chef-johns-homemade-cheese"},{"id":"58556","title":"The Best Black Raspberry Pie Ever!","ingredients":"raspberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Wash berries and set aside to dry.
Then take 1 cup of flour, one cup of sugar and cinnamon and mix together with the berries.
Roll out pie crust and pour mixture into the crust.
Roll out the second crust and put on top the pie.
Cut the top crust to allow for expansion.
Bake 50-60 minutes on 375 F.
It is the best served warm with homemade ice cream, but is still wonderful served cold with whipped cream.","url":"https://recipe.bluelayer.org/recipe/58556/the-best-black-raspberry-pie-ever"},{"id":"58510","title":"Homemade Taco Seasoning Mix","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black","directions":"Combine all ingredients in a small Mason jar or airtight container.
Shake to mix thoroughly.
This seasoning mix will last up to 1 year in an airtight container.
Notes: When using with ground beef, use 1-2 tablespoons per pound of meat.
Also great with chicken!
Recipe adapted from My Baking Addiction.","url":"https://recipe.bluelayer.org/recipe/58510/homemade-taco-seasoning-mix"},{"id":"58469","title":"Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix the yeast with the warm water and stir in sugar until dissolved.
Add the salt and the flour, one cup at a time.
Knead bread for about 5-10 minutes.
Place bread in a large bowl sprayed with olive oil spray and turn to coat.
Cover with a damp cloth and place in(inactive/not hot) oven to rise for one hour, or until dough has doubled in size.
(If the kids really can't wait, 45 minutes works too!
).
Punch down the bread and let the kids shape it, or put it into two loaf pans.
I recommend brushing with an egg mixed with a tablespoon of water because it makes the bread taste better and makes it golden and crispy on the outside.
Let the dough rise for another half hour (you can skimp on this to 20 minutes again if you have to!).
Preheat the oven to 400 degrees and bake for 25 minutes.
Serve with margarine mixed with honey (about 2-3 tablespoons, to taste) and brown sugar (ditto, but packed).
To store this bread, wrap very tightly in several layers of foil, or put in a large Ziploc bag and seal.
But, it's best warm and served the same day -- however putting chunks in the microwave for 10 seconds if it's a day old helps, too.
(Forgive me for my run-on sentences -- I am educated!
).
P.S.
Even for a health nut like I usually am, using whole-wheat flour exclusively in this recipe gives it a bad reputation.","url":"https://recipe.bluelayer.org/recipe/58469/homemade-bread"},{"id":"58416","title":"Blueberry Granola Yogurt","ingredients":"yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
blueberries, raw","directions":"In a cup add 1 Cup of Yogurt.
After yogurt has settled, add granola.
After granola, top with blueberries.","url":"https://recipe.bluelayer.org/recipe/58416/blueberry-granola-yogurt"},{"id":"58308","title":"Honey Butter 101","ingredients":"butter, without salt
honey","directions":"Place butter in a small bowl.
Gradually add honey, beating constantly, until desired thickness is attained.
My Note: You definitely have to use REAL butter, (not margarine) that's softened and you'll get great results.
I used this on bagels, but can definitely see a lot of uses for this stuff and add-ins like orange zest.
But this is great on homemade dinner rolls!
Dinner guests always RAVE about this butter (little do they know how simple it is to make).
For easier mixing, be sure your butter (definitely not margarine) and honey are room temperature Also, I like to use a bit of salted butter because it really does enhance the honey/butter flavor - I suggest half salted and half unsalted.
I tried just adding salt once, but it doesn't really disolve well, so go with the presalted butter.
A bee-keeper kept bees on our land and paid us in honey (about 80 pounds a year) so we used honey in everything -- but this was our favorite.","url":"https://recipe.bluelayer.org/recipe/58308/honey-butter-101"},{"id":"58304","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, garlic powder
spices, paprika
salad dressing, ranch dressing, regular","directions":"Combine all ingredients in a jar or whatever you carafe you can find that has a lid.
Tighten lid and shake vigorously to combine everything.
Refrigerate until you are ready to serve.","url":"https://recipe.bluelayer.org/recipe/58304/homemade-ranch-dressing"},{"id":"58282","title":"Homemade Thick Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Preparing the cream.
Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100F (lukewarm).
Stir in the buttermilk and pour into a glass jar.
Ripening the cream.
Set the lid on the jar (but don't tighten it) and place in a warm (80-90F) spot.
Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream).
Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.","url":"https://recipe.bluelayer.org/recipe/58282/homemade-thick-cream"},{"id":"58272","title":"Homemade Chinese Five Spice As a Rub","ingredients":"spices, anise seed
spices, fennel seed
spices, cinnamon, ground
spices, cloves, ground
corn, sweet, white, raw","directions":"In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder.
Store in an airtight container for up to 6 months.
My update Note: I play with this and ended up mixing half of this with a half cup of brown sugar and rubbing it on raw chicken.
I then sprinkled soy sauce over the top.
Considering that chinese five spice is so expensive, it's really better that I can make it at home.
This way, I'm not out seven dollars for a spice I might only use a couple of times.
I made a variation from the original and added a tablespoon of powdered ginger to the mix instead of the pepper.
hope this helps somebody.","url":"https://recipe.bluelayer.org/recipe/58272/homemade-chinese-five-spice-as-a-rub"},{"id":"58183","title":"Homemade Bisquick","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
oil, canola","directions":"Mix all dry ingredients together in the bowl of your mixer.
With the mixer running, pour oil in a steady, thin stream over the dry ingredients.
Mix well.
Store in a large, air-tight container in the freezer.
Makes 13 cups.","url":"https://recipe.bluelayer.org/recipe/58183/homemade-bisquick"},{"id":"58181","title":"Homemade Root Beer (Rootbeer); Mccormick","ingredients":"beverages, carbonated, root beer
sugars, granulated
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Clean and sanitize all bottling equipment according to the information below.
Mix contents of bottle with 5 pounds of sugar in a large container.
(DO NOT USE ALUMINUM).
Stir in 5 gallons lukewarm spring water (approximately 95*F).
Dissolve yeast in 1 Celsius pre-boiled water cooled to 85-95*F. Allow to dissolve undisturbed 10-15 minutes.
Add to sugar mixture and STIR WELL.
Bottle immediately into plastic bottles, leaving 2-inch head space at top of bottle.
Cap tightly.
Store bottles on their side in a warm place (70-80*F) for 1-2 days, then store upright in the refrigerator 40-45*F for 3-4 days more.
Keep chilled and consume within 7-8 days.
CLEANING INFORMATION: Before using, sanitize bottles and equipment ina mild bleach solution, 2 oz.
per 5 gallons cold water.
Rinse several times with tap water inside and out.","url":"https://recipe.bluelayer.org/recipe/58181/homemade-root-beer-rootbeer-mccormick"},{"id":"58133","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
butter, without salt
honey
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees F and place the rack in the center of the oven.
Either grease or line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, coconut, nuts, and salt.
In a small saucepan set over medium low heat, melt the butter.
Remove from heat.
Stir in the honey, maple syrup, and vanilla.
Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the butter mixture.
Spread onto the prepared baking sheet and bake in the preheated oven for 20-30 minutes or until golden brown, stirring every five minutes.
Do not over bake.
Place on a wire rack to cool.
You will notice that the granola is still sticky when you remove it from the oven, but it will become crisp and dry as it cools.
Once the granola has completely cooled, stir in your choice of dried fruits if desired.
Store in an airtight container or plastic bag.
It will keep for several weeks.
Makes about five cups of granola.","url":"https://recipe.bluelayer.org/recipe/58133/homemade-granola"},{"id":"58123","title":"Homemade Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Mix all dry ingredients together.
Mix well.
Add oil and water.
Mix until flour is well incorporated.
Knead 8 or 10 times.
Dough should only be slightly sticky.
If necessary, add a few more tablespoons flour.
Let rest 15-20 minutes so dough can relax.
If I have time I let the dough rise for 1-2 hours, then punch down and form into pizza crusts.
This helps develop a better flavor, but the dough is still very good if it is used after the short rest period.
Use a small portion of dough - appropriate for the size of pan you are using to bake the pizza.
(One third of the dough if using 8 inch pans) Place dough on a counter, table, or breadboard.
Gently press on it, using the tips or your fingers or the palms of your hand, to flatten and stretch the dough.
Let dough rest for 2-5 minutes when the dough doesn't seem to want to stretch anymore.
This will allow it to rest and relax, and then it will stretch again.
Continue pressing the dough out until it is the size needed for the pizza pan.
I do not use a rolling pin as this alters the texture of the dough.
Drizzle a small amount of olive oil on your pizza pan.
Spread oil evenly.
Sprinkle each pan with one tsp cornmeal.
Place stretched-out dough in pan.
(I use a cast iron skillet and our pizza turns out like Pizza Hut pan pizza.
).
Top with sauce, toppings, and cheese.
Let pizza set for about 15 minutes to allow dough to rise.
Bake at 450 degrees for 15-20 minutes, until dough is golden and cheese is starting to brown.
Baking time varies depending on the type and size of pan you are using.","url":"https://recipe.bluelayer.org/recipe/58123/homemade-pizza-dough"},{"id":"58114","title":"Homemade Buttermilk Ranch Mix","ingredients":"milk, buttermilk, fluid, cultured, lowfat
spices, parsley, dried
dill weed, fresh
spices, garlic powder
salt, table
spices, onion powder
onions, raw
sugars, granulated
spices, pepper, black
spices, paprika
spices, pepper, red or cayenne","directions":"Yields about 1 cup of mix.
In a food processor or blender, combine buttermilk powder with 1 tablespoon parsley and 1 teaspoon dill, plus the rest of ingredients.
Process for 1520 seconds until everything is evenly combined.
Stir in remaining parsley and dill.
Store in an airtight container in the refrigerator for up to 3 months, or in the freezer for up to 6 months.
To make dip: Combine 3 tablespoons of the seasoning mix with 1 cup of sour cream (or Greek yogurt) and 1 cup of mayonnaise.
You can also use 2 cups of sour cream or Greek yogurt instead of the mayonnaise if you prefer.
We just prefer the taste with mayo in it.
To make dressing: Combine 3 tablespoons of the seasoning mix with 1 cup of buttermilk and 1 cup of mayonnaise.
If youd like the dressing with a different consistency, just use more or less buttermilk to make it the way you like.
Recipe from Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/58114/homemade-buttermilk-ranch-mix"},{"id":"58087","title":"Homemade Tofu Skins","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"In a large bowl, cover the soy beans with 3 inches of cold water.
Cover and let stand overnight at room temperature.
Drain the soy beans and transfer them to a blender.
Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl.
In a large pot, bring 3 cups of the filtered water to a boil.
Add the soy bean puree and bring just to a boil (be careful not to let it boil over).
Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
Carefully pour the mixture into the prepared sieve.
Let stand until just cool enough to handle, about 20 minutes.
Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry.
Discard the solids and skim off any foam from the soy milk.
You should have about 4 cups of soy milk.
In a large, clean saucepan, bring the soy milk to just below a simmer.
A skin will slowly form on the surface of the soy milk.
When the skin is fully formed, use a paring knife to carefully detach it from the side of the saucepan.
Carefully slide a chopstick or skewer under the skin and lift it from the milk.
Let drain for a few seconds before transferring to a plate.
Repeat, stacking the tofu skins, until the soy milk is depleted.","url":"https://recipe.bluelayer.org/recipe/58087/homemade-tofu-skins"},{"id":"58049","title":"Apple Pectin from Scratch","ingredients":"apples, raw, with skin
water, bottled, generic","directions":"Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
Place on med-low heat stirring occasionally until the apples are fully cooked.
Strain through a cheese cloth tied over a large container.
(Secure by a cord tied around the rim.)
Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
The pectin will coagulate into a jelly-like mass.
If this can be picked up with a fork it is concentrated enough.
If it cannot be picked up by the fork then the concentration is too weak.
Boil it down to increase the concentration.
Test again To use: Use 4-6 tbls.
of homemade pectin for every 1 cup of prepared juice.
Use equal amounts juice/pectin and sugar to make jelly.
Place juice/pectin sugar in a large pan and place over med-high heat.
Stir constantly to keep it from burning to the bottom of the pan.
After the jelly comes to a full, rolling boil, let it do so for about a minute.
To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
If the jelly falls off the spoon in a sheet rather than a drop it is ready.
Bring it to a vigorous boil on high heat.
Remove from heat and bottle in hot sterilized jars.","url":"https://recipe.bluelayer.org/recipe/58049/apple-pectin-from-scratch"},{"id":"57988","title":"Homemade Cheesy Snack Crackers","ingredients":"butter, without salt
cheese, cheddar
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In the bowl of a stand mixer, mix the butter, cheese, and salt until well combined.
Add the flour and mix well; it will crumbly and dry.
Add enough ice water to get a dough-like consistency and until it completely sticks together.
I used about 4 tablespoons.
Place dough in plastic wrap and chill for 1 hour.
Preheat oven to 375 degrees F.
Remove dough from fridge and cut in half.
On parchment or a clean surface, roll dough out until it is approximately 1/8 thick.
Using a sharp knife or a pizza cutter, like I do, cut strips 1 to 1 1/2 inches thick one way, then the other way to make squares.
Place on a parchment-lined baking sheet and bake for 13-15 minutes.
They are better when they are a little on the brown side because they are crunchier.
Tasty, yummy cheese crackers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57988/homemade-cheesy-snack-crackers"},{"id":"57952","title":"Homemade Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
syrup, maple, canadian","directions":"Place all ingredients in blender and mix well.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/57952/homemade-coffee-creamer"},{"id":"57899","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
candies, semisweet chocolate","directions":"Combine the heavy cream and corn syrup in a saucepan.
Heat to just under a boil.
Remove from heat.
Add the chocolate.
Whisk until melted.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/57899/hot-fudge-sauce"},{"id":"57855","title":"Homemade Granola Bites","ingredients":"oats
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
honey
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 250 F. Mix ingredients together in a bowl until a dough forms.
Roll dough into balls.
Place on nonstick baking sheet and bake for 20 minutes.
Thats it!
Youre done!","url":"https://recipe.bluelayer.org/recipe/57855/homemade-granola-bites"},{"id":"57853","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the milk and buttermilk in a heavy pot over low heat.
Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175.
While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well.
When the ricotta forms on the surface of the milk (be patient--it may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer.
Let the ricotta drain in the cheesecloth for 1 hour.
Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.
Store in an airtight container.
Ricotta is best when used in a few days.","url":"https://recipe.bluelayer.org/recipe/57853/homemade-ricotta"},{"id":"57800","title":"Healthy Chocolate Energy Bites","ingredients":"cereals ready-to-eat, granola, homemade
dates, deglet noor
cocoa, dry powder, unsweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Add granola to food processor; pulse until coarsely ground.
Transfer to bowl; set aside.
Add dates to food processor; puree until only small bits remain.
Add ground granola, cocoa powder and coconut oil; pulse until combined.
Return to bowl; stir in coconut.
Scoop mixture into 2 tablespoonful portions.
Roll into balls.
Transfer to parchment paperlined tray; refrigerate for 30 minutes or until firm.","url":"https://recipe.bluelayer.org/recipe/57800/healthy-chocolate-energy-bites"},{"id":"57743","title":"Pot Roast- Homemade Gourmet","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
water, bottled, generic
carrots, raw
potatoes, raw, skin
beans, snap, green, raw","directions":"Place roast in crock pot.
Sprinkle seasoning over roast.
Add water.
Cover and cook on high 6-8 hours or until meat is tender.
Two hours prior to serving add carrots and potatoes.
One hour prior to serving add green beans.
(You may make a larger roast in the oven in a large baking dish.
Cover and bake at 350 F for 4 hours).","url":"https://recipe.bluelayer.org/recipe/57743/pot-roast-homemade-gourmet"},{"id":"57712","title":"Vickys Homemade Dry Ranch Mix, Gluten, Dairy, Egg & Soy-Free","ingredients":"spices, parsley, dried
dill weed, fresh
spices, garlic powder
spices, onion powder
spices, pepper, black
chives, raw
salt, table","directions":"Mix together!
Makes the equivalent of 2 store bought packets
Simply mix with buttermilk, mayo, greek yogurt or sour cream to make a salad dressing or dip.
I use around 450mls / approx 2 cups","url":"https://recipe.bluelayer.org/recipe/57712/vickys-homemade-dry-ranch-mix-gluten-dairy-egg-soy-free"},{"id":"57684","title":"Homemade Taco Seasoning Packet Replacement","ingredients":"spices, paprika
spices, chili powder
spices, oregano, dried
spices, garlic powder","directions":"Stir seasoning and 3/4 cup water into 1 pound browned and drained hamburger; simmer 10 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/57684/homemade-taco-seasoning-packet-replacement"},{"id":"57658","title":"Homemade Chocolate Pudding Recipe","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.
gradually add milk.
Bring to a boil over medium heat; boil and stir for 2 minutes.
Remove from the heat; stir in butter and vanilla.
Spoon into individual serving dishes or ramekins.
Serve warm or chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/57658/homemade-chocolate-pudding-recipe"},{"id":"57632","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the flours, baking powder, salt and oil.
Slowly add the warm milk.
Stir until dough sticks together enough to knead.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break into 8 pieces, roll them into balls in your hands, place on a plate (NOT touching!)
and then cover with a damp cloth or plastic wrap for 10 minutes.
After the dough has rested, one at a time place a dough ball on a floured surface, pat it out into a circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
I just roll the dough as thin as I can and I dont worry about it being a circle.
Like pie crust, do not overwork the dough.
You can roll all of the pieces and then cook them, but I prefer to cook them as soon as I roll them.
I roll the next while the prior one is cooking.
The cooking process is very fast.
On the hot skillet, it takes only 30 seconds per side so you have to work quickly with the rolling.
Whichever way you choose, keep either the balls or the rolled out tortillas covered while you work so that they dont dry out.
I spread them slightly in the skillet and then quickly roll my next tortilla watching the one cooking very carefully.
As soon as it puffs up, flip it and cook the other side.
It may puff as well.
You can leave the air pockets or press them out.
Keep them warm and covered as you work.
If you dont use all of them immediately, they keep in the refrigerator for several days.
I wrap them in a towel and then place in a Ziploc bag and leave in the refrigerator.
**Flour you may use all white flour or a mix of white and whole wheat.
I like King Arthur white whole wheat mixed with all purpose flour.","url":"https://recipe.bluelayer.org/recipe/57632/homemade-flour-tortillas"},{"id":"57576","title":"Homemade Wood Furniture Polish","ingredients":"oil, olive, salad or cooking
lemon juice, raw","directions":"Use flannel wood polish cloths.","url":"https://recipe.bluelayer.org/recipe/57576/homemade-wood-furniture-polish"},{"id":"57549","title":"Homemade Buttercrunch Candy","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Butter a baking sheet, and set aside.
Melt margarine in 2 quart saucepan.
Add sugar, and stir over medium heat until sugar dissolves.
Stir in water and the corn syrup.
Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
Remove from heat, and quickly stir in coarse nuts.
Spread on to prepared baking sheet.
Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
Top with nuts.
Refrigerate until firm.
Break into small pieces to serve.","url":"https://recipe.bluelayer.org/recipe/57549/homemade-buttercrunch-candy"},{"id":"57543","title":"Homemade Black Currant Wine","ingredients":"currants, zante, dried
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"Add sugar or honey to boiling water to dissolve.
Allow to cool to 105* F.
Add yeast and yeast energizer, stir, then cover with cloth.
While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.
).
Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
Insert your sterilized bottle stop and then insert your airlock into that.
Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so.
(one to two weeks).
Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size.
This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
Remove 1 cup of the wine and taste test or dispose of.
It's not needed at this point.
If the fermentation went well it won't be sweet at all at this point.
Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
Let ferment until the airlock is bubbling once every five minutes.
'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.","url":"https://recipe.bluelayer.org/recipe/57543/homemade-black-currant-wine"},{"id":"57479","title":"Homemade French Dressing","ingredients":"vinegar, distilled
water, bottled, generic
oil, olive, salad or cooking
salt, table
mustard, prepared, yellow
spices, garlic powder
onions, raw
catsup
sugars, granulated
spices, pepper, black
spices, paprika","directions":"Measure all ingredients into a jar with a tight fitting lid.
Cover and shake vigorously.
Refrigerate overnight to allow onion flakes to soften.
Keep refrigerated.
Shake well before using.","url":"https://recipe.bluelayer.org/recipe/57479/homemade-french-dressing"},{"id":"57464","title":"Homemade Cup Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Cut milk through several times with a long sharp knife, then heat slowly to 90F or scald until curd is very dry.
Remove from heat and place in a damp cheesecloth bag.
Press under a heavy weight for 12 to 24 hours or until cheese is dry.
Force through a cheese sieve or grate finely.
Place in a wooden bowl, cover with a heavy teatowel and keep in a warm place for 3 to 7 days until soft and ripe, stirring occasionally.
Then place in a skillet, cook and stir constantly until lumps are all dissolved.
Add salt and butter; mix well and pour into cups or bowls.","url":"https://recipe.bluelayer.org/recipe/57464/homemade-cup-cheese"},{"id":"57406","title":"Homemade Granola Parfait","ingredients":"oats
nuts, pecans
seeds, sunflower seed kernels, dried
oil, corn, peanut, and olive
sugars, brown
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spices, cinnamon, ground
salt, table
raisins, seeded
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
yogurt, greek, plain, nonfat
blueberries, raw","directions":"Preheat the oven to 250 degrees F.
Combine the oats, pecans, sunflower seeds and peanuts in a large bowl.
In a separate mixing bowl, combine the sugar, honey, oil, vanilla, cinnamon, salt and 1/4 cup water.
Pour the liquid mixture over the oat mix and stir until combined.
Pour onto two baking sheets and spread evenly.
Bake 40 minutes, stirring halfway through to allow for even browning.
Raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 to 25 minutes.
Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut.
Let cool.
The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks.
In four parfait glasses or a large glass bowl, create alternating layers of granola, yogurt and berries, using a total of 2 cups of the granola.","url":"https://recipe.bluelayer.org/recipe/57406/homemade-granola-parfait"},{"id":"57386","title":"Homemade Fresh Bacon Bits","ingredients":"bacon, meatless
spices, pepper, black","directions":"Partially freeze your package of bacon so that it holds together easier while slicing.
Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
Turn the bacon and cut the strips into pieces also about 1/4 in wide.
Sprinkle with pepper.
Fry over a medium high heat until crisp.
Remove with a slotted spoon and drain on paper towels.
You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet.
Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes.
Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.","url":"https://recipe.bluelayer.org/recipe/57386/homemade-fresh-bacon-bits"},{"id":"57286","title":"Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Use a large mixing bowl, combine the flour, baking powder and salt.
Drop 1/2 cup of the shortening onto the flour mixture and cut the shortening until it crumbles.
Use a pastry cutter or fork or your clean hands, slowly pour the hot water into your bowl (flour with shortening mixture).
Stir using a wooden spoon until it sticks to itself.
If it looks dry and lacks moisture, add in 1 or 2 tbsp of shortening.
Add as needed.
Knead in the bowl until the bowl forms a ball and is not sticky anymore.
It shouldnt stick to the sides of your bowl.
Using a tea towel or a clean kitchen towel, cover and let the dough rest for an hour.
Break the dough into 14-16 smaller pieces and roll into balls.
Cover the dough balls for an additional 30 minutes.
Preheat a large non stick skillet.
Using a well floured surface and a well floured rolling pin, roll one dough ball at a time into a thin round shape.
Place the thin dough into the hot skillet.
You will know when it is ready to be flipped when the dough is bubbly on top.
Flip the tortilla and cook until golden.
Wrap the cooked tortilla in a clean tea towel or put in a tortilla container to keep it warm.
Serve with your favorite Mexican dish.","url":"https://recipe.bluelayer.org/recipe/57286/homemade-flour-tortilla"},{"id":"57240","title":"Easy Homemade Sesame Dressing","ingredients":"salad dressing, mayonnaise, regular
seeds, sesame seeds, whole, dried
sugars, granulated
soy sauce made from soy (tamari)
vinegar, distilled","directions":"Mix all the ingredients.
I use this dressing for steamed chicken, peeled whole tomato or broccoli.
It really goes well with anything.
I usually put all ingredients straight into a wide-mouthed jar (double-measured amounts) and mix!
It's convenient as you can store it like this too.
The top picture was the tomato with sesame dressing.
I peeled the skin off the tomato and chilled it.
Then I drizzled the dressing on it.
It's absolutely delicious.
- Tuna & Bean Sprouts with Sesame Dressing.
This also tastes great.","url":"https://recipe.bluelayer.org/recipe/57240/easy-homemade-sesame-dressing"},{"id":"57180","title":"Metric Jester's Famous Homemade Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve sugar and salt in warm water, then stir in yeast.
Allow yeast mixture to sit for 5 to 10 min (or until it foams).
Place flour into mixing bowl, making a hole in the centre.
Drizzle oil over flour, and then combine yeast and flour mixes.
Knead on a floured surface until it creates a ball.
Place in bread pan and allow to rise 2 hours.
If dough is double in size, preheat oven to 350F.
Bake until golden.
If using a breadmaker, be sure to follow the proper directions for your bread maker, however I suggest you dissolve the sugar and salt in the water first.","url":"https://recipe.bluelayer.org/recipe/57180/metric-jesters-famous-homemade-bread"},{"id":"57169","title":"Homemade Garlic Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, parmesan, hard","directions":"Combine flour, Splenda, baking powder, salt, 1/2 tsp garlic powder and gradually add milk to form the soft dough.
Flour a flat surface and knead the dough gently 4-5 times.
Roll with a rolling pin into a rectangle about 10 x 5 and cut into 12 breadsticks.
Mix melted butter with the remaining garlic powder and parmesan cheese in a large bowl or dish and dip the breadsticks and coat well with the butter mixture.
Sprinkle with more grated parmesan if you like.
Bake at 450F for 15 minutes.
Remove and brush on with any remaining butter.","url":"https://recipe.bluelayer.org/recipe/57169/homemade-garlic-breadsticks"},{"id":"57116","title":"Mandi's Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together flour, baking powder, salt and white sugar.
Cut butter into the flour mixture until it resembles course crumbs.
Add milk and stir.
You may need to add 1-2 more tablespoons of milk.
Knead 15-20 times on a lightly floured board and roll out to a 1/2 - 1 inch thickness.
Use a cup or round cookie cutter to cut out into round biscuit shapes.
Bake on baking stone or cookie sheet at 425 degrees for 13-15 minutes - till the edges begin to brown.","url":"https://recipe.bluelayer.org/recipe/57116/mandis-homemade-biscuits"},{"id":"57094","title":"Homemade Sriracha","ingredients":"peppers, jalapeno, raw
spices, garlic powder
vinegar, distilled
sugars, granulated
salt, table
water, bottled, generic","directions":"In a saucepan, add jalapenos, garlic, vinegar, sugar and salt.
Cover and simmer gently, over very low heat for 30 minutes.
Add mixture and hot water into a blender.
Blend until smooth, making sure that you frequently open the vent to release steam.
Add more hot water to get to the consistency you like.
Store in the refrigerator in an airtight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/57094/homemade-sriracha"},{"id":"57079","title":"Oatmeal With Granola and Dried Cranberries","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground
sugars, brown
oats
cranberries, dried, sweetened
cereals ready-to-eat, granola, homemade
orange juice, raw","directions":"In a saucepan over medium heat, combine the milk, vanilla, cinnamon, and brown sugar.
Whisk to blend, then bring to a simmer.
Add the oats and cook, stirring constantly, for 1-2 minutes.
The timing will depend upon how thick you like your oatmeal.
Add the cranberries, granola, and orange zest and stir to combine.
Spoon into individual bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/57079/oatmeal-with-granola-and-dried-cranberries"},{"id":"56996","title":"Homemade Hot Cocoa Mix","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, sift the confectioners sugar, then the unsweetened cocoa, to get rid of any lumps.
Stir in the powdered milk, and whisk well until everything is combined.
Add mini marshmallows to the container, if desired.
This can be kept in the pantry for 6 months.
When you want to make hot cocoa, combine equal parts hot cocoa mix and hot water.
I like to put the hot cocoa mix in the cup and add the hot liquid on top, and stir, in order to not get any lumps.
Enjoy!
Note: As a guideline, 1/2 cup of cocoa mix and 1/2 cup hot water is the right amount for me to enjoy in one serving.","url":"https://recipe.bluelayer.org/recipe/56996/homemade-hot-cocoa-mix"},{"id":"56926","title":"Homemade Jarlsberg Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, red or cayenne
spices, thyme, dried
oil, olive, salad or cooking
cheese, parmesan, hard
water, bottled, generic","directions":"Preheat the oven to 425 degrees F and lightly grease a baking sheet.
Combine the flour, salt, paprika, cayenne, and thyme along with the olive oil in a medium-sized bowl and stir to mix.
Add the cheese, then the water and mix just until combined.
Divide the dough into four equal parts and let rest about 30 minutes at room temperature.
Roll out the dough to about 1/16th of an inch thick.
Place on the baking sheet and prick all over with a fork.
Bake for about 12 minutes until evenly browned and crisped.
Makes about 20 medium-sized crackers.","url":"https://recipe.bluelayer.org/recipe/56926/homemade-jarlsberg-crackers"},{"id":"56911","title":"Vinaigrette Salad Dressings","ingredients":"oil, olive, salad or cooking
vinegar, distilled","directions":"Mix to taste, starting with 2 parts flavored oil to 1 part vinegar (either red or white wine vinegar or flavored vinegars), adding more oil as desired.
Homemade in the Kitchen - - - - - - - - - - - - - - - - - -","url":"https://recipe.bluelayer.org/recipe/56911/vinaigrette-salad-dressings"},{"id":"56899","title":"Homemade and Good for Health Soy Nuts","ingredients":"margarine, regular, hard, soybean (hydrogenated)
water, bottled, generic","directions":"Soak soy beans overnight in water.
Drain and rinse the following morning.
Allow to dry.
Roast them until brown and crisp.
Munch on these roasted soybeans rather than chips when in mood for a crunchy snack!","url":"https://recipe.bluelayer.org/recipe/56899/homemade-and-good-for-health-soy-nuts"},{"id":"56891","title":"Homemade tortilla shells","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients well into soft not sticky dough
Roll Out flat
Heat up in pan with Some more oil or before you cook them put whatever you want in the shells, roll it up and heat in the oven","url":"https://recipe.bluelayer.org/recipe/56891/homemade-tortilla-shells"},{"id":"56866","title":"Homemade play dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix all dry ingredients together.
Then add water and oil.
In a large pot cook over medium heat until dough form into a ball pulling from the side of the bot.
*tip* use a strong spoon.
Because the drought gets hard to mix with a plastic one
Take out of pot.
Kneed dough till it matches the texture of play dough.
I like to add food coloring and separate the play dough in plastic air tight containers.
Last for about 2-3 months (:","url":"https://recipe.bluelayer.org/recipe/56866/homemade-play-dough"},{"id":"56820","title":"Homemade Mixed Nut Butter","ingredients":"nuts, cashew nuts, raw
honey
sugars, granulated
oil, corn, peanut, and olive","directions":"Combine all of the ingredients in a blender (I used the ninja blender) and blend until smooth.
Store in an air-tight container in the fridge for 4-7 days; enjoy with pears, apples, strawberries, toast, in a cookie, or plain.","url":"https://recipe.bluelayer.org/recipe/56820/homemade-mixed-nut-butter"},{"id":"56721","title":"Homemade Mascarpone Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Pour heavy cream into a saucepan over medium heat.
Use a spatula keep stirring it.
To prevent the cream to stick at the bottom of saucepan.
Stir until it starts to boil.
Pour lemon juice into it until the cream become thick as it can coat the spatula.
Turn off the heat,transfer the saucepan to a bowl of cold water.
Let it cool down about 20minutes.
Line a sieve with a piece of cheesecloth.
A bowl is put under the sieve.
Pour the cream into the sieve then cover it.
Let it be in the refrigerator for about 8-12hours.
Then,your mascarpone cheese is ready!
:D","url":"https://recipe.bluelayer.org/recipe/56721/homemade-mascarpone-cheese"},{"id":"56671","title":"Homemade Sweetened Condensed Milk","ingredients":"water, bottled, generic
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all the ingredients.
Whip until thick.
Store in fridge until needed.","url":"https://recipe.bluelayer.org/recipe/56671/homemade-sweetened-condensed-milk"},{"id":"56646","title":"Soy Yoghurt Parfait","ingredients":"yogurt, greek, plain, nonfat
blueberries, raw
strawberries, raw
cereals ready-to-eat, granola, homemade
seeds, flaxseed","directions":"Mix all together.","url":"https://recipe.bluelayer.org/recipe/56646/soy-yoghurt-parfait"},{"id":"56610","title":"Rosemary Oil","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried","directions":"Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
Drain oil and pour through a coffee filter.
Let it cool completely before you bottle it.
I keep mine on the counter next to the stove because I use it all the time.
If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/56610/rosemary-oil"},{"id":"56601","title":"Unbelievably Cheap & Easy Homemade Rice Flour","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice well, until the water runs clear.
Soak in plenty of water for 3 to 4 hours.
Thoroughly drain off the water.
Spread out on a sieve or paper for about 1 hour to dry.
Spread the rice out on a baking sheet lined with parchment paper, and bake in a preheated 200C oven for 10 to 15 minutes until bone-dry.
You can toast it in a frying pan instead if you prefer.
Once the rice is completely dry and crispy, let it fully cool on the baking sheet.
When it's cool, if you can crush it easily with your fingers, it's done!
If you are not using an oven: Leave to dry in a well ventilated location for 1/2 a day to a full day, until you can crush it easily with your fingers.
When the rice is completely cooled, pulverize it in a food processor, or grind it up in a grinding bowl until it turns into a powder.
Sift the powder with a sieve.
Grind up the remaining coarse bits of rice again in a processor or with a pestle and mortar.
This should give you a fine, powdery rice flour!
\"Bread Machine Rice Flour Financiers\"","url":"https://recipe.bluelayer.org/recipe/56601/unbelievably-cheap-easy-homemade-rice-flour"},{"id":"56593","title":"Homemade French Vanilla Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt
spices, cinnamon, ground","directions":"If you use Metric units, don't worry about exact conversions.
It doesn't matter.
It's the ratios that are more important than the exact measurements.
Heat up the milk and the water to moderately warm.
You could boil the milk for a short while, if you like, because this would caramelize the milk sugar a bit and actually enhance the flavor, since French Vanilla is actually a combination of vanilla with a caramel overtone.
I just heated the milk and water in two batches in a 2 cup (1/2 liter) Pyrex cup in the microwave (1-2 minutes).
Just make sure the liquid is not too hot, because powdered milk does not mix well with boiling liquid.
If you boil the milk, let it cool considerably before using.
Blend the sugar, milk powder & cinnamon together.
Add the milk and water to a blender and turn it on to one of the slower speeds.
I used \"puree\" on my unit.
Slowly add the sugar milk powder mix and blend until dissolved.
About a minute will suffice.
Add the melted butter or butter substitute, vanilla extract & cinnamon and blend for a few seconds more to incorporate.
That's it.
Scoop off and suck down the delicious foam on top and put the liquid into a container.
Refrigerate and enjoy!
If you want to use the light brown sugar but only have white, you can add up to 1 T of molasses, refiner's syrup or dark corn syrup.
I suppose you could even use maple syrup, but that will obviously change the taste complex.
Of course, you might like that!
This could be made with all water and 2 1/3 times the milk powder.
However, to enhance the creaminess, the butter or butter substitute should be doubled, as most milk powder is non-fat.
I like a lot of milk in coffee, so these proportions work for me.
If you use less milk or creamer in your coffee, but want it sweeter, you could add as much as 50% more sugar.
Alternative flavors: Replace the Vanilla with Almond Extract; Almond and some Orange Extract; Rum Flavoring, Hazelnut or Black Walnut or whatever you desire.
The cinnamon should not overpower the vanilla in this version, but feel free to double or triple the cinnamon if you like it.
Try replacing the Vanilla with double that amount of Pumpkin Pie Spice mix.
There are no rules here!
Experiment with the flavors you enjoy, but within the flavoring quantities listed.
Nutritional Considerations: Of course, the sugar is not the best thing for you.
But, there doesn't seem to be any reason why you couldn't replace the sugar with one of the \"measure for measure\" sugar substitutes either, though I haven't tried it yet.
The idea of using the milk powder is that it increases the creamy taste, and doubles the milk solids & proteins of the milk (known as \"Tiger's Milk\") without increasing the fat content.
I used a butter substitute spray made from olive oil, so that helps.
Lactose intolerant persons could add \"Lactaid\" enzyme, I suppose, though I assume few people would have a problem with an ounce, or so, of a lactose containing product.","url":"https://recipe.bluelayer.org/recipe/56593/homemade-french-vanilla-creamer"},{"id":"56585","title":"Food Works Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black","directions":"Combine all ingredients in a leak-proof tupperware container.
Mix well.
Store for 6 months maximum in the pantry.
To use: Measure 2 1/2 Tbsp seasoning for every 1 lb of ground beef.
Add to beef after it is lightly browned and liquids have been drained off.","url":"https://recipe.bluelayer.org/recipe/56585/food-works-homemade-taco-seasoning"},{"id":"56554","title":"Homemade Buttermilk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring milk to almost scalding, then LET COOL to body temperature [Milk is scalded by heating it to 180-185F (82C).
].
Add buttermilk.
Mix well.
Transfer to a sterile container, like glass or a thermos.
Cover and keep warm overnight.
The inside of a foam cooler is ideal.
The starter has inoculated the milk, and this will incubate the culture, thickening into real buttermilk.
Recipe may be doubled for quarts or gallons with a 1 to 4 ratio of buttermilk to milk.
If the buttermilk is very old, however, the lactic acid bacteria may have lost their ability to produce acid rapidly.
About once a week, a fresh batch of buttermilk may be made from an older batch.
Take great care to prevent contamination during the reinoculation process.
Cultures may be carried successfully through many inoculations if care is taken.
However, it is best to start with new buttermilk from the store after five or six inoculations.","url":"https://recipe.bluelayer.org/recipe/56554/homemade-buttermilk"},{"id":"56545","title":"Homemade Sour Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together.
Cover and let stand at room temperature for 24 hours.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/56545/homemade-sour-cream"},{"id":"56499","title":"Homemade Natural Cracker Jacks","ingredients":"honey
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive","directions":".Preheat oven to 350*.
Melt and blend honey and butter together in saucepan.
Mix popcorn and peanuts and pour the honey mixture over it, stirring well.
Spread in a thin layer on a cookie sheet which has been sprayed with cooking spray.
Bake 15 minutes or until crisp.","url":"https://recipe.bluelayer.org/recipe/56499/homemade-natural-cracker-jacks"},{"id":"56360","title":"No Bake Granola Bars","ingredients":"honey
sugars, brown
oil, corn, peanut, and olive
cereals ready-to-eat, granola, homemade","directions":"Put honey, brown sugar and oil in a small pot and bring to a boil.
Put granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.
Press into a 8 or 9 inch square pane and let cool in the fridge.
Cut into squares or rectangles and serve.
Store in an air tight container for up to 4 days.
Variations:.
Nutty Granola bars: Substitutes 1 cup mixed or single toasted roughly chopped nuts and whole seed for up to 1 cup granola.
Nutbutter Granola bars: Substitute peanutbutter or any nut butter for the granola.","url":"https://recipe.bluelayer.org/recipe/56360/no-bake-granola-bars"},{"id":"56350","title":"Homemade Meal Replacement Powder or Mrp","ingredients":"beverages, protein powder whey based
oats
seeds, flaxseed","directions":"combind all ingredients in blender or shaker cup.
grind oats in a coffee grinder to very fine or just use oat flour.
use a higher quality protein like Whey Isolate for best results.
mix with 1 cup of water or skim milk.
mix with fresh or frozen fruit, sugar free flavored syrups, or anything else you want to add.
mix well and enjoy!","url":"https://recipe.bluelayer.org/recipe/56350/homemade-meal-replacement-powder-or-mrp"},{"id":"56289","title":"Crunchy Homemade Granola","ingredients":"oats
nuts, almonds
nuts, pecans
honey
oil, olive, salad or cooking
sugars, brown
spices, cinnamon, ground
vanilla extract
salt, table
cranberries, dried, sweetened
raisins, seeded","directions":"Preheat the oven to 350 degrees F. 2.
Combine all the ingredients except the dried fruit.
Spread the oat and nut mixture onto a sheet pan.
Bake at 350 degrees for 20-30 minutes, stirring halfway through.
It should be a nice, nutty-golden color.
Dont be alarmed that its still soft, it hardens as it cools.
Allow it to cool completely on a sheet pan.
Once it is cool, transfer to a large bowl and add in the dried fruit.
Stir to combine.
Enjoy or store in an air tight container.
Note: Some of this in a mason jar with a cute ribbon makes for a great housewarming or holiday gift!
!","url":"https://recipe.bluelayer.org/recipe/56289/crunchy-homemade-granola"},{"id":"56234","title":"Homemade Grenadine","ingredients":"sugars, granulated
pomegranate juice, bottled","directions":"Pour sugar and pomegranate juice into a sauce pan and warm over low heat, whisking continuously until the sugar dissolves.
Cool, pour into a bottle or jar, and store sealed in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/56234/homemade-grenadine"},{"id":"56175","title":"Homemade Spicy Turkey Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
spices, cumin seed
salt, table
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, onion powder
spices, garlic powder","directions":"Prepare the smoker.
In a large mixing bowl, add the turkey.
In a small mixing bowl, combine the remaining ingredients together.
Mix well.
Toss the turkey with the seasoning blend and mix well.
Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die.
A food processor could also be used to grind the meat.
Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links.
Form the remaining into 3 (1/2 pound) patties.
You can either use the sausage fresh or smoke the sausage.
For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56175/homemade-spicy-turkey-sausage"},{"id":"56161","title":"Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Mix all together and store in the refrigerator.
Equal to about 1 can of condensed milk.
It is a little thinner but works the same as the expensive canned condensed milk.","url":"https://recipe.bluelayer.org/recipe/56161/homemade-condensed-milk"},{"id":"56158","title":"Homemade Paneer!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Boil the milk in a saucepan.
Add the vinegar and watch the milk curdle (water seperates from milk fat).
Drain out the water in a sieve or cloth.
Put it in a cloth and squeeze out as much water as you can.
Spread and flatten the paneer (make a square).
Make sure the ends are tucked inches.
Wrap the cloth on top and put some paper towels on top.
Add some newspapers to the pile and put some heavy weight on top of it.
Make sure the weight is somewhat equal on the paneer square.
Leave it overnight.
And cut into small pieces and store it in the freezer to use whenever you want.","url":"https://recipe.bluelayer.org/recipe/56158/homemade-paneer"},{"id":"56156","title":"Mr. Clark's Homemade Mustard","ingredients":"wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
sugars, granulated
salt, table
spices, pepper, black
vinegar, distilled
honey
water, bottled, generic","directions":"Blend first five ingredients
Add the vinegar and honey.
Mix.
Add 1/4 cup of boiling water.
Beat Well.","url":"https://recipe.bluelayer.org/recipe/56156/mr-clarks-homemade-mustard"},{"id":"56133","title":"Homemade Cake Flour","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Simply place 1 tablespoon corn starch in a measuring cup and fill the remainder with flour.
Level and sift.
This is a perfect substitution for cake flour!","url":"https://recipe.bluelayer.org/recipe/56133/homemade-cake-flour"},{"id":"56114","title":"Grandma Wynders Homemade Sweetened Condensed Milk Recipe","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grandma made this in the blender.
Simply mix everything in the blender until smooth.
Makes 1 quart.
We miss you, Grandma!","url":"https://recipe.bluelayer.org/recipe/56114/grandma-wynders-homemade-sweetened-condensed-milk-recipe"},{"id":"56108","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black","directions":"In a medium bowl, combine all ingredients and mix well.
Store the seasoning mix in an airtight container for up to one year.
When making tacos using one pound of ground beef, start with 2 tablespoons plus 1 cup of water of the seasoning mix, bring to a simmer and allow sauce to thicken.
Adjust seasonings to taste.
To turn this into chili seasoning, simply add 1 tablespoon granulated sugar to the mixture.
Modify the mixture into blackening seasoning by leaving out the chili powder and crushed red pepper flakes.
Add in 1 tablespoon granulated sugar and 1 teaspoon ground thyme.","url":"https://recipe.bluelayer.org/recipe/56108/homemade-taco-seasoning"},{"id":"56084","title":"Homemade Curry Powder","ingredients":"spices, coriander seed
corn, sweet, white, raw
spices, cumin seed
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Dump everything into a blender or coffee grinder; process into very fine powder.
Store in an air-tight container.
Serving size is approximate -- use as per recipe.","url":"https://recipe.bluelayer.org/recipe/56084/homemade-curry-powder"},{"id":"56078","title":"Amish Homemade Bread","ingredients":"sugars, granulated
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix sugar, salt and 2 cups hot water in a large bowl.
Dissolve yeast in 1/2 cup lukewarm water in small bowl.
After yeast is dissolved, add to cooled water and sugar mixture.
Add 3 cups flour and mix well.
Let set 30 minutes.
Knead in 3 1/2 to 4 cups flour until smooth and pliable.
Grease bowl and dough and let rise until doubled.
Punch down and let rise again.
Shape into 2 loaves and let rise.
Bake at 350 for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/56078/amish-homemade-bread"},{"id":"56043","title":"Homemade Cream Soup","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
spices, onion powder
spices, basil, dried
spices, garlic powder
spices, thyme, dried
spices, pepper, black","directions":"COMBINE ALL INGREDIENTS AND BLEND TILL MIXED.
STORE IN AIRTIGHT CONTAINER IN A COOL DRY PLACE FOR UP TO 1 YEAR.
THIS RECIPE MAKES 3 CUPS AND IS ENOUGH FOR 9 CANS OF SOUP.
To substitute for one can of condensed cream soup:.
In a 1-quart saucepan or microwave bowl, combine 1/3 cup of soup mix and 1 1/4 cup water.
Bring to a boil or microwave on high for 2 to 2 1/2 minutes stirring constantly.
This can also be used as quick fat free gravy, thinned to the consistency you prefer.","url":"https://recipe.bluelayer.org/recipe/56043/homemade-cream-soup"},{"id":"55984","title":"Cheap Homemade Furniture Polish","ingredients":"oil, olive, salad or cooking
lime juice, raw","directions":"Put the ingredients in a bowl.
Mix well.
With a soft cloth, apply this on your furniture.
Immediately wipe off with a dry soft cloth.
Lo and behold- your furniture will shine like new!
Repeat as much as you like, for all your furniture.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/55984/cheap-homemade-furniture-polish"},{"id":"55977","title":"Homemade Balsamic Glaze","ingredients":"vinegar, balsamic
sugars, brown
soy sauce made from soy (tamari)","directions":"Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil.
Reduce heat to low and simmer until thick and syrupy, about 20 minutes.
Remove from heat and let cool.
Sauce will thicken more as it cools.","url":"https://recipe.bluelayer.org/recipe/55977/homemade-balsamic-glaze"},{"id":"55936","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
honey","directions":"Makes about 2 cups.
In a food processor, add peanuts.
Process until peanuts start to form into a ball (almost like a ball of dough), about 1 1/2 minutes.
Once the ball forms, stop processor and scrape down sides.
Next, add melted and cooled coconut oil, salt, and honey (if using, see note below).
Process for another minute, until it liquifies.
Its so neatyoull see your ball slowly turn into creamy, delicious peanut butter!
If you want a sweet version of this peanut butter, I suggest doubling or tripling even, the amount of honey!
Once done, transfer to an airtight container and store in the fridge.
Can be stored this way for up to 2 weeks (if it lasts that long).
Make sure to stir before each use if you notice oil collecting at the surface.
This is natural peanut butter, after all.
Notes: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.
The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together, as does the amount of salt.
If you arent a fan of creamy peanut butter, you can take an additional 1/4-1/3 cup of peanuts, chop them up by hand, and hand mix into your peanut butter.
Viola, instant crunchy peanut butter!","url":"https://recipe.bluelayer.org/recipe/55936/homemade-peanut-butter"},{"id":"55926","title":"Homemade Matzah for Passover","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine ingredients and knead for ten minutes.
Roll into a ball, cut in half, then cut each half into 8 pieces.
Roll out each piece as thinly as possible into ovals,.
pierce with a fork several times, to eliminate air holes,.
and place on baking sheet covered with Parchment Paper.
Bake at 450 to 500 for about 5 minutes, or until slightly browned.","url":"https://recipe.bluelayer.org/recipe/55926/homemade-matzah-for-passover"},{"id":"55841","title":"3 Ingredient Homemade Butterfingers","ingredients":"corn, sweet, white, raw
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8x8 or 9x9 inch pan with wax paper.
Melt the candy corn in the microwave in a medium bowl, stirring every 30 seconds.
Continue heating for 30 seconds at a time, stirring in between, until melted and smooth.
Stir in the peanut butter until equally distributed and smooth.
Pour into prepared pan and smooth.
Place in the freezer for 10-20 minutes until firm.
In the meantime line a large baking sheet with wax paper.
Take the chilled bars out of the pan and cut them into mini Butterfinger size bars (I just eyeballed it you can too!
).
Melt the chocolate in a clean medium bowl in the microwave stirring every 30 seconds and continuing to heat for additional 30 second bursts until smooth.
Using a fork, dip each Butterfinger into the chocolate, turning to cover completely.
Take the bar out of chocolate with fork and tap lightly on the side of the bowl so that excess chocolate falls off.
Place on the wax paper lined baking sheet.
Continue with Butterfingers until all are dipped.
(If at any point your chocolate becomes too hard to dip, simply return it to the microwave and heat for another 10-15 seconds and stir.
Do this throughout the process as needed.)
When all bars have been dipped, place them in the freezer for an additional 5-10 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/55841/3-ingredient-homemade-butterfingers"},{"id":"55770","title":"Homemade Peach Ice Cream Recipe","ingredients":"peaches, yellow, raw
sugars, granulated","directions":"Mix.
In separate bowl mix then add in to above:","url":"https://recipe.bluelayer.org/recipe/55770/homemade-peach-ice-cream-recipe"},{"id":"55733","title":"Homemade Dark Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"In a blender or food processor add sugar and molasses.
Pulse until it is JUST incorporated.
This is the super fast way.
By hand, just use the back of a fork to blend it all together.
There you go.
As simple as that.
Now store in an airtight container.
I use a two cup capacity container so it fills it up completely.
As you use it, put it into smaller containers.
This helps keep it from getting hard.
Store in a cool, dry area.
Technique shared by taylor68too.","url":"https://recipe.bluelayer.org/recipe/55733/homemade-dark-brown-sugar"},{"id":"55690","title":"Homemade Greek Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat the milk in a saucepan to 180 degrees F. Cover the pan and cool to about 116 degrees F. Remove about 2 cups of the warm milk to a small bowl and whisk in the yogurt until evenly combined.
Whisk that back into the pan of milk.
Pour into jars or a bowl.
Cover tightly with plastic wrap or a lid and place in a warm dry place at least six to eight hours or until thickened, overnight if necessary.
A good place for this is an oven that is off but has the interior light on.
When the yogurt is set up, place in the refrigerator for four hours.
After four hours, line a colander with fine mesh cheesecloth or a clean tea towel.
Pour the yogurt into the colander.
You can either gather the corners of the towel and tie it before hanging it over your sink for 5 hours or you can place the colander over a bowl and place in the refrigerator overnight to drain.
After draining to desired consistency, turn into a bowl with a tight fitting lid and refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/55690/homemade-greek-yogurt"},{"id":"55661","title":"Homemade Spinach Appetizer","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, chili powder
salt, table
water, bottled, generic
spinach, raw
oil, olive, salad or cooking","directions":"Combine gram flour (chickpea flour), plain flour, black pepper, chili powder, salt and water.
Mix well.
Add spinach and mix well again.
Put the oil in a pan and heat to medium high heat.
Carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/55661/homemade-spinach-appetizer"},{"id":"55638","title":"Homemade Peppermint Extract","ingredients":"peppermint, fresh
alcoholic beverage, distilled, vodka, 80 proof","directions":"Pick your peppermint leaves off and bruise by rolling them between your hands.
Stop and smell.
Place peppermint leaves in a glass jar.
Cover leaves completely with vodka or it will mold.
Put the lid on, place a sticker with the days date on it so you know when it will be ready.
Store the filled glass jar in a dark, cool and dry cupboard or pantry.
Shake, swirl and wait 30 days.
After 30 days, remove leaves and use in your coffee, lattes, brownies, ice cream, cakes, etc.","url":"https://recipe.bluelayer.org/recipe/55638/homemade-peppermint-extract"},{"id":"55595","title":"Homemade Whole Grain Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 350 degrees with the racks positioned in the middle and upper third.
Line two baking sheets with parchment paper.
Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade.
If using a mixing bowl, add the oil and cut in with a fork.
If using a stand mixer, mix at medium speed.
In a food processor, pulse until the mixture is crumbly.
Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper.
Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through.
Remove from the heat, and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/55595/homemade-whole-grain-crackers"},{"id":"55419","title":"Homemade Toffee Candy","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
leavening agents, baking soda","directions":"Line an 18-inch by 13-inch baking sheet with parchment paper.
Generously grease the paper, and set aside until needed.
Melt the butter in a large saucepan over low heat.
Add the sugar, salt, and vanilla, and constantly whisk until the sugar dissolves.
Clip a candy thermometer onto the side of the pan and increase the heat to medium-high.
Continue cooking the sugar mixture until it reaches 300 degrees F, whisking ever so often.
The candy will be a dark amber color.
Once the mixture reaches 300 degrees F, stir in the baking soda and immediately remove the pan from the heat.
Pour the candy onto the prepared baking sheet.
Carefully move the pan from side-to-side to thin the butterscotch until it reaches the edges of the pan.
Allow the candy to sit until completely hardened.
Carefully break the large piece of toffee into small pieces.
Place into a sealed bag or container until ready to enjoy.
The candy lasts about 2-3 weeks in a sealed bag or container.
Recipe from Sugar Baby.","url":"https://recipe.bluelayer.org/recipe/55419/homemade-toffee-candy"},{"id":"55395","title":"Delicious Homemade Puri!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large mixing bowl combine the whole wheat and regular flours.
Make a well in the middle of the mixture, and add the liquid ingredients, and combine everything together using your hands to make a firm dough.
Divide the dough into 20 small balls approximately.
The balls should be small enough to make small sized tortillas.
Roll out each ball on a floured surface.
Deep fry, keeping the top side of the puri on top, until lightly golden.
Ready to be served,enjoy!","url":"https://recipe.bluelayer.org/recipe/55395/delicious-homemade-puri"},{"id":"55309","title":"Homemade Snickers","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
peanut butter, smooth style, without salt
vanilla extract
oil, corn, peanut, and olive
candies, caramels
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Grease a 9x13-inch baking pan.
Line with parchment paper (allow the ends of the paper to hang over the ends of the dish) and grease the top layer of the parchment paper.
For the 1st layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted.
Melt for 30 seconds at a time, stirring in between each additional 30 second increment.
Pour into the prepared baking dish.
Use a rubber spatula and spread into an even layer.
Refrigerate until completely cool and has hardened.
Should take about 30 minutes.
For the 2nd layer: Melt the butter in a medium saucepan over medium heat.
Add the sugar and evaporated milk, stirring until dissolved, then allow it to come to a boil.
Remove from the heat and add the Marshmallow Fluff, peanut butter, and vanilla extract, stirring until completely smooth.
Fold in the peanuts, then pour over the bottom chocolate layer.
Smooth it into an even layer using a rubber spatula and refrigerate for another 30 minutes.
For the 3rd layer: Combine the caramels and the heavy cream in a microwave safe bowl and place in the microwave so the caramels can melt.
Heat for 30 seconds at a time, stirring after every 30 seconds and continuing until smooth.
Once completely melted pour the caramel over the nougat layer and smooth the top.
Refrigerate until completely cool, about another 30 minutes.
For the final chocolate layer: Repeat the same process you did when melting the chocolate and peanut butter for the first layer and spread on top of the caramel layer and refrigerate for 30 minutes.
Using the parchment liner as a handle, remove the bars from the pan and cut into desired sized pieces.
If you want the full Snickers effect, you can dip them once more in chocolate from the 1st or 4th layer and place them on parchment and back into the refrigerator.
Recipe adapted from Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/55309/homemade-snickers"},{"id":"55291","title":"Homemade Powdered Sugar","ingredients":"sugars, granulated
cornstarch","directions":"Put a cup of sugar in the blender and turn it on, adding 2 tablespoons of cornstarch if you want.
(Commercial powdered sugar has cornstarch in it to keep it from clumping.
You can do the same if you like.
But if you are using it immediately, theres really no need.
If you are making it ahead, then perhaps you should.)
Blend at a high speed for 30 seconds or so, depending on your blender.
Eyeball the stuff.
You may need to stir things around and go at it again, but the Damsel found no need.
Good grief, it was really that easy.
An interesting note: 1 cup of granulated sugar makes a bit more than 1 cup powdered.
That seems backwards to the Damsels brain.
Many things seem backwards to the Damsels brain, including why children get stupider as they grow older.
But she has made peace with her brains behavior and hopes the best for you and your own struggle for true perception.","url":"https://recipe.bluelayer.org/recipe/55291/homemade-powdered-sugar"},{"id":"55228","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
honey","directions":"Pour the peanut oil into the bowl of a food processor.
Turn the processor on.
As the blade is spinning, gradually add the peanuts.
Process until smooth, scraping down the sides of the bowl as needed, about 2 minutes.
Store refrigerated in an airtight container.","url":"https://recipe.bluelayer.org/recipe/55228/homemade-peanut-butter"},{"id":"55212","title":"Better Peanut Butter - Homemade","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking
honey","directions":"Place peanuts in food processor equipped with metal blade.
Process on high until peanuts form a ball which will whirl briefly around bowl before breaking apart, about 2 minutes.
Remove cover and scrape down.
Replace cover and continue processing, adding oil in a steady stream.
Add honey and blend until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/55212/better-peanut-butter-homemade"},{"id":"55197","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Make the dough package: In a large bowl, whisk to combine both flours with the salt.
Scatter butter pieces over flour mixture; using a pastry blender or your fingers, cut in butter just until mixture resembles coarse meal.
Form a well in center of mixture, and pour the water into well.
Using your hands, gradually draw flour mixture over water, covering and gathering until mixture is well blended and begins to come together.
Gently knead mixture in bowl just until it comes together to form a dough, about 15 seconds.
Pat dough into a rough ball, and turn out onto plastic wrap.
Wrap tightly, and refrigerate 1 hour.
Make the butter package: Sprinkle 1 1/2 teaspoons flour on a sheet of parchment.
Place sticks of butter on top, side by side, and sprinkle with remaining 1 1/2 teaspoons flour.
Top with another sheet of parchment; using a rolling pin, pound butter to soften and flatten to about 1/2 inch.
Remove top sheet of parchment, and fold butter package in half onto itself.
Replace top sheet of paper, and pound again until butter is about 1/2 inch thick.
Repeat process 2 or 3 times, or until butter becomes quite pliable.
With a large offset spatula and parchment paper, shape butter package into a 6-inch square.
Wrap well and refrigerate until chilled but not hardened, no more than 10 minutes.
Remove dough package from refrigerator and lightly dust with flour.
On a lightly floured surface, gently roll dough package into a 9-inch round.
Place butter package in center of dough round.
Using a paring knife or bench scraper, lightly score dough to outline butter square; remove butter.
Starting from each side of center square, gently roll out dough with rolling pin, forming four flaps, each 4 to 5 inches long; do not roll the raised square in center of dough.
Replace butter package on center square (remove parchment).
Fold flaps of dough over butter package so that it is completely enclosed.
Gently press with your hands to seal.
(If at any point in rolling process, dough becomes too soft or elastic, return it to refrigerator to rest at least 30 minutes.)
Using rolling pin, press down on dough at regular intervals, repeating and covering entire surface area, until it is about 1 inch thick.
Gently roll out dough into a large rectangle, about 9 by 20 inches, with a short side closest to you.
Be careful not to press too hard around edges, and keep corners even as you roll out dough by squaring them with the side of the rolling pin or a large offset spatula.
Brush off excess flour.
Starting at near end, fold rectangle in thirds as you would a letter; this completes first single turn.
Wrap well in plastic; refrigerate 45 to 60 minutes.
Repeat process in step 4, giving dough five more single turns.
Always start with flap opening on right as if it were a book.
Mark dough with your knuckle each time you complete a turn to help you keep track.
Refrigerate 1 hour between each turn.
Dough can be made in advance through fourth turn and then kept overnight in refrigerator or up to 1 month in freezer before continuing.
After sixth and final turn, wrap dough in plastic; refrigerate at least 4 hours or overnight before using.
Divide into 4 pieces.
Freeze unused portions for up to 3 months (thaw in refrigerator overnight before using.)
Homemade puff pastry is incomparably buttery and flaky.
While not difficult to make, it does require multiple steps over the course of several hours.
This recipe yields four 11-ounce piecesenough for four large tarts; freeze the unused portion up to 3 months.
If you choose to use store-bought frozen puff pastry, look for an all-butter brand, such as Dufour, which is sold in a 14-ounce rectangular sheet.
Pepperidge Farm frozen puff pastry, which is made with vegetable oil, is sold in a 17-ounce box, with two square sheets per box.
The recipes in this book allow for some flexibility when it comes to puff pastry: You may use one 11-ounce sheet of homemade pastry, one 14-ounce box of store-bought all-butter pastry, or one 17-ounce box (two sheets) interchangeably.
Simply roll or cut the pastry to the desired size.
To combine 2 smaller pieces into 1 larger rectangle, overlap the 2 pieces slightly, brushing the overlap with water to seal.
Then roll or cut the pastry as directed.","url":"https://recipe.bluelayer.org/recipe/55197/puff-pastry"},{"id":"55121","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
salt, table","directions":"Mix all ingredients in a saucepan
Simmer on low about five minutes or until milk curdles.
Strain curds and whey through a cheese cloth lined strainer (a paper towel works in a pinch).
The longer you let the cheese drain in suspended cheese cloth, the drier the cheese will be.
Voila!
Easy cheesy.
See my recipe for veggie lasagna made with this ricotta!","url":"https://recipe.bluelayer.org/recipe/55121/homemade-ricotta-cheese"},{"id":"55075","title":"Homemade Protein and Oat Bars.","ingredients":"peanut butter, smooth style, without salt
beverages, protein powder whey based
egg, white, raw, fresh
honey
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together the egg whites, peanut butter, and honey.
Stir until smooth.
Fold in Protein Powder and Baking Powder.
Fold in Oats.
Fold in Chocolate Chips.
To prevent the bars from sticking, line your baking pan with parchment paper.
Press the batter into the baking pan and bake at 350 degrees F for about 15 minutes.
Let stand for 5 minutes, cut into 6 bars.","url":"https://recipe.bluelayer.org/recipe/55075/homemade-protein-and-oat-bars"},{"id":"54973","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, paprika
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, cumin seed
spices, pepper, black
salt, table","directions":"Mix everything together.
Store in a tightly sealed container.
When you are ready to use it, brown your meat, add 2 tablespoons of seasoning per pound of meat, then add 1/2 cup of water.
Cook the meat until all the liquid is evaporated.","url":"https://recipe.bluelayer.org/recipe/54973/homemade-taco-seasoning"},{"id":"54961","title":"Homemade Linguica","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
salt, table
spices, paprika
spices, pepper, black
spices, marjoram, dried
sugars, granulated
spices, pepper, black
spices, pepper, red or cayenne
vinegar, cider
oil, olive, salad or cooking","directions":"Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well.
Pass through a food grinder fitted with a coarse die.
(Alternately, transfer in 2 batches to a food processor and process until finely ground.)
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
Add the vinegar to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture.
Adjust seasoning, to taste.
Form the meat into patties.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.
Remove from the smoker and use as desired.","url":"https://recipe.bluelayer.org/recipe/54961/homemade-linguica"},{"id":"54897","title":"Recipe-Ready Condensed Cream of Soup - Homemade Substitute -G F","ingredients":"butter, without salt
mushrooms, white, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
celery, raw
spices, garlic powder
salt, table
spices, pepper, black
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt 1 T butter in heavy saucepan over medium heat.
Add mushrooms and saute' for 1 minute.
Remove mushrooms from pan and reserve.
(Mushrooms will now measure approximately 1/2 cup.
One half cup of canned, drained mushroom bits can be substituted for mushrooms and 1 T butter, if desired.
If so, skip saute' step.)
In same saucepan, heat 4 T butter, evaporated milk, and 1/2 cup milk.
Stir in onion flakes, celery seed, garlic powder, salt and pepper.
Separately, make a smooth paste of the sweet rice flour and 1/4 cup milk.
Add paste slowly to the heating mixture.
Stir constantly until thickened.
Stir in reserved mushrooms and heat through.
This is equivalent to one can condensed cream of mushroom soup.
May be frozen.
VARIATION: Substitute 1 cup diced celery for fresh mushrooms for\"Cream of Celery Soup\" VARIATION: Substitute 1 cup diced raw chicken for fresh mushrooms and saute' for 3 minutes OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.
NOTE: Use in casserole recipes or add 1 cup milk for soup.","url":"https://recipe.bluelayer.org/recipe/54897/recipe-ready-condensed-cream-of-soup-homemade-substitute-g-f"},{"id":"54876","title":"Sticky Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice, then soak it in water to cover for at least 1 hour and up to 24 hours.
Drain, then wrap in cheesecloth and put in a steamer above boiling water.
Steam for about 30 minutes, until tender.
Making a good thing better: Toss the cooked rice with 1 cup coconut milk, homemade (page 584) or canned, and 1 tablespoon nam pla (Thai fish sauce; see page 500).
Rewrap and steam (or microwave) for 5 more minutes to reheat.","url":"https://recipe.bluelayer.org/recipe/54876/sticky-rice"},{"id":"54801","title":"Homemade Phyllo Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a mixing bowl and add the water with oil.
Stir until forms soft dough, then knead in the bowl about 10 minutes.
Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
Always bring to room temp before using.
Divide the pastry into 12 equal portions, shaping them into smooth balls.
Cover with a cloth, except the one you're working with.
Take a ball of dough, and shape it into a square.
Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
Dust again with flour.
Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
Keep hands on each side of the pastry.
Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
Unroll carefully.
After second rolling, the pastry should be about 10x12 inches.
Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
The edges can be given a final stretch with the fingertips.
You should wind up with a pastry that's 14x18 inches in size.
Place on a cloth, cover with wax paper and fold the cloth over the top.
Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
Use soon after making as they'll go sour if you keep them too long.
If desired, you can roll them out more thinly.
Repeating the dowel rolling process more will result in a thinner square each time.
Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.","url":"https://recipe.bluelayer.org/recipe/54801/homemade-phyllo-pastry"},{"id":"54789","title":"Like Buttah! Grilled Pork Riblets With Homemade BBQ Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
catsup
vinegar, distilled
sugars, brown
spices, garlic powder
spices, pepper, black","directions":"Mix ketchup, garlic powder, pepper, brown sugar and vinegar.
Adjust to taste.
Set aside.
Pre heat oven to 250.
Spinkle both sides of riblets with ground sea salt and pepper.
wrap in a single layer in heavy foil, making sure that all sides and sealed.
Cook in oven 2.5 - 3 hours.
Take out of oven and remove foil.
Pre heat grill to medium.
Place riblets on grill and grill on both sides until dry, about 2 minutes per side (the sauce will not stick otherwise).
Slather with BBQ sauce and continue grilling until sauce is think and carmelized.","url":"https://recipe.bluelayer.org/recipe/54789/like-buttah-grilled-pork-riblets-with-homemade-bbq-sauce"},{"id":"54750","title":"Homemade Coconut Cream Pie Larabars","ingredients":"dates, deglet noor
nuts, almonds
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"In the bowl of a food processor, process the dates until a smooth paste-like substance forms, about 1 minute.
Add the almonds, cashews and coconut and pulse until the mixture is slightly chunky.
Add the coconut oil and salt and pulse again until everything comes together into a large sticky ball.
Wet your hands with warm water (if needed) and press the mixture into an 8 inch square baking pan that youve lined with parchment paper.
Refrigerate for 1 hour.
Take the bars out of the refrigerator and using a large serrated knife, slice into 8 even bars.
Package each individual bar in plastic wrap and store in the refrigerator until ready to use.","url":"https://recipe.bluelayer.org/recipe/54750/homemade-coconut-cream-pie-larabars"},{"id":"54739","title":"Amazing Homemade Weed Killer","ingredients":"water, bottled, generic
vinegar, distilled
salt, table","directions":"Boil water.
Add vinegar and salt.
Pour HOT liquid on weeds and grass to be killed.
(be careful because if the water runs on top of the soil it's gonna kill whatever it touches!
).","url":"https://recipe.bluelayer.org/recipe/54739/amazing-homemade-weed-killer"},{"id":"54705","title":"Homemade Sour Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
cheese, cottage, creamed, large or small curd","directions":"Place all ingredients in a blender, and combine on medium-high speed until smooth and creamy.","url":"https://recipe.bluelayer.org/recipe/54705/homemade-sour-cream"},{"id":"54698","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into cubes.
Then cut the butter into the dry ingredients, until the mixture resembles coarse meal.
Gradually stir in milk until the dough pulls away from the side of the bowl.
Do not over mix or knead.
Turn dough out onto a floured surface.
Pat or roll dough out to 1 inch thick.
Cut biscuits with a large cutter or juice glass dipped in flour.
Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven on the top rack, or until edges begin to brown.
*Optional: You can store the dough covered, in the fridge overnight if you wont be using it right away.
Also you can brush the tops of the cooked biscuits with melted butter while theyre still fresh out of the oven hot!","url":"https://recipe.bluelayer.org/recipe/54698/homemade-biscuits"},{"id":"54691","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In large bowl, combine flour and salt.
Stir in water and oil.
Turn onto a floured surface; knead 5-6 times.
Divide dough into 8 portions.
On a lightly floured surface, roll each portion into a 7-inch circle.
In large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Keep warm.","url":"https://recipe.bluelayer.org/recipe/54691/homemade-flour-tortillas"},{"id":"54668","title":"Homemade White Chocolate Chips","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
vanilla extract
beverages, protein powder whey based
sweetener, herbal extract powder from stevia leaf","directions":"In a food processor or blender, blend the coconut shreds for about 6-7 minutes, scraping the inside bowl periodically.
You want to blend the coconut shreds until you have coconut butter.
While the coconut is mixing, melt the cacao butter in the microwave or on the stove, on low heat until just melted.
Add the cacao butter to the coconut butter mixture.
Add the vanilla, powder of choice and stevia and mix well.
Pour the mixture into a small baking dish (smaller than 8x8) or candy/chip molds.
Place in the freezer for 30 minutes.
Remove from the freezer and cut into squares or remove from molds.
Keep chips covered in the fridge.
Note: It took a few tries to create a chip that would bake without melting all over the place.The coconut butter is a secret ingredient for helping these chips stay firmer.
The powder is also crucial.
If you do not have a protein powder or dry milk powder, you can try using a flour.
These chips will still melt when baking, but they will not completely dissolve into your baked goodies.
For best results, add the chips when chilled to batters.
Keep stored in an airtight container in the fridge or freezer to use at a moments notice!
Yields heaping 1/3 cup.","url":"https://recipe.bluelayer.org/recipe/54668/homemade-white-chocolate-chips"},{"id":"54653","title":"Homemade Sunflower Seed Milk","ingredients":"seeds, sunflower seed kernels, dried
vanilla extract
syrup, maple, canadian
water, bottled, generic","directions":"Drain and rinse your soaked nuts and place in a high speed blender.
Add the maple syrup or honey and vanilla.
Add the water.
Blend at high speed for about 1 minute.
Line a large jug with your nut bag.
Pour the blended mixture into a cheesecloth lined strainer and and gently squeeze out the milk leaving behind only the pulp.You dont have to squeeze it to death, lol(or you can skip this, and leave the pulp.
It will settle to the bottom ).
Refrigerate and enjoy for up to 3 days.
Be zware that the milk does separate, stir or shake before drinking.","url":"https://recipe.bluelayer.org/recipe/54653/homemade-sunflower-seed-milk"},{"id":"54628","title":"Homemade Tahini Paste","ingredients":"seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
salt, table","directions":"Toast the sesame seeds in a medium non-stick skillet over medium heat until lightly toasted, about 5 minutes, stirring frequently (watch out, they burn easily).
Remove the sesame seeds to a blender (I used my mini-chop food processor).
Add the olive oil and a pinch of salt.
Blend until creamy.
Store in the refrigerator.
Recipe adapted slightly from Minimal Eats.","url":"https://recipe.bluelayer.org/recipe/54628/homemade-tahini-paste"},{"id":"54599","title":"Armadillo Eggs","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
peppers, jalapeno, raw","directions":"You will need toothpicks for this.
I buy the strong kind so that they don't break easy.
Soak toothpicks in water for about 30 minutes.
First you will need to cut jalapenos lengthwise in half and remove seeds.
You can use canned jalapenos; I just prefer fresh.
Flatten chicken to about 1\" and cut into 4-6 pieces (enough to roll over a jalapeno half).
Season with whatever seasonings you prefer.
I use my Dad's homemade seasonings.
Take a chicken piece, roll it around a jalapeno half, then roll 1 slice of bacon over top and secure with a toothpick.
This may take a while; I usually do this the night before I grill or bake them.
Cook on grill until bacon is crisp and chicken is cooked through.
You can bake these in the oven at 350 degrees Fahrenheit for about 45 minutes; I just like them grilled.
You can steal some off the grill as you are cooking them!
YUM!
If you have extra jalapenos left over, grill 'em if you can take the heat!","url":"https://recipe.bluelayer.org/recipe/54599/armadillo-eggs"},{"id":"54597","title":"Easy Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"Fill a measuring cup with 1/4 cup of warm water and add yeast.
Cover with a plastic wrap and let stand for 35 minutes.
In a large bowl, combine flour and salt and mix briefly.
Add yeast mixture, remaining water, oil, and honey and mix with a wooden spoon to combine.
Hand-knead the dough on a floured surface for about 810 minutes.
Note: This dough can be used immediately, but for best results, shape the dough into a smooth ball, place it on a floured surface and cover with a damp cloth.
Let rise at room temperature for about 1 hour or until doubled in bulk.","url":"https://recipe.bluelayer.org/recipe/54597/easy-homemade-pizza-dough"},{"id":"54586","title":"Auntie A's Homemade Lemonade - YUMMMMY!","ingredients":"lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"Mix juice& sugar, then add 7 1/2-8 quarts of water.
YUMMY!
This one's hard to beat- and simple too!
You can freeze the lemon juice to make this anytime of the year!
ENJOY!","url":"https://recipe.bluelayer.org/recipe/54586/auntie-as-homemade-lemonade-yummmmy"},{"id":"54572","title":"Peanut Butter Munchies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
candies, marshmallows
cereals ready-to-eat, granola, homemade
raisins, seeded","directions":"Spray an 8-inch square baking pan with vegetable cooking spray.
Set aside.
In a large saucepan, combine margarine and peanut butter.
Cook peanut butter mixture over low heat, stirring frequently, until melted and smooth, about 1 minute.
Add marshmallows; cover and cook, stirring occasionally, until marshmallows melt, about 5 minutes.
Remove from heat.
Stir in granola and raisins.
Spread mixture into prepared pan and cool.
Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/54572/peanut-butter-munchies"},{"id":"54510","title":"Homemade Protein Rich Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
beverages, protein powder whey based
syrups, sugar free","directions":"If you want a nice thick, rich, creamy co-co -- play with the amt.
of dry milk powder.
I 'guesstimate' with it to get a consistancy I like.
I also mix 1/3 of the water in while warm (not hot) to blend it completely -- then add the really HOT stuff last!","url":"https://recipe.bluelayer.org/recipe/54510/homemade-protein-rich-cocoa"},{"id":"54413","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Rinse inside of large pan with cold water, dump out but do not dry (this helps keep the milk from scorching and sticking to the bottom of the pan).
Pour milk into pan and warm over medium heat, stirring frequently.
Allow the milk to come to 180* F.
Remove pan from heat and allow to cool to 118*F, stir occasionally to help the milk cool faster.
While that cools, measure your yogurt starter culture and allow it to come to room temperature.
Whisk the yogurt culture slowly into the cooled milk making sure it's thoroughly combined.
Pour mixture into glass jar(s) and cap.
(Quickly so it stays warm.
).
Place jar(s) in and insulated cooler.
Fill an extra jar with very hot tap water, cap and place in the cooler as well.
Wrap jars in towels.
Close cooler snugly or zipper shut if using a soft-side.
Allow to ferment (culture) undisturbed for 12 hours or more ( up to 24 hours).
The longer you culture it, the more \"sour\" it is.
Check and remove when it's thickened to your liking.
If you culture over 12 hours, add more hot water in the water jar to help keep it warm.
Move the yogurt to the refrigerator and chill well before stirring and/or serving.
NOTE: Use only non-metal spoons to stir or serve your yogurt.
Be sure to save enough yogurt to make your next batch.
Yogurt is good for about 1 week.
Store-bought yogurt = 100 million live cultures max.
12 hour culture = 800 billion live cultures and 24 hour culture = 1.2 trillion live cultures.","url":"https://recipe.bluelayer.org/recipe/54413/homemade-yogurt"},{"id":"54395","title":"Homemade Applesauce","ingredients":"apples, raw, with skin
apples, raw, with skin
sugars, brown","directions":"Combine all ingredients in a large saucepan.
Bring to a boil.
Reduce heat; simmer 1 hour or until apples are tender, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/54395/homemade-applesauce"},{"id":"54376","title":"Homemade Non-GMO Baking Powder","ingredients":"leavening agents, baking soda
cornstarch
cream, whipped, cream topping, pressurized","directions":"Sift ingredients together three times through a very fine sieve.
Store in an airtight container or make up as needed.
It's very easy to make up exactly what you need as you need it since the ratio is just a 1:1:2.","url":"https://recipe.bluelayer.org/recipe/54376/homemade-non-gmo-baking-powder"},{"id":"54361","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Makes about 5 ounces.
In a large jar with a tight fitting lid, add cold cream and salt.
I used a quart-sized mason jar.
You want your jar to be big enough for the cream to move around loosely.
Tighten lid securely and get ready to shake your brains out.
I mean, really shake that sucker.
This is a great time to get your cardio and arm workout done.
Or grab a friend and take turns shaking until you can shake no longer.
You will want to shake your jar for a total of 25 minutes.
At about 4 or so minutes in, you will definitely hear a difference in your cream.
It will take on a deep thick sound.
At about 8 1/2 minutes in it will be almost too thick to shake anymore.
If you take a peek, youll see that youve made whipped cream.
Keep going!
At about 14 1/2 minutes you will definitely see a separation.
Keep shaking that baby!
20 minutes in and your butter will separate completely.
Youll hear a sort of plop sound!
Youre looking for the butterfat to become solid (i.e.
the butter!)
and completely separate from the liquid (i.e.
the buttermilk)!
Cool, huh?
Give your jar another 2-5 minutes of shaking at this point, just to really release all the solids from the liquid.
Once your butter has formed, get out a bowl and place a fine mesh strainer on top.
Pour out all the contents from your jar.
Save that liquid/buttermilk!
Use it in cereals, granola, smoothies, or just drink as is.
Gently press out any remaining liquid from the butter as best you can and then add butter to a container with a tight fitting lid.
Store in the fridge for up to a week and use it exactly as you would butter from the store.","url":"https://recipe.bluelayer.org/recipe/54361/homemade-butter"},{"id":"54346","title":"Whole Wheat Vegan Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
salt, table
soymilk, original and vanilla, unfortified
spices, cinnamon, ground
vanilla extract
goji berries, dried","directions":"In a large bowl, add all ingredients except berries or nuts.
Mix lightly until combined.
Do not over-mix.
Let mixture rest 5 minutes.
Fold in optional berries or nuts.
Cook on a greased griddle over medium heat until golden.
Serve with homemade syrup or jam.","url":"https://recipe.bluelayer.org/recipe/54346/whole-wheat-vegan-pancakes"},{"id":"54323","title":"homemade butter and butter milk","ingredients":"cream, fluid, heavy whipping
water, bottled, generic","directions":"pour heavy cream into bowl
with a hand electric mixer start whipping cream , no mixer put into a clean jar and shake, or whisk by hand add water whip it till it turns solid this is your butter you can add salt or leave unsalted if salt , add to your taste
drain liquid this is your butter milk","url":"https://recipe.bluelayer.org/recipe/54323/homemade-butter-and-butter-milk"},{"id":"54257","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
honey
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Preheat oven to 350 F. Line a rimmed baking tray with aluminum foil or parchment paper and set aside.
If you prefer, you can remove the skin on the peanuts (this will make for a more smooth final texture).
In a medium mixing bowl, combine peanuts with salt and honey.
Using a spoon, mix well so that all the peanuts are evenly coated.
Lay peanuts out evenly and in one layer over the baking tray.
Roast for 15-20 minutes, or until well-browned and dark, but not burnt.
Halfway though, toss peanuts using a spatula.
This will ensure even roasting.
Remove from oven and allow to sit for 5 minutes.
Add peanuts into a food processor and run it for 1 minute.
Remove the lid and press the peanuts back down along the sides using a spatula.
Replace the lid and turn food processor back on for an additional two minutes.
Repeat with spatula if needed.
The consistency of the peanuts will change but dont worry.
After two minutes, slowly drizzle the oil into the food processor while it is running.
Process until smooth, about 1-2 more minutes.
Adjust flavor as desired by adding more salt, honey or even a pinch of cinnamon.
Place in an airtight container and refrigerate for up to 2 months.
Note: If you prefer a quicker method, skip the roasting of the peanuts and buy a pack of honey-roasted peanuts instead.","url":"https://recipe.bluelayer.org/recipe/54257/homemade-peanut-butter"},{"id":"54232","title":"Easy Homemade Garlic Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Preheat the oven or toaster oven (much easier) to 350 degrees F.
Spread bread cubes out in one even layer on a baking pan or sheet or dish or whatever.
Drizzle with extra virgin olive oil.
Lightly sprinkle with salt and garlic powder.
Remember, the bread is already a little salty, so dont overdo it.
Toss, then spread in an even layer again, and put it in the oven.
Watch it closelyI recommend checking and tossing every 4 minutes.
You want the pieces to bake until light brown and crunchy.
The total time depends on how fresh or stale your bread was.
It should be about 10-15 minutes.
Click on the related blog post link to see suggestions for other crouton flavors!","url":"https://recipe.bluelayer.org/recipe/54232/easy-homemade-garlic-croutons"},{"id":"54204","title":"Ruth's Homemade Vanilla Extract","ingredients":"beans, snap, green, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"In Ruth's own words:.
I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
(By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
That's it!
Now you just have to wait for it to steep.
I'll tell you why I cut up the beans, rather than leaving them whole.
The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
Vanilla beans are long and thin, and will stand up vertically in the bottle.
If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
The longer the beans steep totally submerged the stronger the flavor of the extract.
That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
The remainder I leave in the vodka bottle to further infuse with flavor.
By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
Okay, so now it has to steep for a couple of months.
It will get darker and darker over time; strain before using.
I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
Here's the fun part: the same vanilla beans may be reused to make more essence!
When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
You really cannot imagine how much flavor these beans contain!
I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
As long as you see the color come through, the flavor will also be there.
As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
I have been making all my own vanilla extract for years using this method with excellent results.
Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
When making the extract yourself, however, you have control over the quality of the vanilla beans used.","url":"https://recipe.bluelayer.org/recipe/54204/ruths-homemade-vanilla-extract"},{"id":"54157","title":"Homemade Pectin","ingredients":"apples, raw, with skin
water, bottled, generic","directions":"In a large saucepan, over high heat, bring the apples and water to a boil.
Reduce the heat to medium and simmer for 20 minutes or until tender.
Remove from the heat and cool.
Line a large bowl with dampened cheesecloth.
Pour the pulp and juice through the cheesecloth.
Gather the corners of the cheesecloth, and tie in a knot.
Suspend from a cabinet knob or handle and allow to drip into a bowl overnight.
The next day, measure the apple juice and pour into a large pot.
Bring the liquid to a boil over high heat and cook until reduced by half.
Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months","url":"https://recipe.bluelayer.org/recipe/54157/homemade-pectin"},{"id":"54156","title":"Homemade Cracker Jacks ( Copycat )","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, granulated
molasses
water, bottled, generic
leavening agents, baking soda","directions":"Combine sugar, molasses, and water in saucepan and bring to soft ball stage.
(235 degrees) Take off heat and add baking soda.
Mix popped corn with peanuts and pour sugar mixture over all and stir until coated evenly.","url":"https://recipe.bluelayer.org/recipe/54156/homemade-cracker-jacks-copycat"},{"id":"54143","title":"Homemade Ranch Dressing/Ranch Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
spices, parsley, dried
dill weed, fresh
spices, garlic powder
spices, onion powder
spices, pepper, black
salt, table
chives, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a bowl and whisk until the consistency is achieved.
Cover and refrigerator for 30 minutes before serving to chill thoroughly.
Should last for up to 2 month in the refrigerator IF MILK IS NOT ADDED.","url":"https://recipe.bluelayer.org/recipe/54143/homemade-ranch-dressing-ranch-dip"},{"id":"54119","title":"Homemade Kahlua Recipe","ingredients":"water, bottled, generic
sugars, granulated","directions":"Dissolve, do not boil.
1/2 c. boiling water
Mix.
Combine all and cold.
Mix with: 4 teaspoon pure glycerin 2 teaspoon pure vanilla
Yields 2 qts.","url":"https://recipe.bluelayer.org/recipe/54119/homemade-kahlua-recipe"},{"id":"54036","title":"Peanut Butter Energy Bites","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals ready-to-eat, granola, homemade
cranberries, dried, sweetened
sugars, brown
honey
peanut butter, smooth style, without salt","directions":"In a medium bowl, combine cereals and dried fruit; set aside.
Spray an 8-x-8-inch baking pan with non-stick cooking spray; set aside.
(Optional -- I recently forgot to do this, and everything came up fine.
Use your best judgment.
).
In a small microwave-safe bowl, combine remaining ingredients.
Microwave at high 45 seconds or until peanut butter is melted.
Pour peanut butter mixture over cereal mixture and toss to coat.
Firmly press cereal mixture into prepared pan.
Let cool completely.
Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/54036/peanut-butter-energy-bites"},{"id":"54020","title":"Homemade Thousand Island Dressing","ingredients":"salad dressing, mayonnaise, regular
catsup
pickle relish, sweet","directions":"Combine all ingredients together in a medium bowl.
Cover and refrigerate for up to a week.","url":"https://recipe.bluelayer.org/recipe/54020/homemade-thousand-island-dressing"},{"id":"54012","title":"Ground Beef Stroganoff (Like Hamburger Helper)","ingredients":"beef, grass-fed, ground, raw
egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
water, bottled, generic
cream, sour, cultured
mustard, prepared, yellow","directions":"Brown beef and drain.
Cook egg noodles according to package directions (or use my recipe for homemade noodles).
Set aside.
In a small cup, dissolve bullion granules in boiling water or use 1 1/2c.
hot beef broth.
Melt butter in medium sauce pan.
Add in all-purpose flour and whisk until smooth.
Add hot broth and stir continuously while simmering for 3-4 minutes.
After butter mixture resembles gravy, remove from heat and stir in sour cream and mustard.
Place beef and noodles in pan and stir to coat with gravy.
Heat thoroughly, but don't boil.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54012/ground-beef-stroganoff-like-hamburger-helper"},{"id":"54008","title":"Blueberry Betty","ingredients":"blueberries, raw
sugars, granulated
spices, cinnamon, ground
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"First place the blueberries in a bowl, add the white sugar and cinnamon and gently fold blueberries to coat with sugar and cinnamon.
In a separate bowl, mix the brown sugar, oatmeal, flour, and butter.
I used cold butter and cut it into the oatmeal mixture.
Grease an 8x8 baking dish with butter or cooking spray and place blueberries in.
Top with oatmeal brown sugar mixture and bake at 350 degrees F for 30-45 minutes.
Yum!
Top with vanilla ice cream or homemade whipped cream and enjoy!","url":"https://recipe.bluelayer.org/recipe/54008/blueberry-betty"},{"id":"53986","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, garlic powder
salt, table
spices, pepper, black
spices, cumin seed
spices, paprika
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
cornstarch","directions":"Mix all ingredients together and add to ground beef or meat of choice for your recipe.
Depending on the coarseness of the pepper flakes, I crush them further while mixing.
Add 2 to 3 tablespoons of this seasoning mix to 1 pound of meat, or adjust to suit your taste.
I add a little water back into the drained frying pan to blend the spices and simmer it until the water evaporates and the seasoning is well blended into the meat.","url":"https://recipe.bluelayer.org/recipe/53986/homemade-taco-seasoning"},{"id":"53964","title":"Taco Filling with Homemade Taco Seasoning","ingredients":"beef, grass-fed, ground, raw
water, bottled, generic
seasoning mix, dry, taco, original","directions":"Brown ground beef in a medium skillet over medium-high heat, drain any excess grease.
Add water and homemade taco seasoning mix.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Makes enough filling for 8 to 10 tacos.","url":"https://recipe.bluelayer.org/recipe/53964/taco-filling-with-homemade-taco-seasoning"},{"id":"53947","title":"Homemade Rosemary Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, garlic powder
salt, table
spices, pepper, black
cheese, parmesan, hard
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pre-heat oven to 350 degrees.
In a medium mixing bowl, combine 1 cup flour, seasonings, and cheese.
Cut in the butter with a fork.
Add milk and stir until a the dough forms into a ball.
Turn out onto a floured board and roll out into a rectangle about 1/4 thick.
Trim edges to square up and cut into 4 equal sized rectangles and then cut each rectangle into squares.
Then cut each square diagonally into triangles.
Carefully place the triangles onto a lined or greased baking sheet.
Bake for 15 minutes or until lightly browned.
Cool on baking sheet for 5 minutes before moving to a wire rack to finish cooling.
Enjoy!
Miss","url":"https://recipe.bluelayer.org/recipe/53947/homemade-rosemary-cheese-crackers"},{"id":"53895","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"bring milk to a boil and immediately remove from heat.
let cool until you can stick your finger in it and feel it warm but not burning.
mix in yogurt.
let sit in warm undisturbed place for 8-10 hours (overnight) until gelled.","url":"https://recipe.bluelayer.org/recipe/53895/homemade-yogurt"},{"id":"53816","title":"Almond Cherry Energy Bar","ingredients":"cereals ready-to-eat, granola, homemade
wheat germ, crude
nuts, almonds
vanilla extract
wheat flour, white, all-purpose, unenriched
honey
cranberries, dried, sweetened
nuts, almonds","directions":"Preheat oven to 350F.
Lightly spray a 9x13-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges.
Combine all ingredients in a large bowl and spread into pan, pressing firmly.
Bake for 10 minutes.
Pull on parchment paper to remove from pan and cut into 24 bars while still warm.","url":"https://recipe.bluelayer.org/recipe/53816/almond-cherry-energy-bar"},{"id":"53801","title":"Home Made Peanut Butter - OLD FASHIONED PEANUT BUTTER","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
salt, table","directions":"Place ingredients in an electric blender.
Blend until mixture becomes paste-like or spreadable.
It may be necessary to add more peanut oil.
The ingredients must be blended for several minutes.
Store in tightly covered container.
Homemade peanut butter will separate on standing.
Stir before using.","url":"https://recipe.bluelayer.org/recipe/53801/home-made-peanut-butter-old-fashioned-peanut-butter"},{"id":"53752","title":"Bittersweet or White Chocolate Ice Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
vanilla extract","directions":"WITH ICE CREAM MAKER:.
Heat milk (stove or microwave) until it just begins to bubble.
Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
Mix chocolate and sugar.
Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
Cool.
Once cool, stir in heavy cream and vanilla.
Chill for at least 50 minutes.
Pour mixture into your ice cream maker.
Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
WITHOUT ICE CREAM MAKER (general instructions for all recipes):.
Mix up the ice cream recipe as directed.
Pour the ice cream mixture into a wide, airtight container, metal bowls work best.
Make sure the bowl you choose is wide rather than tall.
A wide bowl aids freezing and allows you to mix your ice cream easily.
Place ice cream in refrigerator for at least 1 hour.
Ice cream will need to be in fridge longer if the mixture has been heated and cooked.
Ice cream must be well chilled before proceeding.
Place the chilled ice cream mixture in the freezer for 30 minutes.
Beat ice cream mixture with an electric mixer until smooth.
The edges of your ice cream should have started to thicken.
Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals.
You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
Place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
Repeat \"40 minute freeze-then-beat cycle\" 3 times.
This should total 2 1/2 hours of freezing.
You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
Either method works fine.
The more you beat it, the softer it will be.
Total freezing time can take anywhere between 3-5 hours.
If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to \"hold\" the mix-ins so they don't fall to the bottom of the container.
Generally, add mix-ins after 2-3 hours of freezing.","url":"https://recipe.bluelayer.org/recipe/53752/bittersweet-or-white-chocolate-ice-cream"},{"id":"53742","title":"Cranberry Yogurt Parfaits","ingredients":"cranberry sauce, canned, sweetened
yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade","directions":"Place about 2 tbsp cranberry sauce in bottom of 4 parfait glasses.
Layer yogurt, remaining cranberry sauce, and granola on top.
Chill until serving.","url":"https://recipe.bluelayer.org/recipe/53742/cranberry-yogurt-parfaits"},{"id":"53731","title":"Granola-Yogurt Parfait","ingredients":"goji berries, dried
yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade","directions":"Into parfait glass or wineglass, spoon some raspberries, vanilla yogurt, and granola.
Repeat layering until all ingredients are used.","url":"https://recipe.bluelayer.org/recipe/53731/granola-yogurt-parfait"},{"id":"53674","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
salt, table
vinegar, distilled","directions":"Pour milk in a high pot and add all the ingredients.
Put it on the stove on very low heat and let it simmer until milk starts to curdle.
This process will be slow and gradual; dont turn up the fire or you will kill it.
Be patient!
Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
Pour the milk into the strainer and let it drain.
Wait for about 15 minutes then your ricotta is ready!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53674/homemade-ricotta-cheese"},{"id":"53673","title":"All-Purpose Homemade Herbed Salt","ingredients":"salt, table
spices, oregano, dried
spices, thyme, dried
spices, rosemary, dried
parsley, fresh","directions":"Place the salt on a piece of paper towels and microwave at 600 W for about 1 to 2 minutes to let any moisture evaporate (adjust the time as you go).
I used 4 kinds of summery herbs which I grew for myself this time.
Try different herbs to your liking.
Put everything into a mill and grind until fine.
This is how the salt looks once everything is mixed together.
Sprinkle over pork and chicken before frying.
This is good for pasta dishes, salads, potato dishes and fish!
Store in a bottle.
You can buy cheap bottles at pound shops (or dollar stores) and prepare these as presents for your friends!","url":"https://recipe.bluelayer.org/recipe/53673/all-purpose-homemade-herbed-salt"},{"id":"53670","title":"Homemade Hot Cocoa Mix","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened
cornstarch
salt, table
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk all dry ingredients until fully mixed.
To make cocoa, place 1/4 cup of cocoa mix into a mug.
Heat 1 cup of milk until hot.
Add milk into mug with mix and stir until smooth.
Store any leftover mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/53670/homemade-hot-cocoa-mix"},{"id":"53648","title":"Homemade Taco Seasoning","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
spices, cumin seed
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, paprika
water, bottled, generic","directions":"Brown ground chicken, beef or turkey in a skillet over medium heat.
Drain out whatever fat is left in the skillet.
Reduce heat to low-simmer.
Add all the spices and water and stir until meat is covered.
Note: Recipe is for one pound of meat.
If you would like to make a jar of taco seasoning to save for future use, go ahead and multiply the recipe (just for the spices) by 3-4 or whatever your heart desires.","url":"https://recipe.bluelayer.org/recipe/53648/homemade-taco-seasoning"},{"id":"53640","title":"Homemade Fruit roll ups","ingredients":"strawberries, raw
raspberries, raw
sugars, granulated","directions":"Preheat your oven to 200
In a food processor or blender add your fruit and sugar.
Pulse until berries are smoothe.
Line a sheet pan with with a siltpat (can be purchased at walmart)
Pour the mixture onto the sheet pan and spread into thin layer
Bake for 4 hours then remove and let cool..slice and enjoy","url":"https://recipe.bluelayer.org/recipe/53640/homemade-fruit-roll-ups"},{"id":"53621","title":"Charishma's Homemade Delicious Lip Lickin' Apricot Sherbet","ingredients":"water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
vanilla extract","directions":"Combine 3 cups water and sugar in a large saucepan, and bring to a boil over medium-high heat, stirring occasionally.
Add apricots, and bring to a boil.
Cover the saucepan with a tight-fitting lid, reduce heat, and simmer for 10 minutes.
Add essence and stir.
Remove from heat.
Place apricot mixture in a blender.
Process until you get a thick yummy sticky mixture; adding a little water to process, as and when necessary.
Allow to cool for 15 minutes.
Pour 5 cups chilled water in a pitcher.
Now, take a large sieve over the pitcher and add the sticky apricot mixture, slowly over it; and keep stirring while you do so.
You will see the apricot mixture's liquidy content trickle down into the pitcher and the thick sticky part remain in the sieve.
Empty the thick sticky part into a bowl and keep aside.
You can use this as a topping over cooked white rice (steaming hot rice), or you can use this as a marinade over chicken, or as a dip, or as a topping over chicken salad, or even on a pizza- use your imagination!
Stir the apricot sherbet that's in the pitcher very gently; careful that it shouldn't spill, or you'll have alot of stickiness in the kitchen to clean up and nobody likes that.
Close the lid of the pitcher.
Carefully, put the pitcher in the refrigerator.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/53621/charishmas-homemade-delicious-lip-lickin-apricot-sherbet"},{"id":"53616","title":"Goo Gone Homemade","ingredients":"oil, olive, salad or cooking
leavening agents, baking soda","directions":"Combine the vegetable oil and the baking soda in a small bowl.
It will be a somewhat thin mixture but not as thin as the real Goo Gone.
Dip the edge of a piece of paper toweling in the mixture and then rub over the sticky stuff you are trying to remove.
Keep doing this as needed.
It will probably take a couple applications, but it gets to a point where the sticky gunk starts releasing and rolling off.
Finish up by washing the item in warm soapy water.
This makes a small batch, but with using a ratio or one part vegetable oil with two parts baking soda, you may make as small or as large of a batch as you need.","url":"https://recipe.bluelayer.org/recipe/53616/goo-gone-homemade"},{"id":"53554","title":"Homemade Corn Syrup","ingredients":"sugars, granulated
salt, table
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"You will also need a heavy duty saucepan (4 to 5 quart size), a candy thermometer, a metal spoon, a pastry brush and clean mason jar(s) to store the quart of syrup.
Place all ingredients in a heavy duty non-stick saucepan over medium heat.
Clip the candy thermometer to the side.
Stir sugar until just moistened with a clean metal spoon.
Do not stir again once the sugar is moistened.
Let this come to a boil.
Brush down the sides of the pan when it comes boil (use a pastry brush dipped in water to remove any crystals that form on the sides).
It will ruin the corn syrup when poured into the jars, if any sugar crystals remain.
Do not stir this or it will become a cloudy mess.
Continue to boil until the candy thermometer reaches 235 to 240 F then remove the pan from the heat and let it sit for 2 hours to cool.
Do not touch the mixture during the cooling period.
You must cool this completely.
Ladle into mason jars.
You can store in you cupboard up to 3 months.
If the syrup is too thick, microwave the jar without the cover on for around 25 seconds.
Makes 1 quart.","url":"https://recipe.bluelayer.org/recipe/53554/homemade-corn-syrup"},{"id":"53546","title":"Homemade Sour Cream","ingredients":"cheese, cottage, creamed, large or small curd
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider","directions":"Place ingredients into blender or hand mixer, blend till smooth.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/53546/homemade-sour-cream"},{"id":"53543","title":"Creamy Ricotta Cheese (Homemade)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table","directions":"Combine the milk and cream in a pot over medium high heat.
Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
DO NOT LET THE MILK BOIL.
Remove the pot from the heat and add the vinegar.
Stir gently for 30 seconds (the mixture will curdle almost immediately).
Add salt and stir another 30 seconds.
Cover the pot with a towel and let stand at room temp for about 2 hours.
Line a large colander with a few layers of cheesecloth (allow for some overhang).
Set the colander over a large bowl or over the sink.
Transfer the curds to the colander with a slotted spoon.
Gather up the corners of the cheesecloth and secure with twine or a rubber band.
Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
Transfer the ricotta to a bowl or use immediately.","url":"https://recipe.bluelayer.org/recipe/53543/creamy-ricotta-cheese-homemade"},{"id":"53529","title":"Homemade Larabar- Cashew Cookie Flavor","ingredients":"dates, deglet noor
nuts, cashew nuts, raw
salt, table","directions":"Using a food processor, chop the cashews, and place in a small bowl.
Then, put the dates into the food processor, and process until they come together and form a ball of date paste.
Combine the date paste, cashews, and pinch of sea salt and mash together with your hands.
Using a sheet of plastic wrap, place 1/4 of the mixture into the wrap and shape into a bar.
Repeat with remaining mixture using additional sheets of plastic wrap.
Refrigerate if desired, but not necessary.","url":"https://recipe.bluelayer.org/recipe/53529/homemade-larabar-cashew-cookie-flavor"},{"id":"53506","title":"Homemade Syrup For Pancakes, Waffles Or French Toast Recipe","ingredients":"sugars, granulated
sugars, brown
water, bottled, generic","directions":"Bring to a boil and boil 5 min.
Bottle and store in refrigerator.
Before serving, heat whatever portion you wish to use.","url":"https://recipe.bluelayer.org/recipe/53506/homemade-syrup-for-pancakes-waffles-or-french-toast-recipe"},{"id":"53498","title":"Blueberry Pie Filling, Forget the Cans!","ingredients":"blueberries, raw
sugars, brown
cornstarch
spices, cinnamon, ground
spices, cloves, ground","directions":"Make sure your 16-oz bag of blueberries is good and defrosted!
If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat.
It's okay if your brown sugar is lumpy/hard.
Stir around until the sugar is mostly dissolved.
Add the spices to your liking to the mix, namely cinnamon.
Add the cornstarch and stir in well.
Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
It's ready to serve over something like white cake and ice cream!
Can also be refridgerated for about a week.
For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.","url":"https://recipe.bluelayer.org/recipe/53498/blueberry-pie-filling-forget-the-cans"},{"id":"53483","title":"Homemade Steamed Sweet Buns","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"For the buns: Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour in olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes.
After that, punch the dough down and make 15 round lemon-sized balls.
Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick).
To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100 degrees C degrees so use a thermometer).
Then add the pani mixture to the desiccated coconut and mix well.
Let cool.
Now place about 1 tablespoon of sweet coconut mixture in the middle of each disk.
Next shape the dough into a ball shape.
Set aside about five minutes.
Using sharp scissors, snip the round edges of the dough off to form petals to shape it like a flower (see photo).
Now put the flower on top of oiled parchment paper or baking paper.
Place flower buns in a steamer and steam over a pan of boiling water for about 10 minutes.
When the flower buns are cooked, remove from the steamer and place on a dish.
After that, you can decorate the flower buns.
Just place chocolate candy in the center of flower buns.
Ive done this in the photo above.
Serve warm.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/53483/homemade-steamed-sweet-buns"},{"id":"53476","title":"Homemade Seitan","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a large bowl, combine the flours and mix to blend them thoroughly.
Add the water to the flour 1-2 cups at a time, mixing well with a wooden spoon after each addition.
When all the water has been added, mix the dough with one hand while holding the bowl steady with the other.
(Doing this in the sink will make it easier to add more water as needed to prevent the dough from sticking to your mixing hand.)
Knead the dough 50-60 times.
If the dough is too stiff, add up to 1/2 cup more water while kneading.
Cover the bowl with a damp cloth and let the dough rest 20-30 minutes, allowing the gluten to develop further.
(Do not rush this stage.
If the gluten does not develop well, much of it will be washed away during the rinsing stage.)
With wet hands, knead the dough 10-20 times.
The dough, while still fairly soft, should be much more dense and elastic than it had been.
Place the bowl of dough in the sink.
Add lukewarm water in a gentle stream.
As the bowl fills with water, carefully lift one section of the dough at a time and squeeze it slowly but firmly with both hands.
This manipulation will cause the starch and bran to separate from the gluten.
Repeat this squeezing motion about 15 times under the stream of water.
Turn off the water and continue to knead the dough.
The water will become very thick and cloudy as the starch is released from the dough.
Pour off this starch-bran mixture into a container and add fresh cold water to the bowl.
Continue this process, alternating between warm-and cold-water rinses, kneading to extract the cream-colored starch.
Reserve the starch water from the first few rinses and use it as an ingredient in bread recipes or as a thickener for sauces and stews.
After two complete cycles of kneading the dough and pouring off the starchy water, the dough can be handled more vigorously.
Continue kneading and rinsing.
You will recognize the emerging gluten by its stringy, elastic quality.
Increase the strength of the water stream and the vigor of your squeezing until you are stretching and pulling the gluten in all possible directions.
Alternate the water temperature; warm water makes the gluten soft, while cold water makes it firm.
The gluten will develop into a cohesive mass more quickly as more clear water is worked through the dough, so either knead the dough in a colander under clear, running water or change the water in the bowl often.
After about six rinses, the dough will become rubbery gluten.
Remaining specks of bran or starch can be rinsed away under the tap by pulling the gluten apart and exposing the inside.
Check your progress by squeezing the gluten away from the running water.
Any water coming from the gluten should be clear.
When it is well washed, the gluten will be shiny and have a firm, elastic consistency.
It there is too much bran or starch remaining in the gluten, when cooked, its texture will not be smooth.
At this point, the gluten can be cooked, refrigerated, or frozen.","url":"https://recipe.bluelayer.org/recipe/53476/homemade-seitan"},{"id":"53462","title":"Homemade No Color Strip Cleansing Shampoo","ingredients":"leavening agents, baking soda
water, bottled, generic","directions":"Mix Baking Soda and water in small plastic travel bottle.
Shake well.
Use as shampoo, massage through hair, and rinse throughly.
Ideal to follow with conditioner.
NOTE: I recommend mixing it with a very small amount of your regular shampoo for more lather.","url":"https://recipe.bluelayer.org/recipe/53462/homemade-no-color-strip-cleansing-shampoo"},{"id":"53339","title":"Homemade Dog Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
soup, beef broth or bouillon canned, ready-to-serve
peanut butter, smooth style, without salt
parsley, fresh
blueberries, raw","directions":"Preheat oven to 400 degrees F.
In a bowl combine the flour, wheat germ, chicken broth and peanut butter.
Fold in the parsley and dried blueberries.
Roll the dough out onto a floured surface (the dough should be about 1/4 thick).
Cut the dough into rectangles or use your favorite cookie cutter to cut out shapes.
Bake for 20 minutes (or until golden brown).
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/53339/homemade-dog-cookies"},{"id":"53327","title":"Mamas Homemade Buttermilk Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
bacon, meatless","directions":"Preheat oven to 425 degrees.
Grease a cookie sheet or 9x13 baking pan with 2 tablespoons bacon grease or oil; set aside.
In a large bowl, combine buttermilk, baking soda and about 3 cups of flour.
Stir until combined and mixture is stiff enough to knead on a board, adding additional flour to reach kneading consistency.
Generously flour a bread board or counter top; scrape dough out onto floured board and knead 8-10 times, turning dough on the last kneading, smoothing and patting it out with your hand until its about 1 inch thick, no thicker.
Note: dont overwork the dough.
Better to under-knead than to over-work.
The less you work the dough, the more tender the biscuits will be and the higher they will rise.
Using a biscuit cutter or a tomato sauce can with both ends cut out, cut biscuits and place into greased baking pan with sides touching.
Knead trimmings and pat out dough, cutting more biscuits.
As before, handle the dough as little as possible.
After all biscuits are in the pan, grease the tops of the biscuits with bacon grease or oil and place in the hot oven.
Watch carefully, as different ovens get hotter, bake differently, etc.
Bake for 15-20 minutes, watching carefully.
When biscuits are golden brown on top, check for done-ness by lifting the corner of one of the middle biscuits.
If the top lifts and the inside is fluffy but not sticky, biscuits are done.
Remove from the oven and dump biscuits onto a wire rack, cloth-lined bread basket or onto a clean kitchen towel to cool a bit, then serve hot.
This recipe yields about 2 dozen biscuits according to the size and thickness of your biscuits.
Enjoy!
This is the same recipe for biscuits that my Mama made every day when I was growing up and until she died in April 2005 at the age of 76.
Mama never had a recipe and I learned to make these biscuits by watching her, not from a recipe.","url":"https://recipe.bluelayer.org/recipe/53327/mamas-homemade-buttermilk-biscuits"},{"id":"53299","title":"Homemade Self-Raising Flour - Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table","directions":"Mix.","url":"https://recipe.bluelayer.org/recipe/53299/homemade-self-raising-flour-substitute"},{"id":"53289","title":"Beef \"Ghoul\" Ash Recipe","ingredients":"butter, without salt
oil, olive, salad or cooking
beef, grass-fed, ground, raw
onions, raw
spices, paprika
beef, grass-fed, ground, raw
cream, sour, cultured","directions":"* Note: It is preferable to use homemade beef stock, but canned low-fat can be substituted.
Skim stock of all fat.
Trim beef well and cut into 1-inch cubes.
Heat 1 Tbsp.
butter and 1 Tbsp.
extra virgin olive oil in a large, heavy-bottomed pot over high heat.
Season meat with salt and pepper, to taste.
Cook meat in batches, being careful not to overcrowd the pot, and adding 1 Tbsp.
each of butter and oil as needed.
Cook each batch of meat till well browned on all sides, about 3 to 5 min, and transfer to a plate while the next batch browns.
Reduce heat to low, add in onions and cook, stirring occasionally till onions are translucent/soft, about 15 to 20 min.
Return meat to pot, add in paprika and stock.
Stir well to combine.
Cook covered over very low heat, stirring occasionally, till meat is tender and the sauce has thickened, about 1-1/2 to 2 hrs.
Adjust seasonings.
Serve over egg noodles with a dollop of lowfat sour cream and a sprinkling of chives.
Serves 10 to 12.
Comments: Martha Stewart got this family recipe from stylist Andrea La Hue, some of whose ancestors came from Bratislava, Slovakia.
Halloween tip: You can serve this satisfying dish to guests at your Halloween party - make sure to turn it into \"ghoul\"ash by garnishing each plate with a ghoulish little candy spider.","url":"https://recipe.bluelayer.org/recipe/53289/beef-ghoul-ash-recipe"},{"id":"53288","title":"Easy Homemade Bread Pain De Campagne","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into a heatproof bowl.
Microwave for 40 seconds at 500W until warm to the touch and whip.
Add the yeast and soak well.
Sprinkle water evenly over the powdered ingredients.
Using a spatula, mix in cutting motion.
The dough will come together fairly easily.
Form it into a ball.
Cover with plastic wrap and microwave for 30 seconds at 200W, or you can use the \"low temperature\" or \"defrost\" setting.
Let it rest for 15 minutes in a warm room.
After the dough doubles in size, roll it out, then press it down lightly to remove any air bubbles (dust if it's too sticky).
Fold into thirds vertically, and then fold it into thirds horizontally.
Bring the four corners to the center.
Do the same for the other side.
Pinch to close the edges.
Dust the pan with flour using a tea strainer.
Shape the dough and place in the pan with the closed ends facing up (I used a small strainer).
Microwave for 30 seconds at 200W.
Cover with a damp cloth and let rise using the bread-rising setting of your oven (or cover with plastic wrap to sit in a warm place that's about 35C).
Let it rest for about 15 minutes.
Preheat oven to 250C.
Grease your knife and make a deep slit.
This helps the bread to rise.
Spray water 10 times.
Steam-bake for 10 minutes at 250C, then 10 to 15 minutes at 200C.
Let cool and then it's done.
Here's a photo of the cross-section.
So moist and chewy when it's freshly baked.","url":"https://recipe.bluelayer.org/recipe/53288/easy-homemade-bread-pain-de-campagne"},{"id":"53228","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
lemon juice, raw
salt, table","directions":"Without stirring, pour the milk, cream, lemon juice, and salt in a small heavy-bottomed stainless steel saucepan and bring to a boil.
Turn off the heat and set the saucepan aside until the mixture cools slightly, 5 to 10 minutes.
(Youll see the ricotta separating into curds.)
Line a strainer or colander with cheesecloth and place it in the sink.
Scoop the curds out of the saucepan (dont pour, as you dont want to break up the curds) and into the strainer to drain.
You can use the ricotta while its still warm, or tie the cheesecloth on to the handle of a long wooden spoon.
Place the spoon over a bowl or saucepan so the bundle is hanging over the bowl, and place it in the refrigerator to drain until you are ready to use it, or for up to two days.","url":"https://recipe.bluelayer.org/recipe/53228/homemade-ricotta"},{"id":"53161","title":"Vickys Dairy-Free Homemade White Chocolate","ingredients":"sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
vanilla extract
butter, without salt","directions":"This recipe will make 1 x 100g bar so use either individual chocolate moulds or one bar-sized mould.
You can multiply the recipe if desired
Whisk together the icing sugar, coconut flour and salt.
If using a vanilla pod, mix the seeds with the sugar the day before you make the chocolate for better flavour
Melt the cocoa butter in a pan over a medium-low heat or in the microwave in 30 second increments.
Follow my recipe on how to temper chocolate to get a store bought finish
Pour the vanilla extract if using and melted cocoa butter into the dry ingredients and beat until smooth.
It will look like cloudy, thickened melted butter at this point
Pour into the mould or moulds and let cool to room temperature before letting set in the fridge for 1 hour
Vegan white chocolate!","url":"https://recipe.bluelayer.org/recipe/53161/vickys-dairy-free-homemade-white-chocolate"},{"id":"53104","title":"Homemade Granola Bars","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
butter, without salt
honey
sugars, brown
vanilla extract
salt, table
dates, deglet noor
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Preheat the oven to 350 degrees F. Butter an 8 by 12 inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat.
Cook and stir for a minute, then pour over the toasted oatmeal mixture.
Add the dates, apricots and cranberries and stir well.
Pour the mixture into the prepared pan.
Wet your fingers and lightly press the mixture evenly into the pan.
Bake for 25 to 30 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into 2\" squares.
Serve at room temperature.
If you eat the granola bars immediately after cutting, they will be very crunchy.
Store them in an air tight container and they will soften a lot over the next 3 days.
I think they taste better too.","url":"https://recipe.bluelayer.org/recipe/53104/homemade-granola-bars"},{"id":"53087","title":"Granola, Yogurt, Berry Parfait","ingredients":"yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
blueberries, raw
mango nectar, canned
honey","directions":"Line up 4 parfait, white wine or other tall glasses.
Spoon 2 Tablespoons of yogurt, into each glass and smooth surface.
Spoon 2 Tablespoons of granola overtop and smooth surface.
Spoon 2 Tablespoons of fruit overtop and smooth surface.
Repeat the process, adding a bit of honey here and there, to taste.","url":"https://recipe.bluelayer.org/recipe/53087/granola-yogurt-berry-parfait"},{"id":"53080","title":"Homemade Cranberry Relish","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
orange juice, raw
orange juice, raw
nuts, almonds","directions":"combine everything (except almonds) in a skillet.
cook uncovered over medium heat until most of the cranberries pop open and the mixture is thickened, 7-10 minute.
if desired, add almonds.
let cool, and serve or refrigerate up to a day.","url":"https://recipe.bluelayer.org/recipe/53080/homemade-cranberry-relish"},{"id":"53073","title":"Homemade Tootsie Rolls","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
vanilla extract
salt, table","directions":"Sift together the cocoa powder, confectioners sugar, dry milk and salt.
Whisk together corn syrup, melted butter and vanilla.
Stir the wet into the dry.
At first it will look like there isnt enough liquid.
Keep going.
Then, using your hands knead the mixture together for a few minutes.
Using a sharp knife, cut the dough into managable pieces and roll it into a long, thin rope; cut the rope into 1-inch \"tootsie rolls.\"
Transfer the cut tootsie rolls to a baking sheet or cooling rack.
Repeat until done.
Place them in the fridge for 1 hour and until firm.
Wrap the \"tootsie rolls\" in parchment or wax paper that are about 3 1/2 x 2 1/2 inch rectangles.
Yeild depends on how thin your ropes are.
Time does not include chill time.","url":"https://recipe.bluelayer.org/recipe/53073/homemade-tootsie-rolls"},{"id":"53063","title":"Creamy Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Add ingredients to a 4-quart pot.
Bring to a gentle boil over medium heat.
Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
Once curds begin to separate from the whey (liquid temperature will be between 175 degrees and 200 degrees ), remove from heat.
Gently spoon or ladle the curds into the cheesecloth-lined strainer.
You may need to gently gather the cheesecloth at the top to help the curds drain.
Let curds sit in cheesecloth to drain liquid for 15 to 30 minutes, depending on how creamy youd like your ricotta.
Store in refrigerator for up to two days.","url":"https://recipe.bluelayer.org/recipe/53063/creamy-homemade-ricotta"},{"id":"52996","title":"Elegant Easy Adult Dessert","ingredients":"ice creams, vanilla
cereals ready-to-eat, granola, homemade
raspberries, raw
chocolate, dark, 70-85% cacao solids","directions":"In a martini glass, lay a small scoop of ice cream in the bottom, sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco.","url":"https://recipe.bluelayer.org/recipe/52996/elegant-easy-adult-dessert"},{"id":"52992","title":"Homemade Hunan Salted Chilies","ingredients":"spices, pepper, red or cayenne
salt, table","directions":"Wash chilies thoroughly and discard any that show signs of mold or decay.
Dry them thoroughly on a kitchen towel or a pile of paper towels.
Sterilize a jar and lid with boiling water or by running it through your dishwasher with a heat dry cycle.
Make certain it dries thoroughly either in the air or through the dishwasher dry cycle.
Do not use a paper towel or cloth to dry it directly.
Discard the stems of the chilies and chop them roughly.
Do not remove the seeds.
Place the chopped chilies into the jar with three tablespoons of the salt and with a sterilized chopstick or fork, stir thoroughly to combine the salt evenly among the chile bits.
When the salt is mixed in, level the top of the chilies, and sprinkle the rest of the salt over them, then tightly cap the jar with the lid and store, unopened, in a cool dark place for two weeks.
After opening, keep in the fridge, where it will keep for months.","url":"https://recipe.bluelayer.org/recipe/52992/homemade-hunan-salted-chilies"},{"id":"52955","title":"Homemade Whipped Butter","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Beat milk and butter together until light and fluffy.
This expands the volume by a third and makes it easier to spread.","url":"https://recipe.bluelayer.org/recipe/52955/homemade-whipped-butter"},{"id":"52931","title":"Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
honey
vanilla extract","directions":"Gently melt coconut oil in a saucepan over medium-low heat.
Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
Pour mixture into a candy mold or pliable tray.
Refrigerate until chilled, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/52931/homemade-melt-in-your-mouth-dark-chocolate-paleo"},{"id":"52921","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts
honey
butter, without salt
cocoa, dry powder, unsweetened","directions":"Get the hazelnuts as finely ground as possible.
My final product was gritty because I couldn't get them powdered enough.
It doesn't hurt the taste but if anyone figures out how to make them finer, email me.
Melt the butter.
Combine the melted butter, cocoa, honey and powdered hazelnuts and mix.
Put in some kind of container and keep in the fridge.","url":"https://recipe.bluelayer.org/recipe/52921/homemade-nutella"},{"id":"52896","title":"Homemade Pizza","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
sugars, granulated
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Pizza Dough:.
In large bowl, dissolve yeast and sugar in the water.
Let sit for 5 minutes.
Stir the salt, and oil into the yeast mixture.
Mix in 1 1/2 cups of the flour.
Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough double in size.
Should take about 1/2 hour if in warm spot.
Punch down and let rest a minute.
Roll out into a 14\" pizza pan.
Sauce:.
Combine all of the spices and the tomato sauce.
no need to pre-cook.
Assemble pizza:.
Arrange oven racks close to center of oven, and Pre-heat the oven to 550.
Combine all of the spices and the tomato sauce.
roll out dough into a 14\" pizza pan.
Spread half the sauce evenly on each pizza crust.
lay out peperoni evenly on each crust.
Spread sausage, onions, green pepers, Mushrooms (or other topings) liberally over each.
Sprinkle parmesean liberally over the top, should always be the last topping.
Bake at 550 for 15 - 20 minutes.
Remove from oven and let cool for 10 minute for cheese to set prior to cutting / serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/52896/homemade-pizza"},{"id":"52853","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter into the flour.
add salt and water.
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.","url":"https://recipe.bluelayer.org/recipe/52853/homemade-pie-crust"},{"id":"52757","title":"Homemade pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium","directions":"Pepare your dough, leave to rest for about 20 minutes.
Prepare your pizza.
Oven@ 375F for 25 minutes","url":"https://recipe.bluelayer.org/recipe/52757/homemade-pizza"},{"id":"52737","title":"Homemade Eatmore Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
sugars, brown
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried","directions":"In a sauce pan over low heat, melt chocolate chips, corn syrup, brown sugar, and peanut butter, stirring frequently until smooth.
Combine the rest of the ingredients in a large bowl.
When melted, pour chocolate mixture over the dry ingredients and mix with a wooden spoon until fully combined.
Line a 9x13 inch pan with parchment paper (or grease it well).
Spread mixture into pan evenly.
Chill for at least 2 hours in the refrigerator.
Cut into bars (I do three rows with five bars each) and wrap individually in aluminium foil.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/52737/homemade-eatmore-bars"},{"id":"52722","title":"Homemade Fruit Leather","ingredients":"strawberries, raw
water, bottled, generic
lemon juice, raw
sugars, granulated
oil, olive, salad or cooking","directions":"Preheat the oven to 150 -170 degrees F.
Place the fruit in a medium saucepan with the water and lemon juice.
Simmer on medium heat, mostly covered, until they are very soft and mushy.
Stewing the fruit helps it retain its color.
3.Transfer the fruit pulp mixture to a food processor or blender and blend until smooth.
If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer.
Taste the fruit at this point, and add the sugar if it is not sweet enough.
Keep in mind that as the fruit leather dries, it will concentrate the natural sugars in the fruit and become sweeter on its own.
Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
Cover a baking sheet with plastic or a silicon baking pad.
The temperature of the oven is low enough not to affect the plastic.
Spray or brush your baking sheet with the vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness.
Place it in the oven for 6-8 hours.
Make sure there is air circulating to prevent scorching.
Alternatively place it in the sun for 6-8 hours.
Invert the fruit leather onto another baking sheet that has been covered in plastic or silicon baking pad and oiled, and remove the first lining.
Place in the oven or sun for another 6-8 hours.
If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes.
Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.","url":"https://recipe.bluelayer.org/recipe/52722/homemade-fruit-leather"},{"id":"52672","title":"Homemade Apricot Jam","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated","directions":"Wash apricots with cold water and cut them in halves.
Remove the stone and all damaged areas.
Put them in a large pot, add 600 g sugar, stir it and leave 4-6 hours until apricot become juicy.
You may stir occasionally.
Add the rest of sugar, stir and cook on heavy fire 10 to 15 minutes.
When apricot starts to boil you will see foam.
After 10 15 minutes the most of the foam will disappear, but if not remove it.
Add pectin if you like, stir and put the jam in hot (100C) glass-bottle.
Close the hot glass-bottles and keep it in dark place.","url":"https://recipe.bluelayer.org/recipe/52672/homemade-apricot-jam"},{"id":"52651","title":"Homemade Almond Bark!","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
butter, without salt
vanilla extract
nuts, almonds","directions":"In 2 quart heavy saucepan,Combine sugar, milk, corn syrup, and salt.
Cook,stirring constantly until sugar dissolves& mixture comes to a boil.
Cook without stirring to soft ball stage (234).
Remove from heat& add butter, do not stir.
Let cool til lukewarm,& add vanilla.
Beat until mixture thickens& spread is creamy.
Add the toasted almonds.
Spread about 1/2 inch thick on wax paper lined baking sheet.
Let cool before break into pieces.","url":"https://recipe.bluelayer.org/recipe/52651/homemade-almond-bark"},{"id":"52630","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Select a sieve or colander with a wide surface area so the curds will cool quickly.
Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.
Pour the milk and buttermilk into a large non-reactive saucepan.
Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching.
Once the mixture is warm, stop stirring.
As the milk heats, curds will begin to rise and clump on the surface.
As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.
When the mixture reaches 175 to 180F, the curds and whey will separate.
The whey looks like cloudy water underneath a mass of thick white curds on the surface.
Immediately remove the pan from the heat.
Working from the side of the pan, gently ladle the whey into the prepared sieve.
Go slowly so as not to break up the curds.
Finally, ladle the curds into the sieve.
Lift the sides of the cloth to help the liquid drain.
Dont press on the curds.
When the draining slows, gather the edges of the cloth, tie into a bag, and hang from the faucet.
Drain until the dripping stops, about 15 minutes.
Untie the bag and pack the ricotta into airtight containers.
Refrigerate and use within 1 week.","url":"https://recipe.bluelayer.org/recipe/52630/homemade-ricotta"},{"id":"52557","title":"Martha Stewart's Peanut Butter Granola Bars","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade","directions":"Grease a 9-inch-square pan and set aside.
Measure out granola into a bowl so that it is ready to go when the marshmallow mixture is ready.
In a large saucepan: melt butter and marshmallows, stir until melted.
Remove from heat.
Add peanut butter, then granola.
Stir til well combined.
Put into your prepared pan.
With damp hands, press mixture to even out.
Cool.
Store in an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/52557/martha-stewarts-peanut-butter-granola-bars"},{"id":"52516","title":"Homemade Goldfish Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
salt, table
spices, pepper, black","directions":"Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
Roll the dough out on a cookie sheet to 1/8-inch thickness.
(If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.
).
Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
Bake at 350 F until golden and crisp - 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/52516/homemade-goldfish-crackers"},{"id":"52502","title":"Homemade Raspberry Vinagrette","ingredients":"oil, olive, salad or cooking
vinegar, distilled
jams and preserves, apricot","directions":"Add oil to vinegar and mix.
Add in jam and whisk until it forms an emulsion.
Taste and adjust ingredients as required.
If its too sweet, add more vinegar; too oily, add more jam, etc.
Thats it.
As far as I know, any kind of jam will work.
I usually use the double the fruit store-bought kind.","url":"https://recipe.bluelayer.org/recipe/52502/homemade-raspberry-vinagrette"},{"id":"52453","title":"Sunday Morning Hash Browns Potatoes - Homemade","ingredients":"potatoes, raw, skin
onions, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"In a large bowl, combine the potatoes, onion, salt and pepper and mix well.
Heat the oil in a large skillet over medium heat.
Add the potato mixture and press down with a metal spatula to form a cake.
Cook until the potatoes turn golden brown on the bottom, 5 to 7 minutes.
Loosen the potatoes from the pan with the spatula and flip them over onto a large plate .
Slide back into the pan and cook to brown the other side, about 5 minutes longer.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/52453/sunday-morning-hash-browns-potatoes-homemade"},{"id":"52405","title":"Dad's Homemade Chocolate Pudding","ingredients":"sugars, granulated
cornstarch
cocoa, dry powder, unsweetened
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"-Combine all dry ingredients until all lumps are gone and blended well.
-Add milk and place on burner turned to high -- stir constantly until desired thickness.
-Remove from heat and add vanilla, stir well and serve.enjoy.","url":"https://recipe.bluelayer.org/recipe/52405/dads-homemade-chocolate-pudding"},{"id":"52212","title":"Yogurt with Granola, Tropical Fruit, and Crystallized Ginger","ingredients":"pineapple, raw, all varieties
honey
spices, ginger, ground
yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade","directions":"Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl.
Spoon 1/2 cup yogurt into each bowl.
Top each with 1/2 cup granola, then 3/4 cup fruit mixture.
Spoon remaining 1/2 cup yogurt in dollops over fruit.
Garnish with more chopped crystallized ginger and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.","url":"https://recipe.bluelayer.org/recipe/52212/yogurt-with-granola-tropical-fruit-and-crystallized-ginger"},{"id":"52142","title":"No Sugar Homemade Taco Seasoning","ingredients":"spices, paprika
salt, table
spices, onion powder
spices, chili powder
spices, cumin seed
spices, garlic powder","directions":"Place in a baggie or a small airtight container; shake to mix.
Store in a dry, cool place.","url":"https://recipe.bluelayer.org/recipe/52142/no-sugar-homemade-taco-seasoning"},{"id":"52090","title":"Homemade Fresh Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
salt, table","directions":"Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling.
Stir constantly to prevent scorching on the bottom of the pot.
When the milk reaches the temperature, remove from the heat, and stir in the vinegar.
Let stand for 10 minutes.
Line a strainer with cheesecloth, and set over the sink or a large pot or bowl.
The milk should separate into a white solid part, and a yellowish liquid (whey).
Stir the salt into the milk, then pour through the cloth-lined strainer.
Let the curds continue to drain in the strainer for 1 hour.
Discard the whey.
After the cheese has finished draining, pat into a ball, and remove from the cheese cloth.
Wrap in plastic and store in the refrigerator until ready to use.
Fresh cheese will usually last about a week.","url":"https://recipe.bluelayer.org/recipe/52090/homemade-fresh-cheese"},{"id":"52045","title":"Dark Chocolate Homemade Peanut Butter Cups","ingredients":"vanilla extract
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
sugars, granulated
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened","directions":"whip vanilla extract, peanut butter using egg beater, add splenda to thicken.
Next, form peanut butter balls almost the size of the muffin pans.
under low heat, heat milk and dissolve splenda, melt baking chocolate in milk (you may use 2 hershees candy bars).
Once chocolate is completely in solution, add cocoa and dry milk to thicken into slurry,
pour liberal amounts of chocolate mixture in bottom layer, add peanut butter balls and cover with remaining chocolate, cool in freezer and serve.","url":"https://recipe.bluelayer.org/recipe/52045/dark-chocolate-homemade-peanut-butter-cups"},{"id":"52037","title":"Homemade Dry Onion Soup Mix","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, onion powder
spices, pepper, black","directions":"Cut a 6-inch square of heavy duty foil.
Place all ingredients in center of foil.
Fold foil to make an airtight package.
Label with date and contents.
Store in a cool, dry place.
Use within 6 months.","url":"https://recipe.bluelayer.org/recipe/52037/homemade-dry-onion-soup-mix"},{"id":"52028","title":"Grandma's Homemade Mustard","ingredients":"mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, pepper, black
vinegar, cider","directions":"Stir dry ingredients together.
Add in vinegar a little at a time.
Store in the fridge for a week to age and blend the flavors.
Keeps and freezes well.","url":"https://recipe.bluelayer.org/recipe/52028/grandmas-homemade-mustard"},{"id":"51995","title":"Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Put 1 cup of the warm water in a large mixing bowl, then sprinkle the yeast over it.
Stir to dissolve the yeast, then add remaining 1 cup water.
Add the sugar and oil and blend.
Add the salt and 4 cups of the flour and mix well.
Cover with a damp towel and set aside in a warm, draft free place until doubled, about 1 hour.
Sprinkle 1 cup of the remaining flour over the risen dough, then invert it onto a lightly floured surface.
Knead until soft and elastic.
Return it to the bowl, cover with damp cloth and let it rise until it doubles in size again, about 1 hour.
Sprinkle a work surface with the remaining 1 tablespoon flour and the cornmeal.
Turn the dough out onto the prepared surface.
Divide the dough into 2 long loaves or smaller bun sized rolls.
Place them on lightly oiled baking sheet.
Cover with plastic wrap and put in a warm draft free place for 30 minutes.
Bake in preheated 400F oven until lightly golden, about 20 minutes.
Remove from the oven and brush lightly with melted butter.","url":"https://recipe.bluelayer.org/recipe/51995/homemade-bread"},{"id":"51925","title":"Homemade No-Cook Cookie Balls","ingredients":"nuts, almonds
honey
vanilla extract
oats
mini semi-sweet chocolate baking chips,
seeds, flaxseed","directions":"Mix together the almond butter, honey and vanilla in a medium bowl.
Add in the oats, chocolate chips and flaxseed and mix well.
Roll the mixture into 1-inch balls and place on wax or parchment paper.
Stick in the refrigerator for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51925/homemade-no-cook-cookie-balls"},{"id":"51924","title":"Corn Relish Dip","ingredients":"pickle relish, sweet
cream, sour, cultured","directions":"Drain corn relish if needed and mix everything together and serve with authentic tortilla chips.
You can add more corn relish or sour cream whichever you prefer to your taste.
This is so wonderful!
I bought an awesome homemade corn relish it was sweet/tart and the sour cream complimented it perfectly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51924/corn-relish-dip"},{"id":"51910","title":"Homemade Salad Dressing","ingredients":"spices, pepper, black
dill weed, fresh
spices, parsley, dried
spices, garlic powder
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
salad dressing, mayonnaise, regular
vinegar, cider
mustard, prepared, yellow
sugars, granulated
salt, table","directions":"In a medium bowl place first 5 ingredients and let stand for 5 minutes.
Whisk in remaining ingredients.
I like it to chill and meld several hours before serving, but that is just me.
NOTES: you may want to add half the amount of salt and sugar the first time you make it and adjust it to your tastes.","url":"https://recipe.bluelayer.org/recipe/51910/homemade-salad-dressing"},{"id":"51824","title":"Homemade Granola Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
vanilla extract
butter, without salt
honey
sugars, brown
spartan, real semi-sweet chocolate baking chips,
raisins, seeded","directions":"Lightly grease a 9x13 pan.
In a large bowl combine all ingredients except chocolate chips and raisins.
Once ingredients are mixed, gently fold in chocolate chips and raisins.
Pour and press mixture into pan (use a sheet of wax paper to press down granola, so it does not stick.
Lightly grease if needed).
Bake 18-22 minutes or until golden brown.
Let cool for 10 minutes and cut.
Cool completely before removing from pan.
Wrap individually.
Can be frozen if desired.
*Add what you like -- coconut, nuts, sunflower seeds, etc to make it your own.
You can also reduce the oatmeal and add other cereal, etc.","url":"https://recipe.bluelayer.org/recipe/51824/homemade-granola-bars"},{"id":"51814","title":"Homemade Low Cholesterol Milk Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Combine all ingredients in electric blender and process till smooth.
Makes just a little more than a can of Eagle Brand type lowfat milk.
Works in every recipe.","url":"https://recipe.bluelayer.org/recipe/51814/homemade-low-cholesterol-milk-recipe"},{"id":"51802","title":"Homemade Sweetened Condensed Milk Recipe","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"In 2 c. glass measure add in water, sugar and butter.
Microwave on High for 1 1/2 to 2 min, till boils, stirring every 30 seconds.
Combine in blender in blender with dry lowfat milk.
Process till smooth.
Chill.
Makes 1 c.. (Double recipe to equal 1 2/3 c. or possibly 14 oz can.)","url":"https://recipe.bluelayer.org/recipe/51802/homemade-sweetened-condensed-milk-recipe"},{"id":"51788","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate","directions":"In a small saucepan, bring cream to a boil.
Remove from heat, and add chocolate.
Stir until melted, then set aside until thickened, 2 to 5 minutes.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/51788/chocolate-ganache"},{"id":"51758","title":"Homemade Lunch Kit","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
lemon juice, raw
water, bottled, generic
oil, olive, salad or cooking
spices, cumin seed
spices, garlic powder
salt, table","directions":"Combine ingredients in a food processor and blend until smooth.
Then I serve it with any of the following:.
Whole wheat mini pita bread, sliced baby carrots, or bell pepper strips.
For side you can try:.
Squeeze yogurt.
Fruit cup, packed in its own juice.
Applesauce.
Skim-milk pudding cup.
Low-fat string cheese.
This is much healthier than the lunchables that you buy at the store.","url":"https://recipe.bluelayer.org/recipe/51758/homemade-lunch-kit"},{"id":"51753","title":"Homemade Brown Sugar","ingredients":"molasses
sugars, granulated","directions":"For when you're out and forgot to buy it.
Combine in blender and mix til uniform in color.
Use in place of brown sugar","url":"https://recipe.bluelayer.org/recipe/51753/homemade-brown-sugar"},{"id":"51700","title":"Annabel's Homemade Granola","ingredients":"oats
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
sugars, brown
oil, canola
syrup, maple, canadian
raisins, seeded","directions":"Preheat the oven to 300.
Put the oats, pecans, coconut, salt, and brown sugar in a large bowl and mix with a wooden spoon.
Whisk the oil and maple syrup together in a small bowl.
Pour over the oats and mix well.
Spread out on a lightly oiled baking sheet and bake in the center of the oven for 40-45 minutes, stirring every 10 minutes.
Transfer to a bowl, stir in the raisins, and let cool.","url":"https://recipe.bluelayer.org/recipe/51700/annabels-homemade-granola"},{"id":"51670","title":"Homemade Creme Fraiche","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine whipping cream and buttermilk in a glass jar or bowl.
Stir, cover, and let stand at room temperature for 24-36 hours, until thickened.
Keep in the fridge for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/51670/homemade-creme-fraiche"},{"id":"51666","title":"Homemade Organic Fruit and Veggie Wash","ingredients":"water, bottled, generic
lemon juice, raw
vinegar, distilled","directions":"Mix ingredients.
Spray liberally on fruits or vegetables and then rinse them off.
This stores best in the fridge.","url":"https://recipe.bluelayer.org/recipe/51666/homemade-organic-fruit-and-veggie-wash"},{"id":"51648","title":"Take Me to the Islands Homemade Granola","ingredients":"oats
nuts, almonds
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pineapple, raw, all varieties","directions":"Preheat oven to 350 F.
In a large bowl, mix together the oats, almonds, cinnamon, and salt; set aside In a small bowl, mix together the coconut oil, maple syrup, and vanilla.
Pour the wet ingredients over the dry, and mix well till thoroughly combined.
Evenly spread the granola onto a Silpat- or parchment paper-lined baking sheet.
Bake for 10 minutes.
Stir well, and then bake for another 10 minutes.
Remove from oven.
Sprinkle the coconut flakes evenly over the surface of the granola, and then bake for an additional 5 minutes.
Remove from oven.
Evenly distribute the chopped pineapple over the top of the granola, and allow the granola to cool completely on the baking sheet before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51648/take-me-to-the-islands-homemade-granola"},{"id":"51609","title":"All Day Apple Butter","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
spices, nutmeg, ground","directions":"Place the apples in a slow cooker.
In a medium bowl, mix the sugar, cinnamon, cloves and salt.
Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour.
Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Note: I have at times replace the sugar with ~ 3/4 Celsius honey.
It's better for you and tastes great.
My Note: I used Golden Delicious apples, and put them through the food processor VERY FINE before I started.
This way I didn't have any lumps, and didn't have to mess with hot butter later on.
We like really spicy apple butter, so I increased the spices a little, but then added 1/2 teaspoons ground allspice.
I also only used about 2 cups sugar.
Put it on before I went to bed, and then in the morning took the lid off and let it cook another few hours where I could watch it to get the consistancy I wanted.
(I checked it by putting a spoonful on a saucer and looking after it got cold to see if there was any water separation.
).
UPDATE: We found that the cooking time once the lid was removed needed to be longer.
I made one batch leaving the lid off for the suggested one hour and the butter was more like apple sauce.
I found some suggestions from an extension service.
They said To test for doneness, remove a spoonful and hold it away from steam for 2 minutes.
It is done if the butter remains mounded on the spoon.
Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate.
When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
Also in my first batch I reduced the amount of sugar as some suggested.
I think this was a mistake too.
The second batch was much better using the entire 4 cups.
UPDATE: I had no idea it was so easy to make apple butter.
I had a lot of apples on my trees this year.
I love this recipe but I did try a couple of variations.
I used just over one cup of sugar.
I liked it better a bit tart.
I cut the apples into chunks instead of small pieces and then put them in the crock-pot on high; I would add more apples as they cooked down so my crock-pot was full.
I let them cook, covered on high overnight.
After they got soft I removed the lid and let them cook down while I was at work (about 6 hours).
Since they were in chunks the thinner liquid made them not stick and burn like a thick liquid would have.
They reduced down to between 2/3 to 1/2 of a crock-pot.
When I got home I took my immersion blender and blended them up and the thickness was just about perfect.
I tried the saucer test for doneness.
I put them in my sterilized jars and put them in a hot water bath for 30 minutes.
Now I have my Christmas presents ready to go, cheap, fabulous and homemade!
It just doesnt get any easier.
I made this with pears also and it was good but not quite as good as the apple.
I also tried one batch with unpeeled apples and there is a huge difference.
Take the time to peel the apples.
I ended up making about five batches and each batch made about 9 half pints.
Like other users here, we think this is a bit too sweet -- ok, a lot too sweet.
I use nice, tart Fuji apples and about a cup of sugar.
Also, I find that I have to cook this down on the stove after it comes out of the crock if I want that nice, thick buttery texture, but it's worth it to start it in the crock because it gives it a sort of caramel aftertaste that's hard to get on the stove.
Remember: you can burn fruit butter, but you can't overcook it!
The longer you cook this stuff, the better it will be: if you get tired of it one night, put it in the fridge and cook it some more the next night!
My very best batch ever was cooked over three nights and canned the third.
I did not cut the sugar, I added 2 more pounds of apples instead.
I canned mine in a hot water bath, so I didn't have to put them in the freezer.
I saw on another site that said Jonathan, Golden Delicious, and Macintosh apples were good choices for apple butter.
10/14/1991 Ok, I've made 14 batches of this now.
This is literally the best recipe I have ever tried.
Using 1 cup of brown sugar for one of the cups of white sugar makes it much richer.
I have never had a problem with just whisking it to smoothness at the end (and I've used red delicious).
Also if you want a lot of apple butter for gifts or self.
Call your local orchard and ask about 2nds or windfall apples that you pick off the ground.
I purchased 2 bushels for $10 (88 pounds of apples).
Hence the 4 batches.
Let me tell you this is better than slaving over a stove ALL day!
TASTES SO GOOD!
Mom and I have used this old test also to check for the right consistency.
The method I prefer is to stand a wooden spoon straight up in the middle of my apple better.
Let go and if it remains straight up, your butter is done.
A few helpful hints for those that are making apple butter for the first time.
Look at your choice of apples before peeling.
Some apples are tart, sweet, crisp, soft... some are ideal for baking and others for eating.
The sweeter the apple the less sugar you will want to put in your butter.
So make sure and taste your apple before you put your sugar and spices and everything nice in the pot.
Peel, then use your kitchen gadget to core and slice at once.
No need to finely chop it will cook down then you can use a stick blender if you need.
I use a cheap slow cooker and I have found that it takes longer for my butter to thicken up after the hour uncovered.
I cook mine uncovered on high for an hour, and then move to low for another hour or so.
Stir that bad boy and you can visually see when that butter is ready even before doing the test 4.
Do the Test, put your saucer in the freezer an hour or so before your butter is ready.
After taking the cold saucer out, put a small teaspoon of the butter on the plate.
If your butter is runny, then keep cooking, you are not ready to jar it up.
Once it mounds up and trust me you will know what I mean when you see it, then you can jar that yummy goodness up :D 5.
And last but not least, PLEASE, taste your butter as it is cooking.
Before you thicken it up you can add a lil of this and that to make it just perfect for YOUR tastebuds.","url":"https://recipe.bluelayer.org/recipe/51609/all-day-apple-butter"},{"id":"51429","title":"Homemade Curry Powder","ingredients":"spices, paprika
spices, cumin seed
spices, fennel seed
mustard, prepared, yellow
spices, pepper, red or cayenne
spices, coriander seed
spices, turmeric, ground
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground","directions":"Mix all together, and place in a small jar/bottle & store in a cool, dark place for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/51429/homemade-curry-powder"},{"id":"51406","title":"Homemade Sweet-And-Sour Mix","ingredients":"lime juice, raw
lemon juice, raw
orange juice, raw
syrup, maple, canadian","directions":"Mix all ingredients well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51406/homemade-sweet-and-sour-mix"},{"id":"51379","title":"Homemade Sour Cream","ingredients":"cream, fluid, heavy whipping
cream, sour, cultured","directions":"*Note: I have not personally tried the white vinegar addition, but have been told that it works.
It would be better, in my opinion, to make the buttermilk at that point by mixing 1 tablespoon of vinegar to 1 cup of milk (or 1/2 tablespoon of vinegar to half cup of milk) and let stand for 15 minutes.
Take a glass jar (I prefer glass, but you can use a plastic container) with a lid that can hold up to three cups of liquid and pour in the heavy cream and buttermilk (or sour cream) and mix well.
Cover the jar with plastic wrap or with the lid and let stand at room temperature for 24 hours.
It will have thickened.
Refrigerate.
It will keep up to one week.","url":"https://recipe.bluelayer.org/recipe/51379/homemade-sour-cream"},{"id":"51375","title":"Homemade English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 1/4 cup warm water and yeast to a medium bowl, cover with a towel and let it sit for 5 minutes.
Then, add remaining water, milk and sugar.
Cover with the towel and let it sit for five more minutes.
Sift flour and salt into a stand mixer bowl.
Using the bread hook combine the flour and the yeast mixture at a medium speed.
Let the mixer knead the dough for about 7-8 minutes or until dough comes together.
Place dough in a greased bowl and cover with plastic wrap and a towel.
Let the dough rise for 3-4 hours.
After the dough has risen, punch it down and work it onto a floured surface.
Split it into 8-10 equal-sized dough balls.
Roll each ball between your hands to form a round ball of dough.
Place dough balls on a cookie sheet.
Cover with a towel and let them rise for 25-30 minutes.
Preheat oven to 325 F.
Heat a portion of the olive oil in a skillet over medium heat.
Drop 2-3 dough balls onto the skillet, flatten them a bit and let the dough cook for 5-7 minutes until a golden crust develops.
Then flip and cook the other side until it turns golden.
Place the cooked muffins on a cookie sheet and repeat with the remaining pieces of dough.
When done, bake for 10 minutes to ensure the insides are no longer doughy.
Store in an airtight container in the fridge or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/51375/homemade-english-muffins"},{"id":"51354","title":"Malted Cocoa Mix","ingredients":"sugars, powdered
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornstarch
spices, pepper, red or cayenne
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine all ingredients in a bowl and whisk together.
Store in an airtight container for up to 2 months.
To make hot cocoa, combine 1/4 cup (or more, to taste) with 8 oz.
of boiling water and whisk to combine (or place in an electric chocolate pot and use as directed).
Top with homemade marshmallows for a totally decadent treat.","url":"https://recipe.bluelayer.org/recipe/51354/malted-cocoa-mix"},{"id":"51339","title":"Fruit Salad Parfait","ingredients":"jams and preserves, apricot
pineapple, raw, all varieties
ice creams, vanilla
cereals ready-to-eat, granola, homemade","directions":"Combine strawberry jam with sliced fruit in a medium bowl.
Evenly spoon vanilla ice cream into 4 parfait glasses.
Evenly top with fruit, then granola cereal.","url":"https://recipe.bluelayer.org/recipe/51339/fruit-salad-parfait"},{"id":"51327","title":"Homemade Grenadine","ingredients":"pomegranate juice, bottled
sugars, granulated
lemon juice, raw","directions":"Bring pomegranate juice and sugar to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then simmer until reduced to about 1/2 cup, about 10 minutes.
Remove from heat and stir in lemon juice.
Cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/51327/homemade-grenadine"},{"id":"51309","title":"Earl's Homemade Bread","ingredients":"wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Place all dry ingredients in the mixer bowl but dont turn on mixer.
In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds.
Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a halfuntil ingredients are pretty well together and shut it off.
Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes.
Remove the dough hook and turn the dough onto a floured board or table.
Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour.
At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times.
Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like.
If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier.
Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.","url":"https://recipe.bluelayer.org/recipe/51309/earls-homemade-bread"},{"id":"51217","title":"Blueberry Crisp","ingredients":"blueberries, raw
cereals ready-to-eat, granola, homemade
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
lemon juice, raw
spices, cinnamon, ground","directions":"Mix granola, coconut, butter.
Set aside.
Mix sugar, blueberries, lemon juice, and cinnamon.
Put filling in ungreased baking dish.
Sprinkle topping on the filling.
Bake 375 for 30-40 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51217/blueberry-crisp"},{"id":"51207","title":"Homemade Bisquick Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for \"Bisquick mix\".","url":"https://recipe.bluelayer.org/recipe/51207/homemade-bisquick-mix"},{"id":"51146","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, combine the flour and salt.
Stir in the water and oil.
Turn dough onto a floured surface and knead 5-6 times.
Divide dough into 8 equal portions.
On the floured surface roll each portion into a 7-inch disk.
In a large non-stick skillet coated with cooking spray cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Keep warm while cooking the others.","url":"https://recipe.bluelayer.org/recipe/51146/homemade-flour-tortillas"},{"id":"51096","title":"Homemade Cranberry Sauce","ingredients":"cranberries, dried, sweetened
sugars, granulated
spices, cinnamon, ground
marmalade, orange
lemon juice, raw","directions":"Spray a large baking dish with cooking spray and fill it with the fresh cranberries.
Add the sugar and cinnamon, stir well to combine.
Cover tightly with foil and place a lid on top.
(This will splatter while in the oven, so make sure to at least cover it tightly with foil.)
Bake at 350 degrees for 1 hour.
While cranberries are still hot, stir in the sweet orange marmalade (I recommend Smuckers; others I have tried were too bitter) and the lemon juice.
Stir well to combine, cover and cool completely.
(This can be done the day before and allowed to sit, covered, on the counter overnight.)
Stir before spooning into a serving dish.","url":"https://recipe.bluelayer.org/recipe/51096/homemade-cranberry-sauce"},{"id":"51078","title":"Yoo Hoo (Homemade) by Todd Wilbur","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all contents in a blender for 30 seconds.
Refrigerate till cold.
Makes 2 drinks.","url":"https://recipe.bluelayer.org/recipe/51078/yoo-hoo-homemade-by-todd-wilbur"},{"id":"51068","title":"Homemade Hamburger Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
sugars, granulated
salt, table
beverages, ovaltine, classic malt powder
wheat flours, bread, unenriched","directions":"Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes.
Add in remaining ingredients in order given.
Place machine on dough mode.
When cycle is over, remove dough from machine.
Gently deflate.
Divide dough in 8 to 10 portions, cover with a clean tea towel and let rest five minutes.
Shape each portion into a ball and place, evenly spaced apart, on a parchment paper lined baking sheet.
Insert entire sheet in a large plastic bag (like a garbage bag).
Allow to rise until quite puffy, around 20 to 30 minutes.
Remove from plastic bag.
Flatten each roll gently with palm of hand.
Brush, if desired with milk and sprinkle on sesame seeds.
Preheat oven to 375F (190C).
Bake, until nicely browned, around 15 to 20 minutes.
Freeze leftovers.","url":"https://recipe.bluelayer.org/recipe/51068/homemade-hamburger-buns"},{"id":"51030","title":"Homemade Hoisin Sauce With Peanut Butter","ingredients":"soy sauce made from soy (tamari)
peanut butter, smooth style, without salt
molasses
vinegar, distilled
spices, garlic powder
oil, sesame, salad or cooking
peppers, jalapeno, raw
spices, pepper, black","directions":"Stir until mixed well together!","url":"https://recipe.bluelayer.org/recipe/51030/homemade-hoisin-sauce-with-peanut-butter"},{"id":"50961","title":"Taco Dip- Homemade Gourmet","ingredients":"seasoning mix, dry, taco, original
cheese, parmesan, hard
salad dressing, mayonnaise, regular
cream, sour, cultured
sauce, salsa, ready-to-serve","directions":"Combine all ingrdients in a bowl and refrigerate overnight (or at least 2 hours).
Serve with your choice of chips, crackers and/or sliced veggies.","url":"https://recipe.bluelayer.org/recipe/50961/taco-dip-homemade-gourmet"},{"id":"50951","title":"Homemade Hot Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
sugars, brown
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the chocolate,sugar,cinnamon and a 1/2 cup of the milk in a small but heavy sauce pan.
Whisk constantly over a medium-low heat until the chocolate mixture melts and forms a smooth paste.
Add the remaining milk and whisk until warmed through.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/50951/homemade-hot-chocolate"},{"id":"50939","title":"keto/low carb friendly homemade chocolate peanut butter","ingredients":"peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened
sweetener, herbal extract powder from stevia leaf","directions":"Mix all ingredients together.
If using dutch cocoa add less than the required amount.","url":"https://recipe.bluelayer.org/recipe/50939/keto-low-carb-friendly-homemade-chocolate-peanut-butter"},{"id":"50909","title":"Easy Homemade Ranch","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
parsley, fresh
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Put all the ingredients in a wide mouth mason jar.
Put the lid on and shake thoroughly.
You may need to add more milk just depending on how thick you like your dressing.
Enjoy!
Note: the dressing is even better the next day after the flavors have melded.","url":"https://recipe.bluelayer.org/recipe/50909/easy-homemade-ranch"},{"id":"50852","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
lime juice, raw","directions":"Note: Servings will depend on what you use it for.
Prepare a sieve lined with fine mesh cheesecloth and place it over a large bowl; set aside.
Into a large stockpot, add milk, cream and salt and bring to a rolling boil, stirring constantly.
When it has reached a rolling boil, add lime juice, reduce heat and stir until mixture curdles.
Pour the mixture into the sieve and allow it to sit approximately 1 hour to drain and cool.
Discard liquid in the bottom bowl.
Place sieve into the refrigerator to chill for a minimum of two hours.
Once chilled, transfer ricotta to an airtight container and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/50852/homemade-ricotta"},{"id":"50808","title":"Homemade Chocolate Cherry Almond Butter","ingredients":"nuts, almonds
cherries, sweet, raw
salt, table
cocoa, dry powder, unsweetened
oil, canola","directions":"Add almonds to a food processor and blend until smooth.
Add in the rest of the ingredients, ending by streaming in the canola oil.
Pulse to combine.
Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/50808/homemade-chocolate-cherry-almond-butter"},{"id":"50766","title":"Simple Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
mustard, prepared, yellow
spices, garlic powder
parsley, fresh
cheese, blue","directions":"Whisk together all ingredients.
Use immediately or refrigerate (covered) until needed.","url":"https://recipe.bluelayer.org/recipe/50766/simple-homemade-ranch-dressing"},{"id":"50708","title":"Good Morning Parfait","ingredients":"yogurt, greek, plain, nonfat
honey
spices, cinnamon, ground
cereals ready-to-eat, granola, homemade
strawberries, raw","directions":"In a small bowl mix yogurt, honey and cinnamon.
For fancy, use a parfait, sherbet or tall wine glass.
On the go a styrofoam cup will do.
Layer parfait by placing half the granola in the bottom of the glass.
Add half the strawberries.
Add half the yogurt mixture.
Repeat layers one more time.
Refrigerate until eaten.","url":"https://recipe.bluelayer.org/recipe/50708/good-morning-parfait"},{"id":"50695","title":"Homemade Hot Mustard","ingredients":"mustard, prepared, yellow
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
vinegar, cider","directions":"Mix dry ingredients in bowl.
Add vinegar in 1/4 cup intervals so it is easier to incorporate.
I use a wisk.
You may need to add additional vinegar to get a consistancy a little thinner than regular mustard.
It will thicken up in the frig.
Place in refrigerator and stir couple times a day.
Serve after a few days.
It it seems too thick, simply add more vinegar.","url":"https://recipe.bluelayer.org/recipe/50695/homemade-hot-mustard"},{"id":"50478","title":"Tomatoes Roasted With Pesto","ingredients":"tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
spices, oregano, dried
salt, table
spices, pepper, black
sauce, pesto, ready-to-serve, refrigerated
cheese, parmesan, hard
nuts, walnuts, english
nuts, pine nuts, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"*If Making the Homemade Pesto:.
Put walnuts, pine nuts and garlic into a food processor fitted with the steel blade.
Process for 30 seconds.
Add the basil, salt and pepper.
With the processor running, slowly pour the olive oil in through the feed tube and process until the pesto is pureed.
Add the parmesan and puree for a minute.
Use immediately or store in the fridge or freezer with a thin film of olive oil on top.
Preheat oven to 425 degrees F.
Core the tomatoes and then slice them across (not through the stem) in 1/2 inch thick slices.
Arrange the slices in a single layer on a sheet pan and drizzle with the olive oil and sprinkle with the oregano, salt and pepper.
Bake the tomatoes for 10 minutes.
Remove them from the oven and spread each slice with pesto and sprinkle with the parmesan cheese.
Return the tomatoes to the oven and continue baking for 7-10 minutes, until the parmesan is melted and begins to brown.
Using a flat spatula, put the tomatoes onto a serving platter, sprinkle with extra salt and serve hot, warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/50478/tomatoes-roasted-with-pesto"},{"id":"50476","title":"Homemade Ginger Preserve Recipe","ingredients":"water, bottled, generic
ginger root, raw
sugars, granulated","directions":"Wash and peel ginger root.
Cut into small pieces.
Soak them in cold water to cover for 30 minutes, then drain.
Place the ginger in a small saucepan and add 1 1/2 cups cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the ginger are soft.
Next, drain the ginger in a colander.
After that, place the sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add ginger.
Mix well.
Cook 12 minutes.
until thick.
Remove from heat.
Aside until cold.
Store in an airtight container.
Enjoy.
See my web sites www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/50476/homemade-ginger-preserve-recipe"},{"id":"50474","title":"Homemade Watermelon Drink","ingredients":"watermelon, raw
sugars, granulated","directions":"In a blender add watermelon and sugar and blend to make a smooth mixture.
Do not add water.
Pour the prepared drink into a serving glass.
Chill at least 30 minutes before serving.
Serve with or without ice cubes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/50474/homemade-watermelon-drink"},{"id":"50441","title":"Sharon's No-Bake Granola Bars","ingredients":"oats
cereals ready-to-eat, granola, homemade
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
cranberries, dried, sweetened
seeds, flaxseed
peanut butter, smooth style, without salt
honey
sugars, brown","directions":"Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes.
Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended.
Press mixture firmly into 9x13-inch pan.
Cut into 16 bars.","url":"https://recipe.bluelayer.org/recipe/50441/sharons-no-bake-granola-bars"},{"id":"50418","title":"Homemade Spray Starch","ingredients":"cornstarch
water, bottled, generic","directions":"Mix cold water and cornstarch in a pint-sized spray bottle that releases a fine mist.
To use, shake well, spray and iron immedietly.","url":"https://recipe.bluelayer.org/recipe/50418/homemade-spray-starch"},{"id":"50300","title":"Homemade Udon Noodles - Stompin' Your Way to Dinner!","ingredients":"salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the salt in the water.
Set aside.
In a very large bowl that youll be able to knead the dough in, add the flour and make a little well in the center.
Add the salted water.
Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour.
Depending on the moisture content of your flour, you might need to add a bit more water.
As the dough comes together, it should form into a lumpy ball.
If it is too ragged, sprinkle in a bit more water and work it into the dough.
Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour.
If the dough is too sticky, knead in a touch more of the bread flour.
To knead, fold over from the top, and use the heel of your palm to press it flat again.
Turn the dough 45 degrees and repeat.
Form the dough into a ball, dust it lightly with flour, and seal it in a large - at least one gallon - zip lock bag.
Unzip the bag just slightly on one side so air can escape.
Wrap the bag in a large dish towel.
Set it on the ground and stand on it.
Be careful - the combination of plastic and towel can be slippery!
Move around, do a little dance, hop up and down, take a stroll.
Your whole body weight on the dough will work it like your hands never could.
This helps make the noodles good and chewy.
After a few minutes, take the dough out of the bag.
It will be pretty flat, but with a rolling pin, roll out any irregularities.
Then fold it in thirds, dust it lightly with flour, put it back in the bag, wrap it in the towel and walk on it some more.
Repeat this process about 4 times.
Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After its had a chance to rest, walk on it one more time, making a point to try to spread the dough as much as possible.
The thinner you can get it by walking on it, the easier the rest of the process will be.
Take the dough out from the bag and roll it out on a floured surface until it is a square about 1/8-inch thick.
The dough may be pretty stiff and springy, so this may be a bit challenging.
If you cant seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour.
Or, if you have the time, cover the dough with a damp (not wet) towel and let it rest for half an hour, then continue rolling.
Next, dust the dough lightly with flour, fold it from the top to the center and then from the center to the bottom (like an accordian).
Then, with one of the long edges facing you, slice off the dough in 1/8-inch pieces.
Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately in a large pot of boiling water, covering them with a towel while you are waiting for the water to come to a boil.
The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them from sticking together.
Traditionally, the noodles are served hot, with a dashi-based stock.
But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some vegetables or meat of your choice.","url":"https://recipe.bluelayer.org/recipe/50300/homemade-udon-noodles-stompin-your-way-to-dinner"},{"id":"50286","title":"Crock Pot Organic Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract","directions":"You start by putting the 1/2 gallon of milk in a 2 3 quart crock pot.
Put lid on and cook on low for 2 1/2 hours.
Turn off and let sit (with lid on) for 3 hours.
After 3 hours add the live yogurt.
This can be from a previous batch or bought at the store (on the label of the container it will say live cultures).
Mix it well, until completely incorporated.
If you like your yogurt thicker, at this point you can add the dry milk powder.
Just make sure you incorporate it well.
This is also the point where you add the sugar or honey and the vanilla extract.
If you dont want to do flavored or sweetened yogurt, just leave it out.
This is THE most important part of making homemade yogurt.
Wrap the crock pot (I use a bath towel and clothes pins to cover it completely if you have a thermal travel bag, that would work too) and let it sit overnight, at least 8 hours.
In the morning you will have your very own homemade organic yogurt.
Any leftovers can be stored in an airtight container and stored in the fridge.
Also, if you want to add fruits or granola, stir it in just before serving NOT when you add the sweetener and vanilla extract.","url":"https://recipe.bluelayer.org/recipe/50286/crock-pot-organic-yogurt"},{"id":"50276","title":"Homemade Ricotta Cheese Recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
vinegar, distilled","directions":"Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175 degrees F and 180 degrees F on an instant-read thermometer, about 5 minutes.
Remove from heat and drizzle in vinegar while slowly and gently stirring.
Stop stirring as soon as all of the vinegar has been added.
Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/50276/homemade-ricotta-cheese-recipe"},{"id":"50260","title":"Homemade Yogurt Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat","directions":"Mix lowfat milk and powdered lowfat milk together in a heavy kettle.
Then cover and heat slowly to 180 degrees.
Using a heat distributor under the kettle and stirring occasionally will help prevent scorching.
Remove from heat and cold to about 125 to 130 degrees.
Then mix about 1/2 c. of the hot lowfat milk with 1/2 c. of plain yogurt in a small bowl.
Doing this will help assure an even distribution of the yogurt.
Then stir this mix into the kettle of lowfat milk.
Cover the kettle.
Now get a couple of heavy blankets and lay them out nice in a quiet spot on your kitchen counter.
Set the kettle in the middle of the blankets and wrap it up well so it retains the heat.
You may set a towel under the kettle if you are concerned about spills.
Don't disturb for 3-4 hrs.
then carefully check to see if it is done.
Gently touch the surface with a spoon.
If it is hard, or possibly if it is solid but has a bit of clear yellowish liquid on the surface, it is done.
Then unwrap it and cold completely before eating.
If it doesn't seem done, rewrap and let it set another hour or possibly so.
Try not to let it set too long or possibly it tends to get sour, but it is still usable even though you may not like it as well.
This recipe can be reduced in size if 1 gallon sounds like too much.
This yogurt has a much more pleasant flavor than plain yogurt from the store.
And you may use this yogurt for your starter for your next batch instead of buying another carton.","url":"https://recipe.bluelayer.org/recipe/50260/homemade-yogurt-recipe"},{"id":"50212","title":"Homemade Pastrami!","ingredients":"corn, sweet, white, raw
mustard, prepared, yellow
spices, pepper, black","directions":"Okay the first thing you need to do is bring your corned beef brisket to room temperature.
Next remove the brisket from packaging and rinse with cold water to remove the excess blood.
Once it is rinsed well, pat dry with a paper towel.
Next place brisket on a cookie sheet and cover completely with the mustard.
Once your brisket is completely covered in mustard you will cover the mustard with the pepper.
At this point your brisket is ready for the smoker.
( I used oak and pecan chips)
Smoke your brisket for 6 hours at 211F.","url":"https://recipe.bluelayer.org/recipe/50212/homemade-pastrami"},{"id":"50198","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
salt, table
oil, olive, salad or cooking","directions":"Place the nuts in the bowl of a food processor and process for 4 to 5 minutes, until the nuts form a smooth paste.
Add the sugar, cocoa powder, vanilla extract, salt, and vegetable oil and process for another minute, until the mixture is smooth and spreadable.
If the spread is too thick, add more oil 1 teaspoon at a time.
The spread will keep in an airtight container in the refrigerator for up to 2 weeks.
Adapted from Baked Explorations.","url":"https://recipe.bluelayer.org/recipe/50198/homemade-nutella"},{"id":"50139","title":"Homemade Snack Cake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated","directions":"In a large bowl, combine all ingredients.
Stir with a wire whisk until blended.
Divide mixture into 6 portions of approximately 2 1/4 cups each.
Store in airtight containers.
Label each with date and contents.
Store in a cool, dry place.
Use with 10-12 weeks.
Makes about 13 1/2 cups of mixture - enough for 6 packages.","url":"https://recipe.bluelayer.org/recipe/50139/homemade-snack-cake-mix"},{"id":"50112","title":"Homemade Orange/Grapefruit Jam","ingredients":"orange juice, raw
grapefruit juice, white, raw
sugars, granulated
pectin, unsweetened, dry mix","directions":"If you want to have thin orange zest you have to soak zest from one orange 5 days changing water every 12 hours.
After 5 days, cut the zest into thin slices.
Squeeze out juice from orange and grapefruit.
It should be aboput 2 liters of juice.
Put orange zest, sugar and juice into pot and start to cook.
After boils, cook on moderate fire about 15 minutes.
In the meantime put glass-bottles into oven on 100C
After 15 minutes, add pectin in amount necessary for making jelly.
Stir well 1-2 minutes making sure all pectin is dissolved.
Than start to fill in the glass- bottles.
Leave 1 inch space between jam and cover.
Leave to cool it slowly.","url":"https://recipe.bluelayer.org/recipe/50112/homemade-orange-grapefruit-jam"},{"id":"50076","title":"Fruit Granola Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cereals ready-to-eat, granola, homemade
margarine, regular, 80% fat, composite, stick, without salt
honey
water, bottled, generic
leavening agents, baking soda
molasses","directions":"Put flour and fruit granola into a bowl and mix them.
Put the margarine, honey, water, baking soda and molasses into a small bowl and heat in the microwave for 30 seconds.
Mix well.
Pour onto the granola mixture, mix together and make into a small balls.
Preheat the oven to 180C/350F.
Line an oven tray with parchment paper.
Put the balls in the tray and flatten them to about 2mm thick with your hand, keeping a roughly circular shape.
Bake for 10 to 15 min, then remove to a cooling rack.
Note: I use sweet fruit granola, if yours is not sweet at all, add sugar or honey to taste.","url":"https://recipe.bluelayer.org/recipe/50076/fruit-granola-biscuits"},{"id":"50030","title":"Homemade Yogurt Without a Yogurt Maker","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat the milk and powdered milk in a saucepan until it reaches 180 degrees F (this is necessary to kill any bacteria that might compete with the yogurt starter).
Let the milk cool to 115 degrees F. If you are in a hurry, you can place the saucepan in a larger pan of ice water.
When the milk has cooled, put your starter yogurt in a small bowl and ladle in a small amount of warm milk just to slowly heat the yogurt.
Whisk yogurt milk mixture together and return to the pan with the rest of the milk.
Mix and pour into a quart size canning jar.
Put the lid on and place on a towel-covered heating pad.
Wrap the yogurt jar with a kitchen towel and cover the whole thing with a stock pot for insulation.
Turn the heating pad on (low or medium normally work for me), and let sit for 8-10 hours.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/50030/homemade-yogurt-without-a-yogurt-maker"},{"id":"50007","title":"Not Fried Ice Cream - A","ingredients":"ice creams, vanilla
cereals ready-to-eat, granola, homemade
butter, without salt
honey
spices, cinnamon, ground","directions":"Using ice cream scoop, make four 1/2 cup scoops of ice cream and freeze until very firm, about 2 hours.
Meanwhile, in medium bowl combine crushed cereal and melted butter until blended.
Remove ice cream balls from freezer and roll each in the cereal mixture, coating completely.
Return coated balls to freezer and freeze at least one hour longer.
When ready to serve, combine honey and cinnamon in small saucepan and heat over low heat until warm.
Place ice cream balls in serving dishes, drizzle with warm honey mixture, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/50007/not-fried-ice-cream-a"},{"id":"49995","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, flaxseed
sugars, brown
oil, canola
honey
spices, cinnamon, ground
vanilla extract","directions":"In a large bowl combine oats, coconut, almonds and flax seed; set aside.
In a saucepan combine brown sugar (I use a heaping 1/4 cup), oil (also a heaping 1/4 cup), honey (heap here too) and cinnamon, bring to a boil.
Remove from heat and stir in vanilla.
Pour sauce over oat mixture and stir until completely coated.
Pour granola onto a greased cookie sheet and bake at 325F for 12-15 minutes.
Cool and store in an airtight container or Ziploc bag.
I like to eat this with vanilla yogurt and frozen blueberries.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49995/homemade-granola"},{"id":"49993","title":"Homemade Buttermilk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Here's how: In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt.
Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 24-36 hours.
Keep chilled for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/49993/homemade-buttermilk"},{"id":"49981","title":"Blueberry Oat Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, walnuts, english
leavening agents, baking soda
salt, table
butter, without salt
blueberries, raw
sugars, granulated
water, bottled, generic
cornstarch
lemon juice, raw","directions":"Preheat oven to 350 degrees F.
Grease an 11x7-inch glass baking dish.
Combine oats, flour, brown sugar, nuts, baking soda and salt.
Add margarine, mixing until crumbly.
Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish.
Bake 10 minutes.
To make homemade fillin-- Combine blueberries, sugar and 2 tablespoons water.
Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.
Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well.
Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.
Spread blueberry filling over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture.
Bake 18 to 20 minutes or until topping is golden brown.
Cool on wire rack; cut into bars.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/49981/blueberry-oat-bars"},{"id":"49967","title":"Homemade Almond Butter","ingredients":"nuts, almonds
salt, table","directions":"Add the almonds to a food processor and grind for 15 minutes, stopping regularly to scrape down the sides.
After 15 minutes the almonds will turn smooth and creamy.
Add the salt and blend.
Keep in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49967/homemade-almond-butter"},{"id":"49929","title":"Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Pour the milk into a medium heavy saucepan and bring to a boil.
Reduce to a simmer and cook 45 minutes, stirring occasionally.
Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups.
Strain.
Homemade condensed milk can be refrigerated up to a week.","url":"https://recipe.bluelayer.org/recipe/49929/homemade-condensed-milk"},{"id":"49923","title":"Marmie's Foolproof White Bread - Cheese and Herbs Optional","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, oregano, dried
cheese, parmesan, hard
spices, garlic powder","directions":"In a small bowl, disolve first 3 ingredients - being sure the water is only warm, so as not to kill the yeast.
Let yeast mixture sit 5 - 10 min to rise.
In a large bowl wisk together next 4 ingredients to disolve.
Add yeast mixture to the bowl and wisk.
Add in 13 cups flour 2 or 3 cups at a time and wisk - it will be gooey and sticky at this point --
Now it is time to get dirty -- add 1 cup of the remaining 2 cups flour and knead it with your hands in the bowl at first, it will be really sticky, but persevere as it will release from your hands as you knead more flour into the dough.
Sprinkle 1/2 cup flour onto the clean countertop ( so the dough does not stick to counter) and turn the dough out on to countertop.
Please be patient with me as I try to describe 'kneading' ( I cook I don't write!
).
Face the counter and fold the dough over and place the heels of your hands on the dough and push dough down and somewhat forward.
With your fingertips grab and secure the farthest edge of the dough and pull it up towards yourself and fold on top of itself.
Give it a quarter turn and repeat the fold, push and turn motions untill dough is of the right smooth and elastic consistiency.
Knead for 4 - 10 min untill the dough is no longer sticky but soft and smooth.
Add a bit more flour as required for right consistiency and to avoid the dough getting stuck on the counter,.
You should end up with a soft 'ball' of bread dough.
Put the 1 Tablespoon Vegetable Oil in a bowl at least twice the size of your dough, place your dough upside down in the oil and spin gently to coat dough.
Turn dough over and cover with a damp tea towel.
Allow dough to sit for approx 1 hour in a draft free area untill it has doubled in size.
(in the cold oven with a pan of hot water on the bottom rack will speed things up a bit too.
).
When dough is doubled, poke your two fingers into the dough and if your finger dimples remain it is ready to punch down.
With your fists gently 'punch' the air out of the dough.
Turn dough out on to the counter.
With a sharp knife divide evenly into 4 loaf size portions and shape accordingly.
Alternately you can shape one portion or more into 12 buns for each.
(I will incorporate cheese or herbs sometimes for a really great dinner bun.
).
Place shaped loaves or buns loosley in a pan sprayed with Pam or like product .
leaving enough room to double again as it rises.
(about an hour).
Place in preheated oven at 350 degrees F and bake for 30-40 minute Buns are usually about 30 min, bread a bit longer.
To check doneness, bread should be golden brown and when you tap on the top of the loaf with your fingertip, listen for a hollow sound.
Remove from oven placing on wire rack.
If desired you can melt the 1 tsp butter with the 1 tsp.sugar and the 2 Tbsp milk and give the tops of the bread/buns a light glazing with a pastry brush.
This creates a softer crust with a touch of sweetness and a nice shine.
Some will prefer a crispier natural crust.
Allow bread to remain in pans for 10 minute then remove from pan turn out gently on to a wire rack.
(not upside down).
Don't wait too long before the next steps -- your delicious bread might get too cold -- so.
Grab the butter --
Grab the Jam --
Grab a cup of Coffee --
Grab a Loved one --
And dig into your loaf of yummy homemade bread!","url":"https://recipe.bluelayer.org/recipe/49923/marmies-foolproof-white-bread-cheese-and-herbs-optional"},{"id":"49883","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Sift flour into a large bowl, 1 big enough to get both hands inside.
Cut the shortening into the flour with a fork until it becomes the texture of moist meal.
Add buttermilk and stir it in with a fork.
Add another dash or two if dough isn't sticky.
The trick is to get dough just as moist and sticky as possible, but not too sticky to work.
Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands.
Lift ball of dough out and knead gently on a floured dough board or smooth surface.
Fold the dough over in a clockwise manner with one hand and press it out with the other hand.
Don't over knead ?
just to the point where the dough is soft and consistent.
Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan.
Bake in oven for about 15 minutes.
The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable.
The nostalgic, real homemade taste comes from the buttermilk-soaked dough.
Biscuits can be served with butter or a ladle of gravy.
Note: A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.","url":"https://recipe.bluelayer.org/recipe/49883/buttermilk-biscuits"},{"id":"49880","title":"Homemade hot fudge sauce","ingredients":"cream, whipped, cream topping, pressurized
syrups, corn, light
butter, salted
spartan, real semi-sweet chocolate baking chips,","directions":"In a sauce pan, bring cream, butter and corn syrup just to a boil over a medium heat.
Continualy mixing.
This should take about 2 minutes.
Remove pan from heat and whisk in chocolate until melted.
Serve over your favorite desserts.
NOTE***cooled fudge sauce can be kept refrigerated in air tight container for 3 weeks.
Reheat in microwave to a pouring consistancy.
Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/49880/homemade-hot-fudge-sauce"},{"id":"49863","title":"Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
butter, without salt
lemon juice, raw
salt, table","directions":"Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring
Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups
Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie
Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour
Pour into a container with a lid and chill in the fridge until solid
This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic!
I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!
It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required.
If I'd thought of it before that's what I would've done","url":"https://recipe.bluelayer.org/recipe/49863/vickys-easy-homemade-margarine-gluten-dairy-egg-soy-free"},{"id":"49858","title":"Trail Mix","ingredients":"baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
honey
cereals ready-to-eat, granola, homemade
nuts, cashew nuts, raw
pineapple, raw, all varieties
raisins, seeded
bananas, raw","directions":"In a large bowl combine all ingredients.
Mix well.
place in an airtight container or divide into handy travel sized baggies.","url":"https://recipe.bluelayer.org/recipe/49858/trail-mix"},{"id":"49832","title":"Creme Fraiche Homemade","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine ingredients in a glass jar.
Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/49832/creme-fraiche-homemade"},{"id":"49802","title":"Whipped Cream Cheese (Homemade)","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"NOTE: you can try softening the cream cheese in your microwave, or leave it out on your kitchen top for a while (about an hour or two).
Using your mixer, beat the cream cheese until whipped.
At this point, you can gradually add in the milk until you get your desired \"whipped\" consistency.","url":"https://recipe.bluelayer.org/recipe/49802/whipped-cream-cheese-homemade"},{"id":"49755","title":"Low Protein Dog Treats","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
shortening, vegetable, household, composite","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and garlic powder.
Mix in chicken broth and vegetable(s).
Add enough cold water to form a ball.
Roll out dough to 1/2\" and using a cookie cutter, cut into shapes (your choiceI like to use one shaped like a bone or a heart).
Place on a non-stick cookie sheet & bake for 25 minutes.
Let cool.
Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49755/low-protein-dog-treats"},{"id":"49735","title":"Quaker Homemade Oat Treats","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
nuts, almonds
butter, without salt
sugars, brown
spices, cinnamon, ground
honey
wheat germ, crude
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
cranberries, dried, sweetened
cherries, sweet, raw","directions":"Preheat oven to 325.
Toast the oats, seeds, and almonds.
In a saute pan, gently heat the butter, brown sugar, cinnamon, and honey, stirring to incorporate the flavours.
In a large mixing bowl, combine all ingredients, mix well.
Line baking sheet with parchment paper and spread mixture evenly.
Bake for 20 to 25 minutes.
While still warm, cut into squares.
Cool & serve.","url":"https://recipe.bluelayer.org/recipe/49735/quaker-homemade-oat-treats"},{"id":"49720","title":"Homemade Butter Olive Oil Spread","ingredients":"butter, without salt
oil, olive, salad or cooking
salt, table","directions":"Soften butter at room temperature.
Blend butter and olive oil at medium speed until well combined.
Salt to taste.
At this point, the mixture will seem a little runny.
Refrigerate until it reaches a spreadable consistency.
Tip: This spread is of course great on bread.
My family also uses it on baked potatoes.","url":"https://recipe.bluelayer.org/recipe/49720/homemade-butter-olive-oil-spread"},{"id":"49714","title":"Homemade Chocolate Sause - For Canning","ingredients":"water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract
salt, table
syrups, corn, light","directions":"In a small pot on medium heat.
Bring water & sugar to a boil.
Whisk in cocoa, vanilla, salt, corn syrup.
Cook 15 minutes.Until slightly thickened.
Ladel hot chocolate sause into your jars.
( I used half pint jelly jars).leaving 1/4\" headspace.
Clean rims of your jars.
Prepare your lids & rings as directed on the box.
Put on hot lids..Tightened rings on jars.
Process 15 minutes in a hot water bath.
Let cool 24 hours.
Store & lable & enjoy.
( I got about 9 jars)..","url":"https://recipe.bluelayer.org/recipe/49714/homemade-chocolate-sause-for-canning"},{"id":"49700","title":"Peanut Butter Granola Balls","ingredients":"honey
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"MIX the honey and peanut butter in a large bowl.
Stir in granola and peanuts with a spatula.
ADD milk to just moisten the mixture it will be sticky.
MOISTEN hands.
Form mixture into balls.
SERVE prepared granola treats with 4 oz.
of yogurt.","url":"https://recipe.bluelayer.org/recipe/49700/peanut-butter-granola-balls"},{"id":"49650","title":"Homemade Wheat Bread Machine Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table","directions":"Mix all ingredients in extra-large bowl until well blended.
Store tightly covered in bulk, or measure into quantities for 1 1/2-pound or 2-pound loaf recipes (below).
Package in fancy jars or bags along with the bread recipe for gift giving.
To Make 1 1/2-Pound Loaf, measure 1 cup plus 2 tablespoons water, 2 tablespoons margarine or butter, softened, 3 1/2 cups Homemade Bread Machine Mix and 1 1/2 teaspoons bread machine yeast into bread machine pan in the order recommended by the manufacturer.
Select Basic/White or Whole Wheat cycle and Medium or Light crust color.
Remove baked bread from pan; cool on wire rack.
To Make 2-Pound Loaf, measure 1 1/2 cups water, 3 tablespoons margarine or butter, softened, 4 1/2 cups Homemade Bread Machine Mix and 1 1/4 teaspoons bread machine yeast into bread machine pan in the order recommended by the manufacturer.
Select Basic/White or Whole Wheat cycle and Medium or Light crust color.
Remove baked bread from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/49650/homemade-wheat-bread-machine-mix"},{"id":"49608","title":"Homemade Grenadine","ingredients":"sugars, granulated
pomegranate juice, bottled
alcoholic beverage, distilled, vodka, 80 proof","directions":"In a quart-sized canning jar, or any large enough container with a tight-fitting lid, combine the sugar and pomegranate juice.
Cover the jar tightly with the lid, and shake very well until all of the sugar is dissolved.
You can also melt down the sugar with a small amount of water in a saucepan before adding to the juice.
You can add a little more sugar as needed to make it a little thicker and more syrupy.
You can add an ounce or two of vodka as a preservative (optional).
To serve: Combine with lemon-lime soda for a classic Shirley Temple, or with a Smirnoff Ice for a Tipsy Shirley Temple.
I like a lot of syrup in mine, so I use about 1/4 cup of grenadine to 12 ounces of soda with ice.","url":"https://recipe.bluelayer.org/recipe/49608/homemade-grenadine"},{"id":"49593","title":"Jeeems Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"Mix all the ingredients in a large plastic mixing bowl.
Knead the dough until smooth and pliable, not sticky.
Add water if too dry; add more flour if too sticky.
Form dough into 2-inch-diameter balls and place on some wax paper, allowing them to rest for five minutes or so.
Flour your work surface and flatten out a dough ball into a rough round shape.
Roll with your rolling pin until the dough is about a 1/4 to an 1/8 of an inch thick.
Depends on what you like.
I prefer thicker tortillas.
Heat a pan on the stove until hot and add a dough circle.
Do not EVER add oil to the pan.
Just a dry, hot pan.
Cook tortilla about 1-1/2 minutes on both sides, or until browned.
Transfer your finished tortilla to some newspaper and place a fresh piece of newspaper on top of each tortilla.
Do not stack tortillas upon one another.
Serve warm.
You can easily refrigerate these for as long as a week and sometimes more, but my recommendation is to place stack the tortillas on one another with a paper towel separating each piece and place in a plastic bag tied tightly, or use a large Tupperware container.
This will preserve the moisture.
Note: The longer you cook the tortillas, the drier they will be.
I have also experimented using both lard and Crisco and find lard produces better tortillas and their moisture holds better, making them more pliable when rolling them like for a burrito.","url":"https://recipe.bluelayer.org/recipe/49593/jeeems-homemade-flour-tortillas"},{"id":"49530","title":"Homemade Arepas","ingredients":"water, bottled, generic
salt, table
corn, sweet, white, raw
oil, olive, salad or cooking","directions":"Stir water and salt together in a bowl.
Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
Heat oil in a skillet over medium heat until shimmering.
Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side.
Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.","url":"https://recipe.bluelayer.org/recipe/49530/homemade-arepas"},{"id":"49478","title":"Easy Homemade Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
spices, parsley, dried
lemon juice, raw
spices, onion powder
sauce, worcestershire","directions":"Mix all together in a bowl.
Refridgerate.","url":"https://recipe.bluelayer.org/recipe/49478/easy-homemade-tartar-sauce"},{"id":"49374","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and let it rest for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
Place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll flat, about 6-8 inches in diameter.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side.
It should start to puff a bit when its done.","url":"https://recipe.bluelayer.org/recipe/49374/homemade-tortillas"},{"id":"49366","title":"Breakfast Popsicles","ingredients":"yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
goji berries, dried
cereals ready-to-eat, granola, homemade","directions":"Combine yogurt, almond milk and berries in a blender and mix until smooth.
Stir in half of the granola.
Pour mixture into popsicle molds (should make about 4 pops, but will depend on your mold size) and top (which is actually the bottom) each with 1 tablespoon of granola.
Freeze until solid and enjoy!
Nutrition Info per 1 popsicle: 131 calories, 3 g fat, 9 g protein, 11 g carbohydrates, 2 g fiber","url":"https://recipe.bluelayer.org/recipe/49366/breakfast-popsicles"},{"id":"49316","title":"Homemade Protein Bars - Paleo Friendly","ingredients":"nuts, walnuts, english
nuts, pecans
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
beverages, protein powder whey based
dates, deglet noor
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
spices, cinnamon, ground
molasses","directions":"Preheat oven to 220 degrees F (104 degrees C).
Arrange walnuts and pecans on a baking sheet.
Bake in the preheated oven until nuts are roasted and fragrant, about 30 minutes.
Remove nuts from oven.
Increase oven temperature to 230 degrees F (110 degrees C).
Grease a 9x13-inch pan.
Pulse roasted walnuts, roasted pecans, and almonds together in a food processor until mixture is resembles a coarse meal; transfer to a large bowl.
Add pumpkin seeds, cranberries, protein powder, dates, raisins, coconut flour, maple syrup, coconut oil, vanilla extract, cinnamon, and molasses; mix well.
Press mixture into the prepared pan.
Bake in the preheated oven until golden brown, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/49316/homemade-protein-bars-paleo-friendly"},{"id":"49224","title":"Homemade Yogurt","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved.
Whisk in powdered milk until completely blended.
Fill with remaining water, and stir.
Close the lid, and set in a warm place for 12 to 15 hours.
I use a gas oven (turned off), or even a heating pad.
Refrigerate, until chilled before serving.","url":"https://recipe.bluelayer.org/recipe/49224/homemade-yogurt"},{"id":"49195","title":"Quick & Easy Homemade Almond Milk","ingredients":"nuts, almonds
water, bottled, generic","directions":"In a small saucepan, blanche almonds for about 3 minutes.
Drain and let cool on a wire rack or on a tea towel.
When cool enough to handle pop the skins off the nuts, and throw them in the compost.
Pour nut meats and 5 cups of filtered water into a blender and blend on high for about 3-5 minutes.
If 5 cups of water seems too much for your blender to handle at once, start with 2 cups of water and then add the remaining 3 cups half way through blending.
Strain the mixture with cheesecloth or a fine sieve over a large jar (or recycled glass juice container).
Once should be fine but if you really don't want any almond granules left in there, twice should cover it.
Et voila!
Fresh homemade almond milk.
Refrigerate any milk you won't be drinking immediately for up to a week.
For creamier milk, use less water.
For lighter milk, use more water.","url":"https://recipe.bluelayer.org/recipe/49195/quick-easy-homemade-almond-milk"},{"id":"49165","title":"Homemade Sports Drink","ingredients":"sugars, granulated
salt, table
orange juice, raw
water, bottled, generic","directions":"Almost fill and 8-ounce bottle with the water.
Add the rest of the ingredients to it.
Mix well.
If you will need more than the 8-ounces, make it now in a larger bottle or do two bottles---MAKE ENOUGH FOR THE WHOLE SESSION.","url":"https://recipe.bluelayer.org/recipe/49165/homemade-sports-drink"},{"id":"49149","title":"Homemade Baking Powder","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Sift 1/4 cup cream of tartar and 2 tablespoons baking soda through fine strainer 3 times into small bowl.
Can be made 4 weeks ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/49149/homemade-baking-powder"},{"id":"49056","title":"Homemade Sweetened Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
butter, without salt
sugars, granulated
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stove top Version: Combine in blender and blend til smooth.
Makes 1 14 oz.
can.
Keep in fridge.
Micro-Wave Version In a 2 c.
measurer, add water, sugar, and butter.
Microwave on High to 1 1/2- 2 minutes til boiling, stirring every 30 seconds.
Put in blender with powered milk.
Process til smooth.
Refrigerate.
Makes 1 cup.","url":"https://recipe.bluelayer.org/recipe/49056/homemade-sweetened-condensed-milk"},{"id":"48967","title":"Homemade Strawberry Ice Cream Recipe","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract","directions":"Combine strawberries, lemon juice, and 1/2 cup of sugar in a bowl and stir.
Allow to sit for up to 2 hours.
Strain berries and reserve the juices.
Puree half the berries.
In a medium bowl mix milk and remaining sugar until sugar is dissolved.
Stir in heavy cream, leftover juice from the berry mixture, vanilla, and mashed strawberries.
Turn on Cuisinart Ice Cream Machine and pour mixture into the frozen freezer bowl for about 20 minutes.
Add the rest of the strawberries and mix for another 5 minutes.
NOTE:.
The ice cream will be very soft and creamy.
We transferred ours to a container and stuck it in the freezer for about an hour to thicken it up a little the way we like it.
I am looking forward to trying out some other new ice cream recipes now that I see just how easy it is to do!
In fact, I have a container of blueberries in the kitchen that I think would be great in ice cream too!","url":"https://recipe.bluelayer.org/recipe/48967/homemade-strawberry-ice-cream-recipe"},{"id":"48920","title":"Homemade Honey Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
honey
spices, cinnamon, ground","directions":"Place peanuts, salt, and cinnamon in a blender or food processor with metal blade inserted.
Cover and blend or process until spreadable (about 6 or 7 minutes).
Stop and scrape sides of blender/food processor and add in 1/4 cup of honey and blend until smooth and well-combined.
Store in a covered container in the refrigerator.
It will keep for several months as long as it is kept refrigerated.","url":"https://recipe.bluelayer.org/recipe/48920/homemade-honey-peanut-butter"},{"id":"48893","title":"Homemade Wassail Mix","ingredients":"orange juice, raw
sugars, granulated
spices, cloves, ground
spices, cinnamon, ground
lemonade, frozen concentrate, white, prepared with water","directions":"Mix all ingredients well.
Add 1 tablespoon mix to 1 cup hot water, apple cider, tea, etc.","url":"https://recipe.bluelayer.org/recipe/48893/homemade-wassail-mix"},{"id":"48816","title":"Basic Homemade Tahini","ingredients":"seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
salt, table","directions":"Place the sesame seeds in the bowl of a spice grinder.
Pulse 6 to 8 times, until finely ground.
Add the olive oil and salt and process 30 to 40 seconds, or until a paste forms.
Store the tahini in an airtight container in the fridge for up to 3 months!","url":"https://recipe.bluelayer.org/recipe/48816/basic-homemade-tahini"},{"id":"48696","title":"Homemade Vanilla Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"Add the milk and sugar to a pot and place over high heat.
When it comes to a rolling boil, adjust the heat to maintain the boil while keeping it from boiling over.
Continue to boil it down, stirring occasionally.
When the amount is reduced by about 1/3 and it looks like it has thickened a bit, add the vanilla essence and immediately remove from heat.
Place the pot over cold water to cool the mixture while you mix.
This will thicken it.
Transfer to a container and refrigerate.
At our house, we like to spread this on bread every morning.
My sons are addicted to this as of late.","url":"https://recipe.bluelayer.org/recipe/48696/homemade-vanilla-condensed-milk"},{"id":"48681","title":"Coconut-Date Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
nuts, walnuts, english","directions":"Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish.
Firmly press dates into coconut, covering bottom of dish.
Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates.
Cut into 2-inch squares.
Bars can be stored in an airtight container 2 to 3 days.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/48681/coconut-date-bars"},{"id":"48667","title":"Caramel Granola Bites","ingredients":"candies, caramels
butter, without salt
water, bottled, generic
cereals ready-to-eat, granola, homemade
candies, semisweet chocolate","directions":"Line a 9-inch square pan with foil or parchment paper.
Spray with non-stick spray.
In a large, heavy saucepan, combine caramels, butter and water.
Stir over low heat until caramels are melted and mixture is smooth.
Remove from heat and stir in cereal and chocolate chips until well mixed.
Spray hands with non-stick spray and then press mixture into prepared pan.
Refrigerate about 1 hour until firm.
Cut into 1 inch squares.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/48667/caramel-granola-bites"},{"id":"48476","title":"Homemade Pepper Parmesan Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
cheese, parmesan, hard
sugars, granulated
salt, table
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan according to the order suggested by the manufacturer.
Select basic bread cycle.
makes 1 1/2 lb.","url":"https://recipe.bluelayer.org/recipe/48476/homemade-pepper-parmesan-bread"},{"id":"48445","title":"Homemade Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix all ingredients together.
Store in an airtight container.
To make pancake batter, use 1 1/4 cups of mix, 1 egg, 1 cup milk, and a little oil (optional).","url":"https://recipe.bluelayer.org/recipe/48445/homemade-pancake-mix"},{"id":"48372","title":"Homemade Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put half of the water, yeast and sugar in a bowl and let stand for five minutes.
Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed.
Mix, and knead the dough on a lightly floured surface for about 10 minutes.
The dough should feel firm, smooth and elastic.
Oil a large baking bowl, and turn the dough to coat.
Let it rise under a damp towel for one whole hour, until doubled in size.
Punch the dough down, and let it rest for an additional 10-15 minutes.
Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle.
Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes.
Bring a large pot of water to a boil, and heat your oven to 190C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot.
The bagel should float within a couple of seconds.
Boil for 1-2 minutes on one side, turn, and boil for another minute or so.
Continue with all of the bagels.
Put the bagels into the preheated oven, and bake for 10 minutes.
Take the bagels out, turn them, and continue to bake for another 10 minutes.
Remove from oven, spread on some cream cheese and smoked salmon and take a big bite.
You deserve it.","url":"https://recipe.bluelayer.org/recipe/48372/homemade-bagels"},{"id":"48324","title":"Homemade Horseradish Sauce","ingredients":"cream, sour, cultured
horseradish, prepared
chives, raw
lemon juice, raw
spices, pepper, red or cayenne","directions":"Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl.
Cover and let sit for at least 2 hours.","url":"https://recipe.bluelayer.org/recipe/48324/homemade-horseradish-sauce"},{"id":"48207","title":"Homemade Blueberry Protein Bars","ingredients":"beverages, protein powder whey based
oats
honey
seeds, flaxseed
blueberries, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Chop oats in food processor or blender
In large bowl, add all ingredients, except oil; mix well.
Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking).
Pour mixture into pan and bake for 25 minutes.
Let cool completely before cutting into 6 bars.","url":"https://recipe.bluelayer.org/recipe/48207/homemade-blueberry-protein-bars"},{"id":"48163","title":"Homemade Soy Vanilla Ice Cream","ingredients":"soymilk, original and vanilla, unfortified
syrup, maple, canadian
sugars, granulated
vanilla extract","directions":"Pour all the ingredients into an ice cream maker.
Follow the instructions on your ice cream maker, and put it in the freezer.
You can store it in any container (I used plastic).","url":"https://recipe.bluelayer.org/recipe/48163/homemade-soy-vanilla-ice-cream"},{"id":"48131","title":"Homemade Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Heat milk to a low boil in a small saucepan, stirring so it doesn't stick to the bottom.
Using a thermometer, position it so that is it touching the milk but not the pan.
Heat the milk up to 120 degrees.
When it reaches that temperature, turn off the heat.
Add the vinegar.
Let sit for a half hour.
Put a cheesecloth in a colander and pour the mixture out into it.
Let the green liquid drain away for about 3 minutes.
Wrap the cottage cheese in the cheesecloth and run under cool tap water for about 3 more minutes.
While you do this, knead the cheese with your fingers.
You have made cottage cheese!","url":"https://recipe.bluelayer.org/recipe/48131/homemade-cottage-cheese"},{"id":"48088","title":"Homemade wheat crackers","ingredients":"wheat flour, white, all-purpose, unenriched
vanilla extract
spices, paprika
butter, without salt
salt, table
water, bottled, generic
sugars, granulated","directions":"Preheat oven to 400
In a large bowl combine dry ingredients.
Cut in the butter.
Add vanilla and the water.
Mix until a ball can be formed.
Add more water if needed.
Roll out thin and cut into shapes.
Bake for 10-15 minutes or until the edges just start to brown.","url":"https://recipe.bluelayer.org/recipe/48088/homemade-wheat-crackers"},{"id":"48056","title":"Homemade Dark Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute.
If necessary, stop and scrape down the sides of the bowl.
Place in an airtight container and store for up to a month.","url":"https://recipe.bluelayer.org/recipe/48056/homemade-dark-brown-sugar"},{"id":"47933","title":"Homemade Pickled Cucumbers - Just Like \"Kyuuri no Kyuuchan\"","ingredients":"pickles, cucumber, sour
salt, table
spices, ginger, ground
soy sauce made from soy (tamari)
sugars, brown
vinegar, distilled","directions":"Slice the cucumber about 7 to 8 mm thick.
Sprinkle with salt and leave for about 30 minutes.
Put the ingredients in a pan and bring to a boil.
Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan.
Turn off the heat.
Leave the pan to cool down to room temperature.
When it has cooled, take the cucumber and ginger out.
Bring the liquid to a boil again.
Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again.
When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
Don't throw the pickling liquid a way!
Keep it and make another batch of pickles with it.
I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce.
It was delicious.
I used the left over pickling liquid after making a 3nd batch of pickles with it for \"Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce\" -.
So thrifty and eco-friendly.
I made a \"Shibazuke\" variation by adding yukari (salted dried red shiso leaf powder).
Wow, it really became shibazuke!
I added a whole cucumber version of this pickle -.","url":"https://recipe.bluelayer.org/recipe/47933/homemade-pickled-cucumbers-just-like-kyuuri-no-kyuuchan"},{"id":"47922","title":"Homemade Powdered Sugar","ingredients":"sugars, granulated
cornstarch","directions":"Combine the two and process in blender until powder forms.","url":"https://recipe.bluelayer.org/recipe/47922/homemade-powdered-sugar"},{"id":"47850","title":"Easy Homemade Granola","ingredients":"oats
nuts, walnuts, english
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
oil, canola
honey
raisins, seeded","directions":"Mix dry ingredients together in large bowl and then add oil and honey.
Spread in 2 (9 x 13 inch) pans and bake at 250 degrees F. for 30 minutes.
Stir well and bake another 30 minutes.
Add raisins after baking, while warm.
Cool well.
Store in tight container in refrigerator.
Keeps well for long time.","url":"https://recipe.bluelayer.org/recipe/47850/easy-homemade-granola"},{"id":"47830","title":"Homemade Baking Powder","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Sift cream of tartar and baking soda together three times.
Transfer mixture to a clean, tight-sealing jar.
Store at room temperature, away from sunlight, up to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/47830/homemade-baking-powder"},{"id":"47811","title":"Homemade Granola","ingredients":"oats
butter, without salt
sugars, brown
honey
syrup, maple, canadian
nuts, almonds
nuts, pecans
raisins, seeded","directions":"Preheat oven to 350F (175C).
In a small saucepan melt butter,sugar, honey and syrup over medium heat.
In a medium bowl mix oats and nuts.
Pour warm butter-sugar mixture over the oat mixture and stir well.
Place on a large tray and bake for 10 - 15 minutes.
It should be lightly golden brown.
Let it cool.
Add dry fruits.
Store in airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47811/homemade-granola"},{"id":"47794","title":"homemade sugar and honey wax","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw
honey","directions":"combine all ingredients in a saucepan.
bring mixture to a boil on medium heat
once the mixture is brought to a boil lower the heat let the mixture boil slowly for 20 minutes stirring every 5 minutes
when your mixture turns a caramel color its done.
take it off the heat.
the mixture will start to thicken.
optional: you can add essential oils if you want.
you only need 2-3 drops.
i like to use peppermint oil or grapefruit oil
store your wax in a microwavable container and keep it in the frige for up to 2 weeks
a few things you can do to make your own strips.
you can cut wax paper into strips or you can use an old shirt and cut it up.
i use paper towels cut up they work.
i dont know about for cheap paper towels though
*Wait until the wax is cold enough so you don't burn your skin.
Use this recipe at your own risk.","url":"https://recipe.bluelayer.org/recipe/47794/homemade-sugar-and-honey-wax"},{"id":"47728","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 23 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat.
Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
Flip the tortilla and cook it for another 30 to 45 seconds.
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
To reheat the tortillas, tuck them in an envelope made out of aluminum foil and heat in a 325F (160C).
oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47728/homemade-flour-tortillas"},{"id":"47640","title":"Homemade Cough Syrup","ingredients":"vinegar, cider
water, bottled, generic
honey
spices, ginger, ground
spices, pepper, red or cayenne
lemon juice, raw","directions":"Pour water and apple cider vinegar to heat into a saucepan.
Then add honey and stir until honey is dissolved.
Add ginger and cayenne pepper to the mixture.
Simmer over low heat for 3 to 5 minutes, stirring occasionally.
Allow the liquid to cool, then pour it into a glass jar for storage in a refrigerator.
To relieve cough, take 1 tablespoon two times a day, or as needed.
NOTE: Always adjust the dosage according to the age of the person and the severity of the cough.
And because there is honey involved, this would not be a cough syrup for babies, infants or very young children.","url":"https://recipe.bluelayer.org/recipe/47640/homemade-cough-syrup"},{"id":"47622","title":"Cottage Berry Crunch","ingredients":"cheese, cottage, creamed, large or small curd
cereals ready-to-eat, granola, homemade
bananas, raw
goji berries, dried","directions":"Spoon cottage cheese into small bowl.
Top with remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/47622/cottage-berry-crunch"},{"id":"47615","title":"Homemade Pomegranate Syrup","ingredients":"pomegranate juice, bottled
sugars, granulated","directions":"Prepare fresh pomegranate juice:.
For 2 cups of juice, cut 46 large pomegranates in half and juice them with a citrus reamer or juicer.
Pour mixture through a cheesecloth-lined strainer or sieve.
Set the juice aside.
Combine juice and 1 cup of sugar in a small saucepan; bring to a boil.
Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.
Remove from heat and cool.
Store in a tightly closed jar or container in the refrigerator for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/47615/homemade-pomegranate-syrup"},{"id":"47568","title":"Miso Mayonnaise","ingredients":"miso
salad dressing, mayonnaise, regular","directions":"Stir the miso into the mayonnaise (homemade is best) until smooth.
Use immediately, or cover and refrigerate for up to a week.","url":"https://recipe.bluelayer.org/recipe/47568/miso-mayonnaise"},{"id":"47566","title":"Homemade Applesauce","ingredients":"apples, raw, with skin
water, bottled, generic
spices, cinnamon, ground
sugars, granulated","directions":"Place ingredients in a saucepan and bring to a boil.
Reduce heat to medium, cover, and simmer for 2030 minutes or until apples are tender.
Or place ingredients in a slow cooker and cook on high for 56 hours.
After apples are cooked, pour into a blender and pulse a few times to break up any chunks.
This recipe will make 4 cups of applesauce.","url":"https://recipe.bluelayer.org/recipe/47566/homemade-applesauce"},{"id":"47540","title":"Homemade Yellow Cake Mix (Subtitute 18.25oz Betty Crocker Box)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, sugar, baking powder, and non-fat dry milk.
Store in an airtight container or baggie.
Keeps well in the pantry for months!
To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).
Or to make a basic yellow cake, use the following instructions.
1 recipe Homemade Yellow Cake Mix + 3/4 cup water + 1 teaspoons vanilla + 1/2 cup butter, softened + 3 eggs.
Place Homemade Yellow Cake Mix in a bowl.
Add water, vanilla, butter, and eggs.
Combine with an electric mixer then beat two more minutes.
Pour into a greased and floured cake pan.
Bake at 350-degrees, using these baking times (watch carefully as your oven may varytest for doneness using a toothpick):.
Baking Time : 8 or 9 cake rounds 20-25 minutes / 13 x 9 pan 35-40 minutes / cupcakes 12-15 minutes / tube/bundt pan 45-50 minutes.
NOTE: If you dont like using dry milk in your cakes, you can always leave the dry milk out of the mix.
When making the cake, replace the water in the recipe with milk.","url":"https://recipe.bluelayer.org/recipe/47540/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box"},{"id":"47509","title":"Perfect Homemade Popcorn","ingredients":"corn, sweet, white, raw
oil, canola
salt, table","directions":"Add the kernels and oil into a pot with a lid and turn the heat up to medium high.
Leave the lid off until you start to hear a slight sizzle.
Place the lid over the pot and when you hear the first few kernels pop and turn the heat down to medium.
Turn off the heat once you hear the popping slow down a bit, about 1-2 minutes.
Let the pot rest for about one minute before removing the lid.
Transfer the popcorn into a large bowl and sprinkle the popcorn salt over the first few ladlefuls of popcorn.
Continue to add the popcorn to the bowl and season the top with a little more popcorn salt before serving.
Side note: it is very important that you use popcorn salt.
Popcorn salt is just salt that is very fine, but because it is so fine, it sticks to the popcorn.
Regular salt wont stick to the kernel and youll have bland popcorn.
Another good thing to know is this popcorn keeps well in a ziplock bag for about a week.","url":"https://recipe.bluelayer.org/recipe/47509/perfect-homemade-popcorn"},{"id":"47369","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
cream, fluid, heavy whipping
lemon juice, raw
spices, garlic powder
dill weed, fresh","directions":"Place all ingredients in blender or food processor, blitz on high speed for 2 minutes.
The mixture will look runny, but will thicken as it chills.
Store in an airtight container in refrigerator for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/47369/homemade-ranch-dressing"},{"id":"47356","title":"Homemade Granola","ingredients":"oats
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
oil, olive, salad or cooking
vanilla extract
raisins, seeded
nuts, almonds","directions":"Preheat oven to 325 degrees F (165 degrees C).
Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl.
Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet.
Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl.
Stir raisins and almonds through the granola.","url":"https://recipe.bluelayer.org/recipe/47356/homemade-granola"},{"id":"47194","title":"Black Pain de Campagne","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded","directions":"Crush the walnuts roughly.
Snap the banana chips in half and soak in hot water for about a minute.
Drain off the rum soaked raisins.
If you are making the natural leaven version, you don't need to soak the banana chips in hot water!
Split the chips into quarters.
I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
Put the ingredients in a bowl, and mix together with a whisk.
Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
Please adjust the amount of milk so that the dough is easy to knead.
I used 230 g of milk this time.
Add the ingredients and knead some more.
Round off into a ball, and leave for the 1st rising.
When the dough has doubled in volume, the 1st rising is done!
Punch it down, round it off smoothly again, and let it rest for 15 minutes.
Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
There's a lot of additions, so it might be hard to form a proper loaf.
Take it carefully out of the banneton, and slash the top in any pattern you like.
It looks like this when you slice through it after baking.
Bake in a preheated 250C oven, lowered to 230C, for 25 to 28 minutes.","url":"https://recipe.bluelayer.org/recipe/47194/black-pain-de-campagne"},{"id":"47106","title":"Pomegranate Molasses(Homemade)","ingredients":"pomegranate juice, bottled
syrup, maple, canadian
orange juice, raw","directions":"Place all ingredients into a medium saucepan.
Simmer on medium low heat for approximately 2 hours until reduced to 3 cups.
Once it has cooled slightly, you can pour it into a decorative bottle or jar; it stores in the fridge for up to 6 months.
You can package some up with a little decorative holly, ribbon and gift tag.","url":"https://recipe.bluelayer.org/recipe/47106/pomegranate-molasses-homemade"},{"id":"47102","title":"Homemade Sweetened Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine all ingredients.
Blend well.
This works as well as the original in recipes.","url":"https://recipe.bluelayer.org/recipe/47102/homemade-sweetened-condensed-milk"},{"id":"47082","title":"Easy And Fast Homemade Peach Pie Filling","ingredients":"peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, granulated","directions":"Stir together flour, 1 cup sugar, and cinnamon
Then add peaches into the mixture
Then pour into pie crust
When using my pie crust recipe bake on 325 for 35-40 minuets or until crust is golden brown and filling is bubbling
Cool on wire rack","url":"https://recipe.bluelayer.org/recipe/47082/easy-and-fast-homemade-peach-pie-filling"},{"id":"47016","title":"Egg On Toast (Creamed) Recipe","ingredients":"butter, without salt
salt, table
spices, pepper, black","directions":"Heat butter in pan; add in rest of ingredients; add in 1 c. lowfat milk and 4 hard-boiled Large eggs minced; cook over low heat till thickened; serve over thick slices of toasted homemade bread.","url":"https://recipe.bluelayer.org/recipe/47016/egg-on-toast-creamed-recipe"},{"id":"46978","title":"Homemade Chocolate Spread","ingredients":"peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened
honey
water, bottled, generic","directions":"Mix ingredients in a bowl.
Smooth or Crunchy peanut butter.
Use no added salt/oil variety if possible.
Add water to create desired consistency.
More cocoa for a richer paste - good quality cocoa only!
Too much honey can spoil it!","url":"https://recipe.bluelayer.org/recipe/46978/homemade-chocolate-spread"},{"id":"46924","title":"Homemade Salted Maple Pecan Butter","ingredients":"nuts, pecans
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 F. Evenly spread pecans on an un-greased baking sheet.
Toast pecans in the oven for 6-8 minutes, being careful not to burn nuts.
Mine were perfectly toasted at 8 minutes.
Remove pan from oven and allow nuts to cool for a few minutes.
Add pecans into a food processor and process for 5-10 minutes, scraping down the sides as necessary.
At this point the pecans should start to clump together.
Continue to process until you reach the desired consistency.
Add in maple syrup, cinnamon, vanilla, and salt and process again until smooth.
If the nut butter starts to thicken up too much, you can add the coconut oil and process again until smooth.
Transfer to a clean mason jar or container and store at room temperature or in the fridge.
If you store at room temp, simply give the pecan butter a stir before you use it.","url":"https://recipe.bluelayer.org/recipe/46924/homemade-salted-maple-pecan-butter"},{"id":"46915","title":"Homemade Bread with Earl Grey Tea Yeast","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table","directions":"Cool the tea liquid and transfer to a jar, then add in 2 tablespoons of sugar.
It was summer when I took the picture, so it all floated to the top in 3 days.
This time I used 450 g bread flour and 50 g flour.
Add in the sugar, salt, and strained yeast extract.
Mix it all together...
Knead well, cover with plastic wrap, and let it rise for the first time.
This is how it looks after 6 hours.
Press out the gas, divide into equal portions, and let rest for about 20 minutes.
After shaping, let it rise for the second time (until it's about 1.5-2 times the size); this took about 2 hours.
When removing the cloth after rising, if it is stuck to the dough, then instead of forcing them apart...
...spray on the mist from the top of the cloth, and it will come off cleanly.
Bake in an oven at 200C for 13-15 minutes.","url":"https://recipe.bluelayer.org/recipe/46915/homemade-bread-with-earl-grey-tea-yeast"},{"id":"46891","title":"Homemade Chestnut Paste","ingredients":"nuts, chestnuts, european, dried, peeled
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof","directions":"Wash the chestnuts, pour in enough water to cover them and cook them for 8-12 minutes in a pressure cooker.
When the pressure has dropped, drain them in a sieve and spoon out the insides.
Place all the ingredients except for the rum in a saucepan and mash the chestnuts as they simmer (simmer well until the water has evaporated).
When it has cooled down, put the mixture in a food processor, and add the rum for the aroma and blend.
Pour it into a sterilized container and it's done.
Note: It has a lot of water but it is low in sugar, so it won't keep for very long.
Refrigerate the amount you wish to use and freeze the rest.
It's nice as a bread filling.
It's also nice used in this recipe.","url":"https://recipe.bluelayer.org/recipe/46891/homemade-chestnut-paste"},{"id":"46876","title":"Peanut Butter Homemade! Ducky! Creamy or Chunky?","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
salt, table","directions":"For smooth peanut butter:.
Mix the peanuts with the peanut oil & salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth.
Store your smooth peanut butter in a sealed container in the fridge.
It will be good for 2 weeks.
For chunky peanut butter:.
Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
Mix the rest of the peanuts with the oil and salt, and pour the mixture into the food processor.
Process the mixture until it's very smooth, then stir in the peanuts that you had set aside.
Process a few seconds more to create the chunks in your chunky peanut butter.
Store your chunky peanut butter in a sealed container in the fridge.
It will be good for 2 weeks.","url":"https://recipe.bluelayer.org/recipe/46876/peanut-butter-homemade-ducky-creamy-or-chunky"},{"id":"46858","title":"Homemade Sugar Scrub","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
sugars, granulated
oil, olive, salad or cooking","directions":"Mix all ingredients.
Store in plasic or glass container.
Needs to be stirred, as needed.","url":"https://recipe.bluelayer.org/recipe/46858/homemade-sugar-scrub"},{"id":"46805","title":"Crusty Homemade Bread - With Variations","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"BASIC:.
In small bowl, dissolve yeast in wter.
In large bowl, mix 3 1/2 cups flour and salt.
Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky).
DO NOT knead.
Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough.
Turn onto a lightly floured surface.
Pat into a 9\" square.
Fold dough into thirds, forming a 3\" square.
Turn dough over; place in a greased bowl.
Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process.
Return dough to bowl; refrigerate, covered, overnight.
Line Bottom of a disposable foil rosting pan with parchment paper.
Dust with cornmeal.
Turn dough onta floured surface.
Knead gently 8 times; shape into a 6\" round lof.
Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
Preheat oven to 500.
Using a sharp knife, make a slash (1/4\" deep) across top of loaf.
Cover pan tightly with foil.
Bake on lowest oven rack for 25 minutes.
Reduce oven setting to 450.
Remove foil; bake 25-30 minutes longer or until deep golden brown.
Remove loaf to a wire rack to cool.
CHEDDAR CHEESE Variation:.
Prepare bread dough as directed.
Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
CRANBERRY n ORANGE Variation:.
Prepare bread dough as directed.
Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.","url":"https://recipe.bluelayer.org/recipe/46805/crusty-homemade-bread-with-variations"},{"id":"46661","title":"Homemade Sweetened Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
butter, without salt","directions":"Place powdered milk in blender; add water, blend til smooth.
Add sugar and melted butter, blend til smooth.","url":"https://recipe.bluelayer.org/recipe/46661/homemade-sweetened-condensed-milk"},{"id":"46562","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth.
Remove from heat, and stir in milk and corn syrup.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/46562/chocolate-glaze"},{"id":"46550","title":"Granola-Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
raisins, seeded
cranberries, dried, sweetened
nuts, pistachio nuts, raw
cereals ready-to-eat, granola, homemade","directions":"Line a baking sheet with parchment paper.
Place two-thirds of the chocolate in a large heatproof bowl set over a saucepan of simmering water; make sure that the bottom of the bowl does not touch the water.
Stir over moderately low heat until the chocolate is melted.
Remove the bowl from the heat and stir in the remaining chocolate until melted, then stir in the remaining ingredients.
Scrape the chocolate onto the baking sheet and spread it in a 1/2-inch-thick layer.
Let the bark cool to room temperature, then refrigerate for at least 3 hours or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46550/granola-chocolate-bark"},{"id":"46513","title":"Homemade Soy Milk & Okara","ingredients":"beans, snap, green, raw","directions":"Rinse the soy beans, then soak in 6 cups of water overnight.
The beans will soak up the water and become plump.
Discard the top layer of water.
This is how it should look after discarding the top layer of water.
Process the 600 ml of soy beans and soaking water in a blender or food processor.
If the blades of the blender are not moving properly, add water.
It should look like this after processing.
Transfer to a large pot.
Add 6-7 cups (1200-1400 ml) of water, then bring to a boil over medium heat.
It will boil over if covered, so do not cover the pot.
To prevent scalding, stir with a spatula from time to time.
When it comes to a boil, reduce to low to medium heat, then simmer for 20 minutes.
Occasionally skim off the scum from the top.
Remove from heat, then strain to separate the soy pulp from the soy milk.
If using a cheese cloth to strain, it's easy to scald yourself, so wait until it cools before straining.
I tested straining both with a cheese cloth and with a strainer, and surprisingly, it didn't make much difference.
I find it easier to use a strainer.
If using a strainer, I recommend using one that you can press the bottom of a ladle into to help squeeze out the soy milk.
This recipe yielded about 8 cups of soy milk (1.6 L) and about 2.5 cups of okara.
If it's difficult to sterilize the jars at once, use jars that are sterilized by boiling in water or rinsed with boiling water.
Store the soy milk and okara in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46513/homemade-soy-milk-okara"},{"id":"46465","title":"Homemade Breaded French Fries","ingredients":"wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking","directions":"Heat vegetable oil in a medium sized pot at med high heat.
Cut potatoes long ways into frie sized shapes.
Mix dry ingredients in a separate container.
Roll cut potatoes in mixed ingredients until coated evenly.
Fry until golden brown, salt, pepper, let cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/46465/homemade-breaded-french-fries"},{"id":"46377","title":"Homemade Whopper Candy -- Malted","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate","directions":"Melt white chocolate and mix in malted milk powder.
Shape into 1\" balls.
If your balls turn into patties, add more malt.
Dip in melted chocolate and allow to set.
Note: Sometimes these turn out as malt patties rather than perfect balls.
Don't worry.
They still taste like Whoppers.","url":"https://recipe.bluelayer.org/recipe/46377/homemade-whopper-candy-malted"},{"id":"46376","title":"Homemade Granola Cereal/Bars","ingredients":"oats
nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
butter, without salt
honey
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 250F Cover rectangular baking shee with parchment paper.
Mix oats, almonds, cashews, seeds, and spices together in a large mixing bowl.
Heat the butter and honey together in a small saucepan over low heat.
Once butter is melted, add the vanilla.
Pour the liquid over the dry ingredients and stir together until evenly coated.
Spread mixture onto prepared pan in one layer.
Bake for 75 minutes.
The granola will become crisp as it cools.
Break into small chunks by pounding in a zip lock bag.
Store in airtight container.
To make granola bars: Combine 1 C granola, 1/2 C pitted dates, and 1 tbsp water into a food processor and puree until mixture states to stick together.
(Add a little more water if necessary) Mash this mixture down on a cutting board or sheet of wax paper to form into one even rectangle shape.
Slice into six even rectangles.
Store in the freezer or fridge.","url":"https://recipe.bluelayer.org/recipe/46376/homemade-granola-cereal-bars"},{"id":"46343","title":"Homemade Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a 9 by 13 inch pan melt 1/4 c margarine or butter.
Press out dough (I turn it over in the margarine to coat both sides as it is a little sticky and it makes easier to work with).
Sprinkle dough with:.
Gresh or grated Parmesan (to taste).
1-1/2 t garlic salt.
1 T sesame seeds.
Let rise 15 minutes.
Cook in 400 preheated oven 12-15 minutes or till lightly brown and no longer doughy.","url":"https://recipe.bluelayer.org/recipe/46343/homemade-breadsticks"},{"id":"46336","title":"Grandma's Homemade Granola","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat germ, crude
nuts, pecans
raisins, seeded
oil, canola
honey
water, bottled, generic","directions":"Preheat oven to 325.
Combine all dry ingredients together in a large roasting pan.
Stir well to combine.
Add oil, honey and water to dry ingedients and stir until all ingredients are well coated.
Bake at 325 for 1 hour stirring every 20 minutes.
After 1 hour, turn off oven and continue to stir every 20 minutes until granola is golden brown.
Cool completely and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/46336/grandmas-homemade-granola"},{"id":"46287","title":"Roasted Garlic Oil","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Preheat oven to 250F.
Place garlic in a deep casserole dish and cover with oil.
Add extra if needed to cover all the garlic.
don't use as much as called for if it won't all fit in your dish.
This is not an exact recipe here.
The main thing is that all the garlic is covered with oil.
Cook in the oven until the garlic is soft and squishy.
Remove from oven and let it cool a bit.
Remove garlic from the oil and set aside.
Let the garlic cool completely in the fridge before you cover it.
Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
Keep refrigerated and use the oil soon.
The garlic can be frozen if you want to hold on to it for awhile, but it will break down when it's thawed.
I like to puree it into a smooth past and use it that way.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME IN CONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/46287/roasted-garlic-oil"},{"id":"46271","title":"No Yeast Homemade Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat the oven 425 degrees F.
Combine all ingredients and knead ten times.
Let stand for ten minutes.
Put dough on a cookie sheet and roll or press out.
Top with toppings (my favorite--cheese and large slices of fresh Roma tomato).
Bake 20-25 minutes or until edges are golden.","url":"https://recipe.bluelayer.org/recipe/46271/no-yeast-homemade-pizza"},{"id":"46081","title":"Salted Caramel Sauce for Homemade Desserts","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, fluid, heavy whipping
salt, table","directions":"Place the water and sugar in a small frying pan.
Turn the heat to medium.
Taking care not to let it burn, bring the sugared water to a boil.
If the heat is too high, the sugar will harden, so keep it on medium.
Once it browns, add the melted butter (melted in the microwave), and the heavy cream (heated to 80C).
It will really sizzle and boil so be careful!
Let it simmer over low heat for 5 minutes while constantly stirring.
Remove from the heat and stir in the salt.
Once cooled, strain through a sieve to smooth it out.","url":"https://recipe.bluelayer.org/recipe/46081/salted-caramel-sauce-for-homemade-desserts"},{"id":"46063","title":"Homemade Pickle Relish","ingredients":"pickles, cucumber, sour
onions, raw
vinegar, distilled
sugars, granulated
water, bottled, generic","directions":"Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours.
Discard liquid from bowl.
Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes.
Add cucumber-onion mixture and simmer, stirring, 2 minutes.
Stir cornstarch mixture, then stir into relish.
Simmer, stirring, 1 minute.
Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/46063/homemade-pickle-relish"},{"id":"46044","title":"Ethel Sandersons Homemade Salami","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
mustard, prepared, yellow
spices, pepper, black
salt, table","directions":"Mix all ingredients.
Divide into two rolls.
Wrap in foil, and tie ends with string.
Refrigerate for 2 hours.
Put in pan, cover with water, and bring to a boil, and boil for 1 hour.
Take out and punch holes in foil.
Let drain.
Rewrap and refrigerate.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/46044/ethel-sandersons-homemade-salami"},{"id":"46013","title":"Quick-n-Easy Trail Mix","ingredients":"nuts, walnuts, english
nuts, cashew nuts, raw
nuts, pecans
nuts, almonds
bananas, raw
papayas, raw
pineapple, raw, all varieties
raisins, seeded
cereals ready-to-eat, granola, homemade","directions":"Toss all ingredients into a paper grocery bag, except for the granola bars.
Your goal is to crumble up the granola into bite-size pieces.
So get a baseball bat, a rubber mallet, or a jackhammer, and unleash all of the stress and frustration you have accumulated so far this week upon the poor, unsuspecting box o' granola.
(If he sees you doing this, your DH will be extra nice to you for the rest of the day.)
Toss the granola bits into the bag with the nuts and fruit.
Shake.","url":"https://recipe.bluelayer.org/recipe/46013/quick-n-easy-trail-mix"},{"id":"45957","title":"Homemade White Bread, Non-Bread Machine","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
lard
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, mix sugar, yeast, melted lard and warm water.
Stir and let stand approximately 2-5 minutes, until bubbly.
Add salt and flour; stir, then mix well.
Let stand (covered with a towel) for 30-60 minutes.
Punch down, then knead.
Shape into three loaves.
Place into greased loaf pans and let rise until rounded above pan.
Bake at 350 for 30 minutes or until done.
Remove from pans and butter tops, if desired, for a softer crust.
Note: Adjust flour as needed.","url":"https://recipe.bluelayer.org/recipe/45957/homemade-white-bread-non-bread-machine"},{"id":"45956","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, pepper, red or cayenne
spices, garlic powder
onions, raw
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black
spices, onion powder","directions":"Pour all of the ingredients into a bowl and mix.
I would quadruple the recipe!
That way you only have to make it once in a while.
These amounts are just guidelines.
Put in what you like, and leave out what you dont!","url":"https://recipe.bluelayer.org/recipe/45956/homemade-taco-seasoning"},{"id":"45937","title":"Homemade Polenta","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Bring the water to a boil in a medium pan.
Add salt reduce heat to medium low.
As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps.
Once all the cornmeal has been added, keep the water at a simmer, and stir frequently.
should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily.
Variations:.
Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired.
scoop a good portion on a plate, let it sit for a minute or two.
Next top the polenta with a scoop of your favorite sauce.
add grated Parmesan cheese to the polenta and sauce.
Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set.
Cut into squares.
Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish.
Add favorite topping, bake at 375F till golden.
Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides.
Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.","url":"https://recipe.bluelayer.org/recipe/45937/homemade-polenta"},{"id":"45894","title":"Easy Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, onion powder
spices, cumin seed
spices, garlic powder
spices, paprika
spices, oregano, dried
sugars, granulated
salt, table","directions":"Mix all ingredients together in a small bowl.
Put in shaker for fast easy flavor on food.
You can add 3/4 cup water and use on cooked hamburger meat for tacos.
Just simmer for 15 minute.","url":"https://recipe.bluelayer.org/recipe/45894/easy-homemade-taco-seasoning"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.
Add any of the following flavor combinations to the base mix.
French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.
Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.
Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).
Toasted Almond - 2 teaspoons almond extract.
Coconut - 2 teaspoons coconut extract.
Hazelnut - 2 teaspoons hazelnut extract.
Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.
Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.
Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.
Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.
Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.
Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.
Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.
Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.
Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.
Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.
Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45824","title":"\" Just As Good As Homemade\" Teriyaki Sauce","ingredients":"sauce, teriyaki, ready-to-serve
sauce, salsa, ready-to-serve
catsup
sauce, worcestershire
soy sauce made from soy (tamari)
sugars, brown
spices, pepper, red or cayenne","directions":"Combine the first 5 liquid ingredients.
Add brown sugar and red pepper flakes.
Use a whisk and mix well.
Put in sealed containers to freeze or keep in the fridge.","url":"https://recipe.bluelayer.org/recipe/45824/just-as-good-as-homemade-teriyaki-sauce"},{"id":"45816","title":"Thai Sweet Chili Sauce - Homemade","ingredients":"sugars, granulated
rice vinegar,
water, bottled, generic
spices, garlic powder
spices, pepper, red or cayenne
sauce, hot chile, sriracha
water, bottled, generic
cornstarch
salt, table
spices, ginger, ground","directions":"In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes.
Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused).
Add the Sriracha and ginger if using.
In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the salt and cornstarch/water mixture.
The sauce will begin to thicken up immediately.
Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes.
Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use.
**Storing does cause it to loss heat so recommend eating the same day if you like the heat**.","url":"https://recipe.bluelayer.org/recipe/45816/thai-sweet-chili-sauce-homemade"},{"id":"45803","title":"Homemade Horseradish","ingredients":"horseradish, prepared
vinegar, distilled
sugars, granulated
salt, table","directions":"In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.
Carefully remove the cover of the processor or blender, keeping your face away from the container.
Cover and store the horseradish in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45803/homemade-horseradish"},{"id":"45783","title":"Basic Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large bowl, whisk together the flour, baking powder and salt for 20 seconds.
Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated.
The mixture will be crumbly.
Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball.
If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).
Knead 15 times or until ball is smooth.
Let dough rest for 15 minutes.
Pinch off 1-inch balls of dough.
Form into tight balls, and then flatten into fat discs.
Allow to rest for 10 minutes.
Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.
Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.
Place tortilla on a plate and cover with a towel.
Repeat with the remaining dough balls.","url":"https://recipe.bluelayer.org/recipe/45783/basic-homemade-flour-tortilla"},{"id":"45757","title":"Homemade Sunflower Seed Butter","ingredients":"seeds, sunflower seed kernels, dried
oil, canola
salt, table","directions":"If you use raw sunflower seeds like I do, it's best to roast them first.
I like roasting them in the oven on a dry cookie sheet at 400F for about 8-10 minutes, I tend to burn them on the stovetop.
Let them cool for a few minutes.
Put the roasted seeds with the oil and salt into a food processor or blender, and pulse at high speed until smooth.
You may have to scrape the sides down occasionally.
Add a little more oil if the mix is still not binding.
If you want to add sweetener, a thick sweetener like honey, maple syrup, or brown rice syrup would work best, and add 1 teaspoon at a time.
Using something granulated like sugar or Sun Crystals might require more oil.
Store in the refridgerator, and if the oil separates, mix before using.
Yields about 1 cup.","url":"https://recipe.bluelayer.org/recipe/45757/homemade-sunflower-seed-butter"},{"id":"45739","title":"Granola Krispie Squares","ingredients":"milk, canned, condensed, sweetened
syrups, corn, light
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"On medium-low heat, in a large pot, combine the sweetened condensed milk, corn syrup, and peanut butter.
Whisk constantly until well blended and thick.
Remove from heat and stir in granola and rice krispies until completely coated.
Dump into a non-stick 8 x 8 pan and-using an oiled wooden spoon-press into pan.
Chill in fridge, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/45739/granola-krispie-squares"},{"id":"45719","title":"Easy Homemade Biscuits from Taste of the South Magazine","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour.
Using your hands, gently combine until mixture resembles small peas.
Stir in buttermilk with a fork just until blended.
(Mixture will be wet.
).
Turn dough out onto a generously floured surface, and pat to 1/2 inch thickness with your hands.
Don't use a rolling pin here.
Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets.
Bake at 450 degrees for 9-11 minutes or until lightly browned.
Remove from oven and brush warm biscuits with melted butter.
Serve immediately.
Easy Cheddar Biscuits: Add 1 cup shredded cheddar cheese to butter and flour mixture just before adding buttermilk.
Proceed as directed.","url":"https://recipe.bluelayer.org/recipe/45719/easy-homemade-biscuits-from-taste-of-the-south-magazine"},{"id":"45716","title":"Homemade Granola Without Nuts","ingredients":"sugars, brown
water, bottled, generic
oats
honey
spices, cinnamon, ground","directions":"Place brown sugar and water in a large microwavable bowl and dissolve the sugar in the water for 2-3 minutes (I stir after each minute to check on the progress).
Add the oatmeal and mix until well coated.
Add honey or cinnamon or any other ingrediens you desire.
Mix well.
Line a couple cookie sheets with parchment paper.
(Cookie sheets wih sides will make it easier to stir.)
Place the oatmeal mixture in a thin layer onto sheets.
Bake at 275 for one hour, stirring every 15 minutes.
Let cool and place into air tight container.
Will keep for about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/45716/homemade-granola-without-nuts"},{"id":"45698","title":"Homemade (Scented) Fabric Softener","ingredients":"vinegar, distilled
oil, olive, salad or cooking","directions":"Add the Essential Oil to the Vinegar.
Shake until well mixed.
Use 1/4 to 1/2 cup in the rinse cycle.","url":"https://recipe.bluelayer.org/recipe/45698/homemade-scented-fabric-softener"},{"id":"45694","title":"Homemade Granola","ingredients":"water, bottled, generic
oil, canola
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
vanilla extract
oats
wheat germ, crude
seeds, sunflower seed kernels, dried
nuts, walnuts, english
nuts, almonds
raisins, seeded","directions":"Preheat oven to 325 degrees.
Combine liquids in a large pot and heat but do not boil.
Mix the oats, wheat germ, sunflower seeds, walnuts, and almonds in a large bowl and slowly pour the dry mix into the hot liquid.
Stir with a large spoon to combine well and then pour the mixture into a large roasting pan and place in the oven.
Toast the mixture for 1 hour, stirring often to prevent burning.
Remove from the oven and add the raisins.
Allow to cool throughly before transferring to an airtight storage container.
This will keep for 4 weeks when properly stored.","url":"https://recipe.bluelayer.org/recipe/45694/homemade-granola"},{"id":"45689","title":"DIY Homemade Yellow Cake Mix","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
vanilla extract","directions":"Add all ingredients, except the butter, into a food processor.
Process for 15 seconds, until combined.
Add the butter and lightly fluff with a fork to coat with the flour mixture.
Add vanilla, then pulse until the mixture is crumbly and fine.
Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
NOTES:.
If not using right away, transfer to a zipper bag and freeze immediately.
If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.","url":"https://recipe.bluelayer.org/recipe/45689/diy-homemade-yellow-cake-mix"},{"id":"45666","title":"Delicious Homemade Lemonade","ingredients":"lemon juice, raw
water, bottled, generic
sugars, granulated","directions":"Mix together all three ingredients in a jug and enjoy!","url":"https://recipe.bluelayer.org/recipe/45666/delicious-homemade-lemonade"},{"id":"45628","title":"Homemade Cliff Bars (No Bake!)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, flaxseed
cranberries, dried, sweetened
nuts, walnuts, english
syrup, maple, canadian
sugars, brown
nuts, cashew nuts, raw
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat.
Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff).
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack.
Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Variations:.
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips).
Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts.
Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts.
Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup.
Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.","url":"https://recipe.bluelayer.org/recipe/45628/homemade-cliff-bars-no-bake"},{"id":"45616","title":"Homemade Blueberry Pie Filling","ingredients":"blueberries, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
water, bottled, generic
butter, without salt
blueberries, raw","directions":"Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.
Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/45616/homemade-blueberry-pie-filling"},{"id":"45594","title":"South African Rusks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
seeds, sunflower seed kernels, dried
cereals ready-to-eat, granola, homemade
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat","directions":"Preheat oven at 180c and spray pam on a baking dish.
Mix together flour, sugar, sunflower seeds, granola, baking powder and salt.
melt margarine and add to the dry ingredients along with the yogurt and mix everything together well.
Place in baking dish and put in the oven for approximately 45 mins.
Take out of the oven and let cool.
After it has cooled cut into small squares (for dipping into coffee/tea).
7. put back in the oven on a low temperature over night to dry them out.","url":"https://recipe.bluelayer.org/recipe/45594/south-african-rusks"},{"id":"45561","title":"Homemade Ranch Dressing / Dip","ingredients":"spices, parsley, dried
chives, raw
spices, tarragon, dried
spices, pepper, black
salt, table
spices, oregano, dried
spices, garlic powder","directions":"In a plastic zip-top bag place all ingredients and shake to mix.
Keep the bag in your spice cabinet and it will last as long as the spices it contains... though it probably wont be around that long!
To make Ranch dressing, mix 1 tablespoon of this mix with 1/2 cup mayonnaise and 1/2 cup buttermilk.
To make Ranch dip, mix 2 tablespoons of this mix with 1 cup mayonnaise and 1 cup sour cream.","url":"https://recipe.bluelayer.org/recipe/45561/homemade-ranch-dressing-dip"},{"id":"45532","title":"Homemade Ghee or Beurre Noisette","ingredients":"butter, without salt","directions":"Melt the butter slowly over low heat in a heavy-bottomed saucepan.
Stir occasionally.
When the butter is melted, it will begin to foam near the top.
Continue cooking over low heat.
After a couple of minutes, you will begin to hear snapping, popping and crackling.
This is the sound of the water separating from the fat and simmering to the top to evaporate away.
You need for this to happen.
This is what helps make the ghee so shelf-stable.
You will also start to see the milk solids separate out from the fat.
Continue cooking over low heat until the crackling sounds cease and the milk solids have mainly sunk to the bottom and taken on a toasty brown color.
Another good indicator that your ghee is done is that it will take on a popcorn like aroma.
There may still be a thin layer of foam near the top or it may have lost all of its foam.
Either way, if the crackling sounds have stopped and the milk solids are golden brown, it is time to remove the ghee or clarified/drawn butter from the heat.
Allow it to cool, uncovered for 30 minutes.
While it cools, set up your straining station.
Line a fine mesh sieve or colander positioned over a bowl or jar with paper towels, a clean tea towel or extra-fine cheesecloth.
After the ghee has cooled, carefully pour it into the straining apparatus.
When you are through straining, there should be the toasted milk solids left in the strainer.
Scrape these into a separate clean jar to save for spreading on toast or adding to recipes.
The toasted milk solids should be stored in the refrigerator in a tightly covered container.
The ghee can be stored at room temperature in a tightly covered jar for up to six months.","url":"https://recipe.bluelayer.org/recipe/45532/homemade-ghee-or-beurre-noisette"},{"id":"11537","title":"Homemade Spring Roll Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Sift the flour into a mixing bowl and add salt.
Mix.
Add water little by little.
Use more water necessary.
Mix thoroughly to make a thin batter.
Cover and let rest about 30 minutes.
Next spray a non-stick pan with cooking spray or butter and heat on medium low heat.
After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan.
Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
Cook until the wrapper is dry and starts to shrink from the the sides of the pan.
Remove the completed wrapper to a plate.
Repeat this procedure until all the batter is used.
Then use these to prepare your favorite spring roll recipe.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/11537/homemade-spring-roll-wrappers"},{"id":"45499","title":"Framboise","ingredients":"raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated
water, bottled, generic","directions":"Pick over raspberries and discard any soft ones.
Place berries in a clean 4-quart glass jar.
Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place.
Stir every few weeks.
Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl.
Strain the mixture through it.
Bring the corners of the cheesecloth together to make a bag.
Twist the ends and squeeze to extract as much liquid as possible.
Discard the pulp.
Wash the jar and return the liquid to it.
Let stand for about 2 hours.
If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
Combine the sugar and the water in a saucepan and bring to a boil over medium heat.
Boil, stirring, for 2 minutes, until the sugar is dissolved.
Allow to cool to room temperature.
Add about 1 3/4 cups of the sugar syrup to the liqueur and taste.
If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness.
The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries.
I like it less sweet, so this step is important to me.
Pour the liqueur into clean, dry bottles, and cork them.
Drink within a year before the color and flavor fade.
Best stored in a cool, dark place.
(I like to wax my bottles.
Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax.
Turn off the heat.
Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted.
Place everything on several thicknesses of newspaper.
Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax.
Let wax set until firm.
(Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!).
Then add a homemade label, ribbons, rafia, whatever!","url":"https://recipe.bluelayer.org/recipe/45499/framboise"},{"id":"45498","title":"Panago's Basic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.
(I did this step in my kitchenaid.
).
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes.
Keeping an eye on it until the cheese browns and the crust looks done.","url":"https://recipe.bluelayer.org/recipe/45498/panagos-basic-homemade-pizza-dough"},{"id":"45493","title":"Instant Mashed Potatoes That are Better Than Homemade!","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
cream, fluid, heavy whipping
potatoes, raw, skin","directions":"In saucepan, combine chicken broth and butter.
Heat to a boil; remove from heat.
Add heavy whipping cream and then gently stir in potato flakes.
That's it!","url":"https://recipe.bluelayer.org/recipe/45493/instant-mashed-potatoes-that-are-better-than-homemade"},{"id":"45412","title":"Homemade Coconut Pittu","ingredients":"rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
water, bottled, generic","directions":"Sift the rice flour and put it to a bowl.
Add grated coconut, salt and mix well.
Slowly pour in the water, mixing with your fingers as you do so until the mixture resembles bread crumbs.
Place the mixture in a pittu mold and steam for about 7 minutes until cooked (when steam emerges from the pittu mold).
Transfer to a plate and cut into pieces.
Serve with curry.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45412/homemade-coconut-pittu"},{"id":"45387","title":"Homemade Roast Pork (Cha Shu) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"3 tbsp.
light soy sauce 4 tbsp.
sugar 1 tbsp.
honey
Wash and wipe pork loin.
Slice in 1/3 inch thick.
Marinate for 1 hour.
Heat 3 Tbsp.
oil in wok, shallow fry pork loin on both sides, add seasoning.
Cover with a lid and bake for 10 min over low heat till the meat is cooked.
Turn over in-between the cooking time till slight dark on both side.
Brush in honey, slice and serve.
NOTE: The dish can be baked by an oven.","url":"https://recipe.bluelayer.org/recipe/45387/homemade-roast-pork-cha-shu-recipe"},{"id":"45382","title":"Crispy and Fluffy Homemade Naan Made with All-Purpose Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Add the dry yeast and honey to the lukewarm water, and leave for 10 minutes.
Combine the all-purpose flour, baking powder, and salt in a bowl.
Pour in the yeast mixture, and hand mix.
When everything is blend, add the olive oil.
Knead until the dough is smooth, and cover with plastic wrap.
Allow the dough to rise in a double boiler until it becomes 1.5 times its original size.
Gently knead, and divide into 4 portions with a knife.
Roll the dough out thin with your hands or a rolling pin, and pan-fry both sides in a non-stick frying pan (no need for oil.)
I added 1 tablespoon of dry parsley.
Carrot Naan: Use 55 ml of lukewarm water and add 45 g of carrot.
Cheese Naan: I used 2 slices of cheddar cheese.
With mashed potatoes.
Adding sauteed golden brown onion will increase the umami flavor/
This dough is also delicious baked as a pizza.
I topped with bacon, okra, egg, and broccoli.
You can make pita bread with the same ingredients.
Refer to.
You can stuff them with all kinds of different fillings.","url":"https://recipe.bluelayer.org/recipe/45382/crispy-and-fluffy-homemade-naan-made-with-all-purpose-flour"},{"id":"45374","title":"Tasty N' Tingling Basting Sauce (Homemade)","ingredients":"oil, olive, salad or cooking
lemon juice, raw
soy sauce made from soy (tamari)
honey
spices, garlic powder","directions":"Whisk together all ingredients.
Use for basting grilled meats only during the last 5 minutes of cooking.","url":"https://recipe.bluelayer.org/recipe/45374/tasty-n-tingling-basting-sauce-homemade"},{"id":"45331","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat","directions":"Note: Cook time is only about 30 minutes, but after that, the yogurt has to incubate for anywhere from 7 to 12 hours, depending on how firm you like your yogurt.
In a saucepan over medium heat, bring the milk and heavy cream to around 180 degrees, or almost to a boil.
You may stir occasionally, but stir gently.
Ive noticed that the more I stir, the tarter the resulting yogurt.
(Is tarter a word?
All of a sudden, it sounds strange to me.)
Once the milk/cream mixture reaches the desired temperature, take the pan off the heat and let it cool to 110 degrees.
You can speed this up by putting the pan in a bowl of cold or ice water.
In a small bowl, transfer a few tablespoons of the cooled milk.
Gently stir in the plain yogurt starter (you can use yogurt from your most recent batch, or just any plain, unflavored yogurt from the store).
Pour yogurt mixture back into the saucepan, and stir once or twice to evenly distribute the yogurt.
Strain the mixture and pour into individual containers, or a few larger ones.
Now the yogurt needs to incubate at about 90-110 degrees to get the culture going.
This can take anywhere from 6 to 12 hours.
You can use a yogurt maker, or:
a.
Use a cooler, wrapping the yogurt container(s) in towels.
In the cooler, leave one or two large bottles filled with hot water to keep the interior of the cooler warm.
b.
If its warm enough outside, you can simply leave the yogurt sitting out.
c. If you have a gas oven, you can leave the yogurt inside your oven with the pilot light on.
Once the yogurt is done (if it looks firm enough for you, its done but dont be jiggling it unnecessarily, else the yogurt will remain loose), move it to the refrigerator and allow it to set for a few more hours.
I make this all the time.
I like to use whole milk for my yogurt, but you can use low-fat if you prefer.
If, like me, you like your yogurt thick, you can add 3 to 5 tablespoons of powdered milk to the milk while it is heating up.
Dont try to make a thicker yogurt by adding more yogurt starter.
The yogurt needs room to grow.
Another variation I love is to replace some of the milk with coconut milk (anywhere from 1 to 2 cups, but you can do more if youd like).
Makes for an extra-decadent yogurt.","url":"https://recipe.bluelayer.org/recipe/45331/homemade-yogurt"},{"id":"45318","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
lemon juice, raw
vanilla extract
sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.
Add the butter (in 1-inch pieces) and beat until smooth.
Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.","url":"https://recipe.bluelayer.org/recipe/45318/almost-homemade-buttercream"},{"id":"45314","title":"Homemade Baking Powder Recipe","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda
cornstarch","directions":"Mix cream of tartar with baking soda in a small bowl.
To store, whisk cornstarch into mixture and keep in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/45314/homemade-baking-powder-recipe"},{"id":"45293","title":"Homemade Strawberry Nectar","ingredients":"strawberries, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic","directions":"Combine the strawberries and apple juice in a blender or food processor.
Puree until smooth, then blend in water to your desired thickness.","url":"https://recipe.bluelayer.org/recipe/45293/homemade-strawberry-nectar"},{"id":"45194","title":"Ms. Gayle's Homemade Pimento and Cheese","ingredients":"cheese, cheddar
spices, pepper, black
salad dressing, mayonnaise, regular","directions":"In a medium bowl, place grated cheese.
Pour entire contents of pimento jar over cheese and toss lightly to mix.
Add mayonnaise and stir until cheese is well coated.
You might want to adjust the amount of mayo, depends on how dry your cheese is.
Serve as a spread in a sandwich or with crackers as an appetizer.","url":"https://recipe.bluelayer.org/recipe/45194/ms-gayles-homemade-pimento-and-cheese"},{"id":"45085","title":"Healthy Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
honey
cranberries, dried, sweetened","directions":"Preheat oven to 160C.
Coarsely chop the almonds.
Measure the oatmeal, almonds, pumpkin seeds, and coconuts and add to a bowl.
Stir well to combine.
Put the honey and olive oil in a cocotte or a heat-resistant container and microwave for 20-30 seconds to dissolve the honey in the olive oil.
Pour the honey mixture into the bowl from Step 2 and mix well with a spatula.
Once the mixture is evenly combined and moistened, spread the mixture on a baking sheet.
Bake for about half an hour.
Stir the mixture in the middle of baking to make sure it browns evenly.
It's done when it's evenly browned.
Mix the cranberries into the mixture and let cool.
Once it's cooled, transfer to a jar.
It's great in an acai bowl.","url":"https://recipe.bluelayer.org/recipe/45085/healthy-homemade-granola"},{"id":"44878","title":"Ridiculously Easy Fettucini Alfredo","ingredients":"egg substitute, powder
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
cheese, parmesan, hard
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Cook a generous pot of egg noodles according to package directions.
Meanwhile, grab a deep skillet and warm your chicken stock over medium-high heat.
Chicken paste in water is a flavorful method.
Once warm, add cream and bring it up to a near boil, but do not let it boil!
Add parmesan (not the canned stuff!)
little by little.
You can grate some yourself or buy it grated in the cheese section.
A whisk works nicely as you will need to continuously stir the mixture until the cheese is fully melted into the liquid.
Taste for preference.
Add more cheese if desired.
To thicken your sauce, mix the oil and flour with a fork and gradually add small increments over medium-high heat until desired thickness.
It will continue to thicken a little once it simmers.
You can add cut up chicken or shrimp to the sauce before pouring over the drained noodles.
Keep in mind, this makes a lot so you may want to reserve some before adding extras as it freezes nicely.
Ive also used this sauce in making homemade chicken spinach alfredo pizzas.","url":"https://recipe.bluelayer.org/recipe/44878/ridiculously-easy-fettucini-alfredo"},{"id":"44876","title":"Homemade Berry Syrup (For Pancakes!)","ingredients":"raspberries, raw
sugars, granulated","directions":"Wash, stem, and crush fruit in saucepan.
Heat to boiling and simmer about 10 minutes.
Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
Discard pulp.
The yield of juice should be about 5 cups.
Combine juice with sugar and boil in large saucepan for 1 minute.
Skim off foam.
it is ready to serve or to can in 1/2 pint jars.","url":"https://recipe.bluelayer.org/recipe/44876/homemade-berry-syrup-for-pancakes"},{"id":"44807","title":"Honey and Cinnamon Sugar-Topped Pull-Apart Bread Made With Natural Homemade Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
butter, without salt
oil, olive, salad or cooking
sugars, granulated
butter, without salt","directions":"Mix the floury ingredients together with a whisk.
Measure out the milk and water in a measuring cup.
Add the honey to the liquid and mix well to dissolve.
Put all the ingredients except for the shortening and butter in a bowl, and mix together until it's no longer floury.
Knead with a bread machine or mixer for 15 minutes.
When the dough forms a gluten film (the dough can be stretched out to a thin translucent sheet of gluten) stop kneading.
Divide the dough using a pastry cutter into about 10 pieces.
Return to the mixer or bread machine, add the butter and shortening, and knead for another 10 minutes.
When a gluten film forms again, take the dough out.
Form into a ball with a smooth, taut surface.
Put the dough in a plastic bag or container, and leave to rise overnight at room temperature, until it's 2 to 2.5 times its original volume.
(The rising time varies depending on the temperature of the room.)
If you leave it in a cool place near a window,for example, it will take about 10 hours.
In a warm place it will rise faster.
You can adjust the time by putting the dough the refrigerator.
The next morning, deflate the dough by folding it, and divide into 16 pieces.
Round off each portion into a smooth ball.
Cover with plastic wrap and rest for 30 minutes.
After the dough has rested, press down to deflate and round off each piece into a smooth ball again, sealing the edges tightly.
LIne up the dough in an oiled square baking pan.
Use your oven's bread-rising setting to conduct the 2nd rising for 1-2 hours at 30C.
Leave the dough to rise until the tops are about 1 cm below the rim of the pan.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel to prevent the dough from drying out.
When the dough has finished rising, preheat the oven to 190C.
Mix the sugar and cinnamon powder together to make cinnamon sugar.
Melt the butter (over hot water or in the microwave), and brush it evenly over the dough.
Sprinkle the cinnamon sugar over the dough generously.
Bake for about 18 minutes in a preheated 190C oven.
If it looks like the bread is browning too fast, cover with a piece of foil.
When the bread is baked, drop the pan onto your countertop from about a 30 cm height to force the steam out.
Take the bread out of the pan and cool on a rack.
Here I covered half the loaf with plain granulated sugar, and the other half with cinnamon sugar.
To fully enjoy the crunchy sugar top, it's best to eat this when it's fresh out of the oven, or just cooled.
If you cover the top with plastic, the plastic will stick to the sugar.
(See Hints.)
Here I made a version using a whole wheat sponger starter.
I made this on a warm day in May; the dough was left to rise for 3 to 4 hours at room temperature, then for 5-6 hours in the refrigerator, and it was just about right.
As a reference.
The bread looks like this when pulled apart.
Light and silky-smooth and chew.
Yummy!","url":"https://recipe.bluelayer.org/recipe/44807/honey-and-cinnamon-sugar-topped-pull-apart-bread-made-with-natural-homemade-starter"},{"id":"44710","title":"Tacos With Homemade Seasoning","ingredients":"wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, garlic powder
spices, cumin seed
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
onions, raw
sugars, granulated
water, bottled, generic","directions":"Mix all dry ingredients together.
Add to 1 pound of taco meat.
Add water.
Simmer.","url":"https://recipe.bluelayer.org/recipe/44710/tacos-with-homemade-seasoning"},{"id":"44698","title":"Homemade Drain Cleaner and Declogger","ingredients":"leavening agents, baking soda
vinegar, distilled","directions":"Pour baking soda into drain.
Follow with vinegar.","url":"https://recipe.bluelayer.org/recipe/44698/homemade-drain-cleaner-and-declogger"},{"id":"44648","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking","directions":"Rinse pumpkin seeds.
Use your fingers to remove all the pulp.
Drain well.
Spread out on a tray to dry.
[sunlight]
Next put oil in a bottomed pan over medium heat.
Oil is hot, add the pumpkin seeds and toast until golden brown.
After that melt the chocolate and butter in the top of a double boiler.
Now combine melted chocolate and toasted pumpkin seeds.
Mix well.
Let cool.
Serve and enjoy.
see my web site www.
stellarecipe.
webs.
com wwe.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/44648/homemade-sweet-pumpkin-seeds"},{"id":"44636","title":"Homemade Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic
salt, table","directions":"Combine all ingredients into a bowl and knead for two minutes to form a soft dough.
If dough feels dry, add a spoonful of water at a time.
Roll into little 2-inch balls and cover with a moist towel.
Heat a small nonstick pan or flat griddle over medium/high heat.
Place a piece of plastic wrap on the bottom of a tortilla press, place a dough ball on it, cover with another piece of plastic wrap and press down hard.
Carefully place the tortilla on the hot pan and cook for 5060 seconds on each side.
Enjoy!
Note: You can use multiple pans while doing this and it makes the cooking process zoom by!","url":"https://recipe.bluelayer.org/recipe/44636/homemade-corn-tortillas"},{"id":"44596","title":"Homemade French Onion Dip","ingredients":"cream, sour, cultured
onions, raw
spices, onion powder
spices, garlic powder
salt, table
spices, parsley, dried","directions":"Place sour cream in a small bowl.
Add dried onion, onion powder, garlic powder, salt, and parsley.
Mix together very well until completely uniform.
Taste with a chip and adjust seasonings if necessary.
Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften.
Store in the refrigerator for 57 days.","url":"https://recipe.bluelayer.org/recipe/44596/homemade-french-onion-dip"},{"id":"44533","title":"Homemade Taco Seasoning Mix","ingredients":"spices, chili powder
spices, paprika
spices, cumin seed
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne","directions":"Combine all ingredients together, and mix well.","url":"https://recipe.bluelayer.org/recipe/44533/homemade-taco-seasoning-mix"},{"id":"44520","title":"Homemade Air Freshener","ingredients":"leavening agents, baking soda
lemon juice, raw
water, bottled, generic","directions":"Mix baking soda, lemon juice and water in a bowl.
After frizz has settled, stir well and pour into spray bottle.
Spritz your home odour free.","url":"https://recipe.bluelayer.org/recipe/44520/homemade-air-freshener"},{"id":"44493","title":"Homemade Cream Caramels","ingredients":"sugars, granulated
syrups, corn, light
milk, canned, condensed, sweetened
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
vanilla extract
nuts, almonds","directions":"Pre-cut waxed paper into 3 inch by 3 inch squares.
Mix sugar, corn syrup, condensed milk, salt and one third of the cream in a 3-quart saucepan.
Stir on low heat until the sugar dissolves and a candy thermometer reaches 236 degrees (125 C.).
Blend in another third of the cream and cook to 240 degrees (125 C.).
Stir in the butter and the rest of the cream and cook to 244 degrees (125 C.).
Remove from heat and pour onto slightly oiled or sprayed marble slab or 15 inch by 10 inch jelly roll pan.
Let cool--caramel should not be cut until cold and quite firm.
While the caramel is cooling, Toast the almonds in the oven at 350 degrees (175 C.) until golden brown--be careful not to overbrown.
Use a strong, sharp knife and cut with a sawing motion--do not bear down.
Cut into 2 inch squares.
Use 4 or 5 almonds for each square of caramel.
Work the almonds into the caramel and form into a log.
Cut each log into 2 or 3 pieces.
Wrap each piece of candy in a piece of the precut waxed paper and twist the ends firmly.
Store in airtight containers or refrigerate.","url":"https://recipe.bluelayer.org/recipe/44493/homemade-cream-caramels"},{"id":"44456","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
wheat flour, white, all-purpose, unenriched
onions, raw
spices, garlic powder
salt, table
spices, oregano, dried
spices, cumin seed
spices, pepper, red or cayenne
spices, coriander seed","directions":"With a wire whisk, combine all ingredients in a medium sized mixing bowl.
Stir until well-combined, then pour into a resealable plastic bag.
Label with the date and contents.
When youre ready to make tacos:
Brown 1 pound of beef, turkey, or protein of choice.
Add 1/4 cup of the taco seasoning mix and about 1/2 cup of water.
Bring mixture to a boil and cook and stir for 2 minutes.
Taco time!","url":"https://recipe.bluelayer.org/recipe/44456/homemade-taco-seasoning"},{"id":"44432","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Find a large jar with a tight-fitting lid that will hold the cream about half full.
Refrigerate the jar for at least 1 hour.
Pour the cream into the cold jar.
Tightly secure the lid and shake as hard as possible until chunks of butter start to form, 15 to 30 minutes.
Pour into a strainer set over a bowl.
The chunks in the strainer are butter, and the liquid in the bowl is buttermilk.
Pour the buttermilk into a clean container, cover, refrigerate, and reserve for another use.
Turn the butter into a clean bowl and cover with very cold water.
Pour into a strainer, discarding the liquid.
Continue rinsing the butter with very cold water until the water runs clear.
(The cloudy water is buttermilk which will make the butter turn sour.)
When the butter is clean, work with a wooden spoon or rubber spatula to press out any remaining liquid.
Discard this liquid.
If desired, add salt to the butter.
(Salted butter will keep longer.)
Transfer the butter to a clean container for keeping, pressing with a wooden spoon or spatula to dispel any air bubbles.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/44432/homemade-butter"},{"id":"44359","title":"Homemade Almond Butter","ingredients":"nuts, almonds
salt, table","directions":"Preheat oven to 350 F.
Put almonds onto a rimmed baking sheet in a single layer.
Bake almonds at 350 F for 15 minutes, stirring every 5 minutes so they dont burn.
Remove pan from oven and set it on a rack.
Let almonds cool for 5 minutes.
Add almonds into a food processor and process for about 15 minutes (scraping down the sides as necessary), or until smooth and a creamy consistency is reached.
When its almost the consistency that you like, add the sea salt (if using) and finish processing.
Note: This can be made without toasting the almonds.
It will take longer to reach almond butter consistency if you dont toast them first.","url":"https://recipe.bluelayer.org/recipe/44359/homemade-almond-butter"},{"id":"44357","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Measure liquid milk into a medium saucepan.
Add powder milk and stir to thoroughly combine.
Heat over medium heat to just starting to boil and immediately remove from heat.
Allow to cool 15 - 20 minutes before inserting thermometer (to prevent the milk from boiling up) and cool to 115 - 120 degrees.
( If the milk is to hot it will kill the live culture, if it's to cool it will not turn to yogurt.
).
While milk is cooling add boiling water to a large, wide mouth thermos and allow to warm.
When milk is cooled to proper temperature wisk in the live yogurt.
Pour water from thermos, add milk mixture and place top on thermos.
Set in a warm place and DO NOT disturb for 5 to 8 hours.
( I wrap mine in a clean towel and place on a heating pad.
).
For less tart yogurt let sit for 5 hours (this is for me), for a more tart yogurt let sit for 2 or 3 more hours.
Longer time makes tangier yogurt.
This makes a nice thick, custard like yogurt.
Can be served or used plain or add your own sweetner, fruit or used in any recipe calling for yogurt.","url":"https://recipe.bluelayer.org/recipe/44357/homemade-yogurt"},{"id":"44355","title":"Homemade Grenadine","ingredients":"pomegranate juice, bottled
sugars, granulated","directions":"In a medium saucepan, simmer the pomegranate juice over moderate heat until reduced by half.
Add the sugar and stir until dissolved.
Let cool, transfer to an airtight container and refrigerate for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/44355/homemade-grenadine"},{"id":"44328","title":"Homemade Cinnamon Granola","ingredients":"oats
nuts, almonds
nuts, walnuts, english
seeds, sunflower seed kernels, dried
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
oil, canola
syrup, maple, canadian
salt, table
spices, cinnamon, ground
raisins, seeded","directions":"Prehart oven to 325.
Mix oats, nuts and seeds in a large bowl.
Add salt and cinnamon.
In a measuring cup, wisk together canola oil and syrup.
Add to oat mixture and stir to combine.
Spread out on baking sheet lined with parchment (or lightly greased).
Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).
Remove from oven and cool completely before adding dried fruit.
Store in airtight container for up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/44328/homemade-cinnamon-granola"},{"id":"44198","title":"Homemade Candied Citrus Peel","ingredients":"orange juice, raw
water, bottled, generic
salt, table
sugars, granulated","directions":"Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/44198/homemade-candied-citrus-peel"},{"id":"44160","title":"Homemade Shrimp Cocktail Sauce","ingredients":"catsup
horseradish, prepared
sauce, worcestershire
salt, table
spices, pepper, black","directions":"Mix all ingredients together.
Add more horseradish if you want to kick up the hotness of the sauce or less if you dont like things too spicy.
Recipe doubles, triples, etc.
easily.","url":"https://recipe.bluelayer.org/recipe/44160/homemade-shrimp-cocktail-sauce"},{"id":"44131","title":"Homemade Ricotta","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat.
Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft.
Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
Line a strainer with a few layers of cheesecloth.
Use a large spoon to scoop the solids from the surface into the strainer.
Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth.
The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things.
Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly.
Use the ricotta as desired.","url":"https://recipe.bluelayer.org/recipe/44131/homemade-ricotta"},{"id":"44126","title":"Homemade Sauerkraut","ingredients":"cabbage, raw
salt, table","directions":"Chop up cabbage.
Layer into a ceramic crock or other food grade container.
Sprinkle salt between layers.
Push each layer down so the cabbage is compacted.
Cover with a clean cloth, check daily to make certain liquid starts to cover all cabbage.
Place a clean weight on top.
Keep covered with cloth.
Check every few days to remove and scum or mold.
You can begin tasting kraut after a week.
The longer it keeps, the stronger it gets.","url":"https://recipe.bluelayer.org/recipe/44126/homemade-sauerkraut"},{"id":"44110","title":"Homemade Sweetened Condensed Milk (Eagle Brand)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
butter, without salt
syrups, corn, light","directions":"Microwave the water until boiling, 1-2 minutes.
Put all ingredients into the blender and mix until smooth.
Makes 1 1/4 cup, the equivalent of one can of Eagle Brand milk.","url":"https://recipe.bluelayer.org/recipe/44110/homemade-sweetened-condensed-milk-eagle-brand"},{"id":"44072","title":"Homemade Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, fennel seed
sugars, granulated
spices, pepper, red or cayenne
spices, caraway seed
spices, coriander seed
soup, beef broth or bouillon canned, ready-to-serve","directions":"In a stand mixer, combine all ingredients.
Mix well, until the mixture is very sticky, approximately 3 minutes.
Seal in plastic wrap and refrigerate for 24 hours to allow the flavor to blend.
Using a sausage stuffer, fill casings of desired size.
Tie off into 8 inch links.
Put in freezer bags and seal.
Freeze for up to 6 months.
NOTE : If you do not have a stuffer you can make them into patties.","url":"https://recipe.bluelayer.org/recipe/44072/homemade-italian-sausage"},{"id":"44071","title":"Homemade Worcestershire Sauce","ingredients":"vinegar, cider
soy sauce made from soy (tamari)
water, bottled, generic
sugars, brown
spices, ginger, ground
mustard, prepared, yellow
spices, onion powder
spices, garlic powder
spices, cinnamon, ground
spices, pepper, black","directions":"Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly.
Simmer 1 minute.
Cool.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44071/homemade-worcestershire-sauce"},{"id":"44048","title":"Thumbprint Jam Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
oil, canola
syrup, maple, canadian
salt, table
spices, cinnamon, ground
blueberries, raw","directions":"Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined.
Working in batches, form each cookie by rolling 1 generous tablespoon of the dough into a ball.
Transfer to prepared baking sheets, spacing cookies about 2 inches apart.
Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed.
Spoon about 1 teaspoon of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes.
Set aside to cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/44048/thumbprint-jam-cookies"},{"id":"44038","title":"Trail Mix Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
mini semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
honey
peanut butter, smooth style, without salt","directions":"Prep a baking dish.
For thicker bars, try a 7x11 or a couple of bread pans.
For thinner bars, a 13x9 will work.
Grease the pan or lay down non-stick foil.
In a great big bowl: mix the oats, rice cereal, dried fruit, M&Ms, chocolate chips, and peanuts.
Stir it all together with a large spatula.
Have the spatula close and handy!
In a medium-sized microwave safe bow, combine the honey and peanut butter.
Microwave for 30-45 seconds.
Stir until it is thoroughly mixed.
Pour your honey mixture into the oat mixture.
Now, be quick!
Coat the oat mixture with the honey mixture.
This is easier to do while it is still hot.
Once coated, press the mixture into your prepared pan.
You can grease your hands and press.
I like to take cling wrap and wrap that around the bottom of a bread pan.
Then, I use that to press the bars into the pan really firmly.
This is necessary for the bars to stick together.
Cover and put it in the fridge for at least 1 hour.
Cut and enjoy!
Do not attempt to cut them before one hour or they will be a crumbly, honey gooey mess.
They will still be tasty, though.
Like many homemade granola bars, freezing these for a little while helps them stick together.
Store at room temperature, in the fridge or the freezer.
Recipe from Bran Appetit.","url":"https://recipe.bluelayer.org/recipe/44038/trail-mix-granola-bars"},{"id":"44019","title":"Homemade Hershey's Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
vanilla extract","directions":"Whisk cocoa powder and milk together thoroughly in a large saucepan.
Heat and whisk to dissolve the cocoa.
(I use medium-low heat).
Add the sugar and stir/whisk to dissolve.
Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
Bring to a boil and boil for 3 minutes.
Be sure to watch this VERY carefully.
Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
Remove from heat and stir in salt and vanilla extract.
Let cool completely and skim off any skin that may have formed.
Pour into a clean/sterile jar with a spout and store covered in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44019/homemade-hersheys-chocolate-syrup"},{"id":"44011","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
cream, sour, cultured","directions":"Place the heavy cream in a small bowl and add the sour cream.
Whisk to combine.
Cover with plastic wrap and let sit at room temperature until thick, 12 to 18 hours (the sour cream or buttermilk protects the cream from developing harmful bacteria while it is thickening).
Once thickened, the creme fraiche can be refrigerated, covered, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/44011/homemade-creme-fraiche"},{"id":"43881","title":"Frozen Strawberry Sauce - Sugar Free","ingredients":"strawberries, raw
cornstarch
water, bottled, generic
sweetener, syrup, agave","directions":"Place the strawberries in a bowl to thaw, saving their juice.
In a small bowl, dissolve the cornstarch in the cold water, and stir in the sweetner.
Place everything in a medium size saucepan over medium heat.
Bring the sauce to a boil, stirring gently and frequently with a wooden spoon.
Reduce the heat and simmer for 5 minutes.
Store frozen strawberry sauce under refrigeration for 7-10 days.
Note: To make homemade Fruit Sweeteners place for example frozen apple juice concentrate in a small pan and bring to a boil, then simmer for 10 minutes to evaporate the excess liquid and concentrate the flavor.","url":"https://recipe.bluelayer.org/recipe/43881/frozen-strawberry-sauce-sugar-free"},{"id":"43866","title":"Sunflower Butter Treats","ingredients":"butter, without salt
nuts, almonds
cocoa, dry powder, unsweetened
honey
spartan, real semi-sweet chocolate baking chips,","directions":"Things youll need: mixing bowl, a spoon to mix ingredients, measuring cup, measuring spoons, airtight container, cooling rack or parchment paper and a double boiler (or a homemade double boiler-sized pot and a glass bowl to fit over the potbowl should not be touching the water).
Mix sunflower butter, almond meal, coconut flour and honey in a mixing bowl until it all sticks together and forms a ball of dough.
Place the dough in the fridge in an airtight container for 1 hour.
Then take the dough out of the fridge and form it into bite-size balls.
Fill the double boiler or the pot with 1 inch of water and bring it to a simmer.
Put the chocolate bar in the top of the double boiler (or the bowl that you will use as your homemade double boiler).
Heat chocolate until melted.
Once melted, remove bowl from heat.
Start to dip the bite-sized treats into the melted chocolate until covered completely.
Set the chocolate covered treats on a dish or counter that youve lined with parchment paper or a cooling rack until set.
Serve.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43866/sunflower-butter-treats"},{"id":"43803","title":"Homemade Wet Walnuts","ingredients":"honey
syrup, maple, canadian
vanilla extract
lemon juice, raw
sugars, brown
spices, ginger, ground
spices, cinnamon, ground
nuts, walnuts, english","directions":"Whisk all of the ingredients except the walnuts in a medium saucepan until combined.
Bring to a boil over medium-high heat.
Once the syrup reaches a boil, stir in the walnuts, and cook for 4 minutes, stirring the walnuts occasionally.
Let the wet walnuts cool slightly, then store them in a glass container.
Refrigerate overnight, and enjoy!","url":"https://recipe.bluelayer.org/recipe/43803/homemade-wet-walnuts"},{"id":"43797","title":"Homemade Refried Beans","ingredients":"water, bottled, generic
beans, snap, green, raw
butter, without salt
salt, table
cheese, cheddar","directions":"Combine the water and beans on stove.
Bring to a boil and time it for two minutes.
Remove from heat and cover.
Let sit for one hour.
Add enough water to cover beans and bring to a boil again.
Reduce heat and simmer for 1 1/2 hours.
Mash beans and add the butter, salt and 1/2 cup of the cheese.
Serve remaining cheese on top of each serving.","url":"https://recipe.bluelayer.org/recipe/43797/homemade-refried-beans"},{"id":"43788","title":"Homemade Strudel Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Toss together the flour and salt in a mixing bowl.
Drizzle the oil all over the flour and mix it in, then gradually add the water, in splashes, all the while tossing with the fork.
When all 10 tablespoons of water are incorporated, mix vigorously to bring the dough together.
Add more water if the dough seems dry or wont come together.
Scrape the dough onto the work surface, and knead with your hands until the clumps have disappeared and the dough is smooth and elastic, 3 minutes or more.
Press the dough into a disk, wrap well in plastic wrap, and refrigerate for at least 2 hours or overnight.
Let very cold dough sit at room temperature briefly before rolling.
Strudel dough can also be frozen for several months.
You may have heard that strudel dough should be so thin you can read the newspaper through it.
That sounds difficult, but wait until you work with this dough: it is elastic and strong but quite cooperative, so it is surprisingly easy to extend it to any size and shape you want.
Use the basic techniques of rolling and stretching, given below, to make either a large dough circle for the Strudel Purse (page 390) or a rectangle for the Autumn Strudel (recipe follows).
In fact, your dough may stretch so readily that it will end up thinner than you need, so dont keep going until you can read the newspaper: use a ruler or yardstick and follow the measurements in the recipes.
Begin by rolling the dough: Work on a large, preferably wooden surface, with at least a yard of clear space.
Chilled dough should warm up briefly at room temperature.
Lightly dust the work surface with flour.
Press the dough flat with your hands and begin rolling it out from the center.
For a circle, roll from the center out in several directions; to start forming a rectangle, roll in one direction and then at a right angle.
Turn the dough: As soon as the dough has started to stretch, pick it up and turn it over.
Roll to extend it several more inches (for either shape), then turn it over again.
Dust the work surface again with flour, if necessary, each time you flip the dough over.
Stretch the dough on the board: When it extends about 18 inches in any direction, the dough is thin enough to start stretching by hand.
The easiest way to do this is on the table: lay one hand flat on the dough, near an edge, pressing only lightly, and with the other hand grasp the edge and tug it outward to stretch.
To enlarge a circle, tug evenly all around.
To maintain a rectangular shape, tug the sides and corners of your rectangle.
As the dough sheet gets larger, and will stay in place, grasp the edge of the dough with both hands and tug it gently outward.
Enlarge the circle evenly all around in this manner.
Stretch the dough while holding it up in the air: This is a slightly more difficult stretch, but faster and more fun!
Slide your hands under the dough, palms down, and lift the edge off the work surface.
Cup your hands and turn your fingers toward each other, so the edge of the dough is supported by your wrists and extended fingers (as shown in photo).
Raise the dough completely off the table, letting it hang from your hands so its own weight stretches it, as one does when making a pizza.
Carefully move your hands apart to stretch the thicker dough along the edge; gradually shift the dough along your hands to enlarge it evenly.
To stretch a circle in the air, keep shifting the dough on your wrists and hands, stretching it on all sides (360 degrees).
To stretch a rectangle, pick up the dough and stretch it along one side, lay it down, and pick it up with your hands under another of the four sides.
Stretch the corners when the sheet is on the work board.
Stretch the dough with gravity: A traditional trick.
Pick up the dough sheetor pull it gently toward you on the work surfaceand position it so a third or a bit more of the dough is flat on the edge of the table and the other two-thirds is hanging toward the floor.
The friction of the surface should hold the dough in place while gravity stretches the hanging portion downdont let go until you are confident it wont all slide off.
After a couple of minutes, lift and reverse the dough so the other edge stretches downward.
(When I was little, my grandmother would leave the dough hanging down while she did other work in the kitchen.)
Mending the dough: Strudel dough may get small tears in it during stretching, but they are easily repaired.
When the sheet is the size you want, lay all of it flat on the worktable and pinch the edges of the holes together, then gently pat or roll them smooth.","url":"https://recipe.bluelayer.org/recipe/43788/homemade-strudel-dough"},{"id":"43771","title":"Herbed Rice in a Jar","ingredients":"mushrooms, white, raw
onions, raw
spices, garlic powder
spices, thyme, dried
spices, parsley, dried
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well.
Add the rice and toss, making sure all of the ingredients are evenly combined.
Pour the rice into a jar and seal tightly.
Makes enough for 6 servings.
This homemade rice mix is easy to cook and versatile enough to complement just about any main dish.
For 6 servings, combine 2 1/2 cups of water and rice mix in a medium saucepan and bring them to a boil.
Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Fluff the rice with a fork.
Serve hot with salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/43771/herbed-rice-in-a-jar"},{"id":"43681","title":"Homemade Chipotle Oil","ingredients":"oil, olive, salad or cooking
terra dolce, organic chipotle dried chile peppers,","directions":"Heat oil over medium heat in a saucepan until it reaches 165 degrees F (74 degrees C).
Pour ground chipotle peppers into a heatproof bowl.
Pour oil over chipotle; whisk until chipotle is dissolved.
Cover bowl with aluminum foil and seal tightly.
Leave for a week, stirring once per day.
Pour chipotle oil through a fine mesh strainer into a bottle or glass container.","url":"https://recipe.bluelayer.org/recipe/43681/homemade-chipotle-oil"},{"id":"43667","title":"Homemade Root Beer (Rootbeer)","ingredients":"water, bottled, generic
water, bottled, generic
sugars, granulated
beverages, carbonated, root beer","directions":"Stir together water and sugar in a 5-gallon beverage container.
Stir in root beer extract.
Add 1.5 pounds dry ice and add more as needed.
Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
After about 15 minutes, the root beer will be carbonated and ready to go.","url":"https://recipe.bluelayer.org/recipe/43667/homemade-root-beer-rootbeer"},{"id":"43642","title":"Homemade Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
shortening, vegetable, household, composite","directions":"Sift all your dry ingredients into a mixer bowl.
Add shortening and mix with a whisk attachment or hand mixer until thoroughly incorporated.
It should be a very fine meal with no lumps.
I like to keep this in a large tupperware container in the fridge.
Use it just like you would Bisqui ... your favorite baking mix!","url":"https://recipe.bluelayer.org/recipe/43642/homemade-baking-mix"},{"id":"43603","title":"Easy Homemade Granola","ingredients":"oats
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
raisins, seeded","directions":"Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, nuts and/or seeds, salt and cinnamon.
Stir well to blend.
Pour in coconut oil, honey (or whatever sweetener youre using), and vanilla extract.
With care, fold the wet ingredients into the oats until every oat, nut, and seed is lightly coated.
Pour granola mixture onto the lined baking sheet and spread it out in an even layer using a spatula or a large spoon.
Bake until golden, approximately 2123 minutes, stirring halfway through cooking time.
Please note that the granola will continue to crisp up as it sits and cools.
Once the granola is completely cooled, you can break it into pieces and stir in the dried fruit.
Keep the granola in an airtight container at room temperature.
It will keep for 1 to 2 weeks.
You may also freeze it in a sealed freezer bag for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43603/easy-homemade-granola"},{"id":"43601","title":"Haymish (Homemade) Challah","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, canola
salt, table","directions":"Put 3/4 cups of very warm water in a bowl.
Add 1/8 cups of sugar and then the 1.5 T of dry yeast.
Cover the bowl and set aside for 8-10 minutes to allow the yeast to proof.
In an electric mixer (5-quart) mix the following ingredients: 1/2 cup of canola oil, 1 cup of sugar, 1 cup of warm water, 1/2 T of salt, and 4 cups of flour.
Mix until a thin mixture forms.
When the yeast mixture bubbles, add it to the other ingredients and mix.
Then, begin to add the remaining 4 cups of flour in 1/2-1 cup increments.
Add water in 1/4 cup intervals until the dough is smooth and only slightly sticky.
Scrape the sides of the bowl with a greased spatula and make sure that all of the ingredients are mixed inches.
Cover the bowl with a towel and allow the dough to rise for 10 minutes.
If you are going to shape and bake your challahs immediately, cover loosely with plastic wrap and allow it to rise for 1 hour.
If you are going to shape later (or the next day), place the dough into Zip-Loc bags lined with a little canola oil and refrigerate.
(Remember that the dough will double in size, so leave enough room!)
Remove the dough from the refrigerator 45 minutes prior to shaping.
When you are ready to shape, grease your hands and the workspace with a little canola oil.
Stack two baking trays on top of eachother and line the top with parchment paper (doubling up the baking trays prevents the bottom of the challahs from burning).
Then, shape the challahs (be careful not to overwork the challah).
If the dough is too sticky, use oil (don't use flour).
Place the finished challahs on the baking sheet.
Cover the challahs loosely with plastic wrap and allow to rest.
Mix an egg glaze (mix 1 egg and some canola oil together).
Preheat the oven to 350.
When the oven reaches the temperature, brush the challahs gently with the egg glaze as evenly as possible.
Place the challahs in the oven to bake.
After about 20 minutes, begin to check on the challahs.
Take them out as soon as they are golden brown.
Remove them from the oven and allow them to cool.
When they are cool, pack them in plastic bags.
You can also freeze them, by placing them in Zip-Loc bags.
Enjoy your challahs and have a beautiful Shabbos!","url":"https://recipe.bluelayer.org/recipe/43601/haymish-homemade-challah"},{"id":"43577","title":"Homemade Sweet-and-Sour Mix for Margaritas","ingredients":"water, bottled, generic
sugars, granulated
lemon juice, raw
lime juice, raw","directions":"Combine water and sugar in large saucepan.
Stir over medium heat until sugar dissolves.
Bring to boil.
Cool syrup.
Mix syrup, lemon juice and lime juice in pitcher.
Chill until cold.
(Can be made 1 week ahead.
Cover; keep chilled)","url":"https://recipe.bluelayer.org/recipe/43577/homemade-sweet-and-sour-mix-for-margaritas"},{"id":"43569","title":"How to Make Cronuts, Part II","ingredients":"oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts.
Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
Carefully lift a cronut and gently drop into oil.
Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side.
Cronuts will puff up as they cook.
Drain on racks over paper towels; let cool.
Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle.
Fold dough in thirds and roll out into a rectangle about 3/4 inch thick.
Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
Line baking sheet with waxed paper and dust paper lightly with flour.
Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil.
Fry 1 1/2 to 2 minutes per side.
The extra fold and making the dough thicker will result in taller cronuts than before.
Let fried cronuts drain on racks.
Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.","url":"https://recipe.bluelayer.org/recipe/43569/how-to-make-cronuts-part-ii"},{"id":"43532","title":"Buttery Farm Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, baking powder& salt.
Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
With a fork stir in the milk, very gently, until a soft dough forms.
Don't over mix.
Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9\" x 9\" square.
Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
Bake in 400F oven for about 15-20 minutes or until they are golden.
Transfer to a wire rack& cool for about 10 minutes.
Serve with homemade fruit jam or anything else that takes your fancy.","url":"https://recipe.bluelayer.org/recipe/43532/buttery-farm-biscuits"},{"id":"43519","title":"Overnight Oats (Double Chocolate Chia Combo)","ingredients":"oats
seeds, chia seeds, dried
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,","directions":"Note this requires a minimum of 3 hours refrigeration, up to overnight.
Mix all the yogurt ingredients in a glass jar (14-ounce size) with a lid.
If you dont want to add the chia, just dont add as much milk.
(You can mix any spices, sweeteners, or dried fruit you like into the oats and milk.)
Refrigerate in the glass jar or another airtight container and let the oats soak for at least three hours, ideally overnight.
In the morning, you can add fresh fruit, nuts, yogurt and any other favorite toppings to your oatmeal.
In this case I topped with my own homemade vanilla yogurt and some chocolate chips.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/43519/overnight-oats-double-chocolate-chia-combo"},{"id":"43504","title":"Homemade Vegan Miracle Whip / Mayonnaise","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic
vinegar, distilled
oil, olive, salad or cooking
lemon juice, raw
salt, table
mustard, prepared, yellow
tofu, raw, regular, prepared with calcium sulfate","directions":"Cook together flour, sugar, water, and vinegar until thick.
Combine last 5 ingredients in a blender and blend well.
While flour mixture is still hot, add it to blender mixture and blend.","url":"https://recipe.bluelayer.org/recipe/43504/homemade-vegan-miracle-whip-mayonnaise"},{"id":"43430","title":"Fresh Homemade Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"In a large sauce pot with a heavy bottom heat over medium high until it starts to boil, stirring consistently so as not to burn the bottom of the pot, about 10 minutes.
Line a strainer with three layers of cheesecloth; get string or rubber band ready.
Add buttermilk to the boiling milk solids should start to form \"curds\" and \"whey\".
It will look sort of like cooked egg whites suspended in a slightly thick yellowish liquid.
Remove from the heat and stir in salt.
Pour mixture though cheesecloth and let curds collect and whey drain off.
Run cold water over it so it's easy to handle and squeeze out whey until bundle feels firm.
Tie string or rubber band to close the cheesecloth and fasten to a wooden spoon and suspend over a bowl or pot to let drain for about an hour.","url":"https://recipe.bluelayer.org/recipe/43430/fresh-homemade-cheese"},{"id":"43411","title":"Homemade Cajun Tasso","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, red or cayenne
spices, paprika
spices, garlic powder
spices, pepper, black
spices, cinnamon, ground
spices, pepper, black
sugars, brown","directions":"Mix the seasoning together well.
Rub the seasoning into pork pieces.
Cover and refrigerate overnight.
Soak an hour's worth of pecan shells in water in the morning.
(about 2 handfuls)
Smoke the tasso with charcoal and pecan shells a total of about 2 hours.
There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky.
When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.
Only apply about 1 hour of pecan shell smoke to the tasso.
Let the charcoal finish cooking it.","url":"https://recipe.bluelayer.org/recipe/43411/homemade-cajun-tasso"},{"id":"43407","title":"Homemade Granola","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
goji berries, dried","directions":"Preheat oven to 360 degrees.
Toast nuts in pan over stove until lightly brown.
Mix the fruit juice, honey, maple syrup, oil, vanilla, and spices in a large bowl.
It's okay to add more honey, maple syrup, cinnamon, or spices - just depends how you like your granola to taste.
Add oats and nuts into honey mixture and combine together.
Spread mixture on a baking sheet and bake 30 minutes until golden.
Stir occasionally.
Use your best judgement when baking.
I like mine a little crunchy, so sometimes I bake it 40 minutes.
Leave on pan to cool.
If you are using dried fruit stir in once completely cooled.
Store granola in container with lid (not in refrigerator).
It will last about a week or a little longer.
Add granola to vanilla yogurt, or with milk, or eat plain.","url":"https://recipe.bluelayer.org/recipe/43407/homemade-granola"},{"id":"43320","title":"Homemade Peanut Butter Makes My Fingers Happy","ingredients":"oil, corn, peanut, and olive
sweetener, syrup, agave
sweetener, syrup, agave
oil, olive, salad or cooking","directions":"In a food processor or blender, combine peanuts, agave, and oil.
Blend, process, blend and process.
Blend and process until it has reached your desired creaminess.
You can always slowly add a little more oil and blend again if youre looking for a creamier consistency.
My peanut butter came out almost like a cookie dough.
It spreads nicely.
ENJOY!!
!
* Note: Ive seen other recipes use peanut oil, vegetable oil, and grape seed oil but I use extra virgin olive oil because its super healthy and I always have it on hand.","url":"https://recipe.bluelayer.org/recipe/43320/homemade-peanut-butter-makes-my-fingers-happy"},{"id":"43230","title":"Homemade Cake Flour","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Mix all-purpose flour and rice flour together thoroughly; sift 3 times.","url":"https://recipe.bluelayer.org/recipe/43230/homemade-cake-flour"},{"id":"43171","title":"Depression Era Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix all ingredients together in a bowl (we dont own a bowl big enough to do this recipe in one bowl, so I halve the recipe into 2 bowls).
Use your handsit will be much easier.
After you have mixed everything together, take the dough out of the bowls, clean up the bowls (make sure to dry them) and spray with cooking spray (the spray will make taking the dough out of the bowls easier after it has risen).
Cover and leave in a warm place to rise.
After the dough has risen for desired amount of time, take dough out of the bowls and knead on a clean counter surface to get all the air bubbles out.
Separate dough into pieces and place into sprayed bread pans.
Cover and allow to rise again.
Bake at 350 degrees for 30 minutes (mine needed more than 30 minutes though).","url":"https://recipe.bluelayer.org/recipe/43171/depression-era-homemade-bread"},{"id":"43117","title":"French Fry Sauce","ingredients":"salad dressing, mayonnaise, regular
catsup
mustard, prepared, yellow
salt, table","directions":"Mix everything together in a bowl until well combined.
Best served with hot fries!
Goes well with homemade chicken fingers too!
Keeps in the refrigerator for a month or so.","url":"https://recipe.bluelayer.org/recipe/43117/french-fry-sauce"},{"id":"43060","title":"Fresh Fruit Yogurt Parfait","ingredients":"honey
yogurt, greek, plain, nonfat
vanilla extract
cherries, sweet, raw
cereals ready-to-eat, granola, homemade","directions":"Slightly soften the honey in the microwave so that it is easier to stir.
Cool.
In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/43060/fresh-fruit-yogurt-parfait"},{"id":"43051","title":"Homemade English Muffins","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Warm the milk in a microwave safe bowl in the microwave for one minute (should be lukewarm).
Mix in the sugar, stirring until dissolved.
In mixing bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
Add the milk to the yeast mixture, as well as the melted butter, salt and 3 cups flour.
Beat until smooth.
Add rest of flour, or enough to make a soft dough.
Knead or use mixer.
Place in greased bowl, cover, and let rise, about an hour.
Punch down gently, or rather, sort of slide the dough out of the bowl onto a floured surface.
Roll out to about 1/2 inch thick.
Cut rounds with biscuit cutter, drinking glass, or empty tuna can.
Sprinkle waxed paper with cornmeal and set the rounds on this to rise.
Dust tops of muffins with cornmeal also (this prevents the dough from sticking to the waxed paper).
Cover and let rise 1/2 hour.
Heat greased griddle.
Cook muffins on griddle about 6 minutes on each side on medium heat.
At this point, if the muffins are browned on top and bottom, but the sides seem not done, put them in a 350 degree oven for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/43051/homemade-english-muffins"},{"id":"43023","title":"Homemade Cream of Style Soup Mix - Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cornstarch
potatoes, raw, skin
soup, chicken broth or bouillon, dry
spices, parsley, dried
onions, raw
celery, raw
spices, garlic powder
spices, onion powder
spices, marjoram, dried
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in an airtight container.
Store in a cool dry place for up to a year.
To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl.
Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
For mushroom soup, add 1/2 to 1 cup sauteed sliced mushrooms.
For celery soup, add 1 sauteed chopped celery rib or 1/4 teaspoons celery salt.
For 1/2 a can, divide measurements in half.
This comes in handy when making half a recipe.","url":"https://recipe.bluelayer.org/recipe/43023/homemade-cream-of-style-soup-mix-substitute"},{"id":"43015","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour the milk into a 6-cup or larger Pyrex measuring cup.
You will need a container large enough to allow the milk to bubble up a bit (but not boil) in the microwave.
Whisk in the milk powder until smooth.
The idea is to blend in the powdered milk without creating too many air bubbles, so dont be overzealous about whisking.
Heat for 7 minutes in the microwave, or until the milk reaches a temperature of 180 degrees F. You can also do this on top of the stove over low heat, but check and stir often to prevent scorching.
Pour the heated milk into a bowl to cool, or leave it in the Pyrex (hint: it will take longer to cool in a hot saucepan).
When the temperature cools to 110-114 degrees F, stir in the yogurt.
Strain the milk into a clean jar, spoon the bubbles off the top if there are any, cover the jar with plastic or a lid, and keep it warm for 6 to 8 hours, until set (see note below).
Refrigerate for several hours or overnight before consuming.
Note: Wrap in several tea towels, place in a warm place (no lower than 90 degrees F or higher than 118 degrees F) like on top of a heating pad insulated by a thick layer of dish towels, or a turned-off oven with a pilot light.
You can also purchase a yogurt maker, which does the same thing.","url":"https://recipe.bluelayer.org/recipe/43015/homemade-yogurt"},{"id":"42998","title":"Three Ingredient Homemade Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F.
Add the flour to a medium bowl and measure the mayonnaise into the middle of the flour.
Using a fork, cut the mayonnaise into the flour until it is well blended.
Add the milk a little at a time into the middle of the flour/mayonnaise mixture, stirring with a fork and incorporating the flour from the sides of the bowl until youve added all of the milk.
Using a spoon, mix until well blended.
Place the mixture into ungreased mini muffin pans.
Bake to 12 to 15 minutes or until lightly golden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42998/three-ingredient-homemade-rolls"},{"id":"42810","title":"Easy Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
vinegar, cider","directions":"Combine flour, salt, and butter in a food processor.
Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mixture into the flour and butter mixture.
Pulse to combine, about 3 (1-second) pulses.
Pour in remaining ice water and vinegar mixture.
Pulse until mixture just starts to come together, about 8 (1-second) pulses.
Turn dough out onto a wooden surface, pat into round shape and divide in half.
Form each half into a disc about 5 inches wide.
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.","url":"https://recipe.bluelayer.org/recipe/42810/easy-homemade-pie-crust"},{"id":"42791","title":"Celtic Homemade Atholl Brose","ingredients":"oats
honey
water, bottled, generic
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Stir together the oatmeal, honey, and cold water.
When they are thoroughly mixed, slowly add the whiskey.
Stir briskly until the mixture foams.
Bottle and cork tightly in sterilized containers.
After a day or two remove the cork, strain the mixture, and toast your friends with a hearty \"Slainte agus saol agut!\"
Health and long life to you!","url":"https://recipe.bluelayer.org/recipe/42791/celtic-homemade-atholl-brose"},{"id":"42747","title":"Homemade Peanut Butter-Hot Fudge Sauce","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
peanut butter, smooth style, without salt","directions":"Microwave ingredients in large microwaveable bowl on MEDIUM 3 min.
Whisk until mixture is completely smooth and well blended.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42747/homemade-peanut-butter-hot-fudge-sauce"},{"id":"42735","title":"Great Grandmother's White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large mixing bowl combine warm water and yeast.
Stir with fork until yeast is dissolved.
Add sugar and stir some more.
Add oil and salt and stir.
Add the flour and mix by hand or with a mixer with a dough hook.
Shape into a loaf and place it in a greased loaf pan.
Let rise until double in size.
About 45 minutes.
Bake at 350 for 30 minutes.
Let cool for 10 minutes before enjoying nice warm homemade bread.","url":"https://recipe.bluelayer.org/recipe/42735/great-grandmothers-white-bread"},{"id":"42725","title":"( Bread Mix ) Recipe","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"I have my own homemade \"best bread mix\".
After the initial mixing that only takes a few min, the rest is as easy as the store bought.
Combine all ingredients in a large bowl.
Stir together to distribute proportionately.
Put in a large airtight container.
Label.
Store in a cold, dry place.
Use within 6 to 8 months.
Makes about 22 c. of mix.","url":"https://recipe.bluelayer.org/recipe/42725/bread-mix-recipe"},{"id":"42694","title":"GRPA's Best Homemade Turkey Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
ground turkey, raw","directions":"This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible.
Discard the vegetables.
They did their job.
Set the turkey drippings aside for about 5 minutes.
The fat will rise to the top.
If you have a gravy separator, this would be the time to use it.
Carefully spoon the fat into a small saucepan.
You should have approximately 1/4 cup of the turkey fat.
If your turkey is on the leaner side, or youre cooking a wild turkey, add additional butter or oil, to have 1/4 cup.
You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups.
You can also add a splash of white wine.
I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I dont think it needs it.
Heat up the fat until its simmering.
Add the flour and whisk to combine.
Cook for about a minute, to cook off the raw flour taste.
Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
Simmer the gravy until it thickens, about 5 minutes.
Set aside.
Serve with mashed potatoes and turkey.
You can easily reheat the gravy, if you make it ahead of time.
It will thicken significantly with time, so if youre serving it the next day, you may wish to add more chicken broth to thin it out.
My Note:.","url":"https://recipe.bluelayer.org/recipe/42694/grpas-best-homemade-turkey-gravy"},{"id":"42635","title":"Homemade Clarified Butter (Ghee)","ingredients":"butter, without salt
salt, table","directions":"Put the butter along with the salt into a heavy bottomed vessel and keep on a medium flame.
Reduce the heat when the melted butter starts bubbling.
Keep on very low heat, stirring frequently, for about 15 minutes till the residue is brown in color and it gives out a good aroma (well personally I don't like the aroma at all).
Let it stand for 10 minutes.
Strain and bottle the ghee.
Discard the residue.
Refrigerate the bottled ghee.","url":"https://recipe.bluelayer.org/recipe/42635/homemade-clarified-butter-ghee"},{"id":"42612","title":"Homemade Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix these ingredients together and store in tight container until ready to use.
use 1 1/2 cups of this mixture.
1 egg slightly beaten, 1 cup water and 3 tbsp oil.
Mix well and pour on hot griddle that has been lightly oiled.
I am not sure how many this will make so I am going to start with a yield of 20, may be more or less.","url":"https://recipe.bluelayer.org/recipe/42612/homemade-pancake-mix"},{"id":"42611","title":"Brown Sugar, Homemade","ingredients":"sugars, granulated
molasses","directions":"Place the white sugar into the food processor.
Pour the molasses onto the sugar around the processor.
Process until you have well mixed brown sugar (you may need to scrape the sides a few times.","url":"https://recipe.bluelayer.org/recipe/42611/brown-sugar-homemade"},{"id":"42589","title":"Health Nut Granola Bars","ingredients":"seeds, flaxseed
water, bottled, generic
peanut butter, smooth style, without salt
sugars, brown
cereals ready-to-eat, granola, homemade","directions":"In a medium bowl, whisk together flax seed, water, peanut butter and brown sugar.
In a large mixing bowl, add the wet ingredients to the Health Nut Granola Cereal (121238).
Mix well.
Spread evenly in a greased 9 x 13 cookie sheet.
Bake at 300 for 25 minutes.
Let cool fully (at least an hour) and then cut into bars.","url":"https://recipe.bluelayer.org/recipe/42589/health-nut-granola-bars"},{"id":"42531","title":"Homemade Caramel","ingredients":"butter, without salt
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"In large heavy saucepan, combine all ingredients except vanilla extract.
Cook over medium heat, stirring continuously (you can use a wooden spoon or a silicon spatula).
Once it reaches a boil, do not walk awayyou need to keep stirring.
Caramel burns very quickly.
Once the mixture looks like its subsiding and starting to thicken up, attach your candy thermometer to the side of the pan.
Be careful not to let it rest on the bottom of the pan, as it will throw off your temperature readings.
You are looking for a temperature of 240 degrees F. Once it reaches 240 degrees F, take it off the heat and add vanilla extract, if using.
I like to continue stirring the mixture, as it helps cool it down a little (this mixture is hot and will cause serious burns).
Pour caramel into a foil-lined, buttered 8x8 inch baking dish.
Let cool to room temperature (this will take a few hours).
Cut into serving size pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42531/homemade-caramel"},{"id":"42525","title":"Spicy Hot Chocolate","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, pepper, red or cayenne
spartan, real semi-sweet chocolate baking chips,","directions":"Line a rimmed baking sheet with parchment paper.
Set aside.
Add granulated sugar to a medium-sized, heavy bottom saucepan.
Heat the sugar, over medium heat, and allow the sugar to melt, stirring occasionally, until it is completely liquid and a nice golden brown color.
The sugar may crystallize, however, continue to heat it and it will eventually thin out and become very fluid.
Keep an eye on the sugar as it will burn very easily.
Once its a dark amber color, remove pan from the heat and carefully pour the caramelized sugar onto the parchment paper.
Be careful!
Liquid sugar is extremely hot!
Let the caramelized sugar cool at room temperature until completely hardened and no longer warm to the touch.
Break into small pieces.
Add the pieces of caramelized sugar to a food processor and pulverize it into a fine powder.
If all the pieces do not fit in your processor at once, pulverize half first before adding the remaining pieces.
Once the powder is finely ground, add cocoa powder, salt, brown sugar, milk powder, cinnamon, and cayenne pepper.
Pulse until well combined.
Add dark chocolate 1/4 cup at a time.
Process between each addition.
Once all the dark chocolate has been added, process for a minute or two until the mixture is a fine powder.
Thats it!
Mix 3 tablespoons of spicy chocolate mix into 1 cup of hot milk.
Enjoy!
Fill jars or cellophane bags with the spicy hot chocolate mix for a wonderful homemade gift around the holidays.
Attach a special tag with instructions on how to prepare spicy hot chocolate for a fireside treat for friends and family.","url":"https://recipe.bluelayer.org/recipe/42525/spicy-hot-chocolate"},{"id":"42423","title":"Make Your Own Sweetened Condensed Milk - Homemade, Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Put ingredients in blender and whip until smooth.","url":"https://recipe.bluelayer.org/recipe/42423/make-your-own-sweetened-condensed-milk-homemade-substitute"},{"id":"42379","title":"TX'S Style ~ Homemade 80% Organic Cacao w/Almonds","ingredients":"butter, without salt
chocolate, dark, 70-85% cacao solids
honey
vanilla extract","directions":"On medium heat, double boiler or what I use is a pot with a glass bowl, fill the the pot about half full.
Add cacao butter, cacao powder, honey and vanilla cook stirring untill desolved
Add slivered organic almonds and pore into a glass container, I used a glass pie plate, spread out evenly and place in refrigerator
Once it is hard, slice with a knife and enjoy!","url":"https://recipe.bluelayer.org/recipe/42379/txs-style-homemade-80-organic-cacao-w-almonds"},{"id":"42352","title":"Crunchy Part of a Cadbury's Crunchie Bar","ingredients":"sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Grease an 8 inch square pan with butter.
Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
Take the stuff off the heat and quickly whisk in the baking soda.
Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
Pour the foamy stuff into the pan and leave it to set.
This will take several hours.
Be patient.
You can try and cut it into squares, but it will be a fruitless task.
Best bet is to just bash it into a bunch of different shaped pieces.
This is good frustration therapy.
You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.","url":"https://recipe.bluelayer.org/recipe/42352/crunchy-part-of-a-cadburys-crunchie-bar"},{"id":"42292","title":"Easy Homemade Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
ground turkey, raw
water, bottled, generic
soup, chicken broth or bouillon, dry","directions":"In a skillet, stir flour into the turkey drippings.
Cook and stir until brown.
Stir in water and Wylers chicken flavored bouillon granules.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/42292/easy-homemade-gravy"},{"id":"42134","title":"Granola Ice Cream Pie","ingredients":"cereals ready-to-eat, granola, homemade
butter, without salt
ice creams, vanilla","directions":"Blend granola and melted butter.
Pat mixture firmly into a 9\" pie plate.
Chill until firm, about 20 minutes.
Pack scoops of ice cream into pie shell.
Cover with plastic wrap.
Freeze until 10 minutes before serving time.
Sprinkle additional granola over the top just before serving.","url":"https://recipe.bluelayer.org/recipe/42134/granola-ice-cream-pie"},{"id":"42067","title":"Oil Free Milky Bread With Homemade Yeast","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Leave the kneading up to the bread maker.
Add the milk, homemade natural yeast, sugar, and bread flour into the bread container, add in the salt last, and start it on the dough making course.
After it has finished kneading, take it out of the bread pan, roll it up in a lightly greased bowl, wrap in plastic wrap or cover with a lid, and let rise for the first time.
It has swelled up to 3-4 times the size.
It should take about 5-6 hours at 30C room temperature.
Gather the dough to the side with a dredge etc so you don't damage it, take it out with a knife, and divide into 8 portions with a scraper (as big as you like).
After dividing it, roll up the dough so that the surface is plump, cover with a well-wrung out cloth, and let rest for about 10-15 minutes.
Roll it back up, line it up on a parchment paper lined cookie sheet , cover with a wet cloth, and let rise for the second time.
It has swelled up to about twice the size.
It'll take about 2 hours at maybe 30C room temperature.
Start preheating the oven to 180C for 20 minutes.
Cut a cross into the tops while waiting.
Do so as if cutting through one layer.
The surface is a bit wet, so it will be easier to do if you let it dry out a little first.
Bake in the preheated oven until it turns a nice golden brown, and it's done.
Please adjust the temperature based on the type of oven.
This is a non cut version made with 14ml milk.
It will turn out taller when you don't cut it.
Using more milk also makes it milder and springier .
It is sticky and hard to shape, so dust your hands with flour..","url":"https://recipe.bluelayer.org/recipe/42067/oil-free-milky-bread-with-homemade-yeast"},{"id":"41945","title":"Homemade Cracker Jack","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
sugars, brown
syrups, corn, light
butter, without salt
molasses
vanilla extract
leavening agents, baking soda
salt, table","directions":"Preheat oven to 250 degrees F. Generously butter a large, rimmed baking sheet .
Place the popcorn and nuts in a large bowl and toss to combine.
Set aside.
Place the brown sugar, corn syrup, butter and molasses in a heavy-bottom, medium-sized saucepan.
Whisk over medium-low heat until sugar is dissolved and butter melts.
Bring to a boil over medium heat and cook for 5 minutes, stirring once.
Remove from the heat; stir in vanilla, baking soda and salt (mixture will bubble up violently).
Pour sugar mixture over the popcorn in a steady stream, stirring to coat evenly.
Spread popcorn mixture into the prepared pan in an even layer.
Bake for 1-1/2 hours, stirring every 20 minutes.
Remove from the oven and break up any large clumps.
Cool completely.
Notes: 1.
Mixed nuts as called for in the recipe would be superbly delicious, however I used Virginia peanuts and Marcona almonds in my batchvarieties which are kid friendly in my house.
Of course you may use your favorite nuts, or none at all.
Though I have full commercial-sized sheet pans, I found my large roasting pan, the one used for turkey, made it easier to stir and turn the caramel corn between intervals.
This way, the corn and nuts remained in the pan without spilling out.
Apply a light spritz of non-stick cooking spray to the surface of the spoon you use to stir the corn during baking; it helps to keep the kernels from sticking to the spoon.
Dont be too concerned about coating each kernel and nut with the caramel...the baking and stirring process helps to disperse the candy coating.
Recipe adapted from Picture-Perfect Meals.","url":"https://recipe.bluelayer.org/recipe/41945/homemade-cracker-jack"},{"id":"41940","title":"Granola Raisin Bread for the Bread Machine","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, buttermilk, fluid, cultured, lowfat
vital wheat gluten
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise).
Add ingredients to machine according to manufacturer directions.
Bake at basic one poud loaf setting.
When finished, remove bread from pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/41940/granola-raisin-bread-for-the-bread-machine"},{"id":"41935","title":"Homemade Cultured Butter","ingredients":"cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
salt, table","directions":"Combine cream and yogurt in a large jar or bowl.
Seal jar well and shake aggressively until combined, or whisk well if using a bowl.
Cover jar or bowl with a clean kitchen towel and let mixture sit in a warm area of your kitchen for 18 to 36 hours; it should thicken and taste rich and tangy.
Seal the jar or cover bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours.
If you refrigerate it longer, allow mixture to warm slightly at room temperature before proceeding.
Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl.
Make sure there is plenty of extra overhang of cheesecloth.
In the bowl of a food processor, add the thickened butter mixture and process on high until the yellow curds begin to separate from the buttermilk, 2 to 3 minutes.
It will have the appearance of liquidy cottage cheese.
Slowly pour the buttermilk through the mesh sieve and then dump the butter curds in.
Let sit for 1 to 2 minutes, allowing buttermilk to drip through.
Gather the ends of the cheesecloth up and around the butter, pushing the curds down and into a ball.
Twist the cheesecloth and squeeze the ball to extract as much buttermilk as possible.
You will be left with a butterball.
Pour the buttermilk into a separate container and reserve for another use.
Place the butterball in the empty bowl.
Be sure to squeeze out all excess butter from the cheesecloth.
Pour 1/3 cup of ice water over the butter and, using a spatula, wash the butter, folding it over itself and pressing down to extract the extra buttermilk.
Drain off the milky liquid and discard it; repeat this process until the liquid is clear, 4 to 6 times.
The butter will start to harden; at that point your hands may work better than the spatula.
Place the butter on a clean kitchen towel and pat lightly to remove excess moisture.
Knead a few times with your hands and pat dry again; this will help extend its storage life.
Sprinkle the finished butter with salt and knead a few more times to combine.
Lay out a sheet of parchment paper, or two if you would like to divide the batch in half, and place the butter on the paper.
Form the butter into a log and then roll it up in the paper and twist the ends to seal.
Make sure the log has a uniform thickness throughout.
Refrigerate until ready to use.
The butter will last about a month in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41935/homemade-cultured-butter"},{"id":"41934","title":"Bread Mix","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I have my own homemade \"best bread mix\".
After the initial mixing which only takes a few minutes, the rest is as easy as the store bought.
Combine all ingredients in a large bowl.
Stir together to distribute evenly.
Put in a large airtight container.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 22 cups of mix.","url":"https://recipe.bluelayer.org/recipe/41934/bread-mix"},{"id":"41839","title":"Homemade Pecan Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
salt, table
water, bottled, generic","directions":"In a mixing bowl, place all purpose flour, salt, and toasted pecans.
Slowly start whipping together, adding the warm water slowly until it makes a smooth dough.
The dough should be smooth and lightly sticky.
Let rest for 2 to 3 minutes.
Make into 2 ounce portions when ready to roll out tortillas.
Make sure to flour the surface to avoid the tortillas sticking.
Place the ball of the dough on the floured surface and roll into 6 inch round tortillas.
Cook tortillas on a hot griddle 1/2 minute on each side.","url":"https://recipe.bluelayer.org/recipe/41839/homemade-pecan-tortillas"},{"id":"41817","title":"Homemade Okara and Soy Milk from Soy Beans","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"Rinse the soy beans quickly, and soak them in water.
It depends on how warm it is, but if you soak them for about half a day (10 - 20 hours) and the soy beans swell up to about 3 times their original size, that's plenty.
As a general rule, aim for the \"ambient temperature + soaking time in hours\" to total 30.
But it does depend on the temperature.
Put the soaked soy beans plus some of the soaking liquid (400 ml) in a blender and blend.
If you don't have 400 ml of liquid, add water.
This pulverized mixture is called \"namago\" (raw soy base).
Put the namago from Step 2 into a large pot, and simmer over low heat for about 10 minutes.
Spread out a piece of undyed coarsely woven cotton or a large cotton or linen kitchen towel in a bowl (one that's been sewn up into a bag is best suited for this).
Add the Step 3 soy-water liquid to this, and squeeze it out very very well, being careful not to burn yourself.
The squeezed out liquid is 'soy milk', and the fibers left in the cloth is 'okara'.
I got 500 ml of soy milk and 120 g of okara.
The okara is just like the okara sold at tofu stores.
From here on are some extra things: It's really easy to make yuba (tofu skin) from the soy milk!
Put the soy milk in a pan and just heat it up.
A skin will form on the surface.
This is yuba!
To make tofu from the soy milk: Warm up the soy milk to 75C.
Put some nigari (magnesium chloride) in a bowl, and pour the warmed soy milk into the bowl.
After a while (don't touch the contents of the bowl in the meantime) the soy will coagulate, and the tofu is done.
The amount of nigari to use varies, so read the package directions.
Why does nigari make soy milk coagulate?
The magnesium chloride in nigari coagulates the protein in the soy milk.
Calcium sulphate, calcium chloride, glucono delta lactone etc.
are used as coagulants too, according to a book on food chemistry.
Can you make tofu using everyday coagulating agents?
You can add kanten, agar, gelatin and so on to make pseudo-tofu.
Kanten-set tofu has been popular since the kanten boom started.
(Translator's note: kanten became popular a few years ago in Japan as a weight-loss aid.)
However, if you simmer \"tofu\" that's set in this way it will just melt away, so you can't use it in heated dishes.","url":"https://recipe.bluelayer.org/recipe/41817/homemade-okara-and-soy-milk-from-soy-beans"},{"id":"41794","title":"Homemade Sandwich Bread","ingredients":"orange juice, raw
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix juice, water, oil, sugar, yeast, and salt until yeast and sugar dissolve.
Mix in flour, 1/2 cup at a time, to form a soft dough.
Place dough on a floured board and knead for about 10 minutes, adding more flour 1 tablespoon at a time, as needed.
Form dough into ball and place in a greased bowl.
Cover with a damp towel, not letting towel touch the dough, and let rise in a warm area for 1 hour.
Punch down dough and place on floured board.
Knead for 2 minutes.
Shape dough into loaf and place in a greased loaf pan.
Cover with damp towel and let rise 30 minutes.
Bake at 375 degrees F for 40 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/41794/homemade-sandwich-bread"},{"id":"41754","title":"Brunch Bake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
egg substitute, powder
bacon, meatless
cheese, cheddar
cheese, mozzarella, low sodium
mushrooms, white, raw
onions, raw
spices, pepper, black","directions":"Arrange biscuits in a 13x9x2 baking dish coated with nonstick cooking spray.
I used Grands Reduced Fat Buttermilk Biscuits.
If you need it to be completely dairy free, you can use homemade biscuits or probably even just cubes of white bread (I havent tried it, but Im sure it can be done).
In a bowl, combine the remaining ingredients; pour over the biscuits.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.
Serves 12.
Nutrition (see note below): 212 cal, 11g fat, 4g saturated fat, 1g trans fat, 24mg cholesterol, 781mg sodium, 10g carbs, 0g fiber, 2g sugar, 18g protein, 5% vit A, 1% vit C, 15% calcium, 12% iron.
Note on nutrition: these numbers were calculated using regular refrigerated buttermilk biscuits and reduced-fat mozzarella and cheddar cheeses.","url":"https://recipe.bluelayer.org/recipe/41754/brunch-bake"},{"id":"41727","title":"Homemade Oatmeal Yeast Rolls","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Place all ingredients except melted butter in bread machine pan, select Dough setting, and press Start.
When dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Gently roll and stretch dough into an 18-inch rope.
With a sharp knife, divide dough into 12 pieces.
Grease a large baking sheet.
Shape each piece into a round ball; flatten slightly; place on baking sheet.
With a sharp knife, cut an X in the top of each roll.
Cover and let rise 30-45 minutes until doubled.
Preheat oven to 425F Brush each roll with melted butter.
Bake for 12-15 minutes until brown.
Serve.","url":"https://recipe.bluelayer.org/recipe/41727/homemade-oatmeal-yeast-rolls"},{"id":"41723","title":"Homemade Mexican Rice Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
peppers, sweet, green, raw
salt, table
parsley, fresh
spices, basil, dried","directions":"Combine ingredients in a large bowl.
Stir until evenly distributed and put about 1 1/3 cup mixture each into three 1-pint containers.
Label and store to be used within 6-8 months.
Combine, label, and store.
Makes about 4 1/2 Celsius mix.
TO USE:.
Combine in a saucepan:.
1 1/3 cups rice mix,
2 cups cold water.
1 tbsp margarine or butter.
Bring to a boil over high heat.
Cover, reduce heat, and cook 15 minutes until liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/41723/homemade-mexican-rice-mix"},{"id":"41685","title":"Granola Bread--Bread Machine","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"This recipe makes a 1 1/2 pound loaf.
Put ingredients into bread machine as listed, or as recommened by manufacturer.
Select basic/white cycle, use Medium or light crust color.
Remove baked bread from and cool on rack.","url":"https://recipe.bluelayer.org/recipe/41685/granola-bread-bread-machine"},{"id":"41675","title":"Aunt Ednas Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large mixing bowl, place the flour, salt, and baking powder.
Whisk together until well blended.
Add the shortening and use your fingers or a pastry blender to cut it into the flour until the mixture resembles coarse meal.
Slowly add the water, mixing it in with your fingers a little at a time.
Turn the dough out onto a surface and knead until soft, 3 to 4 minutes.
Place the dough in a clean, large bowl, cover with a towel, and let rest for 20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Place the balls on a baking sheet or platter, cover with a towel, and let rest 20 minutes.
On a lightly floured surface, use a rolling pin (palota) to roll one ball at a time into an evenly thick round; roll it to about 1/8 inch thick for thick, chewy tortillas or as thin as you like.
It is more important that the round be evenly thick than a perfect circle, but there is a good method to getting a good, round shape: Place the ball on the lightly floured surface in front of you and flatten it slightly with your palm or the rolling pin.
Place your rolling pin at the center of the round and roll once straight up and then straight down.
Do not allow your rolling pin to roll right off the edges; just roll up to the edges, not off them.
Lift the round and give it a quarter turn.
Repeat the rolling and quarter turning until the round is the desired size and thickness.
Place the rolled-out tortilla on a baking sheet or large platter and cover with a damp cloth while you roll out the remaining tortillas.
Once you have the hang of it, youll be able to roll and cook at the same time.
Heat a comal over medium heat until hot.
Place a tortilla on the comal and cook until the underside is brown in spots, the tortilla has risen slightly, and the surface is dotted with air bubbles, 1 to 1 1/2 minutes.
Flip the tortilla and cook until that side is browned in spots (usually where the bubbles were), 1 to 1 1/2 minutes.
For best results, do not flip the tortilla more than once.
Transfer the tortilla to a tortilla warmer or place on a platter and cover with a cloth napkin while you cook the remaining tortillas.
Serve warm.
Try to flip flour and corn tortillas (page 174) only once; flipping them back and forth makes the tortillas tough.
Wrapped tightly, flour tortillas can be stored for several days in the refrigerator.
Reheat them on the comal just before serving.
A tortilla press is essential for making Corn Tortillas (page 174) and Tostones (page 34).
It is made from two round, heavy plates.
One sits solidly on the counter and the other, attached to the first by a hinge, is pushed down over the first using the leverage of the handle.
Its a beautifully simple design that hasnt been improved by the introduction of new technologies or materials.
Buy the heaviest one you can find; I like cast iron.
The weight helps do the pressing for you.
Dont buy nonstick or electric presses.
Be sure to line both sides of the press with wax paper or plastic wrap or the tortilla will stick to it.
Tortilla presses can not only be found at kitchen supply retailers, department stores, and online, but they can also often be found for half the price in grocery stores catering to a Latin clientele.
A comal is a flat, heavy griddleagain, I prefer cast ironcrucial for cooking tortillas.
They are widely available at big box and department stores and well worth their very reasonable price.
Theyre sturdy enough to last decades and are great for searing meat and making quesadillas, panini, and grilled cheese.
Unlike the tortilla press and comal, a lidded tortilla warmer is not crucial for producing the most successful tortillas possible.
You can certainly place cooked, warm tortillas on a platter and cover them with a clean, cloth napkin or pretty kitchen towel.
But tortilla warmers are fun and often beautiful.
I love to collect them, in fact, and have a large assortment of warmers made from cloth, ceramic, terra-cotta, and porcelain.
I love to present everything I serve in an attractive way, and tortilla warmers look lovely on the table while actually doing the useful job of keeping my fresh tortillas moist and warm!","url":"https://recipe.bluelayer.org/recipe/41675/aunt-ednas-homemade-flour-tortillas"},{"id":"41645","title":"Homemade Cracker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
molasses
sugars, granulated","directions":"Mix popcorn and peanuts together in a large bowl or pan.
Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees F. on a candy thermometer.
If you don't have a thermometer, test the syrup by letting some drop from a spoon into acup of cold water.
The syrup is done when it forms a thead as it drops into the water.
Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly.
Cool and break into chunks with a wooden spoon.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41645/homemade-cracker-jacks"},{"id":"41640","title":"Ina's Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
oil, olive, salad or cooking
honey
apricots, dried, sulfured, uncooked
figs, dried, uncooked
cranberries, dried, sweetened
nuts, cashew nuts, raw","directions":"Preheat over to 350 degrees.
Toss, oats, coconut and almonds together in large bowl and set aside.
Whisk together the oil and honey in small bowl and pour over the oat mixture and stir with wooden spoon until all the oats, coconut and nuts are coated.
Pour into a 13x9 baking pan and bake.
Stir occasionally with spatula until mixture turns a nice golden brown about 45 minutes.
Remove granola from oven and allow to cool, stirring occasionally.
Add the apricots, figs, cranberries and cashews.
You can put whatever mix of dried fruit in that you please.
I have even started to put in a cup of dark chocolate chips after the oats mix has cooled.
Great snack!
Store cooled granola in airtight container.","url":"https://recipe.bluelayer.org/recipe/41640/inas-homemade-granola"},{"id":"41576","title":"Homemade Buttermilk Biscuit Baking Mix (Whole Wheat)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
shortening, vegetable, household, composite","directions":"Add the whole wheat flour into a food processor and process for 2 minutes.
Add the rest of the dry ingredients and run the processor another 30 seconds until thoroughly combined.
Add the butter or shortening a bit at a time with the processor running until combined into a slightly crumbly powder.
Store in the refrigerator (if using butter) for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/41576/homemade-buttermilk-biscuit-baking-mix-whole-wheat"},{"id":"41463","title":"Homemade Dulce de Leche","ingredients":"milk, canned, condensed, sweetened","directions":"Set a medium saucepan over high heat.
Place a large glass bowl on top of the saucepan to form a double boiler.
Pour the sweetened condensed milk into the bowl.
Cook the condensed milk for 2-3 hours, stirring every 30 minutes, and refilling the water in the saucepan when necessary.
The dulce de leche is ready when it turns a darker caramel color.
After its done, beat the sauce with a fork, and store at room temperature (ore store in the refrigerator if not using within 1-2 days).","url":"https://recipe.bluelayer.org/recipe/41463/homemade-dulce-de-leche"},{"id":"41459","title":"Homemade Mayonnaise","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
lemon juice, raw
syrup, maple, canadian
mustard, prepared, yellow
salt, table","directions":"Place the soy milk in the bowl of a food processor or blender.
Add the oil 2 tablespoons at a time until all the oil is incorporated.
(A slow, thin stream works well.)
Stir in the remaining ingredients and transfer the mayo into a bowl and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41459/homemade-mayonnaise"},{"id":"41443","title":"Homemade Vegetable Beef Soup","ingredients":"celery, raw
onions, raw
oil, olive, salad or cooking
beef, grass-fed, ground, raw
potatoes, raw, skin
carrots, raw
parsley, fresh
cream, whipped, cream topping, pressurized
cheese, parmesan, hard","directions":"in a large pot, brown the onions and celery in the oil.
add all the other ingredients (except cream and cheese).
bring to a boil.
reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
serve with a little parmesan cheese on top.","url":"https://recipe.bluelayer.org/recipe/41443/homemade-vegetable-beef-soup"},{"id":"41433","title":"Homemade Cornbread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix altogether well
Store in covered, airtight container.
TO USE:.
2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil.
Mix well.
Pour into greased 9 x 9 pan or muffin cups.
Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too!
You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.
).","url":"https://recipe.bluelayer.org/recipe/41433/homemade-cornbread-mix"},{"id":"41420","title":"Homemade Walnut Butter, Two Ways","ingredients":"nuts, walnuts, english
salt, table
spices, cinnamon, ground
honey","directions":"Place the walnuts and (optional) salt in the bowl of a food processor or blender.
Process until a nut butter of desired consistency (smooth or chunky) forms, stopping the processor occasionally to scrape down the sides and bottom.
Be careful not to over process, or the butter will quickly become a paste.
Store the butter in an airtight container in the refrigerator.
For cinnamon honey walnut butter, follow directions above, adding cinnamon and honey to the food processor or blender along with the walnuts.
Note: To toast walnuts, heat oven to 350 degrees F, spread walnuts evenly on a parchment-lined baking sheet, and bake for about 10 minutes, stirring and tossing halfway through.
Allow to cool before processing or blending.","url":"https://recipe.bluelayer.org/recipe/41420/homemade-walnut-butter-two-ways"},{"id":"41403","title":"Easy Homemade Naan Bread (Plain or with Basil)","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried","directions":"Put the cake and both flours in a large bowl and mix well.
Shift the flour to one side, and make a hole in the middle with your finger.
Put the dry yeast and sugar in the empty part of the bowl, and put the salt in the hole in the flour.
This is to prevent the yeast and salt from touching each other.
Add the warmed up milk and water plus oil (or olive oil), aiming for the area where the dry yeast is, little by little while mixing the flour in (mix the part with the salt in last).
Mix it all together, and then knead for 15 to 20 minutes.
Add the basil at this stage if you're making the basil version.
When the dough is smooth, round it off, cover with plastic wrap, and leave to rest at room temperature for 30 minutes.
If it's cold, put the bowl in a 40C water bath.
When the dough has risen to about 1.5 times its original size, deflate it, and punch it down.
Divide into as many portions as you like.
I divided it into 5 pieces this time; each piece is about the size of my palm.
Press the dough out into a teardrop shape (or any shape you like), and line it up in an non-oiled frying pan.
If all the pieces won't fit in at once, keep the reserved dough covered and warm.
Cover loosely with aluminum foil, and cook over low heat until it's as browned as you like.
Cook the other side in the same way and it's done.
It takes about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/41403/easy-homemade-naan-bread-plain-or-with-basil"},{"id":"41380","title":"Homemade Sweet Potato Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the first 3 ingredients; cut in the butter with a pastry blender until crumbly.
Stir together the sweet potatoes and the buttermilk; add to the dry ingredients and stir just until moist.
Turn dough onto lightly floured surface and knead 3 to 4 times.
Pat or roll to 1/2-inch thickness.
Cut the dough with a 3-inch cutter and place biscuits on a lightly greased baking sheet.
Bake at 425F for 10 to 15 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/41380/homemade-sweet-potato-biscuits"},{"id":"41330","title":"Homemade Lemonade","ingredients":"lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"Squeeze the juice of 4-5 lemons, enough to make 3/4 cup.
Stir together with 3/4 cup sugar.
Then add cold water.
If you need to, add up to a 1/2 cup more of water.
Serve over ice.
It is very refreshing.","url":"https://recipe.bluelayer.org/recipe/41330/homemade-lemonade"},{"id":"41324","title":"Ellen's Homemade Baking Mix-- Bisquick Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"This can be made in 3 batches in a large food processor.
Whiz regular oatmeal, measure 1 cup, whiz in the nutritional yeast.
Mix thoroughly with cake flour or substitute, then carefully mix in salt, baking soda, baking powder, and sugar.
Blend this with the buttermilk powder until it is uniform- a sifter is handy here if you aren't using a food processor.
In the food processor or a large bowl, cut together 1/3 of the flour mix, 1/3 each of the shortening and butter until it resembles coarse cornmeal.
Set aside and repeat until all is used, then mix the three batches together before you divide it for storage or use.
Store in tightly closed covered container or zippered plastic bags with the air pressed out.
Even with the added flours, this makes a golden white biscuit unless whole wheat flour is added.
To use, spoon into cup, don't sift and don't pack.
Store remainder in refrigerator or freezer.
Reduced fat variation: you can reduce the shortening in this mix by 1/4, results will be a bit less tender, but still tasty.
With reduced fat baking recipes, smaller sizes muffins, biscuits and pancakes will give better results.
Fat may be reduced in most baking recipes by one-third.
Fat makes baked goods tender and crisp, so lowering the amount of fat will change the texture as well as the flavor.
With pie crusts, the fat may be decreased to one part fat to four parts flour.
Some have had success also with replacing some of the fat in quick bread recipes with the same amount of applesauce.
I have found it does work but the texture is tougher than the original recipe.","url":"https://recipe.bluelayer.org/recipe/41324/ellens-homemade-baking-mix-bisquick-substitute"},{"id":"41310","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
seeds, sunflower seed kernels, dried
seeds, flaxseed
spices, cinnamon, ground
honey
oil, canola
peanut butter, smooth style, without salt","directions":"Stir Oats, Coconut, Pecans, Sunflower seeds and flax seed in a big bowl.
In the microwave on 50% power, heat the remaining ingredients in a pyrex bowl until liquid (about 3 minutes).
Pour the liquid mixture into the dry ingredients and stir so that it is well mixed.
Cover a jelly roll pan with tin foil, pour mixture onto the pan.
Preheat oven to 250 degrees --
Bake for 30 minutes, taking it out every 10 minutes to stir around.
Let cool!
Enjoy with yogurt, milk, fruit, icecream -- anything!","url":"https://recipe.bluelayer.org/recipe/41310/homemade-granola"},{"id":"41302","title":"Butter Rolls Made with Homemade Yeast","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put the dry ingredients and the bread starter into a large bowl.
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
Gradually add the rest of the milk before the flour is completely incorporated.
When the dough lumps together, stop adding the milk.
Remove the dough from the bowl and place on the work surface.
Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
Place into a bowl and cover with plastic wrap.
Let rise.
(In the winter, it will take about 10 hours.
In the summer it will take about 6 hours)
When you stick a finger into the dough, if the imprint stays, it has finished rising!
Use a scraper to cut the dough into 8 sections.
Form the sectioned dough from Step 9 into long and narrow elliptical shapes.
Cover with a damp cloth and let rest for 20 minutes.
While rolling the dough with your hands, spread it out to about 20 cm.
Then use a rolling pin to roll it out to 30 cm and then roll it up.
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper.
Place some cups filled with boiling water onto the tray and cover with a large plastic bag.
Let rise a second time (about 60 minutes.)
When Step 12 has doubled in size, bake in a 200C oven for 10 minutes.
They're done.
You can eat them as is or make sandwiches!","url":"https://recipe.bluelayer.org/recipe/41302/butter-rolls-made-with-homemade-yeast"},{"id":"41217","title":"Homemade Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Make the pre-ferment:.
combine the flour and yeast and mix.
Add the water and honey and combine very well.
place a loose piece of saran wrap and place in fridge overnight.
Make the Bread:.
in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
add the Pre-ferment and mix with spatula until a ball starts to form.
Place in mixer with dough hook for about 1 minute.
cover and let Rest for 20 to 30 minutes (Do not skip this step!
).
uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
place in a greased (I use cooking spray) bowl and place in oven (turned off)
Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
Let rise until doubled in size (60 to 90 minutes)
punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes.
Punch down again and shape into a loaf and place in a greased bread pan.
Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
remove from pan right away and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/41217/homemade-bread"},{"id":"41183","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
honey
oil, corn, peanut, and olive","directions":"Place the peanuts, salt and honey into the bowl of a food processor.
Process for 1 minute.
Scrape down the sides of the bowl.
Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes.
Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Roasted Peanuts:.
* 2 pounds in-shell raw peanuts*.
* 2 tablespoons peanut oil.
* 1 to 2 tablespoons kosher salt.
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts.
If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt.
Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer.
Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking.
Once you remove the peanuts from the oven, let them cool slightly before eating.
They will continue to \"cook\" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard.
Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl.
Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Yield: Approximately 2 pounds roasted peanuts in shell.","url":"https://recipe.bluelayer.org/recipe/41183/homemade-peanut-butter"},{"id":"41175","title":"Easy Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Put the milk and sugar in a pot, and warm over medium heat until it begins to bubble.
Bring the heat down to low as soon as the milk starts to boil, and reduce while mixing with a wooden spatula (approximately 15-20 minutes).
Reduce it to half, and remove from the heat when you can see the bottom of the pot when you mix.
It thickens when it cools, so it's okay if it's a little bit runny.
Place the pot which has been removed from the heat into ice water, and cool the mixture as you mix.
Then it's complete.","url":"https://recipe.bluelayer.org/recipe/41175/easy-homemade-condensed-milk"},{"id":"41134","title":"Homemade Granola Bars","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
butter, without salt
honey
sugars, brown
vanilla extract
salt, table
dates, deglet noor
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Preheat oven to 350 degrees.
Butter a 9x13 baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to boil over medium heat.
Cook and stir for a minute, then pour over the oatmeal mixture.
Add the dates, apricots and cranberries and stir well.
Pour the mixture into the prepared pan.
Wet your fingers and lightly press the mixture evenly into the pan.
Bake for 25 to 30 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into squares.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/41134/homemade-granola-bars"},{"id":"41127","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, paprika
spices, cumin seed
onions, raw
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
cornstarch
spices, pepper, red or cayenne
spices, pepper, red or cayenne","directions":"Stir all ingredients together.
Store in a tightly sealed container.
Tip: Use 3 tablespoons seasoning in place of 1 packet of Old El Paso Taco seasoning.","url":"https://recipe.bluelayer.org/recipe/41127/homemade-taco-seasoning"},{"id":"41108","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
vanilla extract
sugars, powdered
sugars, powdered
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mini semi-sweet chocolate baking chips,","directions":"In a food processor, add hazelnuts and process until it reaches a peanut butter consistency.
Add cocoa powder, vanilla extract, powdered sugar, stevia, salt and coconut oil.
Process until smooth.
Add chocolate chips and process until melted.
Place in a jar and seal with a top.","url":"https://recipe.bluelayer.org/recipe/41108/homemade-nutella"},{"id":"41071","title":"Homemade Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
vanilla extract
honey
salt, table","directions":"In a blender, place drained soaked almonds and the cold water; blitz for 60-90 seconds.
Strain mixture in a seive lined with several layers of cheesecloth, squeezing every bit of liquid you can out of the cheesecloth.
To the liquid, stir in the vanilla bean paste, agave nectar, and a tiny pinch of salt.
Use right away or refrigerate for up to 5 days.
Note: You can add the strained almond bits to baked goods, or toast them to sprinkle on cereal, yogurt, and ice cream.","url":"https://recipe.bluelayer.org/recipe/41071/homemade-almond-milk"},{"id":"40948","title":"Homemade Chocolate Syrup!","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
salt, table
water, bottled, generic
vanilla extract","directions":"In a small saucepan, add sugar, cocoa powder and salt.
Whisk together gently.
Add water.
Bring mixture to a boil, stirring occasionally.
Once it hits a boil reduce heat and simmer it for 1 minute and 30 seconds.
Remove from heat and add vanilla.
Cool.
Store in the refrigerator.
For chocolate milk, add 2 tablespoons chocolate syrup to 8 ounces of milk.
Drink it cold or heat it up in the microwave if you want hot chocolate.","url":"https://recipe.bluelayer.org/recipe/40948/homemade-chocolate-syrup"},{"id":"40943","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking","directions":"Put the peanuts in your food processor and blend until it forms a ball.
Scrape the sides and turn the food processor back on and drizzle in the oil.
Keep blending for another minute until the peanut butter is the consistency you like.
You can add salt, sugar or honey to taste.
If you like crunchy peanut butter, add in 1/2 cup chopped peanuts at the end.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40943/homemade-peanut-butter"},{"id":"40886","title":"Homemade Granola","ingredients":"oats
oil, olive, salad or cooking
butter, without salt
salt, table
sugars, brown
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
molasses
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
nuts, pecans
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, flaxseed","directions":"Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the oil, melted butter and salt.
Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn.
Set aside to cool a bit.
Reduce the oven temperature to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.
Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling.
Stir in the vanilla extract.
Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds.
Pour in the sugar mixture, stirring as you pour.
Toss to combine; it will be sticky!
Thoroughly grease a baking sheet or line it with greased foil.
Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes.
Let cool, then use a fork to make clusters.
Store in a jar until ready to use.","url":"https://recipe.bluelayer.org/recipe/40886/homemade-granola"},{"id":"40862","title":"Homemade Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Mix the flour, baking powder, baking soda and salt well in a large bowl.
Transfer to storage container; cover.
Store until ready to use.
To make pancakes (about 20): Put 3 cups of the pancake mix into a bowl; stir in sugar to taste (from 2 tablespoons to 1/2 cup).
Whisk 4 eggs in a medium bowl; whisk in 2 cups milk and 1/4 cup melted butter into the eggs.
Add the dry ingredients; stir until just incorporated.
Heat a griddle or skillet over medium heat.
Add 1/2 teaspoon vegetable oil; swirl to coat.
Ladle 1/4 cup batter for each pancake into the skillet.
Cook until bubbles appear, about 2 1/2 minutes.
Turn pancakes.
Cook 1 1/2-2 minutes.
Repeat with remaining batter.","url":"https://recipe.bluelayer.org/recipe/40862/homemade-pancake-mix"},{"id":"40817","title":"Homamade Granola (SUGAR FREE!)","ingredients":"oats
oats
spices, cinnamon, ground
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt","directions":"Preheat the oven to 300F.
Line a rimmed baking sheet with parchment paper or silicone mat.
In a large mixing bowl, toss together the 2 kinds of oats with the cinnamon.
Stir in the maple syrup, applesauce and melted butter.
Mix well.
Spread the granola onto the lined baking sheet and bake for 25-30 minutes in the preheated oven.
Check the granola after 20 minutes and turn around the edges if they become too dark.
(They shouldn't when cooking on the parchment or silicone mat.
).
Remove from the oven and let cool completely.
Store in an airtight container, or in a plastic freezer baggie in the freezer.
Enjoy Homemade Granola with milk and fresh fruit, yogurt and berries, or mixed into a pantry trail mix.","url":"https://recipe.bluelayer.org/recipe/40817/homamade-granola-sugar-free"},{"id":"40736","title":"Homemade Caramel Frosting","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered","directions":"Melt butter in a pan.
Add brown sugar and boil for two minutes, stirring constantly.
Add milk and stir until mixture boils, remove and cool.
Pour into mixing bowl and add powdered sugar a little bit at a time.
Beat well after each addition of powdered sugar.","url":"https://recipe.bluelayer.org/recipe/40736/homemade-caramel-frosting"},{"id":"40735","title":"Yogurt Parfait","ingredients":"yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
bananas, raw
strawberries, raw","directions":"In glass mugs, layer yogurt, granola, and fruit, ending with yogurt.
Top with a fresh strawberry.","url":"https://recipe.bluelayer.org/recipe/40735/yogurt-parfait"},{"id":"40691","title":"Granola Gorp","ingredients":"cereals ready-to-eat, granola, homemade
noodles, egg, dry, unenriched
oil, corn, peanut, and olive
margarine, regular, 80% fat, composite, stick, without salt
raisins, seeded
bananas, raw
apples, raw, with skin
spartan, real semi-sweet chocolate baking chips,","directions":"Combine granola cereal, chow mein noodles, and peanuts; stir well.
Spread mixture evenly in a 15- x 10- x 1-inch jellyroll pan; pour margarine over granola mixture.
Bake, uncovered, at 350 degrees F.
for 15 minutes, stirring every 5 minutes.
Let cool.
Stir in raisins, banana chips, apple chips, and chocolate chips.
Store mixture in an airtight container in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/40691/granola-gorp"},{"id":"32904","title":"Homemade Buttermilk","ingredients":"lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid.
Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/32904/homemade-buttermilk"},{"id":"40667","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In a medium-sized saucepan over low heat, slowly bring the milk to 180 degrees I, or until a ring of bubbles forms around the edge of the panbut dont boil!
Let cool to 120 degrees F. 2.
Add the yogurt starter into a 1-quart glass canning jar with a lid.
Pour the warm milk into the jar and screw on the lid.
Wrap the jar in a clean dish cloth, and let sit at least eight hours, or overnight in a warm place.
Unwrap and place in the refrigerator.
Cool completely before eating.
Serve with granola, jam, or fresh fruit.","url":"https://recipe.bluelayer.org/recipe/40667/homemade-yogurt"},{"id":"40564","title":"Homemade Ricotta Cheese (Crock Pot)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Combine the milk and acid (white vinegar, lemon juice, Champagne vinegar, or white wine vinegar) in the crockpot and heat on low until temperature reaches 180 degrees F. (At 7,000 feet or above, bring it to 172 degrees F.) If heating on a stove top use a heavy pan and very low heat.
It takes about 30 minutes.
(Do not try to hurry this process; the milk might scorch on the bottom of the pan and you'll have brown specs in the cheese.
).
Once the temperature has reached 180 degrees, remove from heat, cover and seet aside in a warm place (80 - 100 degrees F) for about six hours.
The cheese is ready to strain when a solid curd has formed.
Strain through several layers of dampened cheese cloth or a fine metal strainer; discaring the whey (the watery residue).","url":"https://recipe.bluelayer.org/recipe/40564/homemade-ricotta-cheese-crock-pot"},{"id":"40538","title":"Homemade Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar.
Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it.
Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place.
Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees.
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
Punch down dough and divide into 8 pieces of equal size.
Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary.
(The dough will shrink a bit while baking.)
Carefully lift the dough circle and place quickly on hot baking sheet.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown speckles.
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
Repeat with the rest of the dough balls.","url":"https://recipe.bluelayer.org/recipe/40538/homemade-pita-bread"},{"id":"40468","title":"Granola Fig Bars","ingredients":"figs, dried, uncooked
sugars, granulated
lemon juice, raw
cereals ready-to-eat, granola, homemade
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, almonds
butter, without salt","directions":"Chop figs in a food processor with an off and on motion.
Add sugar and lemon juice, blending till smooth.
Combine granola, brown sugar, flour and almonds in a large mixing bowl.
Reserve 4 cups of this mixture.
Press remaining mixture evenly into a greased 9 x 13 pan.
Spread filling over top and cover with remaining 4 cups of granola mixture; press lightly with hands.
Bake at 375 degF for about 25 minutes or until golden.
Cut while still warm.
Serve as a dessert (12 servings), topped with whipped cream or ice cream.
Can also be cut into 32 bars.","url":"https://recipe.bluelayer.org/recipe/40468/granola-fig-bars"},{"id":"40467","title":"Homemade Icing","ingredients":"sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add together and blend well with mixer.
Place in refrigerator until ready to put on any cake desired.","url":"https://recipe.bluelayer.org/recipe/40467/homemade-icing"},{"id":"40456","title":"Easy Homemade Pizza Dough & Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Whisk the dry ingredients and salt in a bowl, and set aside.
Microwave the milk, sugar, and butter in a separate bowl for 30 - 40 seconds at 500 W. Mix in the yeast and let it soak.
Pour the yeast mixture into the bowl with the dry ingredients, and mix with a spatula in a cutting motion.
When the dough comes together, cover with plastic wrap.
Microwave for 30 seconds at 200 W or at a low defrosting setting.
Leave it in a warm place for about 15 minutes.
Flour the pizza dough, divide into your desired sizes, roll out with a rolling pin, and the dough is ready.
Top with your favourite toppings and bake in the oven for about 10 - 15 minutes at 200C.
If you roll out the dough thin and preheat a baking sheet with the oven at 230C, and then bake, it will make the crust crispy.
When you are making pizza bread, flour the dough, and gently press the air out by hand.
Divide into your desired sizes and roll out into circles with the rolling pin.
I divided into 4 portions and each one was 100 g.
When you bake them, they will plump up and the toppings might fall off, so pierce the dough with a fork.
Spread on ketchup or sauce, and put on the toppings.
Microwave for 30 seconds at 200 W.
Cover with a tightly wrung out kitchen towel, and let them rise for about 15 minutes with the bread-rising function in the oven.
Alternatively, cover with plastic wrap, and leave in a warm place at 35 ~ 40C.
Preheat the oven for 180C.
Bake for 14 ~ 20 minutes.
When the bottom is lightly baked as well, it's done.","url":"https://recipe.bluelayer.org/recipe/40456/easy-homemade-pizza-dough-bread"},{"id":"40413","title":"Homemade Sour Cream / Sour Cream Substitute","ingredients":"cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat","directions":"Mix the cream and yoghurt in jar or other container.
Use right away or keep in refrigerator for up to a week.
That's it!
You now have your own sour cream (or something you can use as great substitute)!","url":"https://recipe.bluelayer.org/recipe/40413/homemade-sour-cream-sour-cream-substitute"},{"id":"40404","title":"Homemade Crunchy Bread (abm)","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order given by your manufacturer.
Select medium crust - makes a 2 lb loaf.
Baking time according to machine.","url":"https://recipe.bluelayer.org/recipe/40404/homemade-crunchy-bread-abm"},{"id":"40371","title":"Healthy Morning Parfait","ingredients":"yogurt, greek, plain, nonfat
goji berries, dried
cereals ready-to-eat, granola, homemade","directions":"In microwave-safe bowl, microwave 3 tablespoons of frozen berries for 30 to 45 seconds to thaw.
Let cool.
Gently fold in 1/2 cup of yogurt.
Sprinkle with 3 tablespoons granola.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40371/healthy-morning-parfait"},{"id":"40315","title":"Smooth Bagels Made With Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix all the ingredients together.
When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes).
Bagel dough is stiff, so keep kneading patiently.
Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included.
If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
Roll each sausage of dough out so that it becomes long and thin.
Make one end skinnier and flatten the other end.
Put the skinny end on top of the flattened end to form a ring.
Here's how the ring looks.
Line up the links on pieces of parchment paper, and leave to rise for 60 minutes.
(It's best to put then on individual pieces of paper so that they are easier to boil later.)
Start boiling the water and preheat the oven to 250C 5 minutes before the dough has finished rising!
Put honey in the boiling water.
If you have a gas oven, preheat to 210C.
Start boiling the bagels!
Boil them in the order they were formed, paper and all, 30 seconds per side.
If the water is boiling so fast that it's bubbling, the dough will get damaged.
When all the bagels are boiled, put them in the oven as quickly as possible.
If you leave them after they have been boiled they will get wrinkled.
Bake for 15 to 20 minutes at 200C.
Please adjust the time depending on your oven and the weather.
Done!
Be careful not to let them burn!","url":"https://recipe.bluelayer.org/recipe/40315/smooth-bagels-made-with-homemade-bread-starter"},{"id":"40279","title":"Homemade Flax N' Oats","ingredients":"oats
oats
seeds, flaxseed
sugars, granulated
salt, table
water, bottled, generic","directions":"Notes on oats: I use a more finely-rolled, organic oat.
Otherwise use quick oats or try grinding your rolled oats a bit.
Mix together the first four ingredients.
If doubling, tripling, etc., mix each in its own bowl / bag.
I know this seems silly but if you do it all together and then divide into servings, the sugar and salt will end up mostly in the last one!
If saving for future, keep in small containers or plastic baggies.
When ready to eat, pour into a bowl.
Add fully boiling water- start with 1/3 cup, and stir it well.
If you like it thinner, add more just a spoonful at a time, stirring till you get the consistency you want.
Cover and wait just a minute for the oats to soak up all the water.
(This is optional, but reccommended.)
Devour!
I like to top mine with berries; stir in diced apple or pear BEFORE adding water; try different nuts, etc.
This is just a base really, but a darn good one!","url":"https://recipe.bluelayer.org/recipe/40279/homemade-flax-n-oats"},{"id":"40278","title":"Homemade Crockpot Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown","directions":"Combine all ingredients in crockpot and cook on high until sugar is melted.
Reduce heat to warm and take the lid off, or turn it sideways so that it's only half off.
Cook for four hours, or however long it takes to reduce by half (or more if a thicker consistency is desired).
If you're not using this right away, pour into canning jars and seal, keeping in refrigerator, or measure out servings and freeze in ziploc bags.","url":"https://recipe.bluelayer.org/recipe/40278/homemade-crockpot-condensed-milk"},{"id":"40234","title":"Homemade Chocolate Pudding","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Combine sugar, cocoa powder, cornstarch and salt in a saucepan over medium heat.
As it starts to heat, gradually add milk, stirring as you go.
Bring to a boil then boil for 2 minutes.
Remove from heat and stir in butter and vanilla.
Spoon into individual-size plastic containers for lunches.
Refrigerate until serving.
Optional: Sprinkle M&Ms or chopped Reeses peanut butter cups on top when serving.","url":"https://recipe.bluelayer.org/recipe/40234/homemade-chocolate-pudding"},{"id":"40175","title":"Homemade Celery Salt","ingredients":"celery, raw
salt, table","directions":"Sift the two spices together in a bowl, then run through a food processor, mini food chopper, or spice grinder.
Seal in an airtight container or spice jar.","url":"https://recipe.bluelayer.org/recipe/40175/homemade-celery-salt"},{"id":"40116","title":"Snorkey's Dog Food!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sweet potato, raw, unprepared
oats
cheese, cottage, creamed, large or small curd","directions":"Boil chicken in a large pot until no longer pink inside.
Set chicken aside to cool down a bit.
Cut yams into fourths and boil in same water until soft.
Peel off skin and mash with a fork.
Empty out chicken water but leave 3 1/2 c in pot and return to a boil.
Add 2 cups oats and boil on medium heat for about 6 min or until water is absorbed.
Let cool.
Shred chicken in small pieces or put in a food processor and pulse until you achieve desired size.
Add 11 c chicken in a LARGE bowl and 3 c mashed yams or sweet potatoes, stir until well combined.
Add 3 c cooked oatmeal, stir until well combined, add 5 c cottage cheese, stir until well combined.
My dog is a 12lb Shitzu and I give him 1/2 c dry food & 1/4 cup homemade food in the morning and the same around dinner time.
That's 3 1/2 c homemade food a week, so I divide the food into week portions in freezer bags, that will feed him for about 5-6 weeks.
You can decide how big your portions are depending on the size of your dog.","url":"https://recipe.bluelayer.org/recipe/40116/snorkeys-dog-food"},{"id":"40096","title":"Homemade Butter with Chives and Buttermilk","ingredients":"cream, whipped, cream topping, pressurized
chives, raw
salt, table","directions":"This recipe is really simple but it does take time.
Dont plan on using the butter the same day you start to make it, and dont rush yourself.
Make the butter at a leisurely pace whenever you have time, and refrigerate it when you are busy.
Pour the cream into an eight-ounce jar and add the chives and salt.
You could use more cream if you wanted, just adjust the size of the jar accordingly.
I used the leftover cream from when I made my Double Bittersweet Chocolate Ganache Cake.
I found that it made a nice proportion of butter to buttermilk but you could use heavy cream if so desired.
Seal the jar tightly.
Here is where the fun begins.
Shake the cream, and keep shaking, and shake some more, and still shake away.
By doing this you are created a little mini butter churn in your jar.
Shake while you are watching TV, really, just shake whenever you have at least one free hand.
It takes a long time to make butter this way.
But it still takes a long time if you wanted to try to use the mixer with a whisk attachment.
And my mixer whirs something awful.
Really I would rather shake a jar than listen to that thing for any prolonged period of time.
The butter is ready when you have about an inch to an inch and a half or more of butter and the butter looks kind of like scrambled eggs.
Take a small square of cheesecloth and place it over the mouth of the jar.
Flip over the jar and, holding on to the cheesecloth, let the buttermilk drain into a bowl.
Once most of the buttermilk is drained out, grab the cheesecloth and butter in one fist and squeeze out the remaining buttermilk.
Place the butter on a piece of plastic wrap and cover it before forming it into a ball.
Pour the buttermilk back into the jar.
Refrigerate both until ready to use.","url":"https://recipe.bluelayer.org/recipe/40096/homemade-butter-with-chives-and-buttermilk"},{"id":"39870","title":"Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In a medium saucepan, add evaporated milk and sugar, stirring constantly, and bring to a boil.
Allow to boil for about 15 minutes until mixture is thickened, stirring constantly in this whole process to prevent from burning on the bottom.
Remove from heat and ready to use in your recipe.
Note: I actually boiled it for about 30 minutes until it became slightly caramelized, then I used it right away while it was still hot.
I got about 1 cup of condensed milk.
If you do not use it right after you make it, it will be harden when it cools down.
So later you need to reheat it, when you prepare to use this homemade condensed milk in your dessert.","url":"https://recipe.bluelayer.org/recipe/39870/homemade-condensed-milk"},{"id":"39844","title":"Cinnamon Vanilla Granola Peach Crisp","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
vanilla extract
cereals ready-to-eat, granola, homemade
nuts, almonds
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, almonds
spices, cinnamon, ground
vanilla extract
butter, without salt","directions":"Preheat oven to 375 degrees.
Mix 1/4 cup flour, 1/2 tsp cinnamon and 1/2 vanilla powder together.
Brown sugar can be added to sweeten fruit if needed.
Place drained fruit in a casserole or square pan.
Stir in flour mixture, set aside.
In medium bowl combine granola, instant oatmeal, brown sugar, flour, almonds, cinnamon and vanilla powder until mixed.
The small crumbs at the bottom of the granola bag work well for this.
Cut in butter until crumbly.
Top peaches with crumb mixture.
Bake at 375 degrees for 35 minutes until bubbly and top golden brown.","url":"https://recipe.bluelayer.org/recipe/39844/cinnamon-vanilla-granola-peach-crisp"},{"id":"39820","title":"Blueberry and Maple-Pecan Granola Parfaits","ingredients":"yogurt, greek, plain, nonfat
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/4 cup blueberries.
Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.","url":"https://recipe.bluelayer.org/recipe/39820/blueberry-and-maple-pecan-granola-parfaits"},{"id":"39801","title":"Homemade Condensed Milk 2 [fresh Milk]","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In heavy saucepan pour milk and bring to a boil.
Reduce to a simmer.
Cook to reduce to about 2/3 in volume, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/39801/homemade-condensed-milk-2-fresh-milk"},{"id":"39701","title":"Easy Homemade Peanut Butter or Chocolate Magic Shell Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking","directions":"Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
Microwave on high for about 45 seconds; remove and stir until blended and smooth.
Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!
).
This will harden when combined with frozen ingredients.","url":"https://recipe.bluelayer.org/recipe/39701/easy-homemade-peanut-butter-or-chocolate-magic-shell-topping"},{"id":"39679","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey","directions":"Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39679/homemade-graham-crackers"},{"id":"39667","title":"Homemade Instant Oatmeal","ingredients":"oats
sugars, brown
raisins, seeded
water, bottled, generic","directions":"Combine all ingredients.
Stir and let stand for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/39667/homemade-instant-oatmeal"},{"id":"39559","title":"Homemade Granola - the Best!","ingredients":"oats
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
sugars, brown
syrup, maple, canadian
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
raisins, seeded","directions":"Combine oats, nuts, cocnut and all the brown sugar in a small bowl then combine with the remaining ingredients.
Pour onto a sheet pan and bake at 250 degrees for 1 hour and 15 minutes stirring every 15 minutes for even color.","url":"https://recipe.bluelayer.org/recipe/39559/homemade-granola-the-best"},{"id":"39557","title":"Homemade Chinese Sesame Paste","ingredients":"seeds, sesame seeds, whole, dried
oil, sesame, salad or cooking
oil, olive, salad or cooking","directions":"Dry roast the sesame seeds until they become fragrant.
Grind the sesame seeds using a mortar and pestle for about 10 minutes.
Heat both the vegetable and sesame oil until smoke begins to rise from the pan.
Add the oil to the mortar, bit by bit.
Continue to grind the sesame seeds until they form a smooth paste.
Little by little, pour in the oil and grind for about 5 minutes.
When the mixture becomes glossy, it's finished.
Bang Bang Chicken over chilled noodles!.
Chilled Tan Tan Noodles!.","url":"https://recipe.bluelayer.org/recipe/39557/homemade-chinese-sesame-paste"},{"id":"39554","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
lemon juice, raw
vanilla extract
sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.
Add the butter (in 1-inch pieces) and beat until smooth.
Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.Nutritional information is based on a 2-tablespoon serving.","url":"https://recipe.bluelayer.org/recipe/39554/almost-homemade-buttercream"},{"id":"39524","title":"Heidi's Yogurt & Granola Bowl","ingredients":"yogurt, greek, plain, nonfat
honey
cereals ready-to-eat, granola, homemade
spartan, real semi-sweet chocolate baking chips,","directions":"Place yogurt in bowl
Add honey to yogurt, mix thoroughly
Top with hemp granola and chocolate chips
Enjoy!","url":"https://recipe.bluelayer.org/recipe/39524/heidis-yogurt-granola-bowl"},{"id":"39512","title":"Homemade Fage-Style Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
honey","directions":"In a large pot, heat the milk and cream to 185F, stirring occasionally.
Let cool to 110-115F, stirring occasionally.
When mixture has cooled to 110-115F, stir a little bit into the Fage you are using as a starter,and then mix the fage into the milk/cream mix.
Place in the over with the oven light on for 14 hours.
Line a colander with cheesecloth and place in a sink or a large bowl.
Pour the yogurt into the colander and tie off the ends of the cheesecloth.
Place the colander in a large bowl, and place in the fridge for 4-6 hours.","url":"https://recipe.bluelayer.org/recipe/39512/homemade-fage-style-yogurt"},{"id":"39506","title":"Maple Fondue","ingredients":"sugars, brown
butter, without salt
spices, cinnamon, ground
syrup, maple, canadian
cream, whipped, cream topping, pressurized
cornstarch","directions":"Combine brown sugar, butter, and cinnamon in a saucepan.
Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
Add maple syrup and 1 cup cream; whisk until smooth.
Return to a boil.
Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
Return to a boil; reduce heat and simmer 3 minutes, stirring often.
NOTE: The fondue may be made up to 2 days ahead.
Refrigerate in covered container.
Reheat in microwave or over low heat before serving.
Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or\"fingers\".","url":"https://recipe.bluelayer.org/recipe/39506/maple-fondue"},{"id":"39494","title":"Low Carb Homemade Almond Butter T-R-L","ingredients":"nuts, almonds
salt, table
oil, olive, salad or cooking","directions":"To roast the almonds:.
Spread them in a thin layer on a baking sheet.
Bake at 300 degrees F for about 20 minutes.
Stir a couple of times to assure even roasting.
Making the butter:.
Combine the almonds and salt in a food processor, blender, meat grinder or nut butter machine and process until the nuts are finely ground.
Add the oil and continue processing until the almond butter reaches your desired degree of smoothness, adding more oil if necessary.
For chunky butter, stir in 1/4 cup chopped almonds.
Store, tightly covered, in the refrigerator.
Variations:
Substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds.
Or combine two or more of these nuts in any proportion.","url":"https://recipe.bluelayer.org/recipe/39494/low-carb-homemade-almond-butter-t-r-l"},{"id":"39460","title":"Pizza - Homemade, Thick Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
tomato sauce, canned, no salt added
spices, garlic powder
sugars, granulated
spices, oregano, dried
spices, paprika
spices, thyme, dried","directions":"Preheat oven to 425 deg F.
Mix together all the dry ingredients.
Add the warm water and oil, mix well.
Knead dough a few times on a lightly floured surface.
Put dough back in bowl, and lightly coat dough with oil.
Cover and let rest or 5 minutes.
While dough is resting, mix together all ingredients for the pizza sauce.
Divide dough in half, and press each half into an oiled pizza pan.
Cook dough for 2 minutes, then take out and let cool.
Put sauce then desired toppings on pizza.
Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/39460/pizza-homemade-thick-crust"},{"id":"39444","title":"Homemade Taco Seasoning Mix","ingredients":"salt, table
spices, cumin seed
spices, pepper, black
spices, paprika
spices, garlic powder
spices, onion powder
spices, chili powder
spices, oregano, dried
spices, pepper, red or cayenne
spices, ginger, ground","directions":"Note: makes enough seasoning for about 2 lbs.
meat.
Combine all ingredients in small mixing bowl and mix well.
Store in an airtight container if not using right away.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/39444/homemade-taco-seasoning-mix"},{"id":"39416","title":"Homemade White Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
potatoes, raw, skin","directions":"In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
In microwave, heat water and margarine to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
Be careful not to add too much flour; the dough should be smooth and elastic.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.","url":"https://recipe.bluelayer.org/recipe/39416/homemade-white-bread"},{"id":"39414","title":"Made at Home Homemade Naan (Using a Bread Maker)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry","directions":"Place the bread pan on the scale.
Put the ingredients in the pan in the listed order.
Select the dough-only setting and press start.
After making the dough, gently press out the air and divide it into quarters.
Lightly cover it with plastic wrap and let it rest for 15 minutes.
Press it out thinly with your hands.
It's okay to roll it out with a rolling pin.
Heat a frying pan over low heat and brown both sides of the dough.
Since you don't use oil, try to use a non-stick pan.
Once it's deliciously browned on both sides, enjoy.","url":"https://recipe.bluelayer.org/recipe/39414/made-at-home-homemade-naan-using-a-bread-maker"},{"id":"39402","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
honey","directions":"In a food processor, grind the peanuts fine.
Add the oil and process again until very well blended.
Add the honey and blend again.","url":"https://recipe.bluelayer.org/recipe/39402/homemade-peanut-butter"},{"id":"39315","title":"Granola Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Select basic/white cycle, with medium or light crust color.
Remove baked bread and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/39315/granola-bread"},{"id":"39188","title":"Peanut Butter & Oats Homemade Cereal","ingredients":"oats
wheat germ, crude
spices, cinnamon, ground
oil, olive, salad or cooking
honey
peanut butter, smooth style, without salt","directions":"Combine the oats, wheat germ and cinnamon in a medium bowl.
Beat the oil,honey and peanut butter together in a mixing bowl.
Add the peanut butter mixture to the dry ingredients;mix thoroughly.
Spread the mixture over the bottom of a greased baking sheet.
Bake at 300 degrees for 20-25 minutes, or until lightly browned.
Cool completely.
Break the cereal in bite size pieces.
Store in a sealed container in the refrigerator.
Serve with milk.","url":"https://recipe.bluelayer.org/recipe/39188/peanut-butter-oats-homemade-cereal"},{"id":"39186","title":"You've Got to Be Kidding Me Restaurant Rolls (or Bread)","ingredients":"wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
honey","directions":"Thaw frozen dough, let rise, and bake dough all according to package directions- either for a loaf or rolls.
When the bread has baked and while still warm, combine margarine and honey well and spread liberally all over the top of the warm bread.
It should be glistening.
You may serve right away, or you may prepare earlier in the day and set the warm, glistening bread inside a resealable plastic bag.
It will stay very soft this way and can be reheated as desired later the same day.
Serve warm with real butter or more honey margarine mixture, as desired.
Note: Surprisingly, homemade doughs don't produce the same texture as the frozen doughs- so if you really want that restaurant taste, the purchased stuff is actually the way to go.","url":"https://recipe.bluelayer.org/recipe/39186/youve-got-to-be-kidding-me-restaurant-rolls-or-bread"},{"id":"39148","title":"Vickys Vegan Basic Homemade Seitan","ingredients":"vital wheat gluten
spices, onion powder
spices, garlic powder
soy sauce made from soy (tamari)
soup, vegetable broth, ready to serve","directions":"In a bowl add the vital flour,onion and garlic powders
In another bowl add the soy sauce to 180mls of the stock
Slowly add this to the flour mixing with your hands until the flour is combined.
You should have a big rubbery ball of dough and you might need more or less stock
Knead the dough a bit to make it smooth, let it rest a few minutes, then knead again
Divide the dough into the shape you need for your recipe.
Inch cube pieces are good for casseroles, shape into patties for burgers, oblongs for mock steaks or chicken breasts etc
Slowly simmer in the rest of the stock in a large pot for an hour on a low heat.
Seitan expands when it cooks so you need a large pot
This recipe is for basic seitan, it won't taste nice eaten like this.
Use it in any recipe that calls for seitan.
It will take on any flavour, you can have it curried, sweet n sour, bbq.
Check my profile for more ideas on how to use it
For chickeny flavoured seitan add a half tsp of sage and a quarter tsp of thyme in the 1st step","url":"https://recipe.bluelayer.org/recipe/39148/vickys-vegan-basic-homemade-seitan"},{"id":"39059","title":"Homemade vanilla pudding","ingredients":"sugars, granulated
corn, sweet, white, raw
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"In medium sized sauce pan on medium-high heat ,add corn starch, sugar and salt.
Continuously whisk in milk until liquid becomes smooth in texture and comes to a low boil.
(make sure to scrape sides and whole bottom with whisk to keep them from burning)
Once you have reached a low boil, turn heat down to medium-low.
You may use a spatula to keep scrapping sides and bottom.
Keep stirring until large bubbles just start to come up in mixture.
Remove pudding from heat and stir in the vanilla and butter, adding butter one tablespoon at a time until incorporated.
In a large bowl or into individual serving cups, pour in pudding.
To keep a pudding skin from forming, place plastic wrap directly on top of pudding.
Chill in refrigerator at least 4-6 hours before serving.
Recommend chilling over night.","url":"https://recipe.bluelayer.org/recipe/39059/homemade-vanilla-pudding"},{"id":"39033","title":"Homemade Taco Seasoning Mix","ingredients":"spices, chili powder
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, paprika
spices, cumin seed
salt, table
spices, pepper, black
spices, coriander seed
spices, pepper, red or cayenne
parsley, fresh
cornstarch","directions":"I usually cook and drain off my hamburger then add a chopped onion and a clove of garlic and cook for about 3 minutes on same heat I cooked the hamburger on, to soften the onion and cook the garlic.
Add the seasoning and water and turn heat to high, as soon as it started bubbling / boiling turn to low and cook til most of the liquid is gone.
If you actually turn off the heat once it has cooked down a ways itll thicken up the rest on its own.
Can be used for fajitas, tacos.you name it.","url":"https://recipe.bluelayer.org/recipe/39033/homemade-taco-seasoning-mix"},{"id":"39032","title":"Easy Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Place a bowl on a scale.
Place the plastic bag inside with it wide open.
Measure in all of the ingredients marked *, and shake well to mix.
Add the lukewarm water and olive oil, and squeeze the bag after letting a bit of air inside.
Knead by hand from the outside of the bag for 7-8 minutes.
Roll out the dough to about a 2cm thickness, and let it rise for 12 minutes using the bread-rising setting (30W) of your oven.
Place the dough out on a dusted work surface, and punch down the dough.
Divide the dough into two portions.
Roll the dough to about 25cm in diameter with a rolling pin.
Add the toppings of your choice.
Bake for 10-15 minutes in a preheated oven at 220C and it's done.
Easy and Delicious Homemade Pizza Sauce
Anna's Family Recipe Double Teriyaki Chicken Pizza
Meat Sauce Pizza with Spam and Chorizo: spam, chorizo, green bell peppers, basil, meat sauce, grated cheese, and shredded cheese.
Japanese Style Pizza with Mentaiko and Mayonnaise Sauce: chikuwa, quail eggs, green onions, mentaiko and mayonnaise sauce (mentaiko, mayonnaise, soy sauce, garlic), and shredded cheese.","url":"https://recipe.bluelayer.org/recipe/39032/easy-pizza-crust"},{"id":"39023","title":"Basic Home Style Mustard Recipe","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
vinegar, red wine
sugars, brown
salt, table","directions":"Recipes.
Second one sounds like it would be great with the addition of some habs!
Would it keep longer with additional vinegar
The Seed of a Bright Idea By JOHN ASH
The most basic of mustards is simply a mix of mustard pwdr and water.
This recipe has a little more going for it.
Remember which most homemade mustards tend to be a bit more runny and more pungent than commercially made, but which's their charm.
Also, homemade mustard needs to mature at least a day, and preferably longer, before being used.
When it's first made, the flavor will be almost unpleasant.
Coarsely grind yellow and brown mustard seeds in spice grinder or possibly coffee mill.
Mix together with mustard pwdr and water.
Allow mix to stand at least 1 hour.
Stir in vinegar, brown sugar and salt.
Cover and chill at least 1 day before using.","url":"https://recipe.bluelayer.org/recipe/39023/basic-home-style-mustard-recipe"},{"id":"38915","title":"Homemade Fabric Softener","ingredients":"leavening agents, baking soda
vinegar, distilled
water, bottled, generic
oil, olive, salad or cooking","directions":"You will need a one gallon container.
First add the baking soda to the plastic container.
Next add 1 cup of water to start with.
Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz.
Then add the rest of the water swirling around & cover venting the top a few times.
Last add the essential oil.
Add 1 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil if using.","url":"https://recipe.bluelayer.org/recipe/38915/homemade-fabric-softener"},{"id":"38820","title":"Homemade Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter over low.
Spread foil over cookie sheet and brush with some of the melted butter.
Add sugar, corn syrup, water and nuts to butter in pan and slowly bring to a boil.
(Turn heat up by 1/2 increments every few minutes until reaches medium low.
).
Watch for 298 degrees (soft crack stage) on a candy thermometer.
pour onto the foil and quickly spread and reshape.
Let set for two minutes, then immediately sprinkle half (measure!)
of the chocolate chips on top.
After another 2 minutes, spread the now softened chocolate chips and sprinkle with half the nuts.
Flip onto foil covered second cookie sheet and immediately sprinkle remaining chocolate chips on top.
Wait 2 minutes then spread chocolate and sprinkle nuts.
When completely cool, break into pieces and store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/38820/homemade-toffee"},{"id":"38790","title":"Homemade Peanut Butter Cups","ingredients":"candies, semisweet chocolate
peanut butter, smooth style, without salt
butter, without salt
honey","directions":"Line a mini muffin tin with muffin papers and lightly spray with oil.
Melt the chocolate, milk or semisweet, over a double boiler.
This is done by filling a medium sized pot with 2 inches of water.
Allow it to boil over a medium flame.
Place a glass bowl on top of the pot with the chocolate in it and slowly melt until its glossy and smooth.
Add 1/2 teaspoon of melted chocolate to each muffin liner, swirling it up the sides.
It doesnt have to be perfectly even because youre going to put more chocolate on top.
Place the tin into the refrigerator for about 10 minutes to harden slightly.
While those are chilling, mix together the peanut butter, butter, and honey until thoroughly combined.
Once the chocolate has set up, add 1 teaspoon of the peanut butter mixture into each chocolate cup.
Then cover with another 1/2 teaspoon of chocolate.
Chill for about 20 minutes to completely set the chocolate.
These can be eaten immediately or served at room temperature.","url":"https://recipe.bluelayer.org/recipe/38790/homemade-peanut-butter-cups"},{"id":"38769","title":"Roasted Shallots","ingredients":"shallots, raw
oil, olive, salad or cooking","directions":"Place shallots and oil in a bread loaf pan.
You may need to add more oil to cover all the shallots.
Make sure they are all covered.
Cook in a 250F oven until the shallots are soft and have turned a little brown.
Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
Pour oil through a coffee filter and let cool in the fridge before you bottle it.
Keep chilled.
I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/38769/roasted-shallots"},{"id":"38742","title":"Homemade Dulce de Leche","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"This is such a simple sauce to make at home.
All you need is a little patience and a good wooden spoon!
In a medium, heavy-bottomed saucepan, combine the milk and sugar.
Stir thoroughly to blend.
Place the milk over medium heat and bring it to a boil.
Reduce the heat and simmer gently, stirring from time to time.
The milk and sugar will become \"thin\" and then eventually \"simmer\" back together and turn a light brown color.
Continue to cook, stirring from time to time, until it the sauce is golden brown.
This whole process takes about 25 to 35 minutes.
Transfer to a bowl or jar to cool.","url":"https://recipe.bluelayer.org/recipe/38742/homemade-dulce-de-leche"},{"id":"38741","title":"Homemade Yeast Milk Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
butter, without salt
oil, olive, salad or cooking","directions":"Put the ingredients into a bowl and mix well.
Add milk and the bread starter and use your fingers or a rubber spatula to mix gently until no longer floury.
Put the mixture from Step 1 into a bread maker or kneader.
Use a rubber spatula or pastry scraper to thoroughly scrape all of the dough out of the bowl.
Knead for 15 minutes (until the dough is nice and smooth).
After 15 minutes, stop kneading, and use a pastry scraper or your hands to divide the dough into about 10 chunks.
This will make the oil blend into the dough more easily.
Return the dough to the bread maker or kneader.
Add in the room-temperature shortening (or butter) and the vegetable oil, and knead for 10 more minutes.
Kneading is complete when a gluten film forms and the dough is translucent enough for you to see your fingers through it when you stretch it out thinly.
Take out the dough and form it into a smooth ball by folding it in on itself and pressing the seams of the dough ball tightly closed.
Put it into a plastic bag.
Hold the mouth of the bag loosely to press out the air, and then tie it shut.
Leave the dough at room temperature overnight to let it rise to a little more than double its original volume.
The number of hours that this step takes will depend on the temperature of the room.
If the dough is rising quickly, you can slow it down by putting it in the refrigerator after awhile.
In my particular case, I let the dough rise at room temperature from about 9 PM until about 8:30 the next morning (in a chilly time of year).
The amount of time that the rising takes really varies widely depending on the room temperature and so forth.
The next day, once the dough has risen enough to fill up the bag, it's ready for the next step.
Take the dough out of the bag and knead it about 3 times by turning it over, folding in the edges and pushing out any air bubbles.
Divide the dough into two portions and form each into a round ball with a smooth, taut surface.
Place plastic wrap over the balls of dough and give them about 30 minutes of \"bench time\" to rest at room temperature.
Use a rolling pin to roll out each ball of dough into a 25 cm oval, pushing out any air bubbles as you go.
Fold in the sides of the oval so that the right and left edges overlap a bit in the middle.
With the rolling pin or your hands, press in the sides of the dough to fit the width of your loaf pan and then roll the dough up starting from the end closer to you.
Use your fingers to pinch the end of the rolled up dough firmly closed.
Put the rolled up dough into a greased loaf pan, and gently press down on the top of the dough with your fist to slightly flatten and even out the height of the rolls of dough.
Cover with plastic wrap and put it into the oven on the bread-rising setting at about 30 C for about 1.5 hours to let the dough rise a second time.
The amount of time is approximate.
Let it rise until the top of the dough is about 1.5 cm from the top of the pan.
Pre-heat your oven to 220 C. The dough will continue to rise while the oven heats up, so keep it in a cool pace until the oven is ready.
Just before you bake it, the dough will have risen to about 1 cm from the top of the pan.
Bake the bread in the preheated oven at 220 C for 15 minutes, and then lower the temperature to about 190~200 C and bake for an additional 13 minutes.
When it's done baking, drop the pan once firmly on a hard surface to loosen the bread so you can remove it from the pan.
If the bread seems stuck to the pan, you can knock the sides of the pan against the sink or some such place, and it will come loose.
It's so fluffy and soft!
When I let the dough sit for the second rising until it filled up 90 percent of the pan, it spread into the corners too tightly and came out with sharp edges like this.
The homemade yeast bread starter is made with 1 part starter liquid and one part flour mixed with a pinch of salt.
It's ready to use on the 4th day.
This time I used grape yeast.
For this loaf, I used Golden Yacht brand flour and baked the bread with rounded tops.
To get this rounded top, on the second rising, let the dough rise all the way to the top of the loaf pan and then bake for 25~30 minutes at 190 C.
These photos are from a time when I let the dough rise overnight for about 8 hours at a room temperature of about 20 C and then, because of my schedule, put the dough in the refrigerator for about 2 hours for the second rising.
Here are some freshly made white bread rolls.
I made these by dividing the dough into portions of about 50 g and baking for 10 minutes at 170 C and then an additional 5 minutes at 160 C. They came out so light and soft.
These are round-topped loaves made with Haruyo Koi Blend flour.","url":"https://recipe.bluelayer.org/recipe/38741/homemade-yeast-milk-bread"},{"id":"38708","title":"Homemade Balsamic Vinaigrette","ingredients":"oil, olive, salad or cooking
vinegar, balsamic
mustard, prepared, yellow
spices, basil, dried","directions":"Measure olive oil and balsamic vinegar in a small mixing bowl.
Add dijon and basil.
Mix up with a wire whisk.
I like to make it the night before I plan to use it as it just gets better by sitting overnight in the fridge.
Pour into your container of choice and serve over salad, or my favoritegarden tomatoes and fresh mozzarella.","url":"https://recipe.bluelayer.org/recipe/38708/homemade-balsamic-vinaigrette"},{"id":"38631","title":"Cheesy Homemade Hamburger Helper","ingredients":"beef, grass-fed, ground, raw
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornstarch
spices, chili powder
spices, garlic powder
salt, table
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, red or cayenne
cheese, cheddar","directions":"Heat a large skillet over medium-high heat and spray with cooking spray.
Add the ground beef.
Brown until the meat is cooked through with no pink left.
Drain off any grease.
Return meat to the pan.
Add the pasta, milk, water, cornstarch, salt and spices.
Stir to combine.
Bring mixture to a boil.
Reduce the heat and simmer for 10-12 minutes, or until the pasta is cooked al dente (refer to pasta package instructions for cooking time for al dente).
Add cheeses and combine.
Serve immediately and enjoy!","url":"https://recipe.bluelayer.org/recipe/38631/cheesy-homemade-hamburger-helper"},{"id":"38612","title":"Homemade Soft Butter Spread","ingredients":"butter, without salt
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In a food processor, process the room temperature butter for a couple of seconds.
With the machine running, slowly pour in the oil, then the water in a thin stream to allow the butter to absorb the liquids (this may take several minutes of pulsing and the mixture will be very \"loose\" like a pudding texture).
Pour into a crock or bowl.
Freeze or refrigerate until it firms up.","url":"https://recipe.bluelayer.org/recipe/38612/homemade-soft-butter-spread"},{"id":"38544","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
snacks, popcorn, air-popped (unsalted)
candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 C degrees (use a thermometer).
Then add the pani mixture to the popcorn and mix well.
Pour the mixture on a greased cookie sheet.
Press firmly until compact, about one inch in height.
Decorate with the candy.
Allow to cool about one hour.
Cut into squares.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/38544/homemade-coconut-pani-popcorn"},{"id":"38533","title":"Homemade French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"1.In mixing bowl, combine warm water, sugar, and yeast.
Let sit for 5-10 minutes.
2.Add salt and 1 cup of flour.
Mix together vigorously with a whisk until smooth.
3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
4.Knead for 5 minutes, adding flour as necessary.
Dough should be smooth and elastic.
5.Grease bowl, and return dough to bowl.
Cover with towel.
Allow to rise for approximately 1 hour, or until doubled in size.
Let your dough rise in a warm place (70-75 degrees) and free from drafts.
6.Punch down dough and divide into 2 equal portions.
Form each half into a long baguette shape the length of your pan.
I used a jelly roll sheet.
I also twisted my loaves.
(You could form into another shape if youd like, but you may have to adjust baking time.
).
7.Cover with towel and let rise for approximately 30 minutes.
8.Bake at 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/38533/homemade-french-bread"},{"id":"38506","title":"Healthy Homemade Granola","ingredients":"oats
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
wheat germ, crude
seeds, flaxseed
cranberries, dried, sweetened
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
oil, canola
spices, cinnamon, ground
spices, ginger, ground
salt, table","directions":"Preheat the oven to 300F.
Mix the dry ingredients and seasonings in a large bowl.
Mix the wet ingredients together, then stir into the dry ingredients.
Stir well to mix thoroughly.
Spread the mixture into two baking dishes.
Bake for 35-40 minutes, or until evenly golden brown.
Stir every 10-15 minutes to ensure even browning.
If you use dried fruit, stir it in once the granola has cooled.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38506/healthy-homemade-granola"},{"id":"38410","title":"Homemade Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk flour, baking powder, and salt together in a bowl.
Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.","url":"https://recipe.bluelayer.org/recipe/38410/homemade-dumplings"},{"id":"38381","title":"Homemade Whole Wheat Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"*I use a large freezer bag to store the pancake mix.
*Make sure you mix the ingredients in the bag thoroughly so that you evenly distribute the baking soda and powder.
(If you dont have whole wheat pastry flour you can use all-purpose flour.)
*For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk (or buttermilk), one egg, and 1 T ground flax seed (optional).
Let it rest for a couple of minutes so that the baking powder has a chance to react and make fluffy pancakes.
*1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle.
While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.
*Flip them when they start to look done around the edges.
*I use this recipe all week long during the school year.
Add a glass of sugar-free Carnation instant breakfast with your blueberry pancakes and you have a healthy breakfast that keeps the kids full until lunch!","url":"https://recipe.bluelayer.org/recipe/38381/homemade-whole-wheat-pancake-mix"},{"id":"38380","title":"Homemade Coconut Milk","ingredients":"water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium-size kettle, heat the water, but do not bring it to a boil.
Place the coconut in a blender and add 1 cup of the hot water.
Blend for 2-3 minutes.
Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water.
Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.","url":"https://recipe.bluelayer.org/recipe/38380/homemade-coconut-milk"},{"id":"38311","title":"Homemade Sticky Buns","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
nuts, pecans
butter, without salt
sugars, brown","directions":"Make on dough cycle or on MANUAL.
This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 18 inch thick depend on how many and how big you want to make them.
Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge.
Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle.
You can also add the same amount of chopped nuts and raisins.
Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan.
Let rise 45 minutes and bake 15 to twenty minutes at 350F (180C).","url":"https://recipe.bluelayer.org/recipe/38311/homemade-sticky-buns"},{"id":"38307","title":"Easy No-Yeast Homemade Dinner Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular","directions":"Mix dry ingredients.
Add milk and mayo.
Stir until mixed well.
Spoon into greased muffin tins.
Bake at 350 for approximately 15 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/38307/easy-no-yeast-homemade-dinner-rolls"},{"id":"38290","title":"Homemade Spelt Flour Tortillas","ingredients":"goji berries, dried
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"In a bowl, mix all ingredients well.
Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts and let sit, covered, another 20 minutes.
Roll each ball out to a 6- or 7-inch circle shape.
I've found it helps to flatten each ball with your hand.
Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle.
When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches.
Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards.
Keep turning and rolling until it is paper thin.
Preheat a skillet on medium high heat.
Place a tortilla into the skillet and watch until bubbles form.
This won't take long.
After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.
Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
Refrigerate for later or remove the paper towels and freeze.","url":"https://recipe.bluelayer.org/recipe/38290/homemade-spelt-flour-tortillas"},{"id":"38282","title":"Homemade Paneer with Indian Flavors","ingredients":"corn, sweet, white, raw
spices, cumin seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute.
Let cool, then coarsely grind.
Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around.
In a large saucepan, bring the milk to a boil.
Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently; the milk should separate into fluffy curds and watery whey.
If not, add another tablespoon of vinegar.
Pour the curds into the lined colander and let drain for 10 minutes.
Gently stir the ground spices into the curds.
Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible.
Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side.
Set a cutting board on the cheese and weigh it down with heavy skillets or large cans.
Let the cheese stand until firm and dry, about 5 minutes.
Remove the cheesecloth before refrigerating or cutting the cheese.","url":"https://recipe.bluelayer.org/recipe/38282/homemade-paneer-with-indian-flavors"},{"id":"38223","title":"Homemade Vanilla Yogurt (Easier then You Think)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
sugars, granulated
vanilla extract","directions":"In a saucepan - bring your milk, dry milk and sugar to just below boiling (aprox 180 degrees) Don't let it actually come to a boil.
Turn off heat and let cool to luke warm.
Meanwhile put your yogurt in a small bowl and let come to room temperature.
When your jars are sterilized quickly place the empty jars into the cooler and close the lid.
This will keep the jars warm and warm up the incubator.
When the milk has cooled down remove 1/2 cup and whisk it into the yogurt.
Return the mixture to the pan.
Add the vanilla and stir to distribute.
Take your jars out of the cooler and replace the lid.
Transfer yogurt to jars and put their lids/caps on.
Place them into the cooler and wind a kitchen towel around the jars to hold more warmth.
Replace the lid and forget about the yogurt for 5 hours.
If after 5 hours your yogurt still seems a little runny just let them sit another hour.
During that time don't fiddle with the cooler.
It seems long winded, but it really is simple.","url":"https://recipe.bluelayer.org/recipe/38223/homemade-vanilla-yogurt-easier-then-you-think"},{"id":"38207","title":"Easy Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, cumin seed
spices, paprika
spices, pepper, red or cayenne
salt, table
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, pepper, black","directions":"Measure out all the ingredients in a small bowl.
Mix well.
Then taste and adjust the salt or spices as desired.
Store in an airtight container until ready to use.
For a larger batch (the equivalent of about 6 packets), use:
1/4 cup chili powder 3 tablespoons ground cumin 1 tablespoon each paprika, crushed red pepper, and salt 1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper","url":"https://recipe.bluelayer.org/recipe/38207/easy-homemade-taco-seasoning"},{"id":"38169","title":"Homemade Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
salt, table
water, bottled, generic
vanilla extract","directions":"Whisk cocoa powder, sugar, and salt in a pot until combined.
Add water and whisk or stir until well blended.
Bring to a boil over medium heat.
Boil 4-5 minutes, stirring constantly.
Remove syrup from heat and allow to cool.
When cooled completely, stir in vanilla extract until well combined.
Pour syrup into an airtight container and refrigerate.
Makes approximately 1 3/4 cups of syrup and will keep in the refrigerator for 2 weeks.
(Itll never last that long though!)
Use 1 tablespoon per glass of chocolate milk.","url":"https://recipe.bluelayer.org/recipe/38169/homemade-chocolate-syrup"},{"id":"38110","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
vinegar, distilled
salt, table","directions":"Pour the milk and cream into a pot, place over medium high heat and heat to just below boiling.
Stir with spatula to keep the liquid from scorching.
Check the temperature and pull the pot off the heat just shy of 185F (85 C).
Add the vinegar and stir for 30 seconds.
PLEASE NOTE - You need to add 2 tbsps.
vinegar plus the 1/4 cup vinegar at this time.
The curds will form almost immediately.
Add the salt and stir for another 30 seconds.
Cover the pot with a dish towel and let the curds stand at room temperature for 2 hours.
Line a colander with a large square of cheesecloth.
Using a slotted spoon gently transfer the curds from the pot to the colander.
Let the ricotta drain for about 30 minutes.
Gather the cheesecloth by its corners and twist together to force out the liquid.
When the liquid turns from clear to milky and the cheese starts to push throught the cheesecloth it has drained enough.
Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator.
It's best when it is super fresh, but it can be saved for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/38110/homemade-ricotta-cheese"},{"id":"38025","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder.
Give them a pulse to combine them.
Cut up cold butter into pieces.
Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.
Measure out 3/4 cup of hot water.
With the food processor going, very slowly pour the water in and let it mix until it just comes together.
On a clean surface, knead the dough for just a minute until it is smooth.
Use a little flour if you have to, if it is too gooey on our hands.
Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,.
Begin heating a clean, dry skillet over medium heat preferably cast iron.
Cut the dough into 12 equal portions.
Roll a portion out as thin as you can.
Its okay if it isnt perfectly round.
Carefully drop the tortilla in the hot skillet.
Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.
Turn it over and let it cook on the other side.
Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.","url":"https://recipe.bluelayer.org/recipe/38025/homemade-tortillas"},{"id":"38006","title":"Super Easy! Homemade Sour Cream","ingredients":"cream, fluid, heavy whipping
yogurt, greek, plain, nonfat","directions":"Open up the entire top of the 200 ml carton of heavy cream, pour 50 ml of plain yoghurt, and mix well.
Let sit for 24 hours at room temperature with the carton top opened.
When the surface hardens, it's ready to use.
Close the lid and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38006/super-easy-homemade-sour-cream"},{"id":"38003","title":"Homemade Baking Powder","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly.","url":"https://recipe.bluelayer.org/recipe/38003/homemade-baking-powder"},{"id":"37949","title":"Easy Homemade Bisquick Bisquit Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Sift the flour, baking powder and salt two to three times into a large bowl.
Cut in the shortening with a pastry cutter or your fingers until the flour mixture looks like fine crumbs.
Store the bisquick mix in an well-sealed, air-tight container in a cool place and it lasts several month.
Note: Any recipe that asks for bisquick mix, this is the mix.","url":"https://recipe.bluelayer.org/recipe/37949/easy-homemade-bisquick-bisquit-mix"},{"id":"37903","title":"Homemade Taco Seasoning Mix","ingredients":"onions, raw
spices, chili powder
spices, cumin seed
spices, pepper, red or cayenne
spices, oregano, dried
spices, garlic powder
spices, onion powder","directions":"Combine all ingredients and store in a cool, dry place.
When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans.
More if you like the extra flavor.","url":"https://recipe.bluelayer.org/recipe/37903/homemade-taco-seasoning-mix"},{"id":"37849","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Pour cream and salt into the bowl of a stand-mixer fitted with the paddle attachment.
Tent the mixer with a large kitchen towel and turn the mixer on medium high for 8-12 minutes.
At first, you will have whipped cream, but continue beating the cream until the mixture separates into butter solids and buttermilk (you can reserve the buttermilk and refrigerate for other uses).
Remove the butter solids from the mixer.
Squeeze the butter firmly by hand over the bowl in the sink while periodically running the butter under cold water.
When there is very little liquid left and when any liquid remaining in the butter runs clear when squeezed, the butter is ready.
Form the butter into a ball or stick.
Store butter, covered, at room temperature up to three days or refrigerated up to a week.
It also keeps nicely in the freezer.
Notes: To use your homemade butter for baking, weigh it on a kitchen scale in ounces.
A standard store-bought (1/2 cup) stick of butter weighs 4 ounces.
Adapted from The Homemade Pantry by Alana Chernila.","url":"https://recipe.bluelayer.org/recipe/37849/homemade-butter"},{"id":"37797","title":"Homemade Sesame Seed Sweet Snacks","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
water, bottled, generic
vanilla extract","directions":"Heat a pan on low heat, add sesame seeds and roast until golden in colour.
Remove from heat and keep aside.
Nest place the sugar and water in a thick bottomed pan over medium heat.
Heat for about 10 minutes to melt the sugar.
Now take the roasted sesame seeds from the pan and add them into the syrup along with the vanilla.
Mix it thoroughly until sesame seeds are fully coated.
Immediately pour this mixture on top of a greased surface.
Roll into an even big round, using a greased rolling pin.
(Press it to 1/4 inch thickness.)
Cool the mixture and cut into rectangle or square pieces.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/37797/homemade-sesame-seed-sweet-snacks"},{"id":"37778","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place the three dry ingredients in a bowl and mix well.
Add the shortening and mix thoroughly.
You can use your hands, a strong spoon, a pastry cutter or two knives.
Pour in the warm water and mix well.
Towards the end of mixing you will need to finish mixing with your hands.
Roll the dough into a ball and knead for 6-7 minutes.
Place back into the bowl and cover with waxed paper or plastic wrap.
Let the dough sit for 15 -- 30 minutes.
Divide the dough into approximately 32 small balls.
Lightly flour your surface and roll out each ball to a 6 - 8 inch diameter tortilla.
Cook on a griddle, comal, cast iron skillet, etc., on low heat or as desired.
(Less chance of burning).
Cook on one side until the top starts to bubble, then turn over for a few more seconds.
Cooking the tortillas is similar to that of pancakes.
Then enjoy!","url":"https://recipe.bluelayer.org/recipe/37778/homemade-flour-tortillas"},{"id":"37703","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
butter, salted
syrups, corn, light
sugars, brown
leavening agents, baking soda
vanilla extract","directions":"Pop the popcorn the way you normally would.
If you have never made homemade popcorn, place 1 1/2 tablespoons of vegetable or canola oil into a pan that has a lid.
I wouldnt use a non-stick pan.
Turn stove-top on medium high and place 2 kernels in the pan with the oil.
Wait until you hear them pop.
Once they have popped place the remaining popcorn kernels into the pan and move it around so all of the oil gets onto the kernels.
Once popcorn starts popping pick up the pan slightly and in a rotating motion make small circles over stove top burner.
Once the popcorn stops popping or slows down to 1 or 2 pops per couple seconds remove pan from heat and immediately place popped popcorn into 2 large microwave safe bowls (while you do this, remove all kernels that did not pop).
You should place popcorn into each bowl so that they are only halfway full.
*If there is leftover popcorn, it is okay.
Just set it aside in another bowl.
You can toss the leftovers into one of the 2 bowls once you have finished the process.
You just need to make sure that you have plenty of room in the bowls to work.
Line 2 baking sheets with parchment paper and set aside.
To make the caramel melt the butter over medium heat in a medium sauce pan.
Once all the butter is melted add in the corn syrup and brown sugar.
Stirring frequently, increase the heat to medium-high and bring to a boil.
Once the mixture starts to boil, stop stirring and let the mixture boil for 4-5 minutes making sure to not burn it.
You want an amber color brownso make sure to watch it.
Once the caramel has boiled for 4-5 minutes or has turned amber in color, remove pan from the heat.
Stir in the baking soda and vanilla.
The mixture will start to bubble, this is normal.
Preheat oven to 250 F.
Pour the caramel sauce equally over the popcorn in the bowls and toss to coat evenly.
Remember if you have leftover popcorn make sure to estimate dividing the caramel into thirds, not halves.
I started off using a big salad spoon to toss the mixture.
Then once the caramel cooled down a bit I used my fingers and hands to toss the rest.
Spread the tossed popcorn onto the 2 baking sheets.
*Even if you had to toss a third bowl of popcorn it should all fit on the 2 baking sheets.
Bake for 40-50 minutes, removing the popcorn from the oven every 10 minutes to toss and stir.
After 40 minutes, remove the pans from the oven.
Pull out a piece of popcorn, let it cool completely and try it.
If it is not crispy, stick the sheets of popcorn back into the oven for another 10 minutes.
After 50 minutes maximum, take popcorn out of the oven and place the pans on wire racks to cool.
Once completely cooled break caramel corn into pieces and serve.
Recipe Adapted from: Annies Eats.","url":"https://recipe.bluelayer.org/recipe/37703/caramel-corn"},{"id":"37686","title":"Homemade Cream Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vinegar, distilled","directions":"Bring milk and salt very slowly to the boil.
Remove from heat and stir in white vinegar.
Leave to cool.
When cool pour mixture into a muslin bag and allow to drip.","url":"https://recipe.bluelayer.org/recipe/37686/homemade-cream-cheese"},{"id":"37644","title":"Broccoli Salad","ingredients":"broccoli, raw
grapes, red or green (european type, such as thompson seedless), raw
cheese, cheddar
cream, sour, cultured","directions":"Place broccoli, grapes and cheese in pan.
Add coleslaw dressing or homemade salad dressing.
Mix thoroughly.
Cover and place in cooler.
For a variety you can add cauliflower, shredded carrots, celery or purple onions.","url":"https://recipe.bluelayer.org/recipe/37644/broccoli-salad"},{"id":"37609","title":"Ricotta Parfait (Giada De Laurentiis)","ingredients":"cheese, ricotta, whole milk
yogurt, greek, plain, nonfat
jams and preserves, apricot
cereals ready-to-eat, granola, homemade
nuts, almonds","directions":"To toast the sliced almonds, arrange them in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden.
Cool completely before using.
In a small bowl, whisk the ricotta cheese and yogurt together until smooth.
In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola.
Repeat the layers.
Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.","url":"https://recipe.bluelayer.org/recipe/37609/ricotta-parfait-giada-de-laurentiis"},{"id":"37582","title":"Strawberry Parfait","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
cereals ready-to-eat, granola, homemade","directions":"Add all ingredients together and stir to combine.
If making in advance, store granola separately so it doesnt get soggy.","url":"https://recipe.bluelayer.org/recipe/37582/strawberry-parfait"},{"id":"37578","title":"Homemade White Cake Mix (Subtitute 18.25oz Betty Crocker Box)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":">Combine the ingredients.
Store in a sealed, labeled container or baggie with the directions to make the cake.
(This mix will fit in a quart-size baggie, just barely.)
If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).
To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).
Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.
Combine all the ingredients.
Beat to mix on low, then beat on high for two minutes.
Pour into greased, floured cake pans.
Bake at 350-degrees.
Baking Time : 8 or 9 cake rounds 20-25 minutes / 13 x 9 pan 35-40 minutes / cupcakes 12-15 minutes / tube/bundt pan 45-50 minutes.
To make this mix without using powdered milk: Delete the dried milk from the mix ingredients.
When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk.
Ive also used coconut milk with this recipe.
You can use any kind of milk you want.
Just remember that recipes calling for a store-bought white cake mix are going to assume the mix contains powdered milk.
Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, youd measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk thats not in there).","url":"https://recipe.bluelayer.org/recipe/37578/homemade-white-cake-mix-subtitute-18-25oz-betty-crocker-box"},{"id":"37575","title":"Homemade Self Raising Flour & Baking Powder - Substitute","ingredients":"leavening agents, baking soda
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"To make your own baking powder, add the ingredients to a jam jar or similar and shake well to mix.
To make the self raising flour, add 1 tsp of the baking powder to 200g or 8 oz of plain flour and mix.
That's it!","url":"https://recipe.bluelayer.org/recipe/37575/homemade-self-raising-flour-baking-powder-substitute"},{"id":"37562","title":"Semi-Homemade Garlic Lover's Pizza Sauce","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
sugars, granulated
spices, garlic powder
spices, basil, dried
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Put all ingredients in a medium-sized bowl.
Mix thoroughly.
Enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones.
This makes enough sauce for 2 12\" pizzas.","url":"https://recipe.bluelayer.org/recipe/37562/semi-homemade-garlic-lovers-pizza-sauce"},{"id":"37540","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"In a bowl, combine the cream and buttermilk.
Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use.
(Can be refrigerated for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/37540/homemade-creme-fraiche"},{"id":"37522","title":"Homemade Cream of Chicken Soup","ingredients":"soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, onion powder
spices, garlic powder
spices, pepper, black
salt, table
parsley, fresh","directions":"Combine chicken broth and 1/2 cup milk in large saucepan & bring to a low boil.
In small bowl, whisk flour and seasonings into 1 cup milk until thick, smooth mixture forms.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes.
The mixture will thicken a bit as it cools.","url":"https://recipe.bluelayer.org/recipe/37522/homemade-cream-of-chicken-soup"},{"id":"37513","title":"Granola Gems","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade","directions":"In a medium bowl, combine the milk powder, honey and peanut butter; stir in 3/4 cup of the granola.
Stir well with a wooden spoon to blend.
Lightly moisten your hands and knead mixture 5 to 6 times; adding more milk powder if the mixture is overly sticky.
Shape mixture into 3/4 inch balls or can be shaped into logs; roll in the remaining granola.","url":"https://recipe.bluelayer.org/recipe/37513/granola-gems"},{"id":"37448","title":"Homemade Chocolate Fudge Protein Bar","ingredients":"butter, without salt
cheese, parmesan, hard
beverages, protein powder whey based
nuts, walnuts, english","directions":"Melt butter & cream cheese in microwave and stir until smooth.
Mix in protein powder.
Stir until mixed.
This will be very thick and hard to stir.
Add chopped walnuts and mix.
Put in a greased bread pan.
Chill.
Cut into 8 pieces.
When firm, you can wrap each piece in plastic wrap and store in fridge.","url":"https://recipe.bluelayer.org/recipe/37448/homemade-chocolate-fudge-protein-bar"},{"id":"37445","title":"Healthy Homemade Granola Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
apricots, dried, sulfured, uncooked
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
peanut butter, smooth style, without salt
seeds, flaxseed
water, bottled, generic
carob flour","directions":"Mix cereal, oats, fruit, nuts, and coconut in a large bowl.
Heat honey over medium heat, stirring occasionally, until bubbly.
Stir in peanut butter and flax meal mixture.
Heat, stirring, until well-mixed and melty.
Add more water if necessary.
Consistency should be liquidy.
Pour wet mixture into dry ingredients and quickly stir to mix with a rubber spatula.
When well-incorporated and slightly cooled, add carob.
Press into a 13 x 9 inch pan.
Press hard.
Refrigerate a few hours or overnight.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/37445/healthy-homemade-granola-bars"},{"id":"37439","title":"Bavarian Butter","ingredients":"butter, without salt
honey
cream, whipped, cream topping, pressurized","directions":"Cream butter with honey.
Slowly add cream, beating constantly until mixture is fluffy.
Keep refrigerated.
Serve on homemade rolls or biscuits.","url":"https://recipe.bluelayer.org/recipe/37439/bavarian-butter"},{"id":"37394","title":"Homemade Honey Mustard Dressing","ingredients":"vinegar, distilled
water, bottled, generic
oil, olive, salad or cooking
honey
salad dressing, mayonnaise, regular
mustard, prepared, yellow
mustard, prepared, yellow
spices, pepper, black
xanthan gum,","directions":"In a blender container, add in the vinegar, water, olive oil, honey, mayo, prepared mustard, mustard powder, white pepper, and xanthan gum.
Cover tightly and start blender on low; slowly increase speed to medium-high.
Blend for 12 minutes or until dressing thickens.
Careful not to over-blend and make it too airy.
Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/37394/homemade-honey-mustard-dressing"},{"id":"37322","title":"Easy Homemade Tomato Soup","ingredients":"tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt","directions":"One can (15 ounces) diced or crushed tomatoes in a pot.
Fill the tomato can with milk and add to the pot.
1 teaspoons baking soda.
2 TBS.
sugar, or to taste.
1/2 teaspoons salt.
2 TBS.
butter.
Heat, eat and enjoy!
DO NOT BOIL.","url":"https://recipe.bluelayer.org/recipe/37322/easy-homemade-tomato-soup"},{"id":"37227","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pistachio nuts, raw
cherries, sweet, raw
raisins, seeded
cranberries, dried, sweetened
honey
butter, without salt
oil, olive, salad or cooking
seeds, flaxseed
spices, cinnamon, ground
vanilla extract","directions":"Preheat oven to 300 F.
Combine all ingredients in a large bowl and mix until well combined.
Spread into a single layer in a large rimmed baking sheet (you may need to use two).
Bake at 300 F for 30 minutes, stirring every 10 minutes for looser granola.
For more snack size granola pieces, stir only once then press the mixture back into the baking sheet with the back of a spoon or a spatula.
Remove from oven and cool.
Store in an airtight container.
Makes about 10 cups.
Change it up however you like with dried apricots, dried apples, hazelnuts, pecans, sunflower seeds, or other fruits and nuts.
Enjoy granola on your morning yogurt, as a mid afternoon snack, or as a breakfast cereal with milk.","url":"https://recipe.bluelayer.org/recipe/37227/homemade-granola"},{"id":"37172","title":"Real Homemade Sour Cream","ingredients":"cream, fluid, heavy whipping
cream, sour, cultured","directions":"In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk).
Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick.
If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream.
You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week.
Make sure that your sour cream is well chilled before using.
Makes 10 1/8-cup servings.","url":"https://recipe.bluelayer.org/recipe/37172/real-homemade-sour-cream"},{"id":"37141","title":"Easy Homemade Fettuccine Alfredo","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
butter, without salt
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
spices, pepper, black
salt, table
spices, pepper, black
parsley, fresh","directions":"Cook noodles, omitting salt; drain well.
Place in a large bowl.
In a small saucepan, combine butter and cream; cook over low heat until butter melts.
To cream, add cheese, pepper and parsley.
Pour over hot fettuccine; toss until coated.","url":"https://recipe.bluelayer.org/recipe/37141/easy-homemade-fettuccine-alfredo"},{"id":"37081","title":"Chocolate Coated Nuts Granola","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals ready-to-eat, granola, homemade","directions":"Melt chocolate in double boiler.
Stir in nuts, dried fruits, and granola.
Put spoonfuls onto wax paper and flatten a bit so it won't be too hard to bite on.
Chill in fridge then remove and keep in an air tight container.","url":"https://recipe.bluelayer.org/recipe/37081/chocolate-coated-nuts-granola"},{"id":"37052","title":"Homemade Granola Bars","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
butter, without salt
honey
sugars, brown
vanilla extract
salt, table
dates, deglet noor
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
Cook and stir for a minute, then pour over the toasted oatmeal mixture.
Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan.
Wet your fingers and lightly press the mixture evenly into the pan.
Bake for 25 to 30 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into squares.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/37052/homemade-granola-bars"},{"id":"37044","title":"Easy Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Pour cream into a large, screw-top jar.
The jar should be large enough that the cream only fills it up 1/2-2/3 full.
Ensure the lid is screwed tightly onto the jar.
Shake the jar vigorously.
Keep shaking continuously.
The cream will froth up after a time and will seem to stop moving in the jar - don't worry!
Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid.
Shake the jar another 2-3 minutes.
In total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
Suspend a fine sieve over a bowl and empty the jar contents into it.
Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands.
Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
Store the butter in a ceramic dish.
The collected liquid is buttermilk (or whey) and can be used in baking.","url":"https://recipe.bluelayer.org/recipe/37044/easy-homemade-butter"},{"id":"37036","title":"Homemade Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, cumin seed
tomato sauce, canned, no salt added
water, bottled, generic
spices, garlic powder","directions":"Heat oil in large 2-quart saucepan; stir in flour and chili powder cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37036/homemade-enchilada-sauce"},{"id":"37023","title":"Homemade Caramel Sauce","ingredients":"sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"Combine sugar and 1/3 cup water in medium saucepan, and bring to a boil over medium heat.
Do not stir.
Cook 7 to 10 minutes, or until mixture turns rich amber color.
Remove from heat; carefully stir in heavy cream.
This mixture will harden with addition of cold cream.
Place pan over low heat, and cook until smooth and creamy.
Stir in vanilla and add pinch of salt, if desired.","url":"https://recipe.bluelayer.org/recipe/37023/homemade-caramel-sauce"},{"id":"36897","title":"Homemade Hot Fudge","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
sugars, brown
cocoa, dry powder, unsweetened
salt, table
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
vanilla extract","directions":"In a large saucepan combine cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate and bring to a gentle boil over medium heat.
Stir continuously until the chocolate is melted.
Reduce heat to low and cook at gentle boil for 5 minutes, stirring frequently.
Remove the saucepan from the heat and stir in butter, vanilla, and remaining chocolate.
Continue to stir until youre left with a smooth mixture.
Cool slightly before serving.
The sauce with thicken is it sits.
Store leftover sauce in a microwave safe glass container for up to a week.
Reheat sauce for 15-20 seconds in the microwave before serving again.","url":"https://recipe.bluelayer.org/recipe/36897/homemade-hot-fudge"},{"id":"36867","title":"Homemade Greek Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.
In a saucepan, bring the remaining milk to a boil.
Let stand off the heat without stirring, until it registers 100 on an instant-read thermometer, about 15 minutes; a skin will form on the surface.
Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan.
Cover the pot with a kitchen towel and transfer to an oven.
Turn the light on and close the oven door.
Let stand for 16 hours.
Using a skimmer or slotted spoon, lift off the skin and discard it.
Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours.
Transfer the yogurt to a bowl and serve.","url":"https://recipe.bluelayer.org/recipe/36867/homemade-greek-yogurt"},{"id":"36778","title":"Pralines & Apple Granola Crisp","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
Toss peeled sliced apples with cinnamon, nutmeg, brown sugar and flour.
Place into 8x10x2 baking dish.
Combine safflower margarine, brown sugar and flour.
Add cinnamon and granola and mix well.
Evenly distribute over apple mixture.
Bake for about 30 minutes, until apples are tender and topping is crisp.
Serve warm with ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/36778/pralines-apple-granola-crisp"},{"id":"36759","title":"Easy Homemade Fresh Pasta No. 9 (Trofie)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Prepare the pasta dough.
To reference a recipe for homemade dough preparation and various sauces, see.
Roll it out thinly and cut into small pieces.
Roll each piece of pasta with the palm of your hand.
Place a dull knife at a 45 degree angle, and pull the pasta towards you with the edge of the knife.
The dough should roll up on it's own.
Repeat the process.
Instead of a knife, apparently there's a way to use your ring finger and pinky to shape the pasta.
I used the pasta in shrimp pescatore.
The delicious sauce coats the chewy curls nicely!","url":"https://recipe.bluelayer.org/recipe/36759/easy-homemade-fresh-pasta-no-9-trofie"},{"id":"36703","title":"Homemade Chewy Granola Bars","ingredients":"oats
sugars, brown
wheat germ, crude
butter, without salt
peanut butter, smooth style, without salt
syrup, maple, canadian
honey
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix the oatmeal, brown sugar and wheat germ together.
In a separate bowl, combine butter, peanut butter, syrup, and honey.
Then add to oatmeal mixture.
Add any or all of the optional items to your liking.
Mix well, press well into a greased 9x13 pan and bake at 350 for 20 min., or until golden brown.
Let cool for 10 minutes and then cut into bars.
*you can replace 1 cup of the oatmeal with 1/4 cup flax seed, 1/4 cup sesame seed, 1/4 cup sunflower seeds and 1/4 cup bran, or any combination!
).","url":"https://recipe.bluelayer.org/recipe/36703/homemade-chewy-granola-bars"},{"id":"36506","title":"Homemade Cinnamon Oatmeal","ingredients":"oats
seeds, flaxseed
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
dates, deglet noor
apples, raw, with skin
spices, cinnamon, ground
sugars, brown
nuts, almonds","directions":"In a re-sealable container, combine the oats, flaxseed, milk and water.
Refrigerate overnight.
Early in the morning, pour the mixture into a saucepan and add the dried fruit and cinnamon.
Cook on low for approximately 15 minutes while stirring often.
Add brown sugar and serve with the slivered almonds.
For more information and healthy recipe ideas, visit getenough.ca.","url":"https://recipe.bluelayer.org/recipe/36506/homemade-cinnamon-oatmeal"},{"id":"36476","title":"Homemade Coconut Milk","ingredients":"water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Bring the 2 cups of water to a boil.
Put the coconut in a blender.
Pour the water into the blender.
Use a towel to hold the lid on tight.
Pulse the blender to get it going, then blend for about 30 seconds, until smooth.
Let rest for 10 minutes.
Pour through a strainer.
The milk will be fairly thick, if you want more milk, just pour up to another 2 cups of water through the coconut.
Press the coconut to extract as much liquid as possible.
Use immediately or freeze indefinitely.","url":"https://recipe.bluelayer.org/recipe/36476/homemade-coconut-milk"},{"id":"36468","title":"Vickys Homemade Coconut Spread/Butter or Creamed Coconut, Gluten, Dairy, Egg & Soy-Free","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Tip the shredded coconut into your blender and blitz for between 5 - 20 minutes depending on your machine, scraping down the sides as required until the coconut turns into coconut butter
It's that easy!
Store in a lidded container at room temperature.
It is solid in it's natural state and doesn't require chilling
Use in cakes, desserts, as a nut spread for sandwiches or rice cakes or melt and drizzle over fruit for a tasty treat!
You'll need at least 400g / 5 cups to form butter.
Any less and the mixture may not reach the blades of your machine.
However much coconut you use, this recipe will yield half as much butter
FYI, making coconut milk is much the same.
Soak the shredded coconut in twice as much it's volume warm water in a blender, then blitz until creamy.
Strain through a muslin cloth and ta-da, homemade coconut milk.
Using less water makes thicker milk/cream
Keep the pulp leftover, spread it on a lined baking tray and bake on a low heat until touch dry.
Jar it and label it 'coconut flour' ;)
This will make enough coconut butter to fill a pint/ 450g jar","url":"https://recipe.bluelayer.org/recipe/36468/vickys-homemade-coconut-spread-butter-or-creamed-coconut-gluten-dairy-egg-soy-free"},{"id":"36463","title":"Entirely Homemade & Low Fat Buttermilk Ranch Dressing","ingredients":"yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
spices, garlic powder
sugars, granulated
dill weed, fresh
salt, table","directions":"Prepare the homemade mayo first, which simply consists of blending the egg in a food processor and slowly adding oil until the emulsion is formed (creamy).
Combine the listed ingredients together in the food processor after you've removed the freshly made mayo.","url":"https://recipe.bluelayer.org/recipe/36463/entirely-homemade-low-fat-buttermilk-ranch-dressing"},{"id":"36420","title":"Chocolate-Yogurt Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,
yogurt, greek, plain, nonfat
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Melt chocolate chips in the microwave for 1 minute, stopping at 30 seconds to stir.
Combine all ingredients in a food processor or blender and process until combine (you can stir all ingredients together by hand if you so desire).
Remove and pour into a serving dish.
Dip homemade grahams into the batter and enjoy!","url":"https://recipe.bluelayer.org/recipe/36420/chocolate-yogurt-dip"},{"id":"36415","title":"Homemade Honey Roasted Peanut Butter","ingredients":"oil, corn, peanut, and olive
honey
salt, table","directions":"Simply combine all ingredients into a food processor.
Grind for 2-4 minutes depending on your processor.
Once you get the consistency you like, throw in a few more peanuts to make it crunchy.
Adjust salt to your liking.
Store in a clean Mason jar in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36415/homemade-honey-roasted-peanut-butter"},{"id":"36356","title":"Black French Baguette.","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients, except for the chocolate chips, and knead.
When it comes together form a ball and put in a bowl.
Leave to rise (1st rising).
When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.
What?
This dough has a lump on its head!
Round off the dough and leave to rest for 20 to 30 minutes.
You can bake it as one big loaf instead of dividing it, too.
With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).
Fold in both sides (bottom photo) and fold in half again.
Roll and stretch out the dough.
Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).
Let rise until it's 1.5 times the original size.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See","url":"https://recipe.bluelayer.org/recipe/36356/black-french-baguette"},{"id":"36320","title":"Homemade Fig Bars for the Bike","ingredients":"figs, dried, uncooked
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, almonds
honey
seeds, flaxseed
oat bran, raw","directions":"Place the first six ingredients in a food processor and pulse just until the batter comes together.
Empty the batter onto a sheet of parchment or wax paper sprinkled with oat bran.
Press the mixture with your hands until it's even in height all the way around.
Roll into a long log.
Wrap tightly and let harden overnight in the refrigerator.
Slice off pieces and put in a baggy for your bike ride, or wherever your adventures take you!","url":"https://recipe.bluelayer.org/recipe/36320/homemade-fig-bars-for-the-bike"},{"id":"36229","title":"Sweet Adeline's Homemade Salad Dressing","ingredients":"vinegar, cider
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
sugars, granulated","directions":"Combine all ingredients in a salad dressing container and shake well.
Use as you would any other dressing.
Store unused dressing in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/36229/sweet-adelines-homemade-salad-dressing"},{"id":"36188","title":"Homemade Greek Yogurt","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour milk into a large sauce pot over medium-high heat.
Heat the milk, stirring occasionally, until it reaches 180 degrees.
Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
Once the temperature reaches that range, add the yogurt and milk powder.
Whisk until smooth and then pour into a bowl with a lid.
Wrap in thick kitchen towels and place in a preheated oven.
(You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
Drain for about an hour or two depending on how dry you like your yogurt.
Place in a lidded storage container and keep in the fridge for up to a week.","url":"https://recipe.bluelayer.org/recipe/36188/homemade-greek-yogurt"},{"id":"36159","title":"Easy Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt","directions":"In a medium bowl, sprinkle the yeast over the warm water and stir until it dissolves.
Add the honey (or agave nectar, if you prefer a vegan version), stir, and set aside for a few minutes.
Meanwhile, mix flour, oats, and salt in a large bowl.
Mix the wet mixture into the dry and stir until completely combined.
Brush a loaf pan generously with the melted butter (or Earth Balance margarine) before transferring the dough into the pan.
Cover with a slightly damp towel and set in a warm place for 30 minutes.
Preheat the oven to 350 degrees F with a rack in the middle.
Once the bread has risen, bake in the preheated oven for 35-40 minutes, or until golden and pulling away from the sides.
Turn on the broiler for 20-30 seconds and watch closely, removing the bread once the top reaches a slightly darker cooler.
Turn the bread out of the pan almost immediately, allowing to cool on a wire rack.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/36159/easy-homemade-bread"},{"id":"36116","title":"Homemade Taco and Chili Seasoning","ingredients":"spices, chili powder
spices, paprika
spices, cumin seed
spices, garlic powder
onions, raw
spices, oregano, dried
spices, pepper, red or cayenne","directions":"Combine ingredients in a bowl.
Store in an airtight container in your pantry with your other spices.
To use: Use 3 tablespoons of seasoning for each pound of meat in tacos or chili.
For taco meat, add 3 tablespoons of seasoning and 3/4 cup of water to 1 pound of cooked meat and simmer until water has evaporated.
Note: This makes a relatively mild mix.
For a spicier seasoning mix, add more cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/36116/homemade-taco-and-chili-seasoning"},{"id":"36015","title":"homemade fingerpaints","ingredients":"sugars, granulated
salt, table
cornstarch
water, bottled, generic","directions":"combine all ingredients in a saucepan until mixture thickens.
cool n pour into containers.
add food coloring 2 create colors","url":"https://recipe.bluelayer.org/recipe/36015/homemade-fingerpaints"},{"id":"35915","title":"Homemade Butterfingers (3 Ingredients)","ingredients":"corn, sweet, white, raw
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8 x 8 baking pan with parchment paper allowing paper to hang over two sides of the pan.
Set aside.
In a microwave safe bowl, add candy corn.
Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy.
Add peanut butter and mix until combined.
If the candy starts to get hard while mixing, place it in the microwave for 10 seconds.
Pour mixture into the prepared baking dish.
Smooth it with the back of a spoon.
Place in the refrigerator for one hour to cool.
Take candy out of the refrigerator, use the paper handles to remove it from the dish and place on a cutting board.
Using a sharp knife cut it into pieces.
You can make any shape and size you like.
Make a double boiler, by placing water in a medium pot, about 1/3 of the way full.
Place a large glass bowl over the pot and add chocolate.
Stir the chocolate until melted.
Remove it from the heat.
With two forks dip candy pieces into the chocolate.
Place the candy onto a sheet of parchment paper and let it set.
Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.","url":"https://recipe.bluelayer.org/recipe/35915/homemade-butterfingers-3-ingredients"},{"id":"35854","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
vinegar, distilled
salt, table","directions":"In a large pot, bring the milk, yogurt, heavy cream, vinegar, and salt to a boil.
Very gently boil for one to two minutes, until the milk is curdled.
Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
Pour the milk mixture into the strainer and let drain for 15 minutes.
Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.","url":"https://recipe.bluelayer.org/recipe/35854/homemade-ricotta"},{"id":"35790","title":"Easy Homemade Classic Coleslaw","ingredients":"cabbage, raw
salad dressing, mayonnaise, regular
sugars, granulated
vinegar, cider
salt, table
spices, pepper, black
horseradish, prepared","directions":"Mix all ingedients, except for cabbage.
Whisk until smooth.
Stir in cabbage, chill for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/35790/easy-homemade-classic-coleslaw"},{"id":"35776","title":"Homemade Nutella -- Better Than the Real Thing!","ingredients":"nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
oil, canola","directions":"Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.
Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade.
Process for 3 to 5 minutes until the mixture starts to become smooth.
Drizzle in one tablespoon of oil while continuing to process.
If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.
Store in the fridge in a clean jar or lidded container for upto 2 weeks.
You will probably need to mix the spread before each use as the oil can separate.","url":"https://recipe.bluelayer.org/recipe/35776/homemade-nutella-better-than-the-real-thing"},{"id":"35770","title":"Buttermilk Substitute","ingredients":"vinegar, cider
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add vinegar to a liquid measuring cup.
Then, add milk until the amount reaches one cup.
Let the mixture stand at room temperature for 5-10 minutes.
It should look curdled.
Stir and you have homemade buttermilk!","url":"https://recipe.bluelayer.org/recipe/35770/buttermilk-substitute"},{"id":"35720","title":"Homemade Horseradish and Creamy Sauce","ingredients":"horseradish, prepared
vinegar, distilled
sugars, granulated
salt, table
cream, fluid, heavy whipping
salad dressing, mayonnaise, regular
salt, table
horseradish, prepared","directions":"Combine all ingredients in a processor or blender; process until pureed.
Carefully remove cover, keeping face away from container.
Cover and store in the fridge.
Use as a condiment.
Creamy Horseradish Sauce: In a mixing bowl, whip cream until soft peaks form.
Add mayonnaise and salt; blend thoroughly.
Fold in horseradish.
Chill until ready to serve.
Use as a condiment with meats.","url":"https://recipe.bluelayer.org/recipe/35720/homemade-horseradish-and-creamy-sauce"},{"id":"35580","title":"Homemade Rocky Road Ice Cream","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
sugars, granulated
salt, table
vanilla extract
candies, marshmallows
nuts, almonds
cocoa, dry powder, unsweetened","directions":"Mix all ingrediants together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35580/homemade-rocky-road-ice-cream"},{"id":"35561","title":"Homemade Coconut Pani Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
snacks, popcorn, air-popped (unsalted)
candies, white chocolate","directions":"In a thick-bottomed pan, put coconut pani, sugar, salt (to taste) and bring to boil up to 100 cup degrees (use a thermometer).
Then add the pani mixture to the popcorn and mix well.
Pour the mixture on a greased cookie sheet.
Press firmly until compact, about one inch in height.
Decorate with the candy.
Allow to cool about one hour.
Cut into squares.
Serve and enjoy.
See my website www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/35561/homemade-coconut-pani-popcorn"},{"id":"35508","title":"Homemade Cream of Chicken Soup With Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground
parsley, fresh","directions":"In a large saucepan bring broth to a simmer over low heat.
Add rice and cream.
Season with salt, pepper and nutmeg.
Cover and cook 20 minutes, until rice is tender.
Serve hot sprinkled with parsley.","url":"https://recipe.bluelayer.org/recipe/35508/homemade-cream-of-chicken-soup-with-rice"},{"id":"35446","title":"Homemade Western Dressing","ingredients":"catsup
oil, olive, salad or cooking
sugars, granulated
honey
sauce, worcestershire
spices, onion powder
spices, garlic powder
salt, table","directions":"Whisk all the ingredients together until smooth.
Refrigerate.
Makes as much as a 16 oz.
bottle of dressing.","url":"https://recipe.bluelayer.org/recipe/35446/homemade-western-dressing"},{"id":"35351","title":"Homemade Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
oil, olive, salad or cooking
honey
syrup, maple, canadian
spices, cinnamon, ground
vanilla extract
raisins, seeded
cranberries, dried, sweetened","directions":"In a large bowl, combine oats, almonds and coconut; set aside.
In a saucepan, combine brown sugar, oil, honey, maple syrup and cinnamon; bring to a boil.
Remove from the heat and stir in vanilla.
Pour over oat mixture; stir to coat.
Spread in a large shallow baking pan.
Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally.
Cool.
Add raisins and dried cranberries.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35351/homemade-granola"},{"id":"35308","title":"Homemade Greek/Balkan Style Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly.
This should take about 10 minutes.
Turn off the heat and let the milk sit until the temperature reads 110F
Add the starter and stir to combine.
Put the lid on the pot and wrap the pot in a blanket.
Put it in a warm place (I use my oven - turned off, of course!
).
Leave it for at least 12 hours.
When you check it, it should be solidified, but creamy when stirred.
Empty the yogurt into a colander lined with cheesecloth.
Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
Transfer the yogurt to the container and refrigerate.","url":"https://recipe.bluelayer.org/recipe/35308/homemade-greek-balkan-style-yogurt"},{"id":"35304","title":"My Grannys Chocolate Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, brown
water, bottled, generic","directions":"Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.
Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture.
Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish.
I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa.
Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all.
DO NOT STIR!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes if you can hold yourself back.
Serve with homemade ice cream using the gooey sauce to spoon over all.","url":"https://recipe.bluelayer.org/recipe/35304/my-grannys-chocolate-cobbler"},{"id":"35297","title":"Quark (Homemade Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight.
Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/35297/quark-homemade-cheese"},{"id":"35293","title":"Fluffy and Moist Bread Loaf Using Homemade Yeast","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
butter, without salt","directions":"Combine the dry ingredients in a bowl.
Add the yeast starter, whey and double cream and mix until well combined.
Use a bread machine or kneading device to knead the mixture.
After the gluten forms divide the dough into about 10 portions.
Add the unsalted butter and start to knead again.
Once you see the gluten film forming in the dough, the kneading is completed.
I normally prove the dough overnight.
Form a ball with the dough and put into a container.
Prevent from drying and leave to prove overnight.
Depending on the temperature you might need to put the dough in the fridge after some time.
The next morning the proving is completed when the dough has doubled in size.
Divide the dough into 2 or 3 portions and form smooth balls.
Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes.
Adjust the proving time according to the temperature.
After resting, roll out the dough into flat rounds.
Fold the side towards the centre and press on top.
Roll up the dough.
Seal the end tightly.
Place the prepared dough into an oiled loaf tin.
Press the top of the dough gently to flatten.
In summer, leave to prove at room temperature for 30 to 40 minutes.
When it's cold, use the proving setting of your oven and leave to prove for 1 to 2 hours.
When the dough rises up to the top of the tin, start to preheat the oven to 190C.
Bake for 30 minutes once the oven is ready.
Check the bread after baking for 10 to 15 minutes.
Cover with aluminum foil quickly to prevent from browning too much...
After baking, remove the excess stream by dropping bread tin from a height of 30 cm.
Remove the bread from the tin and put onto a cooling rack.
It's moist and soft.
You will enjoy the chewy texture.
You'll be surprised to find how moist the bread is!
Moist and chewy.
Make sure to prevent the bread from drying when storing.","url":"https://recipe.bluelayer.org/recipe/35293/fluffy-and-moist-bread-loaf-using-homemade-yeast"},{"id":"35281","title":"Homemade Sweet Orange Peel","ingredients":"orange juice, raw
water, bottled, generic
sugars, granulated","directions":"Remove the white pith part from the peel.
This white part is bitter.
Cut the cleaned peel into strips about 1/4 or 1/2 inch thick.
Place the peels in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the strips in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add peel.
Cook 12 minutes.
Mix well.
Remove from heat and place the peel on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/35281/homemade-sweet-orange-peel"},{"id":"35278","title":"Homemade Roquefort Dressing","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
sauce, worcestershire
spices, garlic powder
cheese, roquefort","directions":"Mix all ingredients together well.
Let set for one day.
Stir well before serving.","url":"https://recipe.bluelayer.org/recipe/35278/homemade-roquefort-dressing"},{"id":"35134","title":"Protein+ Granola","ingredients":"cereals ready-to-eat, granola, homemade
soymilk, original and vanilla, unfortified
strawberries, raw
wheat germ, crude
shortening, vegetable, household, composite","directions":"Mix in a bowl.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35134/protein-granola"},{"id":"35131","title":"Homemade Cashew Butter Vegan!","ingredients":"nuts, cashew nuts, raw","directions":"In a high-powered blender or food processor, blend cashews together for 5 to 7 minutes until creamy.
Cashews will become very powdery, then clump, then turn into a peanut-butter-like consistency.
Serve as desired.
Try it on toast with a drizzle of honey!","url":"https://recipe.bluelayer.org/recipe/35131/homemade-cashew-butter-vegan"},{"id":"35085","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
spices, parsley, dried
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black
dill weed, fresh","directions":"Mix dry ingredients into wet ingredients.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/35085/homemade-ranch-dressing"},{"id":"35027","title":"Easy Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In large bowl cut shortening in to flour and salt add water mix together in to ball.
Put out on flour surface knead a few times devide into two balls.
Roll out flat to fit pie pan.","url":"https://recipe.bluelayer.org/recipe/35027/easy-homemade-pie-crust"},{"id":"35014","title":"Vanilla Yogurt (Homemade)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, granulated
yogurt, greek, plain, nonfat","directions":"Set 1/2 yogurt starter out to warm to room temperature.
Heat the milk to almost a boil.
(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium).
Cool the milk (to a \"barely warm\"/ babies bath temperature) (cool water bath works well).
Add dry milk, vanilla and sweetener of your choice; stir well.
Stir in yogurt starter (do not whip but mix very well!
).
\"Cook\" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt.
I like to cook about 12 hours).
Chill 4 hours before eating.","url":"https://recipe.bluelayer.org/recipe/35014/vanilla-yogurt-homemade"},{"id":"34990","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping","directions":"Whip the heavy cream in a cold bowl for 20-30 minutes, or until the butter solids rise and the buttermilk breaks out.
Strain, rinse, whip in food processor until all liquid from your butterball runs clear or there isnt any liquid left.
Save or discard the buttermilk.
Add snazzy ingredients or leave plain.
(If you add salt or seasoning, do not freeze.)
Wrap in plastic wrap and store in the fridge along with your jealous store-bought butter.","url":"https://recipe.bluelayer.org/recipe/34990/homemade-butter"},{"id":"34976","title":"Homemade Honey Wheat Bread With Flax","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
seeds, flaxseed
water, bottled, generic","directions":"Dissolve yeast into 1/4 cup warm water in a small bowl.
Let sit until it has doubled in size, about 10 minutes.
Meanwhile, in a stand mixer using the hook attachment, mix warm water, salt and 3 1/2 cups of the wheat flour for about 5 seconds on lowest speed.
It won't be mixed all the way, and that is okay!
Once the yeast has doubled, add in yeast, oil, flax and honey.
Mix on low speed for about 5 seconds.
Slowly add in the rest of the flour (2 1/2 cups), and then let mix for 10 minutes on low speed.
Divide the dough into two equal loaves, and place on two lightly floured towels.
Fold the towels over so they are covering the loaves, and let rise for about 30 minutes.
Bake loaves in a lightly greased loaf pan (with coconut oil) at 350 degrees for 25-30 minutes.
It should have a nice crust that is golden on top.","url":"https://recipe.bluelayer.org/recipe/34976/homemade-honey-wheat-bread-with-flax"},{"id":"34972","title":"Homemade Yogurt in a Cooler!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In a medium saucepan over medium heat, warm milk to 185 degrees, stirring constantly to prevent sticking.
Add dry milk to warmed milk and whisk until dissolved.
Place pan in a large bowl with ice water and cool milk down to 110 degrees.
Place 3 T yogurt in a small bowl and mix with about 1/2 cup of warm milk.
Pour pan of warm milk into a one quart jar, then add yogurt mixture.
Partially fill a 1 gallon drink cooler with 110 degree water (I use one with the spout in the lid, but any small cooler will work).
Place jar in cooler and make sure the water comes up to just below the lid.
Cover cooler and place in a warm, sunny spot in your yard for 6-8 hours!
The sun will help the yogurt stay nice and warm while it incubates.
Refridgerate and enjoy!","url":"https://recipe.bluelayer.org/recipe/34972/homemade-yogurt-in-a-cooler"},{"id":"34964","title":"Amarula Cream Truffles: a Homemade Gift!","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Break up the chocolate into small pieces.
In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat.
Give it a stir with a fork now and then.
Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth.
Keep heat very gentle!
Remove from heat and stir in the Amarula Cream.
Cool the mixture and let it set (not too long) in the fridge.
Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds.
You could also enclose glace cherries in some, or a nut of choice.
Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the \"garnishes\" suggested.
You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.
Keep in one layer and keep cool.
They can be frozen.
But they should be served at room temperature.","url":"https://recipe.bluelayer.org/recipe/34964/amarula-cream-truffles-a-homemade-gift"},{"id":"34896","title":"Homemade Granola","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried
oil, canola
honey
salt, table
vanilla extract
spices, cinnamon, ground
cranberries, dried, sweetened","directions":"Mix up everything but the fruit on a baking sheet.
Spread it in a thin layer, and bake at 325 degrees F for 20 minutes, mixing it around halfway through.
You want it to be golden brown.
Once you smell it from the other room, its basically done.
Let it cool, mix it with the fruit, and you have yourself some rockin granola.
Other possible add-ins: chocolate chips, other nuts like walnuts, macadamias, cashews, pecans, and other dried fruits like banana or apple chips.","url":"https://recipe.bluelayer.org/recipe/34896/homemade-granola"},{"id":"34866","title":"Homemade Spice Mix","ingredients":"spices, paprika
spices, coriander seed
spices, cumin seed
spices, garlic powder
spices, turmeric, ground
salt, table
spices, pepper, red or cayenne","directions":"In a small bowl, combine the 7 ingredients as listed.
Store in an airtight container for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/34866/homemade-spice-mix"},{"id":"34845","title":"Homemade Granola Bars","ingredients":"oats
raisins, seeded
sugars, brown
nuts, almonds
water, bottled, generic
seeds, sesame seeds, whole, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
peanut butter, smooth style, without salt","directions":"Preheat the oven to 400 degrees F.
Line a 13 x 9 inch baking pan with foil.
Spray lightly with spray release.
Mix everything together, press into the pan.
Bake for about 20 minutes, or until brown and toasted.
Cool, cut into bars.
NOTE: Feel free to vary the ingredients to your taste.
I use this recipe as a guideline, and just use whatever ingredients I happen to have on hand.","url":"https://recipe.bluelayer.org/recipe/34845/homemade-granola-bars"},{"id":"34816","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
vinegar, cider
salt, table
spices, garlic powder
spices, onion powder","directions":"Combine all ingredients in a medium bowl.
Mix well.
This dressing will keep about a week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/34816/homemade-ranch-dressing"},{"id":"34745","title":"Summer Berry Parfait","ingredients":"sugars, granulated
vanilla extract
cream, sour, cultured
cream, fluid, heavy whipping
honey
strawberries, raw
raspberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"Make the simple syrup by combining the sugar, 1/4 cup water, and 1/2 teaspoon of the vanilla in a small saucepan over medium heat.
Bring to a boil and stir until all the sugar is dissolved, about 5 minutes.
Remove from the heat and cool to room temperature.
Combine the sour cream, heavy cream, honey, and remaining 1/2 teaspoon vanilla in a small bowl with a whisk or fork.
Set aside.
Place the strawberries, raspberries, and blueberries in 3 separate small bowls.
Set aside 4 berries for garnish.
Add approximately half of the simple syrup to the strawberries and mix gently with a flexible spatula so as not to bruise the fruit.
Divide the remaining syrup between the raspberries and blueberries, mixing gently.
To assemble each parfait, place 1 tablespoon of the granola in the bottom of each of 4 glasses, breaking up any big chunks with your fingers.
Top with the strawberries and a layer of cream.
(Use about 1/2 cup total of the cream, smoothing it to the edge of the glasses with a spoon.)
Add a layer of blueberries and another layer of cream, followed by a layer of raspberries.
Finish with a final dollop of cream.
Top each parfait with some of the remaining granola and the remaining reserved berries.
Refrigerate until ready to serve, up to 2 hours.","url":"https://recipe.bluelayer.org/recipe/34745/summer-berry-parfait"},{"id":"34710","title":"Pantry Trail Mix","ingredients":"cereals ready-to-eat, granola, homemade
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, cashew nuts, raw
nuts, pecans
nuts, almonds","directions":"Mix together the granola and chocolate chips.
Add all nuts and any other ingredients you wish to toss inches.
Mix well.
Toss into any Trail Mix that you aren't going to eat into an airtight container and enjoy!","url":"https://recipe.bluelayer.org/recipe/34710/pantry-trail-mix"},{"id":"34698","title":"Homemade Organic Protein Bars","ingredients":"nuts, almonds
seeds, flaxseed
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
oats
honey
spices, cinnamon, ground
spices, ginger, ground
beverages, protein powder whey based
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat Oven to 325.
Mix everything in a bowl with a spoon until a thick paste forms.
Divide into eight parts; then shape into bars.
Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes.
Yields approx 8 bars.
Wrap individually & store in fridge.
They will keep for about 1 week.
Remember, these aren't cookies -- they will be dense like a protein bar.
But -- oh so much better tasting, less money & better for you than a store bought one.
:).","url":"https://recipe.bluelayer.org/recipe/34698/homemade-organic-protein-bars"},{"id":"34687","title":"Homemade Grape Nuts","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with waxed paper.
Combine flour, brown sugar, salt, baking soda, and cinnamon in a large bowl.
Stir in buttermilk and vanilla extract; mix well.
Pour mixture into prepared baking sheet and spread evenly with a spatula.
Bake in the preheated oven until browned and firm, 20 to 25 minutes.
Cool patty in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 275 degrees F (135 degrees C).
Break cooked patty into chunks and put through a meat grinder, using a coarse blade.
Divide crumbs over two baking sheets.
Bake in the oven until dry, stirring every 10 minutes, about 30 minutes.
Allow crumbs to cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34687/homemade-grape-nuts"},{"id":"34673","title":"Homemade Yeast French Bread (Using Straight Starter)","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place the ingredients into a bowl and knead.
After kneading, roll it up and place into the bowl, and let rise for the first time.
After it has doubled in size, divide the dough into 2 equal portions.
Roll them up and let rest for 30 minutes.
After letting the dough rest, shape them.
Please refer to my Black French Bread recipe for shaping and the second rising..
After the second rising, place the dough onto a cookie sheet, and make a cross cut and mist the dough.
Preheat an oven to 250C and then reduce to 220C, then bake for 20 minutes.
The time it takes for the dough to rise will vary greatly depending on the room temperature and the strength of the yeast starter.","url":"https://recipe.bluelayer.org/recipe/34673/homemade-yeast-french-bread-using-straight-starter"},{"id":"34613","title":"Punjabi Style Homemade Roti","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Add the salt and water together and mix in a small bowl.
Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl.
Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth.
The dough should be firm but moist.
Using the palm of your hands, roll the dough into the size of a plum.
Be sure that you roll it as evenly as possible with no bunching of the dough.
There should be enough dough balls to make about 16-18 rotis total.
Keep the dough in the bowl covered with a dishcloth to sustain moisture.
On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking.
Douse the rolling pin with flour as well.
Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible.
The round roti dough should be rolled out as thin as possible but without any holes.
If you mess up, add a few drops of water and re-roll and start over again.
The shape is not as important as is making it as thin and even as possible in consistency.
After rolling out all of the dough balls begin the step of cooking the bread.
Turn the gas oven on at HIGH.
Let the skillet get nice and hot.
Place one flat and round roti on the skillet.
Let it heat up until the edges start to rise over the surface.
Quickly flip the roti using a tong to prevent finger burns.
When the other side appears to have small bubbles or bumps, then quickly lift it with the tong.
Moving the skillet or using a second burner on HIGH, place the roti directly on the fire.
It will puff up into a ball.
After a few seconds, flip the roti over the flame to cook the other side.
Try to avoid it from catching on fire and apply it evenly.
This part goes very quickly.
Place the hot roti in a warming plate or tortilla basket.
Put a lid over it to keep it hot.
Repeat the above steps to make the remaining rotis.
When re-heating rotis be sure to add a splash of water on both sides before microwaving.
It will keep the bread from becoming hard.
Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should.
When the bread is rolled thinnest, it tastes best.
Practice is key and caution should be used with open flames.
Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.","url":"https://recipe.bluelayer.org/recipe/34613/punjabi-style-homemade-roti"},{"id":"34605","title":"Authentic Homemade Puff Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!","url":"https://recipe.bluelayer.org/recipe/34605/authentic-homemade-puff-pastry"},{"id":"34412","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Mix first 5 ingredients with a pastry blender or 2 knives until the size of small peas.
Stir in the buttermilk.
Knead for a couple of minutes on a lightly floured surface.
Roll or pat out dough for biscuits.
Bake for 10-15 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/34412/homemade-biscuits"},{"id":"34393","title":"Yoghurt Homemade","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Homemade Yoghurt.
Makes two quarts/liters.
A thermometer for liquids.
A batch jar, or dishwasher-safe plastic container, with lid.
Insulation.
2 U.S. quarts/2 liters milk, any kind including powdered (3 cups powder for 2 quarts).
(2 tsps gelatin optional).
4 Tbsps yoghurt for the starter.
SCALD MILK.
Pour the milk into a pot to heat until it just comes to a boil, about two minutes (82C/180F).
Let cool down in cold water to about 45C/112F To measure properly stir the milk, then leave the thermometer in about 30 seconds.
BATCH JAR.
Prerinse with boiling water.
Add the yoghurt starter to the cooled milk and mix well until completely dissolved.
Pour into the batch jar and cap.
INCUBATE.
The yoghurt bacteria, like yeast, is a live organism, to be kept warm and out of drafts.
I've used a small foam cooler, an insulated drinks cooler, a thick old small quilt successfully.
Let stand, wrapped, until it curdles, usually about 3 - 5 hours.
REFRIGERATE.
Just put it in (no stirring needed) for about 8 hours before serving.
Keeps about 3 - 4 weeks.
COMMENTS.
The creamy consistency and taste is amazing when you're used to store-bought.
Save 4 Tbsps for the next starter batch.
Add whatever you fancy to eat--fruit, honey, crumbles, cereals.
My family used to go through a whole batch in a couple of days.
I substitute it in many recipes that call for mayonnaise, sour cream, creme fraiche, salad dressing (adding a squeeze of lemon and herbs).
A friend commented she now has yoghurt coming out the wazoo but she's trying it for frozen yoghurt to take to work.
I've never tried microwaving to scald the milk but then, back when, I didn't have a microwave either.
Do NOT use Imperial Measure!","url":"https://recipe.bluelayer.org/recipe/34393/yoghurt-homemade"},{"id":"34372","title":"Homemade Shake And Bake Chicken Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, paprika
spices, pepper, black
salt, table
celery, raw","directions":"Place all ingredients in a plastic bag.
Shake to mix well.
Wash pcs of chicken, dry, then shake in bag.
Place coated chicken on a greased cookie sheet or possibly cover cookie sheet with foil wrap and grease lightly (shiny side of foil up) and place chicken on foil.
Bake in 350 degree oven about 1 hour or possibly till chicken is tender and golden and crispy.
This amount will do a large chicken, cut into pcs.","url":"https://recipe.bluelayer.org/recipe/34372/homemade-shake-and-bake-chicken-recipe"},{"id":"34333","title":"Honey, Granola, & Yogurt Bread","ingredients":"water, bottled, generic
oil, canola
honey
yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"This is a Bread Machine Recipe: Put ingredients into Bread Pan in the order appropriate for your machine.
Bake on whole wheat cycle (if available), light setting.","url":"https://recipe.bluelayer.org/recipe/34333/honey-granola-yogurt-bread"},{"id":"34323","title":"Homemade Sweet and Sour Sauce","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
vinegar, distilled
water, bottled, generic
soy sauce made from soy (tamari)
catsup","directions":"In a small saucepan mix the brown sugar and the flour together well.
Add remaining 4 ingredients.
Over medium heat,bring to a boil.
Let boil for 1 to 2 minutes, remove from heat and use hot or cold.","url":"https://recipe.bluelayer.org/recipe/34323/homemade-sweet-and-sour-sauce"},{"id":"34320","title":"Instant Pot Yogurt","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"The first step when making yogurt in your instant pot is sanitation: add 1 cup of water to you pot, click on steam, adjust the time to 1 minute and the machine will start.
Make sure the valve is on sealing position.
When the machine is done, throw away the water and add the milk.
Select the yogurt function, then adjust to boil.
When the machine is done boiling your milk, wait for it to cool down to a temperature that feels comfortable in your skin (about 104 F).
This usually takes 25 minutes.
Now is the time to add your store bought yogurt (next time you may use the yogurt you made yourself).
Stir it well to dissolve the yogurt in the milk.
Select the yogurt function and let the machine do its business!
It takes 8 hours and you will be able to taste your homemade yogurt!
Here is a photo of the pot.","url":"https://recipe.bluelayer.org/recipe/34320/instant-pot-yogurt"},{"id":"34288","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place the flour and salt in a mixing bowl.
Add the shortening and cut it in with a pastry blender, or use your hands, as I do.
Add the water, a tablespoon at a time, kneading until the dough is smooth.
Roll out the dough to fit a 9-inch pie pan.","url":"https://recipe.bluelayer.org/recipe/34288/homemade-pie-crust"},{"id":"34243","title":"French Onion Dip-Homemade Gourmet","ingredients":"beef, grass-fed, ground, raw
cream, sour, cultured","directions":"Blend seasoning and sour cream well and chill for at least 2 hours.
Serve with chips, crackers, and/or your choice of fresh vegetables.","url":"https://recipe.bluelayer.org/recipe/34243/french-onion-dip-homemade-gourmet"},{"id":"34199","title":"Homemade Horseradish Sauce","ingredients":"horseradish, prepared
vinegar, red wine
mustard, prepared, yellow
salt, table
sugars, granulated
cream, fluid, heavy whipping","directions":"Mix all the ingredients together in a bowl.","url":"https://recipe.bluelayer.org/recipe/34199/homemade-horseradish-sauce"},{"id":"34187","title":"Homemade Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract","directions":"Bring milk and honey to a simmer over medium heat, stirring occasionally.
Once it comes to a simmer, remove from heat and add vanilla.
Cool and pour into a refrigerator-friendly container.
My favorite is a mason jar.
Enjoy with your coffee.
If you want your creamer to be creamier, substitute half of the milk for half-and-half for only an additional 6 calories and 0.5 gram of fat per 2-tablespoon serving.","url":"https://recipe.bluelayer.org/recipe/34187/homemade-coffee-creamer"},{"id":"34176","title":"Homemade Granola","ingredients":"orange juice, raw
sugars, brown
syrup, maple, canadian
sweetener, syrup, agave
spices, cinnamon, ground
oats
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
cherries, sweet, raw","directions":"Preheat oven to 325 F.
In a saucepan over medium high heat add orange juice, brown sugar, maple syrup, agave nectar and cinnamon.
Let it simmer until sugar is dissolved and mixture is starting to thicken a little then remove it from the heat.
In a large bowl add oats, almonds, pumpkin seeds, pistachios and dried cherries.
Pour liquid over it and toss well to coat.
Line a baking sheet with a Silpat mat or parchment paper.
Pour oat mixture onto the baking sheet.
Smooth it out with a spatula.
Bake for 35 minutes or until golden brown and well set.
**This is a great recipe to customize to your liking.
You pick the different combinations of nuts and dried fruit.
Even throw in some chocolate chips if youre feeling wild.","url":"https://recipe.bluelayer.org/recipe/34176/homemade-granola"},{"id":"34161","title":"Homemade Miso Made In a Plastic Storage Container (Sweet or Not So Salty Version)","ingredients":"margarine, regular, hard, soybean (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Wash the soybeans, and soak in plenty of water overnight.
Drain off the soaking water, and boil the soybeans in fresh water.
Cook them slowly over medium-low heat for about 5 hours.
Be careful not to let them burn.
Bubbles will rise to the surface as they cook so skim them off.
Add water to the pot to cover the beans if the water level drops too low.
When the soybeans are soft they are done.
You should be able to crush one easily between the thumb and forefinger of your opposite hand (your left hand if you're right handed).
Reserve 2 handfuls of the salt in a separate container.
Mix the rest of the salt with the koji while breaking up the clumps with your hands.
(The koji in the background has been mixed with salt.)
Spray a bowl or other container with 70% ethanol.
Add the slightly cooled soy beans and mash them up using a potato masher.
If a few bits of soybean are still left, it's fine.
Spray both hands with 60% ethanol, then mix the salt-koji and the mashed soybeans together well.
Add some of the soybean cooking liquid until the mixture is soft and dough-like, with a texture similar to how your earlobe feels.
Form it into baseball-sized balls (these are called miso balls), as if you were making onigiri rice balls.
Spray a plastic storage box with 70% ethanol, and wipe it dry with a clean paper towel.
Cover the bottom with some of the salt that was reserved in Step 5.
(Leave some salt to sprinkle on top of the miso.)
Push the miso balls into the bottom of the plastic box so that there are no gaps.
I don't throw the balls in.
(Translator's note: some miso instructions say to throw the miso balls into the container to eliminate air pockets.)
Verify that there are no air pockets by observing the miso from the outside of the box.
When all the miso balls are packed in, sprinkle all the remaining salt on top.
Spray the surface of the miso with 70% ethanol, and cover with plastic wrap.
Spray again with ethanol and add another layer of plastic wrap.
Wipe off any soy beans that are stuck to the sides of the container, spray with more ethanol and put the lid on.
Wrap in newspaper.
Store in a cool dark place.
Open it up in about 5 months to check on it.
Mix it up from the bottom with a clean paddle.
It's ready to eat in 6 to 10 months.","url":"https://recipe.bluelayer.org/recipe/34161/homemade-miso-made-in-a-plastic-storage-container-sweet-or-not-so-salty-version"},{"id":"34141","title":"Homemade Rich Fresh RICOTTA Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
salt, table
spices, nutmeg, ground","directions":"In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
Boil for 2 minutes, or until the milk is very curdled.
Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
Place the strainer over a deep bowl and pour the milk through the strainer.
Drain 30 minutes, making sure the strainer does not rest in the liquid.
Gather up the loose ends of the cloth and twist gently to extract more liquid.
Transfer the curds to a bowl and stir in the salt and nutmeg.
Discard the liquid (whey).
The cheese will keep, refrigerated, for 3 days.","url":"https://recipe.bluelayer.org/recipe/34141/homemade-rich-fresh-ricotta-cheese"},{"id":"34125","title":"Homemade Peanut Butter Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive","directions":"Line two 12 cup mini muffin tins with mini muffin cups and set aside.
Melt the white chocolate chips in a microwave safe bowl for 1 minute.
Stir in peanut butter and microwave for an additional 30 seconds if needed.
The mixture should only be half melted so it kind of stays together when you are layering it between the melted chocolate.
Make sure to use potholders when grabbing the bowl from the microwave.
My bowls were so hot I almost dropped one!
Next, melt the milk chocolate in the microwave in 30 to 40 second intervals until creamy and smooth.
Stir out all the lumps or bubbles.
Drop the melted milk chocolate evenly along the 24 cups, reserving half of the chocolate for the top layer.
Shake the pans a little to even out the first layer.
Next drop in a layer of the peanut butter mixture into the center of the chocolate.
I used about a 1/2 teaspoon to 3/4 of a teaspoon.
Then top off cups with remaining melted milk chocolate and chopped peanuts and put into the freezer for 15 minutes.
They will be perfectly formed and ready to serve!
You can keep these little guys in an air-tight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/34125/homemade-peanut-butter-cups"},{"id":"34117","title":"Maple Oatmeal With Dried Fruit and Granola","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spices, cinnamon, ground
syrup, maple, canadian
oats
cranberries, dried, sweetened
cereals ready-to-eat, granola, homemade","directions":"In a big saucepan, combine the 4 cups milk, vanilla, cinnamon, and 1/3 cup syrup; whisk to blend.
Bring to a simmer over medium heat.
Add in oatmeal and cook, stirring constantly, for 5-7 minutes, or until desired thickness and texture.
Add in dried fruit and granola; stir to combine.
Cook for 1 minute; spoon into shallow bowls and serve immediately with maple syrup and warm milk on the side.","url":"https://recipe.bluelayer.org/recipe/34117/maple-oatmeal-with-dried-fruit-and-granola"},{"id":"34116","title":"Berry & Nut Bran Muffins","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
egg substitute, powder
oil, canola
vanilla extract
goji berries, dried
nuts, pecans
cereals ready-to-eat, granola, homemade","directions":"Preheat oven to 400 degrees.
Place liners in a 12-muffin pan, spraying the liners with cooking spray isn't necessary but can keep the liners from sticking to the muffins.
Combine the bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
Separately mix the applesauce, egg substitute, oil and vanilla.
Mix the liquid and dry together.
Fold the nuts and berries into the batter.
Divide the batter between the muffin cups.
Place the granola on top and light press it into the top of the batter to form a topping for the muffins.
Bake approximately 18 minutes, until fully cooked.
Cool.","url":"https://recipe.bluelayer.org/recipe/34116/berry-nut-bran-muffins"},{"id":"34049","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour, salt, and baking powder in a large bowl.
Add the shortening and hot water, mixing until a soft dough forms.
Divide the dough into 16 pieces and shape each into a ball (these are called testales).
On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
Heat a griddle until hot.
Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up.
Turn and cook until lightly browned in spots on the second side.
Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas.
Serve immediately.
For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.","url":"https://recipe.bluelayer.org/recipe/34049/homemade-flour-tortillas"},{"id":"34028","title":"Homemade Clay Pot Curd","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat milk in saucepan over low heat until it begins to boil, temperature 110 c, use a thermometer (use the finger temperature test)
Remove from heart and allow to cool.
Temperature 25 between 30c.
If necessary use a thermometer.
Add 2 tablespoons yogurt, stir well.
Transfer the yogurt mixture to new clay pot, cover the pot in a thick blanket.
(If weather is too cool).
Place for overnight or for 10- 12 hours.
(Curd will be done)
When it is done refrigerate it for 1 to 2 hours for better results.
Serve and enjoy.
See my web sites www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/34028/homemade-clay-pot-curd"},{"id":"34013","title":"Instant Sweet Potato Bread for Your Bread Machine","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
sweet potato, raw, unprepared
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, nutmeg, ground
wheat flours, bread, unenriched","directions":"Measuring carefully, place all ingredients, in the order listed, into your bread machine pan.
Program your machine to the basic cycle and desired crust setting (medium is recommended), and 1-1/2 pound loaf size.
Press start.
When complete, remove the bread pan from the bread machine and let cool for 15 minutes.
Use a spatula to separate the top edges of the crust from attaching to the bread pan.
Remove the bread loaf from the pan and let cool for an additional 15 minutes before serving.
Serving Suggestions:You can serve the bread with a delicious homemade herb butter.
To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl.","url":"https://recipe.bluelayer.org/recipe/34013/instant-sweet-potato-bread-for-your-bread-machine"},{"id":"33984","title":"Homemade Cough Medicine","ingredients":"spices, pepper, red or cayenne
spices, ginger, ground
honey
vinegar, cider
water, bottled, generic","directions":"Mix ingredients.
Take by the teaspoon as often as needed for cough.
Do not give to infants under 12 months due to the honey (though I doubt you could get them to take it anyway!
).","url":"https://recipe.bluelayer.org/recipe/33984/homemade-cough-medicine"},{"id":"33945","title":"Mom's Homemade Dressing","ingredients":"celery, raw
onions, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flours, bread, unenriched","directions":"Saute onion, celery, and butter until onion is soft, not brown.
Mix all ingredients together.
Pour into 2 1/2 quart baking dish.
Bake at 350 for 60-90 minutes or until brown on top and middle it cooked through.","url":"https://recipe.bluelayer.org/recipe/33945/moms-homemade-dressing"},{"id":"33849","title":"Homemade Cracker Jack","ingredients":"oil, corn, peanut, and olive
snacks, popcorn, air-popped (unsalted)
syrups, corn, light
leavening agents, baking soda
sugars, brown
vanilla extract
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350 degrees .
Line a baking sheet with parchment paper.Spray a large bowk with cooking spray.
Add popped popcorn and nuts.
Combine br.
Sugar, cornsyrup, butter and water in a pan simmer over medium high heat until temperature reaches 250 degrees .
Hard ball stage.
Remove from heat.
Add vanilla and soda pour over popcorn.
Gently stir carmel over carmel until well coated.
Pour mixture onto prepared pan.and spread out.
Bake 1 hour.
Stirring every 15 minutes.
Remove from oven.
Allow to cool.
Carefully break up and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/33849/homemade-cracker-jack"},{"id":"33829","title":"Chocolate Glaze","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring heavy cream and corn syrup to a gentle simmer in a small saucepan.
Pour over chocolate in a bowl, and let stand for 1 minute.
Stir until chocolate melts and mixture is shiny and smooth.
Let cool slightly, about 10 minutes.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/33829/chocolate-glaze"},{"id":"33705","title":"Easy Homemade Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
butter, without salt
sauce, worcestershire
spices, paprika
spices, garlic powder
salt, table","directions":"You could also try adding other things when the mix is done.
I like to add about a cup of raisins, which I think really improves the flavor.
Also, M&M's would be good, maybe marshmallows-- the possibilities are endless!
Add what you like!
Heat oven to 275F.
Mix cereals, pretzels, and peanuts in a large ungreased rectangular pan.
Stir together butter, Worcestershire sauce, paprika, garlic salt, and salt.
Pour over cereal mixture, stirring until evenly coated.
Bake thirty minutes, stirring occasionally.
Cool and then add raisins, if using.
Store in an airtight container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/33705/easy-homemade-snack-mix"},{"id":"33689","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
syrups, sugar free
water, bottled, generic","directions":"In the order listed, mix ingredients little by little into a food processor.
Process vigorously until finely ground.
Pour in 1 tablespoon water, and blend once more.
If it doesn't become malleable, add more water.
Place in bowl, and using your hands, gather the dough into a ball.
Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.
Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork.
(Children will love to make the cuts in the crackers.)
Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340F/170C, until light brown, then lower heat to 300F/150C, and bake for 10 more minutes.
To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter.
Put crackers into a plastic bag and crush with a rolling pin.
After crushing the crackers in a bag using a rolling pin, add melted butter.
Use a potato masher to flatten into the cake pan.
Be sure to pack it tightly, so that it won't crumble when baked.
When using butter to make the graham cracker dough, I recommend cutting it up into cubes, then freezing them in the freezer.
I made rare cheesecake.
I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration.
This rare cheesecake is a mousse-type that doesn't harden.
Here is a stick-type cheesecake.
Pridefully packed with homemade sour cream and graham crackers.
Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.","url":"https://recipe.bluelayer.org/recipe/33689/honey-graham-crackers"},{"id":"33674","title":"Earl's Homemade Bread for the Kitchenaid","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK.
This is the most important thing for getting consistency.
Place flour, salt and yeast in the mixer bowl but dont turn on mixer.
In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds.
Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a halfuntil ingredients are pretty well together and shut it off.
Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes.
Remove the dough hook and turn the dough onto a floured board or table.
Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour.
At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times.
Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like.
If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier.
Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.","url":"https://recipe.bluelayer.org/recipe/33674/earls-homemade-bread-for-the-kitchenaid"},{"id":"33665","title":"Homemade Sour Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine cream with buttermilk in hot, clean glass jar with screw lid.
(A canning jar that has been heated in boiling water works well.)
Cover tightly and shake gently to thoroughly mix the buttermilk and the cream.
Let stand in a warm place (similar to where you would place bread to rise) till thickened-24 to 48 hours.
Store, cover, in refrigerator.
Stir before using.
Use within 3 weeks.","url":"https://recipe.bluelayer.org/recipe/33665/homemade-sour-cream"},{"id":"33567","title":"Homemade Ketchup","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated
vinegar, distilled
salt, table
spices, cinnamon, ground
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
spices, cloves, ground","directions":"Mix all ingredients in large kettle or pot.
Cook until desired thickness.
Bottle and seal.","url":"https://recipe.bluelayer.org/recipe/33567/homemade-ketchup"},{"id":"33555","title":"Homemade Vegetable Wash/Preserver Produce Wash - Make Your Own","ingredients":"water, bottled, generic
vinegar, distilled
leavening agents, baking soda
grapefruit juice, white, raw","directions":"Mix all ingredients together in a DEEP pitcher.
See note above!
Pour into a spray bottle.
Spray on fruits and or vegetables and allow to sit for 5 or 10 minutes before rinsing.","url":"https://recipe.bluelayer.org/recipe/33555/homemade-vegetable-wash-preserver-produce-wash-make-your-own"},{"id":"33537","title":"Homemade Apple and oat crumble","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
oats
apples, raw, with skin
sugars, brown
water, bottled, generic","directions":"Mix
Your crumble will look like breadcrumbs it's easier to just do this with your hands
Peel, chop, core apples, place in bowl with sugar and mix add water.
Place in oven proof dish, apple mix on bottom, sprinkle crumb mix on top.
Bake on 180 for 40-45 mins.","url":"https://recipe.bluelayer.org/recipe/33537/homemade-apple-and-oat-crumble"},{"id":"33513","title":"Homemade Taco Seasoning","ingredients":"spices, cumin seed
spices, chili powder
spices, oregano, dried
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"In a small bowl, mix together all spices.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33513/homemade-taco-seasoning"},{"id":"33346","title":"Homemade Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"I use my stand mixer to make this extra simple, but you can definitely do it all by hand.
You will have the strongest arm muscles in all the land!
Who needs a gym membership, eh?
This is the homemade loaf bread that I make each week for my family.
Once you start doing this, it really is nothing to keep it up every week.
In fact, it makes things easier at mealtimes and all.
Truly.
In your mixers bowl, pour in the 2.5 cups of warm water.
Make it not too hot, but certainly not cold.
If its too hot, then it will kill the yeast, which goes in next.
Pour that in.
Give it 5 minutes or so to activate and look alive.
You will notice it start to change in texture and you may even see some bubbles!
Next pour in just 2 cups of your wheat flour.
Turn your mixer on to Speed 2 (this is what my KitchenAid says to make breads at).
As its going, add in the rest of your ingredients, starting with the remaining 4 cups of flour.
Your dough will be looking quite sticky.
You want to keep the machine going until it begins to be smooth in appearance and pulls away from the sides of the bowl.
Then you can have fun and get messy.
Remember: if you dont make messes in your kitchen, then youre just not having enough fun baking stuff!
So...the more messy you get, the better youll cook.
That motto has always worked for me anyway.
Turn your dough onto a slightly floured surface.
Please dont add in tons of flour.
Honest-to-goodness, you will make the bread WAY too dry that way!
A little bit of flour goes a long way.
When you first start baking your own breads, you will think that youre not doing this part right and that you need to get the dough as un-sticky as possible.
Thats just not true.
The dough should always be a little sticky...but not TOO sticky.
You will learn how to balance this better with practice.
When you knead it for a little while, it will start to smooth out.
After you work out a smooth dough, you are ready to pan it.
Tuck the ends under and put it seam side down.
Move it to your fancy loaf pan.
Now, I have tried a few different types of pans, and my hands-down favorite is this stoneware pan made by Pampered Chef.
This is one that my mom let me borrow years ago and Ive had it ever since.
The bread simply does not stick to it at all like it does with different metal loaf pans Ive used.
Plus, its super easy to clean.
Pat down your dough to try and get it even across the top if youre interested in a more perfect-looking loaf of bread.
This makes your sandwiches nicer.
Now its time to proof!
That simply means that you are leaving your dough alone now so it can think about what it needs to do next.
Set your timer for 30 minutes and give it some space.
You will want to let it rise in a draft-free warm-ish place.
I have a double oven and I let mine rise in the top oven and then allow the bottom oven to preheat during that time.
Or you could simply put it in the corner of your kitchen somewhere with a flour sack towel draped over it.
Your oven that you are cooking it in should be 350 degrees F.
Pop it in!
Set the timer for 45 minutes and walk away.
When the buzzer goes off, check your bread.
Its should be a beautiful golden brown color on top and should sound hollow when tapped.
I allow mine to cool in the pan somewhat before attempting removal.
If you try to take it out too soon, then it will be so crazy hot that it will rip and fall apart.
Been there done that!
Its not a bad thing, per se, but it does make crafting sandwiches a little more tricky.
To remove, I simply use a sturdy butter knife and run it along all the edges all the way to the bottom of the pan and sort of slide it towards the center (if that makes sense at all).
If its cooled enough, it will totally pop out in one piece after that point.
Cut the bread with a good serrated knife and make yourself some of the tastiest sandwiches and toast ev-er!
Again, this is our basic bread that we make here pretty much every week.
Sometimes I change it up and make it with herbs or garlic, etc.
Try it and see how much you love homemade bread!
Mmmm YUM!
P.S.
I just want to encourage you breadmaking newbies out there!
This might seem like its too hard or impossible to do at first, but for me personally it took me lots of tries until I got the bread the way I liked it (you know, NOT ugly and SUPER tasty!).
The more that you practice, the better you will get.
So dont give up if your first breads are not what you expected.
It gets better each time, I promise!","url":"https://recipe.bluelayer.org/recipe/33346/homemade-honey-wheat-bread"},{"id":"33337","title":"Ina Gartens Homemade Gravy","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping","directions":"In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
Dont rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
Cook for 2 to 3 minutes.
Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
Add the wine and cream, if desired.
Season, to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/33337/ina-gartens-homemade-gravy"},{"id":"33327","title":"Fromage Blanc","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table
spices, pepper, black","directions":"In a large pot or very deep sauce pan, bring the milk (but not the buttermilk) up to the temperature of 175 F while occasionally stirring.
Do this slowly on a low to medium heat to prevent burning.
Once the milk has reached 175 F, turn off the heat and immediately stir in the buttermilk and lemon juice.
You will notice the curds forming almost immediately.
Allow approximately 10 to 15 minutes for all the curds to form.
When the curds finish forming, scoop them into a colander lined with a double layer of cheese cloth.
Create a pouch and hang the cheese so it can continue to strain.
Hang the homemade cheese for 1 24 hours depending on the desired texture (it will be ready to eat in about an hour).
After the cheese is done hanging, unwrap it, place it in a bowl, and mix in salt and pepper.
This would also be the time to add other flavors such as herbs, garlic, or spices.","url":"https://recipe.bluelayer.org/recipe/33327/fromage-blanc"},{"id":"33300","title":"Hot Chocolate (for Serious Chocolate Lovers)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
salt, table","directions":"Heat the milk in a saucepan over medium heat.
When hot, stir in the sugar and whisk until dissolved.
Once the milk is hot and steaming, add the chocolate and salt and turn the heat down to medium low.
Stir until the chocolate is completely melted.
The hot chocolate is now ready to serve.
If you prefer a thicker consistency (like me), keeping whisking and cook at a low boil for 3-5 minutes until it becomes thick and creamy.
Dont walk away, stay with it and lightly whisk to prevent scorching.
Serve warm with homemade marshmallows if desired.
Makes 4-6 small servings in demitasse or coffee cups.
Add-ins: You can also serve this with a small jigger of peppermint Kahlua or creme de mente.
Your guests add it to the chocolate as desired.
(Adapted from a recipe by David Lebovitz.)","url":"https://recipe.bluelayer.org/recipe/33300/hot-chocolate-for-serious-chocolate-lovers"},{"id":"33254","title":"Homemade Granola","ingredients":"sugars, brown
honey
oil, olive, salad or cooking
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Mix brown sugar, oil, and honey in saucepan until sugar dissolves.
Combine dry ingredients in latge cake pan.
Pour sugar mixture over dry mixture; mix well.
Bake at 375 degrees for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33254/homemade-granola"},{"id":"33243","title":"Oil-free Homemade Peanut Butter Made without Water","ingredients":"oil, corn, peanut, and olive
sugars, granulated","directions":"Dry-roast the peanuts in a frying pan or oven.
The oil from the nuts will emerge when heated, making them easier to process!
Put them in the food processor, and mix at high speed.
After 1 minute.
After 2 minutes.
After 3 minutes.
After 4 minutes.
After mixing for 4 minutes, add the sugar bit by bit.
Mix for 30 seconds.
It's done when the sugar is mixed in.
Put it in a clean jar and store it in the fridge.
Made with the amounts listed, it filled one jar perfectly!
!
It contains no added oil so it's a little on the firm side.
Please understand that depending on the peanuts you are using, it might not have a paste-like consistency.","url":"https://recipe.bluelayer.org/recipe/33243/oil-free-homemade-peanut-butter-made-without-water"},{"id":"33240","title":"Orange Homemade Toddler Toothpaste from the More With Less Mom","ingredients":"leavening agents, baking soda
water, bottled, generic
orange juice, raw","directions":"Mix into a paste.
Add water to desired consistency, and extract to desired flavoring.
If you added a little too much water, just add a tad more baking soda.
Store in a Ziploc with a corner snipped off, or a small container.
To use, wet toothbrush and squeeze some paste onto brush or dip into paste in container.
If you are worried about germs split into baby food jars and label with names.
Optional:.
You can add a couple teaspoons of fine sea salt for extra scrubbing power.
You can use coconut oil to make your paste instead of water.","url":"https://recipe.bluelayer.org/recipe/33240/orange-homemade-toddler-toothpaste-from-the-more-with-less-mom"},{"id":"33226","title":"Easiest Homemade Frosting","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, powdered
salt, table
vanilla extract","directions":"Combine butter, milk, and Cocoa in a small saucepan.
Stir over very low heat just until butter melts.
Remove from heat.
Add powdered sugar, salt and vanilla, beat until smooth.
Frosts tops and sides of two, 8\" layers.","url":"https://recipe.bluelayer.org/recipe/33226/easiest-homemade-frosting"},{"id":"33223","title":"Easy Homemade Carob \"chocolate\" (Sugar/Dairy-Free)","ingredients":"carob flour
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Sift carob powder into a medium bowl.
(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.
Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.
(For a faster result, put in freezer for 15 minutes).
Once set, chop or break carob block into smaller pieces.
Store in a fridge or a cool place until ready to use.
Note: Cooking time is time allowed for mixture to set in fridge.
I read one suggestion that these could be used as chips in baked goods (e.g.
cookies) but I'm a little sceptical and think this might require some experimentation.
Try waiting until baked goods have cooled so that the chips harden up again?","url":"https://recipe.bluelayer.org/recipe/33223/easy-homemade-carob-chocolate-sugar-dairy-free"},{"id":"33112","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
Whisk dry ingredients together in a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
In a separate bowl, stir the honey into the milk to dissolve.
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
If it seems to require more liquid to come together, add a little extra milk.
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
Divide the dough in half, and form each half roughly into a rectangular shape.
Work with one half at a time, keeping the other half covered.
On the counter, lightly flour one of your parchment sheets and a rolling pin.
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
The dough should be about 1/16″ thick.
Trim the edges to make a clean rectangle and dock evenly with a fork.
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
Lift the parchment onto your baking sheet.
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
Repeat the last two steps for your other half of dough.
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
Let the crackers cool on the pan until just barely warm.
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.","url":"https://recipe.bluelayer.org/recipe/33112/homemade-graham-crackers"},{"id":"33068","title":"Homemade Nutella (Gluten Free and Dairy Free) Recipe elanaspantry","ingredients":"nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
sweetener, syrup, agave
vanilla extract
nuts, hazelnuts or filberts
salt, table","directions":"Roast the hazelnuts at 350 degrees for 8-10 minutes until they darken a bit and smell fragrant
Transfer the hazelnuts to a towel and rub off the skins if you can (I didnt have a lot of luck with this)
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute
Store in a glass mason jar in the refrigerator
Bring to room temperature prior to serving","url":"https://recipe.bluelayer.org/recipe/33068/homemade-nutella-gluten-free-and-dairy-free-recipe-elanaspantry"},{"id":"33054","title":"Homemade Seasoned Salt","ingredients":"salt, table
spices, parsley, dried
spices, paprika
spices, garlic powder
spices, onion powder
spices, thyme, dried
spices, oregano, dried
mustard, prepared, yellow
spices, marjoram, dried
spices, curry powder
celery, raw
dill weed, fresh","directions":"Combine all ingredients in a bowl and whisk until combined or put all ingredients into a blender/ food processor and blend until all combined.
Place seasoned salt in a jar, Parmesan cheese shaker or Tupperware type container and use often!","url":"https://recipe.bluelayer.org/recipe/33054/homemade-seasoned-salt"},{"id":"32872","title":"Homemade Ginger Beer","ingredients":"spices, ginger, ground
water, bottled, generic
lime juice, raw
sugars, granulated","directions":"Place the ginger in the bowl of a food processor, and process until finely chopped.
Transfer to a large pot or bowl, and add the boiling water.
Allow to stand for 1 hour.
Drain through a fine sieve lined with a double thickness of damp cheesecloth.
Discard the solids.
Add the lime juice and sugar, and stir to dissolve.","url":"https://recipe.bluelayer.org/recipe/32872/homemade-ginger-beer"},{"id":"32834","title":"Homemade Blue Cheese Dressing","ingredients":"yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
onions, raw
lemon juice, raw
sauce, worcestershire
spices, pepper, black
cheese, blue","directions":"In a bowl, combine all dressing ingredients except the crumbled blue cheese.
Gently fold in the crumbled blue cheese.
Cover and refrigerate for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/32834/homemade-blue-cheese-dressing"},{"id":"32765","title":"Homemade Chestnut Spread","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic
sugars, granulated","directions":"Add ingredients to a 2-quart pot.
Bring to a boil, then reduce to a simmer and cook for 20 minutes, until chestnuts are tender.
Remove from heat and let cool for 10 minutes in the pot.
Pour contents of the pot, including the water, into the bowl of a food processor.
Process until a thick, smooth paste forms, about 3 to 4 minutes.
After the first minute, it will look like this will never come together, then magically, youll have the right consistency.
Note: Dont forget, in addition to the shell, chestnuts have an inedible skin that must be removed before eating or using in recipes.
Provided they are fresh, the skin should pull away easily when properly scored and roasted (about 20 minutes in a 350 degrees F oven).","url":"https://recipe.bluelayer.org/recipe/32765/homemade-chestnut-spread"},{"id":"32717","title":"Homemade Baking Powder","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar.
Store at room temperature, away from sunlight, for up to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/32717/homemade-baking-powder"},{"id":"32696","title":"Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the flour, baking powder and salt in a bowl.
In another bowl combine the warm water and oil.
Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork.
Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
The dough will be sticky.
Lightly flour a wooden cutting board and knead the dough.
Add flour as needed to prevent sticking, stop when the dough is smooth.
Place the dough back into the bowl and cover it with a damp towel or damp paper towel.
Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls.
Form each ball into a nice ball shape.
Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
Let the dough rest again for 10 minutes.
Preheat a skillet or cast iron pan on medium high heat.
Lightly dust your wooden cutting board with flour.
Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle.
Rub flour on your rolling pin and begin to roll out the dough starting from the center out.
Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
Once you have rolled out the tortilla, place it on a preheated skillet.
You don't need to add any oil or butter.
Cook the tortilla for about 30 seconds.
You will notice brown spots all over your tortilla.
Flip it over and cook an additional 30 seconds.
Don't over cook it as you want the tortilla to be nice and soft.","url":"https://recipe.bluelayer.org/recipe/32696/homemade-flour-tortilla"},{"id":"32683","title":"Apple-Cinnamon Granola Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Measure carefully, placing all ingredients in bread machine pan in the order written above.
Select Whole Wheat or Basic/White cycle.
Use medium or light crust color.","url":"https://recipe.bluelayer.org/recipe/32683/apple-cinnamon-granola-bread"},{"id":"32655","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, cumin seed
salt, table
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, cinnamon, ground","directions":"Measure ingredients and place into a bowl.
Stir, season meat to taste and store in an airtight container.
Note: When making taco meat, I like to add a couple tablespoons of water at the end and scrape up any bits from the bottom of the pan.","url":"https://recipe.bluelayer.org/recipe/32655/homemade-taco-seasoning"},{"id":"32622","title":"Homemade Thousand Island Dressing Recipe","ingredients":"salad dressing, mayonnaise, regular
catsup
pickle relish, sweet
sugars, granulated
spices, garlic powder","directions":"Pour into jar with secure top and shake vigorously.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/32622/homemade-thousand-island-dressing-recipe"},{"id":"32590","title":"Homemade Clay Pot Curd","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat milk in saucepan over low heat until it begins to boil, temperature should be 110C.
Use a thermometer to test the temperature.
Remove from heat and allow to cool.
Temperature should cool to between 25 and 30C.
If necessary use a thermometer.
Add 2 tablespoons yogurt, stir well.
Transfer the yogurt mixture to a new, clean clay pot and cover the pot with plastic wrap and a thick blanket.
(If weather is too cool).
Place outside overnight or for 10- 12 hours.
(At this point, the curd will be done).
The temperature in Sri Lanka every day is between 28C and 32C.
If your temperature is a lot hotter or colder than this, you can also prepare this dish in the oven.
For oven prep, preheat the oven to 110-115 F and then turn it off but turn on oven light.
Place curd mixture in oven on upper rack.
Close the door and leave it there.
Curd will be done in 4-6 hours.
When it is done refrigerate it for 1-2 hours for best results.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/32590/homemade-clay-pot-curd"},{"id":"32564","title":"Easy & Homemade! Caramel Tablets for Custard Pudding","ingredients":"sugars, granulated
water, bottled, generic","directions":"Heat the granulated sugar and 2 tablespoons of water over medium-high heat.
(It's less likely to fail if you use granulated sugar rather than caster sugar.)
After a while, it'll start to bubble and turn translucent.
Prepare water in a large bowl to cool the pot.
Here, it has started to brown.
Once it has started to brown, it gets burnt quickly, so keep your eyes on it!
Prepare 1 tablespoon of water.
You will see less bubbles after a while and that's the sign to finish.
When it turns nice brown color, turn off the heat immediately, and add 1 tablespoon of water.
It tends to splatter, so be careful!
Put the bottom of the pot in the large bowl with water, and let it cool a little.
By doing so, you can prevent the caramel from browning further after you remove it from the heat.
Drop 1 spoonful of caramel at a time on parchment paper.
If the caramel in the pot turns hard, heat up a little!
I made 52 tablets this time.
When preparing large custard puddings, use 2 tablets per serving.
I put the caramel tablets between 2 sheets of cling film to store.
Roll up the cling film and keep them in the fridge.
They look like this photo.
Apparently, you can coat them with granulated sugar and keep them in a jar to prevent them from sticking together.","url":"https://recipe.bluelayer.org/recipe/32564/easy-homemade-caramel-tablets-for-custard-pudding"},{"id":"32503","title":"Homemade Barbeque Sauce","ingredients":"vinegar, distilled
sauce, worcestershire
salt, table
spices, pepper, red or cayenne
spices, pepper, black
spices, paprika
catsup
water, bottled, generic
sugars, granulated","directions":"Combine all ingredients in a medium saucepan, bring to a boil.
Cook over low heat until it reaches the thickness you prefer (approximately 30-40 minutes), stirring occasionally.
Allow to cool and store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/32503/homemade-barbeque-sauce"},{"id":"32381","title":"Homemade Okonomiyaki Sauce","ingredients":"sauce, worcestershire
soy sauce made from soy (tamari)
syrup, maple, canadian
sauce, oyster, ready-to-serve","directions":"Just mix all the ingredients together.
This gives you enough sauce for one okonomiyaki pancake.","url":"https://recipe.bluelayer.org/recipe/32381/homemade-okonomiyaki-sauce"},{"id":"32380","title":"Homemade Cranberry Sauce","ingredients":"sugars, granulated
lime juice, raw
water, bottled, generic
cranberries, dried, sweetened
lime juice, raw","directions":"Combine the sugar, lime juice and water in a 2-quart saucepan.
Simmer and stir over medium heat to dissolve the sugar.
Then carefully add the cranberries and lime zest to the hot liquid.
Simmer and stir occasionally for about 10-15 minutes, or until most of the cranberries have burst.
I like to puree half the sauce in a food processor for a smoother thicker texture, but you can leave the cranberries whole if you prefer.
You can serve this warm, at room temperature, or chilled.
This sauce keeps for about 1 week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/32380/homemade-cranberry-sauce"},{"id":"32369","title":"Homemade Kettle Corn","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
sugars, granulated
salt, table","directions":"Place a large Dutch oven (make sure you have a lid) over medium high heat on your stove top.
Add oil and allow to heat for about 1 minute.
Place 2-3 kernels into the pot and wait until they pop (yes, they will probably pop out of the pot).
Add the remaining kernels and place lid on pot.
Wait until you hear a few other kernels pop, then with oven mitts pick up pot and shake.
Continue to shake for about 30 seconds every minute of cooking (place back on the burner for the remainder of the time).
After the first minute, carefully lift one side of the lid and sprinkle in the sugar.
Replace the lid and continue cooking and shaking (yes it is a good shoulder and bicep workout) for about 4-5 minutes, until the span of time between pops lengthens to about 5 seconds.
Remove from heat.
Wait until all popping has finished, then remove the lid.
Sprinkle lightly with salt (to taste), then mix and place into a large serving bowl or individual serving bowls.
Now close your eyes and picture the Ferris wheel.
Unless it makes you sick.
Then just picture something else.
Nutrition info per 1 cup serving: 175 calories, 5 g fat","url":"https://recipe.bluelayer.org/recipe/32369/homemade-kettle-corn"},{"id":"32366","title":"Mom's Southern Homemade Simple Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Mix all ingredients well.
If dough seems dry, add a little bit extra milk until mixes well.
Place dough onto lightly greased cookie sheet in biscuit shapes.
My mother didn't even shape them; she would just put globs of dough down and they would be irregular shapes.
Lightly dust flour on the top of the biscuits.
Bake for 25-30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32366/moms-southern-homemade-simple-biscuits"},{"id":"32362","title":"Homemade Cocktail Sauce a.k.a. Shrimp Sauce","ingredients":"catsup
horseradish, prepared","directions":"Stir together and serve or refrigerate.
Add more or less horseradish to your liking.
Do use organic ketchup.
There are no artificial ingredients or high fructose corn syrup in the organic ketchup.
Do NOT use the creamy prepared horseradish, but look for the crushed horseradish in the refrigerated section of your grocery store.
(Mine is near the eggs and cream cheese, on the top shelf.)","url":"https://recipe.bluelayer.org/recipe/32362/homemade-cocktail-sauce-a-k-a-shrimp-sauce"},{"id":"32245","title":"Homemade Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite","directions":"Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined.
Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal.
Store in an air-tight container for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/32245/homemade-baking-mix"},{"id":"32231","title":"Mom's Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put water, salt, sugar, oil and yeast in bread mixer (use the paddle rather than whisk attachment).
Mix until yeast is dissolved.
Add a few cups of flour and begin mixing.
If preparing bread by hand, the first few cups of flour can be mixed in the bowl with a spool.
However, you will need to remove dough from the bowl and begin mixing by hand once it becomes thicker.
Continue adding flour until the dough becomes smooth and no longer sticks to the sides of the bowl.
You'll need less flour for white bread than you will for whole wheat flour--or you can use any combination of both.
My mom sold a lot of half and half bread.
If kneading by hand, the dough should stick to your hands slightly.
Coating your hands with oil/shortening will help keep the dough from sticking too much.
Continue mixing on high speed for 7 more minutes.
If kneading by hand, work the dough for at least 10-15 minutes.
Divide the dough into five equal portions.
Form each loaf and put into a greased loaf pan.
Let loaves rise to desired height--or double in size for best results.
Cook for 5 minutes at 425 degrees.
Reduce heat to 325 degrees and cook 35 minutes more.
Bread is done when the top is golden to dark brown and has a hollow sound when tapped.
Immediately remove from pans and butter tops of loaves.
Cool on a rack, or enjoy a fresh slice of warm, homemade bread with butter and strawberry jam.","url":"https://recipe.bluelayer.org/recipe/32231/moms-bread"},{"id":"32227","title":"Homemade Gravy","ingredients":"onions, raw
spices, garlic powder
alcoholic beverage, beer, regular, all
water, bottled, generic
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Saute the onions, garlic, and beer in a pan over medium heat.
Cook until the onions are tender and the beer has reduced.
Add the water, beef bouillon, flour, salt and pepper; bring to a boil.
Whisk until the gravy has reached the consistency of your liking.","url":"https://recipe.bluelayer.org/recipe/32227/homemade-gravy"},{"id":"32199","title":"No-Bake Quinoa Crumble Bars","ingredients":"quinoa, uncooked
cereals ready-to-eat, granola, homemade
nuts, almonds
seeds, flaxseed
salt, table
mini semi-sweet chocolate baking chips,
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"In a large bowl, combine quinoa, granola, almonds, flaxseed and salt, stirring to mix well.
Fold in chocolate chips and/or pomegranate seeds.
Stir in honey, coconut oil and vanilla extract, mixing well with a spoon until combined and entire mixture is moistened.
If it still seems too dry, add additional honey 1 tablespoon at a time, but you dont want it to be too wet.
Line a 9x9 baking dish with plastic wrap or parchment paper.
Firmly press the mixture into the pan, into all the corners, and level the top with a spoon.
You want it packed as tightly as possible.
Refrigerate for at least 2 hours, then remove and lift granola bars out of pan, cutting into 12 squares.
These work best refrigerated.","url":"https://recipe.bluelayer.org/recipe/32199/no-bake-quinoa-crumble-bars"},{"id":"32119","title":"5-Minute Homemade Strawberry Ice Cream","ingredients":"bananas, raw
cream, fluid, heavy whipping
strawberries, raw
vanilla extract","directions":"Add the banana, cream and half the strawberries and blend on high for 1 minute.
Then add the rest of the strawberries and blend on high until smooth but firm.
If needed, scrape the sides of the blender and blend again.
If you like it a bit sweeter, add a few drops of liquid organic stevia.
Seve immediately or freeze for 2 hours.
Note: If you plan on freezing your ice cream longer than a few hours, you can add 1 teaspoon of rum (while blending) to make your ice cream creamier and smoother.","url":"https://recipe.bluelayer.org/recipe/32119/5-minute-homemade-strawberry-ice-cream"},{"id":"32007","title":"Easy, Creamy, Fluffy Homemade Cream Cheese Frosting","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered","directions":"Add softened cream cheese into large bowl.
Pour in milk, butter and vanilla extract.
Mix until well combined.
Pour in half of the powdered sugar.
Mix until combined.
Add the remaining powdered sugar.
Mix until smooth and fluffy.
Use a spatula to scrape down the side of the bowl if needed.","url":"https://recipe.bluelayer.org/recipe/32007/easy-creamy-fluffy-homemade-cream-cheese-frosting"},{"id":"31992","title":"Homemade Sauerkraut","ingredients":"cabbage, raw
salt, table
water, bottled, generic
yogurt, greek, plain, nonfat","directions":"Discard the outer leaves of the heads of cabbage and cut them in halves or quarters.
Pack them in a 30-quart plastic barrel (the ones used for homemade beer and wine are perfect).
Measure the amount of water needed to cover the cabbage with a 1-inch margin.
Bring that amount of water (app.
12-14 quarts) to a boil together with the salt.
Let cool.
Dissolve the yoghurt in the water.
Add the water to the cabbage and cover.
Make sure that the cabbage stays underwater by means of a weight (e.g.
a plate and a (clean!)
brick.
Let ferment in 50-70F Bubbles, foam and even mold may form on the surface.
This is not dangerous, but has to be skimmed off regularly.
The cabbage will smell foul during the fermentation process, so ventilation is preferred if stored indoors.
Taste to desired acidity.
Time depends on temperature, but is usually 3-5 weeks.
Save a little of the liquid to use next time.
This will then serve as the start culture and replace the yoghurt.
Discard the rest of the water.
The sauerkraut should now be frozen to stop fermentation.","url":"https://recipe.bluelayer.org/recipe/31992/homemade-sauerkraut"},{"id":"31869","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
salt, table","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Let cool to room temperature, 25 to 30 minutes.
Meanwhile, put butter, confectioners' sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 3 to 4 minutes.
Reduce speed to low.
Add melted chocolate and mix until combined, scraping down sides of bowl as needed.
Use immediately.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/31869/chocolate-frosting"},{"id":"31836","title":"Homemade Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"Combine both ingredients in a bowl and stir until smooth and sticky.
Makes 1 cup of brown sugar.
To double the recipe, use 2 cups of white sugar and 1/4 cup of molasses.","url":"https://recipe.bluelayer.org/recipe/31836/homemade-brown-sugar"},{"id":"31718","title":"Homemade Marscapone Cheese","ingredients":"cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching.
When the cream reaches 190 F (aboout 20-30 minutes), remove from the heat and stir in the lemon juice.
Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon.
Allow to sit undisturbed for 30 minutes.
Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl.
Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely.
Cover the sieve with plastic wrap and refrigerate overnight.
The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy.
This will keep in the fridge for 7 to 10 days.","url":"https://recipe.bluelayer.org/recipe/31718/homemade-marscapone-cheese"},{"id":"31590","title":"Homemade Cultured Butter","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"The directions look long, but they are really easy and it only takes a short time to process the butter once the cream has been cultured for 12 hours.
Hint: if you are not ready to make the butter at the end of 12 hours, just refrigerate it until you are ready.
Pour cream and buttermilk in a bowl.
Cover with plastic and allow to sit in a warm place for 12 hours.
When the cream mixture is very thick (about like sour cream), cool to 60 degrees.
Pour half of the mixture in a food processor and turn the processor on.
The cream will go through two stages: soft peak whipped, stiff peak whipped, and will suddenly separate into globs of butter and buttermilk.
Press all of the buttermilk out into a measuring cup and place butter into a bowl.
Add about a cup of ice cold water to the butter and press the rest of the buttermilk out discard water; repeat two more times.
Repeat with remaining cream mixture.
When the butter is washed, add salt and mix up well.
Divide butter into approximately 4-ounce portions, package in plastic wrap, and refrigerate or freeze.
You will also have about 2 cups of buttermilk.
Save for other yummy dishes.
Buttermilk also freezes well.","url":"https://recipe.bluelayer.org/recipe/31590/homemade-cultured-butter"},{"id":"31519","title":"Homemade Wonderful Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.","url":"https://recipe.bluelayer.org/recipe/31519/homemade-wonderful-bread"},{"id":"31494","title":"Homemade Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
parsley, fresh
spices, garlic powder
salt, table
cheese, parmesan, hard","directions":"Drizzle oil over bread, a little bit at a time.
Toss until the cubes are lightly coated, not soggy.
Sprinkle on the spices and cheese.
Toss until evenly dispersed.
(You may vary amounts to suit your taste).
Broil approximately 2 to 3 minutes, until crisp.
Once cooled, store in air tight container.","url":"https://recipe.bluelayer.org/recipe/31494/homemade-croutons"},{"id":"31448","title":"Homemade Vanilla Berry Sorbet","ingredients":"goji berries, dried
yogurt, greek, plain, nonfat","directions":"Add fruit and yogurt to food processor or blender and pulse for about a minute, until large chunks of fruit are broken down.
Blend until you reach your desired consistency and serve in bowls (mixture will be fairly thick) so it tricks you into thinking youre eating ice cream!
Add a little sugar or sugar substitute if you like things a little sweeter.","url":"https://recipe.bluelayer.org/recipe/31448/homemade-vanilla-berry-sorbet"},{"id":"31436","title":"Homemade Sweet-And-Sour Mix","ingredients":"water, bottled, generic
sugars, granulated
lemon juice, raw
lime juice, raw","directions":"Combine water and sugar in a saucepan; bring to a boil, stirring, until sugar dissolves; cool syrup.
Mix syrup with lemon and lime juices; chill until cold; keep covered in refrigerator for up to one week.
Note: This mixture is great for most cocktails, but for margaritas you may want to reduce the sugar to 1/2 cup.","url":"https://recipe.bluelayer.org/recipe/31436/homemade-sweet-and-sour-mix"},{"id":"31433","title":"Delicious Homemade Bread by Hand (White or Wheat)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Mix yeast and warm water in a large bowl and let sit for 10 minutes.
During this time you should see bubbles appear in the water (perfectly normal).
Once yeast and water have sat for 10 minutes, add the oil, salt, sugar and 1 cup of flour.
Mix with a hand mixer for 2 minutes.
After the 2 minutes, stir in the rest of the flour and mix with a large spoon until you can no longer mix by spoon and continue by hand kneading as you go.
Once you have all flour completely mixed in, you should have a texture that is NOT sticky and not dry (if it IS sticky add more flour and if it IS dry, add a LITTLE more water until desired consistency is reached).
Roll into a dough ball.
Place in an oiled boil (must be oiled and not sprayed) and flip one time.
Cover with a damp towel and place in warm environment (NOT HOT).
What I do is preheat the oven to 170 and then immediately turn off while I'm mixing the dough - this leaves the oven at the perfect temperature to rise.
Let rise for 1 hour OR until doubled in size.
Remove towel and dough and place dough ona lightly floured surface.
Knead the dough and roll out into a large rectangle (you MAY need to lightly flour your rolling pin as well).
You will now roll the rectangle back up along the short side (if you roll along the long side it will not fit in your bread pan).
Pinch seams together on bottom and on ends and place seem side down into a sprayed full-size loaf pan.
Place a damp towel over the loaf pan and put it back into the oven to rise a second time (again no heat on) for 30 minutes.
Remove from oven at about 24 minutes and let it rise the last 6 minutes on the counter while you preheat your oven to 370 degrees F.
Place uncovered loaf pan into the oven and bake for 30-32 minutes.
Cool on wire rack and allow cooling time before cutting.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31433/delicious-homemade-bread-by-hand-white-or-wheat"},{"id":"31334","title":"Homemade Brown Sugar","ingredients":"molasses
sugars, granulated","directions":"Combine molasses and white sugar.
Mix well with a fork.","url":"https://recipe.bluelayer.org/recipe/31334/homemade-brown-sugar"},{"id":"31297","title":"Homemade Condensed Milk","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour boiling water into blender container.
Add margarine and sugar.
Blend until combined.
Add the dry milk powder 1 cup at a time, blending after each addition.
Store in refrigerator and use where a recipe calls for sweetened condensed milk, 1 1/3 cups equals one 14 ounce can.","url":"https://recipe.bluelayer.org/recipe/31297/homemade-condensed-milk"},{"id":"31289","title":"Blt Dip Recipe","ingredients":"bacon, meatless
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
salad dressing, mayonnaise, regular
cream, sour, cultured
cheese, feta
spices, basil, dried
vinegar, balsamic","directions":"Combine ingredients in a food processor.
Process till just slightly chunky.
Refrigerate2-3 hrs.
Spread over a serving plate or possibly large pie plate.
Just before serving, sprinkle finely minced lettuce on top.
If you like, add in additional diced tomatoes (well liquid removed) and a few green onions thinly sliced.
Serve with homemade sour dough bread croutons and shredded wheat crackers.","url":"https://recipe.bluelayer.org/recipe/31289/blt-dip-recipe"},{"id":"31271","title":"Homemade Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne","directions":"Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.","url":"https://recipe.bluelayer.org/recipe/31271/homemade-seasoned-salt"},{"id":"31233","title":"Shanghai Spring Roll Skins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, canola","directions":"Combine the flour, salt, and tapioca starch in a medium bowl.
Make a well in the center and pour in the water and oil.
Use a bamboo rice paddle or wooden spatula to stir and incorporate the flour with the water, working from the center to the rim of the bowl.
Try to stir in one direction to develop the gluten in the dough.
After the ingredients have blended together into a rough, soft , sticky mass, start stirring in one direction.
Within seconds, the dough should become fully hydrated and turn into a thick paste (resembling a starter for bread) and slightly glisten from moisture; it should not hold a mounded shape.
If needed, add water by the teaspoon to loosen the dough.
Stir for 4 to 5 minutes, about 200 strokes.
Strands of glutinous, pasty dough will form, attaching themselves to the rim of the bowl as you stir, and become longer as you progress.
Slow down and/or pause if you get tired.
When done, the thick pasty dough should be elastic enough for you to lift and stretch it 12 to 14 inches from the bottom of the bowl.
If you are unsure, keep stirring for a little longer.
Gather the finished dough together; it should hold a slightly mounded shape for a few minutes before spreading out to touch the walls of the bowl.
Cover with plastic wrap and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.
Alternatively, use a mixer fitted with the dough hook attachment.
Put all the ingredients in the mixer bowl and stir by hand to combine well.
Then run the machine at medium speed for 1 1/2 to 2 minutes.
Keep the dough in the mixer bowl or transfer it to another bowl, cover with plastic wrap, and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.
To prepare the skins, slightly dampen a kitchen towel (I wet my hand up to my forearms and wipe them dry on the towel) and put it atop a large plate.
Place next to the stove.
Preheat a large, heavy-bottomed nonstick skillet to medium-low and then lower the heat slightly.
The skillet should be hot enough for you to touch it with your finger without you flinching, but not cool enough for you to leave it there for any length of time.
The dough wont stick to an overheated skillet but on an underheated skillet, it will stick too much and result in thick skins.
Adjusting the flame is tricky, and I use a standard burner for these skins.
If you have a high-output burner or stove, it may be necessary to use a flame tamer to diffuse the heat and/or to remove the skillet from the heat in between skins.
Because slightly chilled dough is firmer and easier to manipulate into a thin film, put the bowl containing the dough in a larger bowl in which you have put 8 ice cubes (without water).
Set on or near the stove.
Take a large handful of dough, all of it if you can, and hold it with your palm facing upward.
(When making a double batch, separate the dough into two bowls.)
The gloppy dough will begin to drip, so control it by working it with your fingers while slowly rotating your wrist; your palm will naturally follow your wrist and go up and down.
As this happens, the dough will form into a round sacklike shape.
Finish with your wrist facing up with the dough in a manageable globular mass.
To make a skin, gently press the dough onto the skillet and slowly wipe it in a circular motion.
Lift the dough upward as you complete the circle.
The dough will naturally twist and come off the skillet.
If excess white dough remains, smooth it out with a rubber spatula.
You can quickly patch small holes this way too.
Aim to create a thin 6 to 7-inch round film of dough on the skillet.
It does not need to be perfect and a tiny hole now and then is forgivable.
After forming the skin, you can keep the dough in your hand, but I like to let it drip back down into the chilled bowl to firm up; it takes seconds to retrieve and work it for the next one.
Should the dough get cold, warm it up by working it with the rotating wrist motion before making another skin.
After about 15 seconds, part of the lacy edge should dry out and lift off the skillet, the sign of doneness.
Use your fingers to peel the skin from the skillet.
You do not have to cook the other side.
Place the finished skin, uncooked side down, on the plate and cover with the damp kitchen towel, which will soften the edges.
Make more skins from the remaining dough, adjusting the heat as needed and stacking one on top of the other.
As you get toward the end, the skins will get smaller as theres less dough to work with.
Try spiraling the dough from the center outward to create decent-size skins.
Its hard to use up all the dough so discard the last bit.
Remove the finished skins from the plate, wrap them in a double-folded kitchen towel, and slide them into a zip-top plastic bag.
Keep at room temperature if you are going to be using them right away.
The skins can be refrigerated for up to 5 days; for less bulk, wrap them in parchment paper.
Before using, return them to room temperature.
Over low heat, steam stacks of 10 skins at a time in a kitchen towel for 10 minutes to soften them.
Once refreshed, keep them soft in the warm steamer as you work.
Shanghai spring roll skins, often labeled spring roll skins or lumpia skins, are stocked in the frozen section at Chinese and Southeast Asian markets.
They may be square or round and will be larger than homemade ones, so you can fill them with a bit more than whats specified in the recipes here.
Thaw them before using and separate them one by one, restacking them and covering them with a damp kitchen towel to prevent drying, just as if you made them fresh.
If they are dry, apply the steaming method outlined in step 4 to revitalize and soften them.
When filling a square spring roll skin, position it as a diamond with a corner pointing toward you.
You can moisten them with either beaten egg or water, whereas egg works best with homemade skins.","url":"https://recipe.bluelayer.org/recipe/31233/shanghai-spring-roll-skins"},{"id":"31229","title":"Hot Lemon Drink Using Homemade Jam","ingredients":"jams and preserves, apricot
water, bottled, generic","directions":"Dissolve the lemon jam in hot water to taste, and enjoy.
I used \"Sour and Delicious Lemon Jam\" -.","url":"https://recipe.bluelayer.org/recipe/31229/hot-lemon-drink-using-homemade-jam"},{"id":"31203","title":"Homemade Clay","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour and salt in mixing bowl.
Gradually add water and vegetable oil.
Combine until all ingredients are thoroughly mixed.
Mould into desired shapes.
Bake at 250 for 45 minutes to 1 hour.
Remove and let cool completely.
Paint and spray with acrylic spray.","url":"https://recipe.bluelayer.org/recipe/31203/homemade-clay"},{"id":"31189","title":"Homemade Caramels :)","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half.
Then gradually stir in 1 more cup of cream.
Stir frequently as mixture begins to thicken.
then constantly stir as it darkens.
Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
Put in refrigerator until they begin to set and take out.
When cold, cut into squares.
Wrap individually in small pieces of saran wrap.","url":"https://recipe.bluelayer.org/recipe/31189/homemade-caramels"},{"id":"31186","title":"Homemade Tortillas (with all-purpose flour)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Combine the all-purpose flour, olive oil and salt in a bowl.
Pour in the boiling water.
Stir with a rubber spatula.
Once it's cool enough to handle with your hands, bring the dough together and knead it on a working surface.
Once the dough becomes smooth, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 8 equal pieces and roll them out as thinly as possible.
Heat a skillet without any oil, and pan-fry both sides of the dough over medium heat.
Please note that if you cook over low heat, they will turn out crunchy and hard.
Serve them on the dinner table along with your favorite fillings.
Wrap them up and enjoy.
These tortillas have parsley in them.
To make two types from the original recipe, knead the dough first, divide the dough into two equal portions, then add 2 teaspoons of parsley to one portion of the dough.
Smaller sized tortillas are great also.
Wrap some feta cheese, tomatoes, and spinach.
Wrap some chili beans and vegetables.
You can enjoy them with a variety of fillings.
Wraps (Bake the filled tortillas in the oven)
Serve them up with falafel (chickpea croquettes
Or, with some Turkish eggplant salad
They also go perfectly with simmered dishes.
Serve them on an elegant appetizer plate.
They are perfect for parties, too.
Prepare many different kinds of fillings.
Wrap the ingredients and enjoy.
Have a tortilla party with homemade taco meat and salsa sauce.
Wrap whatever you like.
Make small tortillas and turn them into finger food.
I prepared tortillas with herbs kneaded into the dough, then wrapped up tuna and corn salad and had them for brunch.
Here's an appetizer with Turkish hummus andgruene sosse.
These pretty yellow tortillas are made by substituting half the flour with cornmeal.","url":"https://recipe.bluelayer.org/recipe/31186/homemade-tortillas-with-all-purpose-flour"},{"id":"31158","title":"Homemade Sweetened Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
butter, without salt","directions":"Put butter and water in a microwave safe bowl and heat for two minutes
CAUTION: Bowl will be hot!
Add remaining ingredients to bowl and whisk with mixer.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31158/homemade-sweetened-condensed-milk"},{"id":"31108","title":"Healthy Homemade Vanilla Greek Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
honey
yogurt, greek, plain, nonfat","directions":"Turn on the light in oven and leave on.
Measure and pour milk into a medium saucepan.
When it is warm, add sugar, and vanilla extract.
Gently stir.
(you can taste it now to see if you like the flavor and adjust to your liking)
Heat on medium (7 mark on conventional stove) until just before boiling point.
Stir frequently.
If you have a candy thermometer, the temperature should reach to 175-180 degrees after you stir it.
Turn off heat and remove from the stove and allow to cool.
If a skin forms, remove it.
Allow milk to cool until temperature drops to between 110 and 120F.
This would feel like the temperature of a baby's warm bath water.
(place a drop on the underside of your wrist to check temperature if you don't have a candy thermometer.)
Another way to tell if it's cooled enough, is to put your hand on the side of the pot.
If you can keep your hand there without it burning you, it's cool enough.
In a measuring cup or small bowl mix a bit of the cooled milk and the starter yogurt together.
Add to the rest of the milk and stir well.
You may use yogurt from a previous batch of your own homemade yogurt.
Pour milk into a large glass or ceramic bowl or container.
Cover container with a clean hand towel and place in the warm oven and leave the light on.
Allow to incubate for 10 hours.
(DO NOT OPEN OVEN DOOR DURING THIS TIME)
After the 10 hours, chill the yogurt.
The longer you leave it in the oven will result in the yogurt becoming more tart.
It is your choice to strain off the whey or stir it back in.
Straining makes the yogurt thicker and less tart resulting in Greek yogurt.
To strain, very carefully pour yogurt into a cheesecloth-lined strainer which has been placed over a deep bowl.
Let yogurt sit in the strainer in the fridge until the yogurt is reduced by approximately half, or to the desired thickness.
Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.
Tip the strainer or stir very gently if whey has pooled on top while straining.
*(see note)
Empty whey from bowl and pour yogurt out of strainer back into the original bowl.
Use a good whisk to beat until smooth.
Add milk if yogurt is too thick.","url":"https://recipe.bluelayer.org/recipe/31108/healthy-homemade-vanilla-greek-yogurt"},{"id":"30986","title":"Homemade Herb Salt","ingredients":"salt, table
spices, rosemary, dried
spices, thyme, dried
salt, table","directions":"Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor.
Pulse, grinding salt until rosemary and thyme have a fine consistency.
Add 1 cup sea salt and pulse to combine.
Pour salt mixture into a shallow baking dish and let air dry for 2 hours.
Transfer salt to a glass jar and screw on lid.","url":"https://recipe.bluelayer.org/recipe/30986/homemade-herb-salt"},{"id":"30913","title":"Apricot, Cherry, Blueberry Homemade Granola","ingredients":"oats
nuts, almonds
water, bottled, generic
oil, canola
honey
vanilla extract
apricots, dried, sulfured, uncooked
cherries, sweet, raw
blueberries, raw","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Set aside until needed.
In a large bowl, toss together the rolled oats and almonds.
In a small bowl, whisk together the water, canola oil, honey and vanilla.
Add the wet mixture to the rolled oats and almonds and toss to coat.
Continue tossing until all the almonds and rolled oats are completely coated in the wet mixture.
Transfer the mixture to the prepared baking sheet.
Bake the granola until the rolled oats and the almonds are completely toasted and almost all the liquid has been soaked up, about 20-30 minutes.
Remove from the oven and add the apricots, cherries and blueberries to the baking sheet.
Toss together and place back in the oven for 5 minutes.
You just want to the dried fruit to soak up some of the liquid.
Remove the granola from the oven and allow it to cool completely on the baking sheet.
Transfer to a sealed container.
This granola lasts quite some time.
We have always finished the whole batch within 1 month and it has tasted great each time.
Recipe adapted from Cooking with My Kid.","url":"https://recipe.bluelayer.org/recipe/30913/apricot-cherry-blueberry-homemade-granola"},{"id":"30877","title":"Homemade (Fat Free) Pasta","ingredients":"wheat flour, white, all-purpose, unenriched
egg substitute, powder","directions":"Put the flour into the bowl of a food processor.
Pulse while adding the egg substitute.
This will produce a soft ball of dough.
Turn out onto a floured towel or board and knead the dough into a single ball that is glossy and elastic.
Put in plastic wrap and set aside for 30 minutes.
FLOUR the rollers of a pasta machine.
Cut the dough in quarters; flour all over and flatten.
Put the first piece of dough through the largest opening on the pasta machine 3 times, folding the dough in half after each time through.
Then put it through each successively smaller opening until it has gone through the smallest.
Repeat this process for the remaining 3 pieces of dough.
Put each of the thin pieces of dough through the wide cutters on machine.
Hang and dry 10 minutes.","url":"https://recipe.bluelayer.org/recipe/30877/homemade-fat-free-pasta"},{"id":"30847","title":"Homemade Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic","directions":"Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms.
You can use a wooden spoon for mixing, but you will have better results if you use your hands.
Turn the dough out onto a floured surface and knead until it is smooth.
If the dough seems dry, add more water, a tablespoon at a time, as necessary.
To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball.
Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
Cut a quart-size resealable plastic bag open down both sides, to form a rectangle.
Use the bag to line a tortilla press as you shape the tortillas, so they do not stick: Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough.
Shut the top of the tortilla press firmly down on the dough to shape the tortilla.
(See Note.)
Heat a griddle until hot.
Place a tortilla on the griddle and cook for 1 1/2 minutes.
Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots.
Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/30847/homemade-corn-tortillas"},{"id":"30803","title":"Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"NOTE: Dough needs time to rise and rest so plan ahead!
Put the water into a small bowl.
Add yeast and sugar into the water.
Let it rest 5-10 minutes, or until foamy.
If yeast does not foam check water temperature and start over, making sure the yeast is not expired.
Place flour and salt in medium bowl.
Combine with a fork and make a well in the center of the flour.
Pour yeast mixture into flour.
Drizzle 1/4 cup of olive oil into flour mixture.
Use a fork to pull the dry ingredients into the wet.
Mix in the bowl until mostly combined.
Turn dough out onto a lightly floured surface and knead until all ingredients are well combined.
Place 1 tablespoon olive oil in a large bowl.
Place dough in bowl and turn to coat it with olive oil.
Cover dough with a clean towel and let it rise in a warm place for about an hour.
Dough is ready when its doubled in size and you can see an indent with you press on it with your finger.
Knead dough until it deflates and becomes a smooth ball.
Cut dough in half and roll each half into a ball.
Cover with a towel and let rest for 15 minutes.
Preheat oven to 400 F.
Shape each piece of dough into about a 10 circle.
Place dough on a pizza stone or pan and top with sauce and favorite pizza toppings.
Bake for 10-12 minutes, or until cheese is melted and crust is golden brown.
Recipe makes two 10 sized pizzas.","url":"https://recipe.bluelayer.org/recipe/30803/homemade-pizza-dough"},{"id":"30775","title":"Homemade Granola","ingredients":"oats
sugars, brown
spices, cinnamon, ground
salt, table
honey
syrup, maple, canadian
oil, olive, salad or cooking
vanilla extract
apricots, dried, sulfured, uncooked
nuts, almonds","directions":"Preheat oven to 300 F.
In a large bowl, combine the oats, brown sugar, cinnamon and salt.
In a separate bowl, combine the honey, maple syrup, oil and vanilla extract.
Pour the honey mixture into the oat mixture and stir to combine.
Mix until the oat mixture is thoroughly coated.
Evenly spread the mixture onto a rimmed baking sheet that youve lined with parchment paper.
Place in the oven and bake for 10 minutes.
After 10 minutes, gently stir the mixture, spread it evenly again, and continue to bake for an additional 5-10 minutes or until lightly golden brown.
Be careful not to let it burn.
Once lightly golden brown, remove it from the oven and allow it to cool to room temperature, about 10 minutes, stirring occasionally.
The granola will harden as it cools.
Once cooled, move the granola to a large bowl.
Add the chopped fruit and almonds and stir to combine.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30775/homemade-granola"},{"id":"30674","title":"Homemade Sweet & Sour Dipping Sauce","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple, raw, all varieties
peppers, sweet, green, raw
water, bottled, generic
vinegar, distilled
soy sauce made from soy (tamari)
sugars, brown
cornstarch","directions":"Combine the first four ingredients and simmer on low for about 8 minutes.
Add the rest of the ingredients and cook over low to medium heat until thick, about 8 more minutes, stirring frequently to avoid sticking.
Tastes better after cooling in the refrigerator overnight.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30674/homemade-sweet-sour-dipping-sauce"},{"id":"30574","title":"Polenta With Mascarpone, Rosemary and Walnuts","ingredients":"salt, table
cornmeal, degermed, unenriched, yellow
il villaggio, mascarpone cheese,
nuts, walnuts, english
oil, olive, salad or cooking
spices, rosemary, dried
cheese, parmesan, hard
cream, sour, cultured
cream, fluid, heavy whipping","directions":"Pour 8 cups water into a heavy saucepan set over high heat.
When the water comes to a boil, add the and lower heat to medium.
Whisk in the cornmeal in a slow, steady stream.
Make sure to whisk the cornmeal continuously to prevent lumps from forming.
This will take about 2 minutes.
Contiue whisking as the cornmeal comes back to a boil.
Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
Reduce the heat until the polenta is at very low simmer.
Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
While the polenta is cooking, divide the mascarpone among 4 large bowls.
Place the walnuts in a skillet set over medium heat.
Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes.
Transfer them to a small bowl.
Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes.
Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary.
Cover and keep warm until the polenta is ready.
Divide the polenta among the bowls cantaining the mascarpone.
Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.","url":"https://recipe.bluelayer.org/recipe/30574/polenta-with-mascarpone-rosemary-and-walnuts"},{"id":"30550","title":"Easy Homemade Granola Bars - Gluten Free","ingredients":"butter, without salt
sugars, brown
honey
syrups, corn, light
oats","directions":"Grease and 8x8 pan.
In a pan combine the butter, brown sugar, honey, and corn syrup.
Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth.
Remove from heat and add oats.
Stir well until oats are well coated.
Spread mixture into 8x8 or similar pan.
Bake at 350 for 22 minutes.
Cool 5 minutes and cut into bars.
Cool for about 1 hour more in the pan and then remove bars from the pan.
If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.","url":"https://recipe.bluelayer.org/recipe/30550/easy-homemade-granola-bars-gluten-free"},{"id":"30549","title":"Homemade Wonder Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor.
Proofing the yeast first eliminates some of the yeast taste from the final product.
Makes 2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/30549/homemade-wonder-bread"},{"id":"30535","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 425 degrees.
Mix flour, salt, sugar and baking powder.
Make a nest in the flour mixture, then add milk and shortening.
Mix good with hands till it forms a sticky ball.
Knead the dough ball on a floured surface 6-8 times.
Roll or pat dough down to 1/2 inch thickness.
Cut into 2-3 inch biscuits.
Place on ungreased baking sheet.
Cook for 10-13 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/30535/homemade-biscuits"},{"id":"30504","title":"Authentic Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift together the bread flour and cake flour into a bowl.
Add the salt, and mix until it is evenly distributed.
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes.
It's done when it starts to bubble.
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition.
Mix well while making sure the moisture gets evenly distributed.
Once the dough comes together, knead for 7 to 8 minutes.
Add olive oil, and knead again for 7 to 8 minutes.
Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
The dough will rise to about twice its size.
During the cold season, let it rise by warming the bowl with about 40C lukewarm water.
Push the middle of the dough with your finger.
It's done if it doesn't come back out.
Remove the gas by gently pushing the dough with your palm.
Divide the dough into four.
(If quartered, the pizzas will be rather small.
If you want a bigger size, you can just divide into two.
Please adjust it to your preference.)
Freeze the ones you're not using.
Let them defrost at room temperature when using.
It will be a little less tasty though.
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick.
Coat the rolling pin with cake flour beforehand.
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220C preheated oven.","url":"https://recipe.bluelayer.org/recipe/30504/authentic-homemade-pizza-dough"},{"id":"30445","title":"Homemade Mascarpone Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently.
I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl.
Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator.
24 hours later, peel off the coffee filter and put your finished cheese in a container.
Or if you're impatient and don't mind it a bit less firm, you can remove it sooner!
Makes about 6 oz.","url":"https://recipe.bluelayer.org/recipe/30445/homemade-mascarpone-cheese"},{"id":"30432","title":"Cheesy Peach Pie","ingredients":"peaches, yellow, raw
cereals ready-to-eat, granola, homemade
honey
cheese, parmesan, hard","directions":"In large bowl, combine 3 cups of the granola, honey and 1/2 cup of the reserved peach juice.
Press mixture into a 9-inch glass pie pan to form a crust.
Dice 1 cup of the peaches.
With electric beater, beat cheese until softened.
Fold in diced peaches.
Spread mixture over crust; chill.
Prior to serving, top with peach slices and remaining granola.","url":"https://recipe.bluelayer.org/recipe/30432/cheesy-peach-pie"},{"id":"30430","title":"Homemade Chocolate Syrup","ingredients":"water, bottled, generic
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
salt, table
leavening agents, baking soda","directions":"In a large sauce pan, add water and cocoa powder and place over medium heat.
Constantly stir until cocoa powder is dissolved.
Add sugar and keep stirring the chocolate mixture.
Bring to a soft boil and keep stirring for 5 minutes.
The longer it cooks, the thicker it gets.
Take the pan off the heat and stir in vanilla extract and salt.
Once it has cooled for a few minutes more, stir in the baking soda.
This prevents the sugar from crystallizing.
If syrup is thick enough, place in a glass container and place in the refrigerator.
I let mine sit out for about 10 minutes to thicken more.
Recipe from DIY Natural.","url":"https://recipe.bluelayer.org/recipe/30430/homemade-chocolate-syrup"},{"id":"30385","title":"Silk Clone Skin Softening Cinnamon-Clove-Essence Milk Bath","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
pineapple, raw, all varieties
spices, cloves, ground
spices, cinnamon, ground","directions":"This is my own creation.
Well, I tried to make non food cinnamon decorations and when that didn't work out, I ended up making a major mess.
The major mess was smelling awesome and was all over my hands.
I washed my hands only to find that they were so soft, almost silk like!
I was amazed!
Now, here you go with the recipe.
Put cinnamon in a mixing bowl.
Add cornflour, baking soda, powdered cloves, all purpose flour, milk powder, applesauce and essence.
Knead extremely well, adding more cinnamon/cornflour as necessary.
Apply mixture on hands or on the feet or on the elbows or on the knees.
Massage into skin for 3-4 minutes.
Then, wash under cold tap water.
Enjoy the homemade soft and silky feel!","url":"https://recipe.bluelayer.org/recipe/30385/silk-clone-skin-softening-cinnamon-clove-essence-milk-bath"},{"id":"30383","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In a large cooking pot pour in the milk.
Set it on medium high and watch it carefully so that the milk won't boil over the pot and spill out.
It only needs to boil until it starts to bubble up quickly.
When the milk bubbles high turn off the burner of promptly remove it from the burner.
Let it cool for about 30 minutes or until it is close to room temperature
Using an old mayonnaise jar, or a glass jar that holds about 36 oz, drop in the tablespoons of yogurt.
Add the cooled boiled milk from the pot into the jar.
Tightly close the lid.
Wrap the jar with two tea towels and place it in the oven.
Turn on the oven light and keep it on until the yogurt is thick.
Leave it in the oven over night or for about at least 8 hours to give it time for the active yeast to thicken it.
When it is thickened, place it in the refrigerator.
It will keep for a week, but no longer.","url":"https://recipe.bluelayer.org/recipe/30383/homemade-yogurt"},{"id":"30367","title":"Homemade Pickled Ginger","ingredients":"spices, ginger, ground
rice vinegar,
vinegar, cider
sugars, granulated
salt, table","directions":"Place ginger in a bowl and cover with boiling water.
Let sit for 5 minutes to soften.
Meanwhile, add remaining ingredients in a small saucepan and heat to a simmer.
Pour over drained ginger and transfer to a jar.
Will keep for about a month.","url":"https://recipe.bluelayer.org/recipe/30367/homemade-pickled-ginger"},{"id":"30313","title":"Homemade Sweet Orange Peel","ingredients":"orange juice, raw
water, bottled, generic
sugars, granulated","directions":"Remove the white pith part from the peel.
This white part is bitter.
Cut the cleaned peel in to strips.
They are 1/4 or 1/2 inch thick.
Place the peels in a large saucepan and 1 cup cold water to cover.
Bring to a boil and cook [medium heat]for 40 minutes or until the peels are soft.
Then rinse them with tap water.
Drain the strips in a colander.
Place sugar and 1/2 cup of water in a medium sized bottomed pan and cook until sugar dissolves.
Add peel.
Cook one or two minutes.
Mix well.
Remove from heat place the peel on a wire rack and allow to dry over night.
After completely dry toss with 1/4 cup sugar and store in container.
Serve and enjoy.
See my website
www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/30313/homemade-sweet-orange-peel"},{"id":"30245","title":"Homemade Garlic Dip Mix","ingredients":"spices, garlic powder
onions, raw
salt, table
spices, garlic powder
chives, raw","directions":"Mix all of the ingredients together in a medium sized bowl and store in an airtight container.
To make dip: In a medium bowl add 1 tablespoons of garlic dip mix to 1/2 cup mayonnaise and 1/2 cup sour cream and mix well.
Use less mix if its too hot.
Chill 2 hours.
Serve with chips and veggies.","url":"https://recipe.bluelayer.org/recipe/30245/homemade-garlic-dip-mix"},{"id":"30170","title":"Homemade Hamburger Helper Mix Sodium Free","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black
parsley, fresh
spices, garlic powder","directions":"Mix ingredients together and store in an air tight container.
Use mix as a base for the following dinner: serves 4-6 people.
Italian Shells Skillet Dinner.
Ingredients: 1 pound ground beef - 1 cup Homemade Hamburger Helper Mix - 1/2 tsp red pepper flakes, or more to taste - 1 onion, chopped - 3 medium tomatoes, chopped - (optional - 1 green pepper, chopped) - 3 cups water, or more if needed - 16 ounces tomato sauce, sodium free - 3 cups small shell noodles, uncooked - 1/2 cup parmesan cheese - 1 cup shredded low sodium mozzeralla cheese
Brown beef in skillet and crumble.
Drain off fat and add helper mix, onion, 3 cups water, tomato sauce, noodles and red pepper flakes.
Bring to boil, reduce heat and simmer 20 minutes, stirring until thickened and noodles are done (may need a few extra minutes, add more water if sauce gets too thick).
Remove from heat and stir in parmesan.
Top with mozzerlla cheese and allow to sit until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/30170/homemade-hamburger-helper-mix-sodium-free"},{"id":"30148","title":"Homemade Fajita Seasoning","ingredients":"spices, chili powder
spices, paprika
salt, table
spices, cumin seed
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne","directions":"Mix all ingredients well.
Use immediately or store in airtight container for future use.","url":"https://recipe.bluelayer.org/recipe/30148/homemade-fajita-seasoning"},{"id":"30065","title":"Homemade Chorizo","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, distilled
spices, pepper, black
salt, table
spices, cumin seed
spices, chili powder
spices, garlic powder
spices, onion powder
spices, paprika","directions":"Place ground pork in large bowl.
Add ingredients in the order that they are listed and mix well by hand.
Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.
Check every 12 hours and poor off any excess liquid that has drained off the meat.
Cook or freeze the chorizo.
Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.","url":"https://recipe.bluelayer.org/recipe/30065/homemade-chorizo"},{"id":"30058","title":"An Everyday Shokupan Square Loaf Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
oil, olive, salad or cooking","directions":"Put all the ingredients in a bread machine and knead until the gluten develops.
I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising.
Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
Take the dough out and deflate.
Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed.
Cover with plastic wrap and rest for 10 minutes.
When the dough has rested, deflate it again and roll out about 20 to 25 cm square.
Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
Put the dough pieces in an oiled bread pan.
Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40C (2nd rising).
If you want a square loaf let the dough rest to about 80% of the height of the pan.
If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
Preheat the oven to 180C.
When the oven has heated up, bake the bread for 30 minutes at 180C and it's done.
If it looks like the top is browning too fast, cover with a piece of foil.
As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam.
Take the loaf out of the pan.
Dense and bouncy and yet light and fluffy.
The result is a bread with a lasting moist, tender texture!
This one is baked in a square shokupan pan.
I turned this into sandwiches for an outing.
Since the bread stays moist and soft, it was great even after some time had passed.
This is a version with bacon and melting type cheese rolled into the dough.
The version in the top photo was made with my own homemade started.
I used 150 g of starter and 220 ml of water.
When the bread has cooled down completely, I slice it into pieces and keep it in bags.
It's moist and soft the next day.","url":"https://recipe.bluelayer.org/recipe/30058/an-everyday-shokupan-square-loaf-bread"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"30022","title":"Homemade Granola Bars (Barefoot Contessa)","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
butter, without salt
honey
sugars, brown
vanilla extract
salt, table
dates, deglet noor
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
Cook and stir for a minute, then pour over the toasted oatmeal mixture.
Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan.
Wet your fingers and lightly press the mixture evenly into the pan.
Bake for 25 to 30 minutes, until light golden brown.
Cool for at least 2 to 3 hours before cutting into squares.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/30022/homemade-granola-bars-barefoot-contessa"},{"id":"30013","title":"Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
spices, pepper, red or cayenne","directions":"Sift together flour and salt into a bowl.
Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
Make a well in the flour and slowly stir in the liquid.
Stopping when flour is moistened.
Add more flour or water if needed.
Knead lightly until smooth and form into a ball.
Cover and let rest for 30 minutes.
Divide dough into balls roughly smaller than a ping pong ball.
On a lightly floured wooden surface, roll out each ball until very thin.
Cut off rough edges if desired.
Cook tortillas on a hot ungreased pan for a minute or two on each side.
Keep warm in a bowl covered with foil or a damp towel.","url":"https://recipe.bluelayer.org/recipe/30013/homemade-flavored-tortillas-roasted-red-pepper-spinach-etc"},{"id":"29987","title":"Homemade Buttermilk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"*Note: You can half the recipe easily (1 cup milk to 1 tablespoon acidic ingredient).
An ideal acidic ingredient (if you have on hand, in pantry) is cream of tartar.
If you have cream of tartar on hand, use for 1 cup of milk, 1 1/2 tablespoons of cream of tartar.
Double if recipe calls for it (2 cups milk to 3 tablespoons cream of tartar).
I use vinegar, and it works great!!
Cream of tartar is hard to find where I live.
Heat milk in microwave for 30 seconds.
Add vinegar or lemon juice and let stand at room temperature for 15 to 20 minutes.
The milk will begin to curdle a bit.
Use in any recipe that calls for buttermilk!
!","url":"https://recipe.bluelayer.org/recipe/29987/homemade-buttermilk"},{"id":"29976","title":"Homemade Crispy Seasoned French Fries","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
salt, table
spices, paprika
water, bottled, generic
oil, olive, salad or cooking","directions":"Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
Heat oil in a large skillet over medium-high heat.
While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl.
Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first.
The fries must be placed into the skillet one at a time, or they will clump together.
Fry until golden brown and crispy.
Remove and drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/29976/homemade-crispy-seasoned-french-fries"},{"id":"29942","title":"Homemade Muesli","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
nuts, almonds
seeds, sunflower seed kernels, dried
cherries, sweet, raw
raisins, seeded","directions":"Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.","url":"https://recipe.bluelayer.org/recipe/29942/homemade-muesli"},{"id":"29936","title":"Homemade BBQ Sauce","ingredients":"sugars, brown
catsup
mustard, prepared, yellow
spices, nutmeg, ground","directions":"Combine all ingredients.
Use anywhere you would use BBQ sauce.","url":"https://recipe.bluelayer.org/recipe/29936/homemade-bbq-sauce"},{"id":"29931","title":"Cupcake Filling","ingredients":"candies, marshmallows
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Make your own favorite cupcake recipe (or use the handy boxed variety).
I prefer chocolate cupcakes with this creamy filling.
Once you have allowed your cupcakes to cool, you can fill them.
Beat fluff, butter, powdered sugar, milk and salt for several minutes until smooth and creamy.
Fill a pastry bag or decorator with a large tip.
Poke the tip into the top of the cupcake and squeeze (gently) so that some of the filling goes into the cupcake.
You will notice the cupcake swelling a little bit.
When it starts to ooze out the top (or sides, oops), remove the tip and do the next cupcake!
Frost your cupcakes with your favorite frosting (I like to use a homemade chocolate buttercream), add sprinkles if your heart desires (everything is better with sprinkles), and eat!
Refrigerate cupcakes for better taste (in my opinion)!","url":"https://recipe.bluelayer.org/recipe/29931/cupcake-filling"},{"id":"29918","title":"Homemade Almond Milk","ingredients":"water, bottled, generic
nuts, almonds
raisins, seeded","directions":"Put all ingredients in a blender, and blend at high speed for 2 minutes.
Serve over granola or cereal.","url":"https://recipe.bluelayer.org/recipe/29918/homemade-almond-milk"},{"id":"29872","title":"Do-It-Yourself Homemade Mustard","ingredients":"water, bottled, generic
mustard, prepared, yellow
mustard, prepared, yellow
vinegar, red wine
salt, table","directions":"Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.
Stir vinegar and salt into the mustard seed mixture.","url":"https://recipe.bluelayer.org/recipe/29872/do-it-yourself-homemade-mustard"},{"id":"29858","title":"Condensed Cream of Soup Mix ( Homemade / Substitute / Clone )","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
beef, grass-fed, ground, raw
spices, thyme, dried
spices, basil, dried
spices, pepper, black","directions":"In a medium bowl combine all ingredients and mix well with a wire whisk.
Store in an airtight container.
To make soup stir together 1/3 cup of the dry mix and 1& 1/4 cup water in a saucepan.
Cook and stir until thickened.
You can add 1 can of diced cooked chicken or turkey, frozen broccoli, or dried tomato powder or paste-- whatever you can think of.
You can boil dried mushrooms in the water called for for a cream of mushroom soup.
This mixture will make a total of 9 cans of condensed soup.","url":"https://recipe.bluelayer.org/recipe/29858/condensed-cream-of-soup-mix-homemade-substitute-clone"},{"id":"29857","title":"Homemade Ranch Dressing Recipe","ingredients":"salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, pepper, black
peppers, sweet, green, raw
onions, raw
spices, coriander seed
spices, garlic powder
parsley, fresh","directions":"Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.
Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.
Will keep for a week in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29857/homemade-ranch-dressing-recipe"},{"id":"29833","title":"Bobbi's Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
wheat flour, white, all-purpose, unenriched","directions":"Place first five ingredients into your mixer bowl in order, making sure the water is not too hot.
It should be a step above lukewarm.
Use a wire whip attachment to whip until blended then let sit for 30 minutes or until bubbly.
Add the next six ingredients (including vital wheat gluten) and continue mixing with the wire whip until blended.
Switch to dough hook and add the four cups of white flour.
Mix on speed 2 for 1-2 minutes then speed 1 for 6 minutes to knead it.
Place on a spray greased surface and knead into a ball.
Place into a greased bowl and cover with wax paper sprayed with oil, then let it sit til doubled in size 30-45 minutes.
Gently push down and let it rise again.
Remove from bowl onto greased surface and divide into 5 pieces and shape each piece into a loaf.
If you want to freeze some, now is the time.
Place formed loaf on cookie sheet in freezer and after its frozen place in freezer bag.
When you take it out cover with sprayed wax paper and let raise 2-3 hours.
Place each loaf in a greased bread pan and poke holes in top with a fork.
Let sit for approximately 30 minutes.
When bread is about 1 inch above top of bread pan bake for 30 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/29833/bobbis-homemade-bread"},{"id":"29757","title":"Raisin Yeast","ingredients":"raisins, seeded
water, bottled, generic
honey","directions":"Boil all the tools (including the jar) to sterilize.
Put the raisins in the sterilized jar, then add water.
Add sugar, then stir with a sterilized spoon.
Loosely cap the lid.
Open the jar once or twice a day and stir with a spoon.
While it depends on the temperature, in about 2 to 3 days, small bubbles will form around the raisins, and the raisins will begin to rise.
The water will also become cloudy.
When the liquid starts to fizz, and all of the raisins have rose to the top, it's ready!
It will smell nice, like wine.
Filter the fermentation liquid, make starter dough, then use it.
Without using sourdough starter, you can make bread directly from the fermenting liquid.
Baguette Made with Homemade Yeast (directly from Fermenting Liquid):.
French Country-Style Bread (le pain de Campagne) Made with Homemade Bread Starter.
Baguette Made with Homemade Bread Starter.","url":"https://recipe.bluelayer.org/recipe/29757/raisin-yeast"},{"id":"29736","title":"Homemade Peach Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat
beverages, protein powder whey based
vanilla extract
peaches, yellow, raw","directions":"Combine yogurt, protein powder if using and vanilla extract in a medium bowl.
Freeze for 2 hours.
Remove from freezer and let sit 15-20 minutes.Transfer frozen yogurt to a food processor and add peach slices.
Pulse a few times until peaches are broken but still chunky and incorporated with the yogurt mixture.
Transfer back to the bowl and refreeze for another 1-2 hours depending how hard or soft you want it.
Enjoy an easy frozen treat guilt-free!","url":"https://recipe.bluelayer.org/recipe/29736/homemade-peach-frozen-yogurt"},{"id":"29645","title":"Shortcut Homemade Cinnamon-Pecan Rolls","ingredients":"sugars, brown
nuts, pecans
butter, without salt
spices, cinnamon, ground
wheat flours, bread, unenriched
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Roll out thawed frozen bread dough into a 15 x 9 inch rectangle.
Combine brown sugar, pecans, butter and cinnamon, and spread over bread dough.
Roll up dough length wise and cut into 9 slices.
Place slices in a greased 8-inch baking dish and bake at 375 degrees for 27 minutes.
Mix powdered sugar with milk and use as glaze for cinnamon rolls.","url":"https://recipe.bluelayer.org/recipe/29645/shortcut-homemade-cinnamon-pecan-rolls"},{"id":"29604","title":"Homemade Corn Syrup Substitute ( Simple Syrup )","ingredients":"sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
salt, table","directions":"Combine all ingredients in a large saucepan.
Bring to a boil, stirring constantly.
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and simmer, stirring often, until it reaches the soft ball stage.
Cool and store in a covered container at room temperature.
Your syrup should keep for about 2 months.
Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/29604/homemade-corn-syrup-substitute-simple-syrup"},{"id":"29556","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"In a food processor, combine flour, baking powder and salt.
Pulse to mix.
Add lard and pulse until mixture resembles coarse meal, 12-15 1-second pulses.
Add hot water and pulse until mixture forms a smooth ball.
Divide dough into 12 balls, cover with a towel, and let rest at least 30 minutes to hydrate the flour and relax the gluten.
Heat a cast iron skillet or griddle over high heat until a drop of water skitters across the surface before evaporating, then reduce to medium-low.
Dust your board with flour and roll each ball out to 1/16\" thickness.
Place each tortilla on the griddle, 45-90 seconds per side, until slightly puffy and just beginning to brown.
Place finished tortillas under a slightly-damp towel until ready to serve.
Store in a zip top bag with a barely-damp paper towel in the refrigerator for up to 2 days; reheat on the griddle before serving.","url":"https://recipe.bluelayer.org/recipe/29556/homemade-flour-tortillas"},{"id":"29537","title":"Did You Know? (3 Little-Known Homemade Remedies)","ingredients":"horseradish, prepared
oil, olive, salad or cooking
vinegar, cider
honey
oats
water, bottled, generic","directions":"For Aching Muscles From a Bout of Flu.
Combine horseradish & olive oil.
Let the mixture sit for 30 minutes & then apply as a massage oil for instant relief for aching muscles.
For Sore throat.
Combine vinegar & honey.
Take 1 tbsp 6 times a dy (The vinegar kills the bacteria!
).
For Fast Pain Relief.
Quaker Oats are not just for breakfast any more!
-- Combine Quaker Oats & water in a bowl & warm in the microwave for 1 minute.
Cool slightly & apply mixture to your hands for soothing relief of arthritis pain.
NOTE: Nutritional info is displayed for these combos, but is mostly irrelevant.
This prob does not need to be said, but only the 2nd mixture is intended to be ingested.
DO NOT INGEST the others.
:-).","url":"https://recipe.bluelayer.org/recipe/29537/did-you-know-3-little-known-homemade-remedies"},{"id":"29514","title":"Homemade Phyllo","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a bowl.
Gradually add water, stirring to make a stiff dough.
Turn onto a pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands.
Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick.
Continue until you have a smooth, elastic ball of dough and the oil is nearly all used.
Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts.
A barely warm oven is satisfactory.
Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch.
Cover with a clean cloth and let it rest for 10 minutes.
Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it.
Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper.
Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges.
Cut off the thicker edge and save the scraps.
The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist.
If you prefer dry phyllo, allow it to sand until dry, about 10 minutes, then cut into desired sizes.
The scraps of dough can be put into a moist bowl and kneaded and rolled again.
When using phyllo dough, spray the sheets with olive oil or melted butter from a spritzer bottle.
It's a fast, easy way to apply the fat in a very thin layer.","url":"https://recipe.bluelayer.org/recipe/29514/homemade-phyllo"},{"id":"29457","title":"Homemade Linen and Sweater Protector & Cedar Chest Revitaliser","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Put rice in a bowl.
Add the essential oil.
Mix,using a spoon for 30 seconds.
Use old nylon stockings to stuff this in.
To do so, just cut a strip from one leg.
Then, stuff the rice in the center and tie up both the ends with ribbon or yarn.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29457/homemade-linen-and-sweater-protector-cedar-chest-revitaliser"},{"id":"29442","title":"Homemade Strawberry Lemonade","ingredients":"sugars, granulated
water, bottled, generic
strawberries, raw
sugars, granulated
water, bottled, generic
water, bottled, generic
lemon juice, raw
leavening agents, baking soda
water, bottled, generic","directions":"First, prepare your simple syrup.
In a large saucepan, combine the granulated sugar and water over medium-high heat.
Stir over medium-high heat, until the sugar has dissolved.
Remove from heat and set aside to cool.
For the strawberry puree: In the pitcher of your blender, combine the strawberries, granulated sugar and cold water.
Put the lid on and pulse until completely smooth.
Set aside.
For the lemonade: In a gallon-sized pitcher, add the ice.
Then add the lemon juice, club soda, cold water, strawberry puree and simple syrup.
Stir to fully combine.
Serve immediately or store in the fridge for a couple of days.
This recipe makes approximately 1 gallon of strawberry lemonade.
Garnish with strawberries and lemon slices if desired.
This recipe is very sweet.
For a more tart lemonade, reduce the amount of simple syrup by 1/2 a cup and replace with 1/2 a cup more of lemon juice.","url":"https://recipe.bluelayer.org/recipe/29442/homemade-strawberry-lemonade"},{"id":"29406","title":"Homemade Icee","ingredients":"lemonade, frozen concentrate, white, prepared with water
water, bottled, generic
water, bottled, generic","directions":"First put 2 cups of ice cubes into a blender.
Then add 1 cup of water.
Next add the del's dry mix or powdered drink to the ice and water.
Then close the lid and put the blender on high and let it blend for thirty seconds or until ice is smooth!
Then the last step -- enjoy your homemade icee!","url":"https://recipe.bluelayer.org/recipe/29406/homemade-icee"},{"id":"29392","title":"Friday Night Supper Homemade Dog Food","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
beans, snap, green, raw
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut the pork into large dice and saute in a lightly sprayed pan over medium heat for about 20 minutes until no longer pink and the meat juices run clear when pierced with a skewer.
Meanwhile, cook the rice according to package instructions.
Remove the pork from the hat and add the cheddar.
Let cool.
Stir the vegetable and rice into the meat mixture.","url":"https://recipe.bluelayer.org/recipe/29392/friday-night-supper-homemade-dog-food"},{"id":"29379","title":"Homemade Fruit Liquers","ingredients":"goji berries, dried
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated","directions":"Rinse the fruit or berries, Fruit must be cut into small pieces.
Place berries or fruit in a container, add vodka.
Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
Strain through metal colander.
Transfer the unsweetened liqueur to an aging container (glass bottle or container with tight cap).
To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar.
Let age for at least three months.
Pour carefully the clear liqueur to a new bottle.
Add more sugar if necessary.
The flavor of almost all liqueurs improves during storage.
Fruit and berry liqueurs should be stored for at least 6 months for maximum taste.
Some lemon liqueurs (e.g.
Limoncello) should not be stored for a long time.","url":"https://recipe.bluelayer.org/recipe/29379/homemade-fruit-liquers"},{"id":"29330","title":"Homemade Split Pea Soup","ingredients":"water, bottled, generic
peas, green, frozen, unprepared
salt, table
carrots, raw
onions, raw
celery, raw","directions":"Pour all ingredients into crockpot.
Cover and forget it for 7 - 8 hours.
Serve.","url":"https://recipe.bluelayer.org/recipe/29330/homemade-split-pea-soup"},{"id":"29309","title":"Homemade Vegetable Wash/Preserver That Works! (Spray or Soak)","ingredients":"lemon juice, raw
leavening agents, baking soda
water, bottled, generic
vinegar, distilled
salt, table","directions":"For the spray; put all ingredients into a spray bottle (be careful as it will foam up) shake gently to mix, then spray on veggies or fruit allow to sit for about 2-5 minutes then rinse under cold water.
For soak; fill a clean sink or a large basin with cold water; add in vinegar and salt, then swish around with hands (you may also do this in a large bowl).
Place the fruit and/or veggies in and allow to sit for 25-30 minutes although I have even left soaking for over an hour (this will not affect the flavor at all, the vinegar cleans and the salt draws out any little bugs, dirt and other small unwanted things, it also will remove some of the wax.
Rinse under cold water and dry.","url":"https://recipe.bluelayer.org/recipe/29309/homemade-vegetable-wash-preserver-that-works-spray-or-soak"},{"id":"29271","title":"Homemade Snickers Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
vanilla extract","directions":"Thoroughly grease you baking pan.
Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even.
Let cool and harden completely.
Melt butter in a saucepan over medium heat.
Add in sugar and milk, stirring until dissolved and bring to a boil.
Let cook for 5 minutes, stirring occasionally.
Add in fluff, peanut butter and vanilla, stirring until smooth.
Turn off heat and fold in peanuts, then pour over bottom chocolate layer.
Let cool completely.
Combine ingredients in a saucepan over low heat.
Let melt, stirring occasionally, until smooth this took about 10 minutes for me.
Pour over nougat layer and let cool completely.
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even.
Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired.","url":"https://recipe.bluelayer.org/recipe/29271/homemade-snickers-bars"},{"id":"29263","title":"A Baker's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour and salt together into a bowl.
Add the chilled cream cheese and butter, and break them up with a fork while coating them with the flour.
When the lumps have become small, break up the rest of the lumps with the back of the fork.
When it looks crumbly all over as shown in the photo, it's ready.
Make a well in the middle and pour in the chilled water.
Gather the flour mixture into the middle, and press down with your palms (don't knead it) to form into one mass.
The dough should be crumbly, not smooth.
Wrap in plastic film and leave to rest in the refrigerator for 2 hours or more.
The pie crust dough is done.
Roll out the filling and wrap any filling you like in it.
Brush with egg wash and bake until golden brown.
Bake for 10 minutes at 200C, then lower the temperature to 180C and bake for another 15 to 18 minutes.
Notes: Roll the rested dough out a little, and fold into thirds.
Roll out and fold again, for a total of 3 times.
You can omit this step, but this will result in a pie crust with very nice layers.
Even a tough pie crust will become tender and easy to handle.
I combined the cream cheese left over from making the crust with homemade jam to make the filling.
I tried making a mille feuille pie with honey lemon and custard.
You can make a variety of pies with this recipe.
I like arranging them in baskets to present them as gifts.","url":"https://recipe.bluelayer.org/recipe/29263/a-bakers-pie-crust"},{"id":"29208","title":"Homemade Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
dill weed, fresh
spices, pepper, black","directions":"Mix all ingredients together.
Yep, thats it!","url":"https://recipe.bluelayer.org/recipe/29208/homemade-tartar-sauce"},{"id":"29194","title":"Easy Homemade Salsa for Canning","ingredients":"tomatoes, red, ripe, raw, year round average
onions, raw
peppers, sweet, green, raw
bananas, raw
peppers, jalapeno, raw
vinegar, distilled
salt, table
sugars, granulated
spices, oregano, dried
cornstarch
water, bottled, generic","directions":"A note about peppers: Remember to use caution and always use gloves while handling.
I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
A note about tomatoes: you do not have to peel them, but most people prefer doing so.
To quickly and easily peel them: give them a quick rinse to wash them off.
Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling.
Remove with a slotted spoon into a large bowl of very cold ice water.
Now you can easily remove the peel and the core.
I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot.
Bring to a boil, stirring occasionally.
Boil over low heat for 10 minutes.
Mix together the cornstarch and warm water in a small bowl.
Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
Add the corn starch liquid to the big pot of salsa, stirring while pouring.
Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
Pour into prepared canning jars, leaving about 1\" for head space.
Seal according to your favorite method.","url":"https://recipe.bluelayer.org/recipe/29194/easy-homemade-salsa-for-canning"},{"id":"29171","title":"Healthy Homemade Ranch Dressing","ingredients":"yogurt, greek, plain, nonfat
mustard, prepared, yellow
spices, onion powder
spices, garlic powder
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
chives, raw
salt, table","directions":"Whisk all ingredients until smooth and creamy.
Refrigerate to bring the flavors together.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29171/healthy-homemade-ranch-dressing"},{"id":"29167","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
dill weed, fresh
salt, table
spices, garlic powder
parsley, fresh","directions":"Mix ingredients and use or store in fridge.","url":"https://recipe.bluelayer.org/recipe/29167/homemade-ranch-dressing"},{"id":"29156","title":"Homemade Adobo All-Purpose Seasoning","ingredients":"spices, garlic powder
salt, table
spices, pepper, black
spices, oregano, dried
spices, turmeric, ground","directions":"Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29156/homemade-adobo-all-purpose-seasoning"},{"id":"29093","title":"Homemade Pumpkin Spice Syrup","ingredients":"water, bottled, generic
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
pumpkin, raw
vanilla extract","directions":"In a medium saucepan, add water and both sugars.
Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree.
Simmer for 8 minutes, stirring occasionally.
Do not allow the mixture to come to a boil.
Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel (the syrup will remain thin even after cooking and straining).
Allow the syrup to cool to room temperature before stirring in the vanilla extract.
Store in a Mason jar or airtight container.
The syrup will last for 1 month at room temperature or 3 months in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/29093/homemade-pumpkin-spice-syrup"},{"id":"29080","title":"Homemade Whole Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine water, honey and oil in a LARGE electric mixer.
Add eight cups or flour, salt, and yeast and mix till combined.
Add remaining flour, knead till smooth and elastic (IMPORTANT: DO NOT ADD MORE FLOUR THAN THIS RECIPE CALLS FOR, RESULTS WILL DISCOURAGING), about 10 minute.
Let rise in warm place with a damp cloth over it till double.
Shape into loaves, or rolls and let rise till double.
350 for 25 minutes for loaves, and 400 for 9-10 minutes for rolls.
This recipe make 5 nice loaves.
Grease pans before you use them!","url":"https://recipe.bluelayer.org/recipe/29080/homemade-whole-wheat-bread"},{"id":"29067","title":"Instant at Home Pudding - Homemade","ingredients":"cocoa, dry powder, unsweetened
cornstarch
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
Store in an airtight container in the refrigerator for up to 1 month.
Place dry pudding mix (approximately 2 1/2 cups) into a medium saucepan.
Add milk and whisk to combine.
Over medium heat, bring mixture to a boil, continuously whisking gently.
Reduce heat to low and cook for 4 minutes while continuing to whisk.
Remove from heat and stir in vanilla.
Pour the mixture through a sieve and into individual dishes or a 3-quart serving dish.
Cover the surface of the pudding with plastic wrap.
Place in the refrigerator to chill completely before serving, approximately 4 hours.","url":"https://recipe.bluelayer.org/recipe/29067/instant-at-home-pudding-homemade"},{"id":"28983","title":"Vegan Homemade Lotion","ingredients":"water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"*This can be any scented distiled water including rose water, or an herbal tea.
**I used olive because I had it on hand, but you can use avocado or coconut or experiment...
Measure oil into glass pyrex measuring cup.
Grate the beeswax & measure 3 tbsp into the oil.
Put pyrex measuring cup containing beeswax & oil mixture into a gently boiling water bath.
When wax disappears, remove from bath & let stand 2 minutes.
Meanwhile measure water into a blender.
(I used a handheld blender & matching tall measuring cup).
CAUTION: water must be cool.
Room temp works, or just a bit cooler.
Start blending water & slowly pour in the slightly cooled oil wax mixture while continuing to blend.
At this point add in a few drops of essential oil for scent, but don't overdo it.
If there is any water left ontop keep blending.","url":"https://recipe.bluelayer.org/recipe/28983/vegan-homemade-lotion"},{"id":"28972","title":"Homemade Caramels","ingredients":"cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
syrups, corn, light
vanilla extract","directions":"Butter a large kettle.
Stir together butter, sugar, syrup, 1 cup of the half & half, 1 cup of the whipping cream.
Bring to a boil.
Add the remaining liquid.
Stir constantly and cook to 240 degrees (soft ball stage).
Caramels will scorch if not stirred continuously.
Remove from heat and add the vanilla.
Pour into a greased 9x13 pan.
After caramels have cooled and hardened, cut into desired size pieces and wrap individually in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/28972/homemade-caramels"},{"id":"28959","title":"Pineapple-Orange Ice Cube Tray Pops","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
orange juice, raw","directions":"In a pitcher, add both juices and stir well.
Fill each ice cube trays full.
Freeze for 1 hour.
Remove and add a pop stick in the center of each ice cube pop (they will slip right in when just partially frozen).
Place back in the freezer, preferably overnight.
When ready to serve, remove tray, lightly twist (to loosen cubes) and serve.
You will not see young ones with juice running down their arms from melting regular-sized freezer homemade pops.
They are easy to handle and are great to cool you down!
Easy and nutritious.
Some other combinations I like are cherry-lime pops, orange and cream, and chocolate Yoo Hoo pops.
Have fun with them.
We sure do!","url":"https://recipe.bluelayer.org/recipe/28959/pineapple-orange-ice-cube-tray-pops"},{"id":"28894","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Preheat oven to 350 degrees F. Mix peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oats.
Mix dry ingredients into wet ingredients.
Place dough on a flour dusted surface.
Roll or press dough out to about 1/4 thickness.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 3 1/4 inch bone-shaped, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut-out cookies on a parchment-lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/28894/homemade-dog-treats"},{"id":"28875","title":"Golden Pumpkin","ingredients":"spices, cinnamon, ground
lemon juice, raw
pumpkin, raw","directions":"Add all ingredients to a cocktail shaker with ice.
Shake well.
Fine strain into a bucket glass with fresh ice.
Note: See related blog post for recipe for homemade pumpkin syrup.","url":"https://recipe.bluelayer.org/recipe/28875/golden-pumpkin"},{"id":"28873","title":"Homemade Buttermilk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the two ingredients in a CLEAN container.
Let stand in a warm, dark place for 16-24 hours.
Once curdly stir and refrigerate for up to 3 weeks.
Use as needed.
NOTE: Use fresh buttermilk; the older the buttermilk the more likely that the culture won't grow.
Bacteria is temperature sensitive, so adjust the time accordingly.","url":"https://recipe.bluelayer.org/recipe/28873/homemade-buttermilk"},{"id":"28829","title":"Backpack Snack Recipe","ingredients":"apricots, dried, sulfured, uncooked
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
raisins, seeded
dates, deglet noor","directions":"(Get an adult to help with this step) - Measure dry apricots and place on cutting board.
Chop into small pcs using utility knife.
Place in large container with cover.
Measure remaining ingredients into container.
Stir together with large spoon.
Cover and store at room temperature.
Add in or possibly substitue any of the following ingredients:
*Pecan or possibly walnut pcs or possibly whole almonds
*Unsalted shelled sunflower seeds
*Chocolate, butterscotch, peanut butter, or possibly vanilla chips
*Dry banana slices
*Goldfish or possibly oyster crackers
*Minced dry peaches, apples, figs, or possibly pineapple
*Crisp cereal squares
*Crisp shoestring potatoes
*Chow mein noodles
*Popped popcorn
*Miniature marshmallows","url":"https://recipe.bluelayer.org/recipe/28829/backpack-snack-recipe"},{"id":"28802","title":"Simple Homemade Fabric Softener","ingredients":"vinegar, distilled
water, bottled, generic","directions":"1/4 Cup white vinegar to the last rinse cycle of your wash, or if you have a center cup in your washing machine for fabric softener, add the vinegar to that at the start of your wash.
Only use white vinegar,as cider vinegar may stain clothes.
I've been making and using my homemade laundry soap and this fabric softener for nearly a year now.
I'll never go back to commercial brands again.
I have even dried clothes that I had left overnight in the dryer a second time, to remove wrinkles, with no static.","url":"https://recipe.bluelayer.org/recipe/28802/simple-homemade-fabric-softener"},{"id":"28801","title":"My Ranch Dressing Mix- Homemade Gourmet","ingredients":"milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh","directions":"Combine ingredients to make a mix.
1 1/2 tablespoons of this can be used in any recipe calling for a packet of ranch dressing mix.
To make dressing, mix 1 1/2 tablespoons of mix with 3/4 cup mayonnaise, 1/4 cup sour cream, and 1 cup milk.
Refrigerate overnight.
To make a dip mix 1 1/2 tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream.
Refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/28801/my-ranch-dressing-mix-homemade-gourmet"},{"id":"28723","title":"Stroganoff Made Easy- Homemade Gourmet","ingredients":"mushrooms, white, raw
butter, without salt
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
cream, sour, cultured
egg substitute, powder","directions":"Saute mushrooms in butter; stir in seasoning mix and flour until smooth.
Slowly stir in water.
Add sliced roast and heat throughout, stirring frequently.
Just before serving stir in sour cream and heat through.
Serve over cooked egg noodles.","url":"https://recipe.bluelayer.org/recipe/28723/stroganoff-made-easy-homemade-gourmet"},{"id":"28719","title":"Homemade Almond Roca","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
sugars, granulated","directions":"Chop chocolate chips, nuts, and coconut together.
Spread 1/2 of this mixture on the bottom of a 9x13-inch pan.
Set remaining 1/2 of mixture aside.
In a large, heavy saucepan, combine margarine, butter, and sugar.
Cook over medium heat, stirring constantly, until candy reaches 310 degrees Fahrenheit (hard crack stage).
Remove from heat, and immediately pour over nut& chocolate mixture in pan.
Take the reserved 1/2 of nut& chocolate mixture and sprinkle evenly over hot candy.
Place in refrigerator for a few hours until cool and hard.
Remove, then cut into pieces.
Note: the success of this recipe depends in large part on the quality of the margarine.
If it does not work out, try again with another brand of margarine.","url":"https://recipe.bluelayer.org/recipe/28719/homemade-almond-roca"},{"id":"28685","title":"Homemade Pizza Sauce","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
salt, table
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"In lg skillet, saute onion and garlic in oil until tender.
Stir in remaining ingredients.
Simmer for 30 minutes.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/28685/homemade-pizza-sauce"},{"id":"28653","title":"French Bread with Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
salt, table
honey","directions":"Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes).
When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
Cover the pot in cling film to prevent the dough drying out.
Leave to prove until it has doubled or tripled in size.
If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
Punch out the excess gas and roll flat.
Gently roll the dough up away from you.
If you have a big oven please do this on an oven plate.
When rolled, pinch the seam closed and place the bread seam-down.
If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air.
(Prove for 1 hour if it's summertime).
When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200C.
Please don't spray the bread with water.
The soft french bread is ready.
Cut the bread and eat as-is or use for sandwiches.
This is what your bread should look like at the second proofing.
We put it in a plastic bag filled with air to stop any sticking.
The end of the bag should be firmly secured with rubber bands.","url":"https://recipe.bluelayer.org/recipe/28653/french-bread-with-homemade-bread-starter"},{"id":"28646","title":"Dampi's homemade bread","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all dry ingredients and butter in mixing bowl.
Reserve 1/4 lb flour for dusting and rolling
Mix on speed 2 until butter is crumbled into flour
Pour 1.5 cups water in the middle of mixture and continue to knead on speed 2 until a big ball is formed, if dough is a too sticky sprinkle some flour on it and keep mixing, if it is too stiff add a little at a time of the remaining water and continue to knead
Sprinkle a flat clean dry surface with flour remove dough from mixer and knead on surface till smooth, let rest fot 5 to 10 mins while u grease and flour a flat baking sheet or 5 loaf pans
Cut into 5 equal parts roll into balls and let rest for 5 to 10 mins while u clean up and wash the dishes used
Shape into a loaf and put into loaf pans if you used a flat baking sheet go to the next steps
Roll each one flat and then into a log, spreading 6 drops of water over flat dough so it will stick together nicely.
put on flat sheet and leave to rest for half an hour
Bake at 170c for about 30-35 mins in the middle of the oven or until lightly brown.
remove from pan and cool on a towel","url":"https://recipe.bluelayer.org/recipe/28646/dampis-homemade-bread"},{"id":"28580","title":"Apple Date Granola Bread (Bread Machine)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
dates, deglet noor
cereals ready-to-eat, granola, homemade
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select the Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/28580/apple-date-granola-bread-bread-machine"},{"id":"28522","title":"Homemade Granola - Lowfat","ingredients":"oats
seeds, flaxseed
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, cinnamon, ground
spices, nutmeg, ground
honey
oil, olive, salad or cooking
sugars, brown
vanilla extract
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees.
Combine all ingredients except dried fruit in a large bowl and toss till well distributed and coated.
Spread on baking sheet and bake for 10 minutes.
Flip and toss granola and then bake 15 minutes more, tossing it once again in the middle of the 15 minutes.
Cool completely on baking sheet, add the dried fruit and store.
In an airtight container in a dark pantry, mine lasts at least 6 weeks.","url":"https://recipe.bluelayer.org/recipe/28522/homemade-granola-lowfat"},{"id":"28496","title":"Homemade Sour Cream Substitute","ingredients":"yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"Mix ingredients together with whisk/blender then cool in refrigerator.","url":"https://recipe.bluelayer.org/recipe/28496/homemade-sour-cream-substitute"},{"id":"28476","title":"Homemade Chocolate Liqueur","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
sugars, granulated
milk, canned, condensed, sweetened
alcoholic beverage, distilled, vodka, 80 proof","directions":"Melt the chocolate in a small pot over low heat.
Set aside.
Whip the cream with vanilla sugar and pour in a large pot.
Add the condensed milk and chocolate to the cream.
Mix the ingredients.
Pour the vodka in this sweet mixture and blend all until smooth.
Pour into a 1-liter glass bottle and put in the fridge for 30 minutes.
Serve with ice.","url":"https://recipe.bluelayer.org/recipe/28476/homemade-chocolate-liqueur"},{"id":"28471","title":"Kenzie's Homemade Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched","directions":"Take chicken, dip in flour, then egg, then a mixture of equal parts toasted wheat germ and Italian bread crumbs.
Pan fry in olive oil until chicken is done.","url":"https://recipe.bluelayer.org/recipe/28471/kenzies-homemade-chicken-nuggets"},{"id":"28450","title":"Baker's Friend (Homemade Pan Release)","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched","directions":"Simply mix the two ingredients together.
Keep in refrigerator.","url":"https://recipe.bluelayer.org/recipe/28450/bakers-friend-homemade-pan-release"},{"id":"28441","title":"Chocolate Marshmallow Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
candies, marshmallows
vanilla extract","directions":"In a medium pan over medium-low heat, melt chocolate and cream together, stirring very regularly and continuing until smooth.
Take care to not let it scorch, and turn heat down if it gets too hot.
Remove from heat, add marshmallows, and stir until melted and smooth.
Stir in vanilla.
Transfer to a fondue pot and use as a dip with fresh strawberries, pineapple, and bananas, or whatever fruit strikes your fancy.
Marshmallows (especially homemade marshmallows) and bites of pound cake are wonderful, too.","url":"https://recipe.bluelayer.org/recipe/28441/chocolate-marshmallow-fondue"},{"id":"28415","title":"Fudge Babies","ingredients":"nuts, walnuts, english
dates, deglet noor
vanilla extract
cocoa, dry powder, unsweetened","directions":"Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
Roll into cutey-pie little balls.
(Use plastic wrap if you need to.
).
I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.
**Update*** Version 2:.
Hot Cocoa Fudge Babies!
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.
Even fudgier than the original!
:).
(Add mint and cacao nibs and youre getting into Wild Bar territory.
And if you leave out the cocoa, you have a homemade Cashew Cookie Larabar!
).
* Add shaved coconut, mini chips, nuts, or raisins to the mix.
* Moisten truffles, then roll in cocoa powder, sugar, coconut, crushed nuts, etc.
* Add oils or extracts, such as mint or coconut.
* Sprinkle in some ground coffee for a java jolt.
* Extreme Chocoholic Version: Melt some chocolate and add it to the mix when you add the vanilla and cocoa.","url":"https://recipe.bluelayer.org/recipe/28415/fudge-babies"},{"id":"28390","title":"Homemade Easy Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Mix the dough: Put the milk and butter in a bowl, and warm them up for 60 seconds (at 500 to 600w).
Add the dry yeast and mix in with a whisk.
Next, add the sugar, then the salt, then add 1/2 of the bread flour.
When the mixture is no longer floury, add the rest of the bread flour.
Mix it round and round with cooking chopsticks until the dough comes together.
1st rising (proofing): Press a sheet of kitchen parchment paper on the dough so that it adheres to it, and microwave on a low setting (at 150-200w) for 60 seconds.
When the dough comes out of the microwave, the 1st proofing is done!
!
The basic bread dough is now complete.
It won't have risen at this point so it won't look any different.
Shape the dough: Flour the work surface and the top of the dough a little, and divide the dough into 12 pieces.
Flour your hands too, and pull the dough to roll in the seams and form round balls.
Pinch the seams closed securely.
Line up the rolls seam side down on a work surface, cover with a sheet of kitchen parchment paper and put a tightly wrung out moistened kitchen towel on top of that.
Leave to rest for 10 minutes.
Press down gently on the dough to deflate.
Round off the dough again, pulling the seams into the middle.
Pinch the seams closed securely.
2nd rising/proofing: Line a heatproof plate with kitchen parchment paper, and gently place the dough balls around the edge of the plate.
Cover with a piece of kitchen parchment paper.
Place 4 disposable chopsticks on the bottom of the microwave, so that the bottom of the dough will be microwaved too.
Place the plate with the dough on top of the crossed chopsticks, and microwave on a low setting (150 to 200w).
If you are doing all 12 rolls in one go, microwave for 60 seconds, if doing it in two batches of 6 each, 30 seconds per batch.
Take the plate out, and transfer the dough, kitchen parchment paper and all, onto a baking sheet.
Cover with a tightly wrung out moistened kitchen towel and leave at room temperature for 10 to 20 minutes, until the dough increases to 1.5 times its original size.
Preheat the oven to 200C in the meantime.
Bake: Take the kitchen towel and the paper on top, put the baking sheet on the upper rack of the oven, and bake for 8 to 10 minutes.
When the sides of the rolls are golden brown, they're done!
!","url":"https://recipe.bluelayer.org/recipe/28390/homemade-easy-bread"},{"id":"28389","title":"Homemade Almond Butter","ingredients":"nuts, almonds
salt, table","directions":"For raw almond butter: Pour the raw almonds into a food processor.
Pulse until small chunks.
Turn on the food processor full speed for 10- 15 minutes, checking after 10 for consistency.
Scrape down the sides with a rubber spatula every 5 minutes or so.
For more paste-like nut butter, stop at about 12-13 minutes; for creamier, oilier butter, keep going to 15 minutes.
For roasted almond butter: Preheat oven to 350 degrees F. Place the raw almonds in a single layer on a baking sheet.
Roast in the oven for 13-15 minutes or until golden brown and you can smell them.
Process like above.
It should take a few less minutes to process.
Store in jars or plastic containers.
Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.
Note: For powerful food processors like Cuisinart, use 2 cups almonds.
For less powerful ones, make this in batches, using one cup of almonds for each batch.
Each food processor will produce different time results so check often for desired consistency.","url":"https://recipe.bluelayer.org/recipe/28389/homemade-almond-butter"},{"id":"28365","title":"High Protein Yogurt & Berries","ingredients":"yogurt, greek, plain, nonfat
beverages, protein powder whey based
goji berries, dried
cereals ready-to-eat, granola, homemade","directions":"Poor yogurt in desired bowl.
Stir in whey protein.
Place berries on top.
Sprinkle granola on top.","url":"https://recipe.bluelayer.org/recipe/28365/high-protein-yogurt-berries"},{"id":"28332","title":"Homemade Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
butter, without salt","directions":"Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
Stir to combine.
Combine milk, water, and oil in a medium bowl.
Whisk to combine.
With the mixer running, pour wet ingredients into dry ingredients.
As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky.
Do not over-mix.
Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler.
Preheat oven to 500 degrees F for at least 30 minutes.
Divide dough evenly into 5 pieces.
On a lightly floured surface, roll each piece into an 8-inch circle.
Turn oven to broil.
Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes.
Watch carefully, as the bread can burn very quickly.
Repeat with remaining dough rounds.
Brush the warm bread with melted butter, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/28332/homemade-naan-bread"},{"id":"28207","title":"Quick Homemade Fudge Recipe","ingredients":"cream, whipped, cream topping, pressurized
peanut butter, smooth style, without salt","directions":"Microwave cream drops for 2-3 mins till they soften and you can mix them well.
Add in the one c. peanut butter.
Pour into a buttered dish.
If you want nuts in the fudge, use crunchy peanut butter.","url":"https://recipe.bluelayer.org/recipe/28207/quick-homemade-fudge-recipe"},{"id":"28206","title":"Homemade Ice Cream","ingredients":"goji berries, dried
sugars, granulated
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized","directions":"Put the bowl of your ice cream maker into the freezer 24 hours ahead (I usually keep it there all summer).
Mix the mashed berries or other fruit with 3 tablespoons of the sugar, then taste critically and add more if you like.
Stir in the creams and pour everything into the icy bowl of the ice cream maker.
Follow the manufacturers directions for freezing.","url":"https://recipe.bluelayer.org/recipe/28206/homemade-ice-cream"},{"id":"28160","title":"Homemade Creme Fraiche","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping","directions":"Add buttermilk and good heavy cream (not ultra-pasteurized) in a bowl, and whisk until well blended.
Cover and let it stay at room temperature for 12 hours to 2 days, until it thickens and separates.
Whisk together and transfer to a container.
Keep it refrigerated, covered tightly.","url":"https://recipe.bluelayer.org/recipe/28160/homemade-creme-fraiche"},{"id":"28101","title":"Teriyaki Sauce - Homemade","ingredients":"soy sauce made from soy (tamari)
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, garlic powder
spices, ginger, ground
mustard, prepared, yellow
spices, pepper, black
sugars, brown","directions":"Place all ingredients into a blender and let it go for a few minutes, until well blended Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/28101/teriyaki-sauce-homemade"},{"id":"28078","title":"Chewy Granola Bars","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
oats","directions":"In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar, syrupand peanut butter, cooking until everything has dissolved; stir in the dry mixture.
Press mixture into a lightly greased 13x9-inch pan,
Preheat oven to 350.
Bake the bars for 15-20 minutes; remove from the oven and let them rest for 20 minutes, then cut into squares while still slightly warm.","url":"https://recipe.bluelayer.org/recipe/28078/chewy-granola-bars"},{"id":"28061","title":"Homemade Mexican Crema","ingredients":"cream, sour, cultured
cream, fluid, heavy whipping
salt, table","directions":"Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.","url":"https://recipe.bluelayer.org/recipe/28061/homemade-mexican-crema"},{"id":"28048","title":"Homemade Orange Creamsicles","ingredients":"orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
orange juice, raw
vanilla extract","directions":"Whisk all ingredients together.
Pour mixture into popsicle molds.
Freeze for 4-6 hours or until frozen.","url":"https://recipe.bluelayer.org/recipe/28048/homemade-orange-creamsicles"},{"id":"27895","title":"Homemade Silky Chocolate Pudding","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract","directions":"In a heavy-bottomed saucepan, stir together granulated sugar, cocoa, cornstarch and salt Slowly pour in 1 1/2 cups milk, stirring or whisking to create a lump-free mixture Stir in 1 cup heavy cream.
Place saucepan over medium heat and, stirring gently and continuously scraping bottom and sides of pan, bring mixture to a boil (boil 1 minute) Remove from heat.
Stir in 1 teaspoon vanilla extract.
Pour pudding into stemmed glasses or custard cups or other container.
Chill at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/27895/homemade-silky-chocolate-pudding"},{"id":"27893","title":"Homemade Caramel","ingredients":"sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt","directions":"cook all together until it forms a soft ball when dropped in cold water.
let cool until warm.
add 1teaspoon vanilla.
beat and spread on cooled cakes or whatever you want to put it on","url":"https://recipe.bluelayer.org/recipe/27893/homemade-caramel"},{"id":"27850","title":"Homemade Self-Rising Flour - Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.","url":"https://recipe.bluelayer.org/recipe/27850/homemade-self-rising-flour-substitute"},{"id":"27786","title":"Apple- Cinnamon Granola Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine pan in the order sussested by Manufacturer, adding applesauce with water, and granola with flours.
(if dough is too dry or stiff or too soft or slack, adjust dough consistency, by adding 3 to 4 teaspoons water or flour).
Recommened cycle, whole wheat, light or medium color setting.","url":"https://recipe.bluelayer.org/recipe/27786/apple-cinnamon-granola-bread"},{"id":"27748","title":"Homemade Milk Gravy (Using Soup or Sauce Mix)","ingredients":"butter, without salt
soup, vegetable broth, ready to serve","directions":"Remove cooked meat or poultry from roasting pan.
Leaving brown stuff in pan, pour drippings into a bowl.
Allow fat to rise to surface; skim off fat and reserve.
(Remaining drippings in bowl are meat juices that should be used as part of the liquid called for in gravy).
Add 2 tablespoons fat to roasting pan; stir in 1/2 cup of recipe #243518until smooth.
Heat until bubbly.
Stir in liquid and cook until sauce thickens.
Continue stirring and cooking 2-3 minutes longer, scraping bottom and sides of pan to blend in the brown bits.","url":"https://recipe.bluelayer.org/recipe/27748/homemade-milk-gravy-using-soup-or-sauce-mix"},{"id":"27730","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Sift the flour and salt into a bowl.
Add the shortening.
Rub it into the flour with your fingers until crumbly.
Sprinkle 3 tablespoons ice water over the mixture.
With a fork, toss gently to mix and moisten.
Press the dough into a ball.
If it is too dry, gradually add another tablespoon of ice water.
Wrap the ball of dough with plastic wrap or waxed paper and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27730/homemade-pie-crust"},{"id":"27691","title":"Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"This is a double-rise dough typical of Neapolitan pizza.
Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
Refrigerator Rise Method: Mix 2 1/2 cups flour with salt, yeast, and water.
Mix in remaining flour until dough is slightly sticky and not dry.
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight.
In the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.
Sponge Rise Method: Prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap.
Let rise for 1 hour.
(Throw out and start over with fresher yeast if not foamy.)
Stir dough sponge to deflate.
Mix 1/2 of remaining flour with salt, remaining water, and dough sponge.
Mix in remaining flour (dough should be slightly sticky and not dry).
Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled (2 to 3 hours).
Punch dough down and divide in fourths (approximately 7 ounces each) or halves.
Dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.
Remove dough portions from refrigerator when ready to shape into crust.
Punch down dough thoroughly and roll out dough on a floured surface to half of its final size.
Let rest for 10-15 minutes (while you prepare toppings).
Stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved.
Move dough crust to pizza peel spread with flour.
Add sauce, cheese, and toppings and bake in preheated 500 F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown.
Cool 2-3 minutes on a wire rack before cutting and serving.
note:This recipe makes two 12\" or four 9\" crusts.","url":"https://recipe.bluelayer.org/recipe/27691/homemade-pizza-dough"},{"id":"27672","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, onion powder
spices, garlic powder
spices, parsley, dried","directions":"Combine all ingredients and mix well.","url":"https://recipe.bluelayer.org/recipe/27672/homemade-ranch-dressing"},{"id":"27631","title":"Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"Preheat oven to 375 degrees.
Combine dry ingredients.
Add milk and peanut butter.
Pour into a greased 8 x 4 x 3-inch loaf pan.
Bake for approximately 50 minutes.
Great with homemade jam.","url":"https://recipe.bluelayer.org/recipe/27631/peanut-butter-bread"},{"id":"27620","title":"Homemade Russian Salad Dressing","ingredients":"catsup
sugars, granulated
vinegar, red wine
salt, table
onions, raw
sauce, worcestershire
oil, olive, salad or cooking","directions":"Whisk together all ingredient in a small bowl.","url":"https://recipe.bluelayer.org/recipe/27620/homemade-russian-salad-dressing"},{"id":"27614","title":"Blueberry Nut Oat Bran Muffins","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
egg substitute, powder
oil, canola
vanilla extract
blueberries, raw
nuts, pecans
cereals ready-to-eat, granola, homemade","directions":"Preheat oven to 400 degrees F (200 degrees C).
Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract.
Thoroughly mix the applesauce mixture into the flour mixture.
Fold in the blueberries and pecans.
Spoon the batter into the prepared muffin cups.
Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/27614/blueberry-nut-oat-bran-muffins"},{"id":"27607","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
sweetener, syrup, agave
vanilla extract
nuts, hazelnuts or filberts
salt, table","directions":"Roast the hazelnuts at 350 degrees for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didnt have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.","url":"https://recipe.bluelayer.org/recipe/27607/homemade-nutella"},{"id":"27600","title":"Homemade Butter and Buttermilk","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Pour the cream into the bowl of an electric mixer fitted with a whisk.
Tightly cover the top of the bowl with plastic wrap, and start the mixer on medium-high speed.
The cream will go through the whipped stage, thicken further, and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes.
When is starts to look pebbly, it's almost done.
After another minute the butter will separate, causing the liquid to splash against the plastic wrap.
At this point stop the mixer.
Set a strainer over a bowl.
Pour the contents of the mixer into the strainer and let the buttermilk drain through.
Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl - set aside.
Keeping the butter in the strainer set over the first bowl, knewad it to consolidate the reamaining liquid and fat and expel the rest of the buttermilk.
Knead until the texture is dense and creamy - about 5 minutes.
Strain the excess liquid onto the buttermilk.
Refrigerate the buttermilk.
Mix salt into the butter, if you want.
Transfer to an airtight container and refrigerate.","url":"https://recipe.bluelayer.org/recipe/27600/homemade-butter-and-buttermilk"},{"id":"27589","title":"Homemade house White Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Grease 900 g loaf pan.
Put the flour, sugar, and salt into a large bowl.
Sprinkle over the dried yeast and milk powder.
Add the butter in a small pieces and pour in the warm water.
Combine together with your hands to make a rough ball.
Turn the dough out on to a light floured surface and knead for 10 minutes until smooth and elastic.
Cover loosely with a plastic wrap(clingfilm) or a clean towel and leave to rise in a warm place for 30 minutes until doubled in size.
Knock back the dough on a lightly floured surface and knead for a few minutes.
Shape into a rectangle.
Put the dough into the prepared loaf pan.
Cover with a clean towel and leave for further 30 minutes until the dough has risen to the top of the pan.
Preheat the oven to 200C.
Bake for 35 minutes or until golden brown.
The bread is cooked when the base is tapped and it sounds hollow.
Leave to cool in a wire rack.","url":"https://recipe.bluelayer.org/recipe/27589/homemade-house-white-loaf"},{"id":"27569","title":"Homemade Roasted Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
vanilla extract
honey
spices, cinnamon, ground","directions":"Makes about 7 cups.
In a medium-sized heat safe bowl, add your whole almonds.
Skins are totally fine!
Bring 2 cups of your filtered water to a boil in a saucepan over medium heat.
Pour the hot water over your almonds and cover bowl with plastic wrap (my bowl included a lid, so thats what I used).
Let it sit on the counter for 1 hour.
Next, add the soaked almonds, their warm water, your vanilla extract (and honey and cinnamon, if using) to a blender or food processor.
Puree on high until frothy, white and creamy.
This will take about 2-3 minutes.
Pour mixture into a large bowl and add the remaining 5 cups of filtered water.
Whisk and stir together, making sure to really break up the almond puree that was created while blending.
Let it sit for 5-10 minutes.
While that is resting, get out another large bowl and add a fine mesh sieve over the top of the bowl.
This will catch most of your almonds.
For a smoother milk, you can line your sieve with cheesecloth.
Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.
When all the liquid has been added, press your almonds with a spatula against the sieve, to get out even more liquid.
I did this with a rubber spatula, gently but firmly pressing over and over all around the almond paste.
Youll be surprised how much more liquid is in those babies!
When you feel youve adequately pressed out all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.
Remove cheesecloth and discard it (if you used it), and wrap the towel up like a package.
Over your bowl of milk, squeeze and twist your towel!
Yep, even more liquid will come out!
Do not discard those almond solids!
Place them into an airtight container and store in fridge or freezer to use later.
How do you use them?
Add them to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!
Sweeten as desired.
You can also use in your granola, puree into smoothies, or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!
Make sure you shake before using, each time.
Yummy!","url":"https://recipe.bluelayer.org/recipe/27569/homemade-roasted-almond-milk"},{"id":"27498","title":"Homemade Thick Vanilla Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, syrup, agave
vanilla extract
yogurt, greek, plain, nonfat","directions":"Make sure all of your cooking implements are very clean before you start.
You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers.
It also helps to have a thermometer.
I usually pour boiling water over them.
Stir the agave into the milk, and put it on the stove at medium heat.
Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
Add the vanilla and stir well right before the milk reaches the boiling point.
When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
Your 1/4 cup of yogurt (starter) should be at room temperature.
Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl.
The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures.
For me, nine hours works best.
When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup.
This is just the whey, and it is up to you whether or not you want to drain it off.
Place the yogurt in the fridge and let it get cold before serving.
Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.","url":"https://recipe.bluelayer.org/recipe/27498/homemade-thick-vanilla-yogurt"},{"id":"27497","title":"Easy Homemade Almond Butter","ingredients":"nuts, almonds
salt, table
oil, olive, salad or cooking","directions":"Grind together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor, then add 3 tablespoons almond or vegetable oil in a slow, steady stream, and process until the mixture comes together and is the desired consistency.
This recipe makes 3/4 cup.
To roast chopped almonds, preheat oven to 350F Roast 4-6 minutes, until light brown.","url":"https://recipe.bluelayer.org/recipe/27497/easy-homemade-almond-butter"},{"id":"27450","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Line a colander with 4 layers of cheesecloth, and secure it with 3 or 4 clothespins.
Set the colander inside a bowl.
In a large saucepan over medium-high heat, with a thermometer handy, combine the whole milk and buttermilk and heat, stirring nearly constantly, until the temperature reaches 180 degrees F. When you reach 170 to 175 degrees F, you'll start to see fine, little curds separating from the whey.
At 180 degrees F, turn off the heat, and skim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander.
(Save the whey for another use, such as breadmaking.)
Gather the cheesecloth around the curds and tie it with a 2-foot length of string.
Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain it a bit more.
(I use the string to tie the bag to my faucet.)
Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt.
Serve ASAP, preferably without refrigerating.","url":"https://recipe.bluelayer.org/recipe/27450/homemade-ricotta-cheese"},{"id":"27437","title":"Homemade Cake Flour","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Remove 2 tablespoons of the all purpose flour from the cup of flour.
Add the 2 tablespoons of corn starch to the flour.
Sift the flour and corn starch together well; usually 2-3 siftings will be sufficient.
Use the sifted flour in place of cake flour in your recipes.","url":"https://recipe.bluelayer.org/recipe/27437/homemade-cake-flour"},{"id":"27395","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping","directions":"Place the bowl and blade of a food processor into the freezer to chill for 4 to 5 hours.
Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube.
Continue to process for about 10 minutes, until the Butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.
Transfer the Butter to a fine sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain.
Put the butter in a bowl, cover, and chill for at least 1 hour before using.
Store it in the refrigerator, where it has a shelf life of about 1 week.
While holding the ruler, grab the end of the top layer of wax paper and slowly pull it toward you; this will form the Butter into the shape of a log.
Roll the paper around the log and chill.
Serve whole or cut off medallions as needed.","url":"https://recipe.bluelayer.org/recipe/27395/homemade-butter"},{"id":"27387","title":"Homemade Tofu","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Put soya milk in a pan and bring to the boil.
Dissolve the Epsom salts or nigari in the hot water and add to the milk.
Leave for 5 minutes to curdle.
Line a sieve with a piece of muslin.
Pour curdled mixture through, separating the curds from the liquid.
Discard the liquid.
Fold muslin over top of sieve and place a weight on the top.
Leave for 1 hour.
Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
(makes approx 4 oz).","url":"https://recipe.bluelayer.org/recipe/27387/homemade-tofu"},{"id":"27302","title":"Homemade Muesli","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pecans
nuts, cashew nuts, raw
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
honey
spices, cinnamon, ground","directions":"Pre-heat the oven to 120 degrees celcius.
Mix all the ingredients together in a large mixing bowl.
Spread all the ingredients in a large baking tray.
Place in the oven for 1 hr 15 minutes.
Remove and mix around every 15 minutes to avoid burning on the top.","url":"https://recipe.bluelayer.org/recipe/27302/homemade-muesli"},{"id":"27280","title":"My Mom's Homemade Bread & Bun Recipe (No Bread Maker)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In small bowl place the following ingredients:.
1 cup warm water.
yeast and 2 tbsp white sugar (DO NOT STIR).
let stand for 10 minutes.
In large mixing bowl do the following steps.
Place 8 cups warm water in bowl.
Place remaining 2 tbsp sugar in water.
Place 4 tbsp margarine or veg.
oil in water.
Place salt in water.
Add 6 cups flour one at a time and mix as you are adding.
Making sure to remove any lumps.
Should be smooth before adding next cup.
Pour Yeast mixture in other bowl that you set aside into mixture.
Mix until smooth.
Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon.
It should take only about a maximum of 17 cups of flour.
Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour.
Knead dough with hands for about 15 minutes or so.
Dough should be soft and feel light to to touch.
TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough.
DO NOT ADD MORE FLOUR!
It will make your bread dough TOO HEAVY!
if you do.
Separate dough in half.
Place each half in a bowl.
Place a light towel over it and let the dough rise for 1 hour or until doubled.
FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet.
Let rise for another 1/2 hour or until buns are double in size.
For buns to rise tall place them close together almost touching.
Bake at 375F.
FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan.
Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf.
Let rise for 1 to 2 hours.
Or until Dough is nicely formed above the rim of the loaf pan.
Bake at 350F for 45 minutes or until golden brown.
To test to see if done knock on top of the loaf.
If it sounds hollow it is completed baking.
It will be a dark golden brown color when finished.
Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down.
(If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation).
Brush melted butter over top of loaves to prevent from drying out.
Yield: 4 loaves 2 dozen buns.
Depends on size.
TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.","url":"https://recipe.bluelayer.org/recipe/27280/my-moms-homemade-bread-bun-recipe-no-bread-maker"},{"id":"27270","title":"Homemade gout relief","ingredients":"water, bottled, generic
honey
vinegar, cider
lemon juice, raw","directions":"Mix lemon juice, honey, and apple cider vinegar very well in a 20 or 24 oz cup.
add water to the cup and consume quickly.","url":"https://recipe.bluelayer.org/recipe/27270/homemade-gout-relief"},{"id":"27222","title":"Rice Wine Recipe / Homemade Fermented Rice Wine","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
sugars, brown
leavening agents, yeast, baker's, active dry
lemon juice, raw
water, bottled, generic","directions":"Wash and rinse rice and black raisins and keep it aside.
Take a clean big ceramic jar or a glass jar.
Add in all ingredients, rice, raisins, sugar followed by water.
Stir it well with a wooden ladle.
Next add in yeast and lemon juice and mix well.
Cover the jar with its lid.
Everyday stir it well for 2 minutes in morning and evening.
Do it for the next eighteen days.
On the 19th day open the jar and filter it (you can use a muslin cloth, I didnt use) to a clean big bowl.
Wash the jar and allow it for pat drying.
Transfer the filtered content to the jar back and close the lid.
Keep it for another week.
You can see the colour changing from the next day onwards.
After the said period, transfer it to clean bottles and you can start using it.
The rice wine is ready to serve.","url":"https://recipe.bluelayer.org/recipe/27222/rice-wine-recipe-homemade-fermented-rice-wine"},{"id":"27167","title":"Hot Cocoa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
vanilla extract","directions":"Combine milk, cocoa, sugar, chocolate chips, cinnamon, cayenne pepper and pinch of salt in a saucepan.
Warm on low heat and stir for about 5-10 minutes, until chocolate is melted.
Watch that it doesnt scorch.
Do not boil.
Remove from heat and add vanilla.
Serve in your favorite mug with homemade marshmallows!","url":"https://recipe.bluelayer.org/recipe/27167/hot-cocoa"},{"id":"27146","title":"Brown Sugar Mixture","ingredients":"sugars, granulated
sugars, granulated","directions":"Mix sugars together until well combined.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/27146/brown-sugar-mixture"},{"id":"27102","title":"Favorite Healthy Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
seeds, chia seeds, dried
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table","directions":"Add water, honey, salt, coconut oil and yeast to bread machine.
Add remaining ingredients on top.
Check the dough after a few minutes of mixing to make sure it's not too wet.
Be sure not to add too much extra flour though, as this will make a very stiff dough and heavy bread.
When the dough cycle is complete remove the dough, punch down and form into two loaves.
Allow to rise until doubled in greased pans.
Heat oven to 375 degrees and bake the loaves for 35 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/27102/favorite-healthy-homemade-bread"},{"id":"27097","title":"Homemade Buns","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
wheat flour, white, all-purpose, unenriched
wheat germ, crude","directions":"Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!
).
Knead out until dough is soft and does not stick to your hands.
Cover and let rise 45 minutes.
Punch down and let rise 30 minutes.
Shape into buns and let rise for 2 hours.
Bake at 375 for 15-17 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27097/homemade-buns"},{"id":"27085","title":"Homemade Roca","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter in a heavy-bottomed pan.
Add sugar, syrup and water.
Boil until sugar dissolves.
Continue soft boiling and stir frequently until it reaches 290 degrees.
Pour into a sprayed foil-lined pan (15x10x1) and spread to the edges.
Cool for 5 minutes.
Evenly sprinkle chocolate chips over the mixture and let set for 2 minutes.
Spread chips out with spatula.
Cover with almonds (optional) and set in the fridge for several hours to harden.
Once its completely hardened, remove from the pan and break into pieces.","url":"https://recipe.bluelayer.org/recipe/27085/homemade-roca"},{"id":"27052","title":"Flaming Mango Sauce Over Homemade Vanilla Ice Cream","ingredients":"mango nectar, canned
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
alcoholic beverage, distilled, rum, 80 proof
water, bottled, generic
ice creams, vanilla","directions":"In a medium skillet, combine the mango, sugar, water, and cinnamon.
Over medium high heat, bring the liquid to a boil.
Lower the heat to medium and stir the mixture constantly for 3 to 4 minutes, until the sauce thickens slightly.
In a small saucepan, warm the rum over low heat and stir in the cornstarch mixture until it thickens.
Transfer the sauce to a heatproof bowl.
Bring the mango sauce and the pan of warm rum to the table and spoon ice cream into six individual bowls.
Light the rum in the pan and pour it, still flaming, into the mango sauce.
Spoon some of the mango sauce over each dish of ice cream.","url":"https://recipe.bluelayer.org/recipe/27052/flaming-mango-sauce-over-homemade-vanilla-ice-cream"},{"id":"27049","title":"Homemade Western Dressing Recipe","ingredients":"sugars, granulated
oil, olive, salad or cooking
vinegar, distilled
salt, table
catsup","directions":"Stir together.
Makes 1 pint.","url":"https://recipe.bluelayer.org/recipe/27049/homemade-western-dressing-recipe"},{"id":"26990","title":"Danas Homemade Taco Seasoning","ingredients":"onions, raw
spices, chili powder
salt, table
spices, cumin seed
spices, garlic powder
spices, pepper, red or cayenne
cornstarch
spices, oregano, dried","directions":"Combine all ingredients in a small bowl and blend well.
Store in an air-tight container or baggie until ready to use.
To make Taco Meat Filling.
Brown 1 lb lean ground beef over medium-high heat- drain.
(I like to toss in some diced Bell Pepper now too)
Add 1/2 cup water and the seasoning mix.
Reduce heat and simmer 10 minutes, stirring occasionally.
Makes enough filling for 8 to 10 tacos.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/26990/danas-homemade-taco-seasoning"},{"id":"26954","title":"Homemade Ranch Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
onions, raw
spices, parsley, dried
spices, garlic powder
spices, pepper, black
sugars, granulated","directions":"Mix all ingredients together in a bowl.
Chill in the refrigerator until ready to serve.
Serve with cut vegetables of choice.","url":"https://recipe.bluelayer.org/recipe/26954/homemade-ranch-dip"},{"id":"26820","title":"John Cage's Homemade Bread","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
dill weed, fresh
salt, table","directions":"Combine puree and flour in a large mixing bowl.
Mix thoroughly.
If the mixture is too liquid to knead add more flour.
If too dry add more liquid.
Knead the mixture for 10 minutes.
Turn into an 8 1/2-by-4 1/2-by-2 1/2 breadpan.
Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
Turn out onto a rack and cool.","url":"https://recipe.bluelayer.org/recipe/26820/john-cages-homemade-bread"},{"id":"26781","title":"Honeyed Walnuts","ingredients":"nuts, walnuts, english
honey
salt, table","directions":"Preheat oven to 350 degrees F. Combine walnuts, honey, and salt in a bowl.
Toss to coat, and spread in a single layer onto a parchment-lined baking sheet.
Bake, tossing occasionally, until toasted, about 15 minutes.
Let cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/26781/honeyed-walnuts"},{"id":"26777","title":"Gary Rhodes - Homemade Crumpets","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Sift together the flour and salt.
Mix the yeast with a few tablespoons of the warm water.
Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid.
Cover and leave in a warm place until the mixture has risen.
Once risen, check the consistency.
If the batter is very thick, loosen with the remaining water.
The batter should now be left to stand for 8-10 minutes.
Warm a non-stick frying pan on a low heat.
Butter some crumpet rings or small tartlet rings.
Place the rings into the frying pan and pour in some of the batter until half-full (1/4 to 1/2 inches deep).
Cook on a low heat until small holes appear and the top has started to dry.
The bottom of the crumpet will now be golden and it can be turned over and cooked for another minute.
The crumpets are now ready for lots of melting butter!
Note: The crumpets can be cooked without turning - simply cook until the tops are completely dry.
The finely grated zest of 1 lemon can also be added to the batter to give a lemon bite.","url":"https://recipe.bluelayer.org/recipe/26777/gary-rhodes-homemade-crumpets"},{"id":"26662","title":"Homemade Condensed Milk 1 [fresh Milk]","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In heavy saucepan pour milk and bring to a boil.
Reduce to a simmer and cook for about 45 minutes, stirring occasionally.
Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups.
Strain.
Milk can be refrigerated for up to one week.","url":"https://recipe.bluelayer.org/recipe/26662/homemade-condensed-milk-1-fresh-milk"},{"id":"26635","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table
honey","directions":"Make sure your cream is at room temperature, or it will take much longer.
Place cream either in a tight fitting lidded jar or the food processor.
Jar method: start shaking the jar up and down.
After 3 minutes it will start to feel like shaking whipped cream, keep going another 3 minutes where it will seem like nothing is happening, but it is.suddenly it goes \"shuk shuk\" and that is the butter separating from the buttermilk.
Continue to shake for another 4 minutes until most of the buttermilk is liquified.
Food Processor: Place the cream in and turn it on until the butter separates from the buttermilk as above.
Pour off the buttermilk through cheese cloth, either covering the top of the jar or the food processor (dont forget to keep the buttermilk for pancakes lol).
Fill the jar or bowl with VERY cold tap water - dont want it to melt at all and continue to rinse it through cheesecloth until it runs clear.
7-10 times.
Helps ensure it stays fresh longer.
Put your butter on a cutting board, and work it with a spatula to get all the last liquid inside it out, just squish it with the spatula a few times.
Add salt if you want salted butter.
Voila~ your own homemade butter.","url":"https://recipe.bluelayer.org/recipe/26635/homemade-butter"},{"id":"26600","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Allow cream to come to room temperature.
Pour into a jar that is at least twice the capacity of the cream and has a tight fitting lid.
Shake the cream vigorously, butter will happen in 20 to 30 minutes.
Once the butter has separated into a solid mass give a few more shakes.
The liquid at the top is buttermilk and can be used or discarded.
Pour buttermilk into a separate container and reserve if desired.
Continue to shake butter and pour off any buttermilk, a couple more times.
Add just enough water to cover the solid butter and and shake.
Discard liquid down the drain.
Do this 3 to 4 more times until the liquid from the jar is clear.
Do not add this liquid to the buttermilk if using.
Spoon butter into a bowl and add salt if desired.
Shape butter as desired using wax paper and refrigerate for 30 to 45 minutes.
Can be refrigerated, tightly wrapped, for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/26600/homemade-butter"},{"id":"26519","title":"Homemade Dog Treats","ingredients":"peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Whisk together peanut butter, honey, oil and chicken broth.
In a separate bowl, combine flours and oatmeal.
Mix dry ingredients into wet ingredients.
Place dough on flour dusted surface.
Roll or press dough out to about 1/4 inch thick.
Use a small bone cookie cutter to cut out cookies.
My cookie cutter was a 5-inch bone-shape, but for small dogs you may want to use a small cookie cutter (around 2).
Roll out leftover scraps and cut out as many as possible.
Put cut out cookies on a parchment lined baking sheet.
Bake for 14-16 minutes.
Transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/26519/homemade-dog-treats"},{"id":"26464","title":"Homemade Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Combine milk and buttermilk in a glass bowl.
Stir until combined.
Cover with a clean towel and let sit in a warm kitchen for 24 hours.
2.When the milk mixture has thickened (clabbered), pour into a pot and place over low heat until the curds separate from the whey (this happens quickly).
Line a colander with cheesecloth and strain the curds until dry.
Reserve the whey for use in baking breads, etc.
Stir in the salt and refrigerate.
Tips: ultra-pasteurized milk is poor for making cheese because it has already been heated to very high temperatures.
It is important that you use cultured buttermilk.
It is the culture that helps make the cheese.
After draining the curds, I sometimes stir back in some whey to get the desired consisitency of cottage cheese.
Yields 1 cup of cottage cheese and 3 cups of whey.","url":"https://recipe.bluelayer.org/recipe/26464/homemade-cottage-cheese"},{"id":"26435","title":"Homemade Relish","ingredients":"vinegar, cider
sugars, granulated
mustard, prepared, yellow
spices, pepper, red or cayenne
salt, table
squash, summer, zucchini, includes skin, raw","directions":"Ina 5-quart saucepot, heat vinegar, sugar, mustard seeds, crushed red pepper, and salt to boiling on high, stirring.
Stir in zucchini.
Simmer 10 minutes or until tender, stirring occasionally.
Transfer to airtight container; refrigerate until cold or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/26435/homemade-relish"},{"id":"26409","title":"Grape Nuts (homemade breakfast cereal)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350 degrees F.
Combine all ingredients in large mixing bowl.
Beat until smooth.
Spread the dough on 2 large greased cookie sheets.
Bake for 25-30 minutes.
While still warm, break the dough into chunks and grate it or whirl briefly in blender, about one cup at a time.
Return to 250 F oven to crisp for 20-30 minutes.
Store in airtight container.
Serve for breakfast with milk.","url":"https://recipe.bluelayer.org/recipe/26409/grape-nuts-homemade-breakfast-cereal"},{"id":"26359","title":"Strawberry Granola Squares","ingredients":"cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
strawberries, raw","directions":"In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly.
Set aside a third of the mixture for topping.
Press remaining mixture into a well greased 9 inch square baking dish.
Bake at 375* for 10 minutes.
Spread preserves over crust; sprinkle with reserved granola mixture.
Bake 15 minutes longer or until filling is bubbly around the edges.
Cool on a wire rack.
Cut into squares.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/26359/strawberry-granola-squares"},{"id":"26331","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
sugars, brown
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a large baking sheet.
Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
Use an electric mixer to beat the butter and brown sugar together until light.
Stir in the flour mixture.
Slowly pour in the water; stir until dough is formed.
Refrigerate dough for 30 minutes.
On a well floured board, roll dough to between 1/8 and 1/4 inch thick.
Use a knife or cookie cutter to cut dough into squares or rectangles.
Transfer crackers to prepared baking sheet.
Bake in preheated oven until light brown, 11 to 13 minutes.
Remove crackers from oven.
Use a fork to pierce multiple holes on tops of crackers.","url":"https://recipe.bluelayer.org/recipe/26331/homemade-graham-crackers"},{"id":"26328","title":"Granola Ice Cream Squares","ingredients":"cereals ready-to-eat, granola, homemade
ice creams, vanilla
ice creams, chocolate","directions":"Sprinkle 2 cups of granola in ungreased 9x9\" square baking pan.
Drizzle with ice cream topping.
Cut ice cream into about 1\" slices.
Place on granola in pan.
Let stand until slightly softened.
Spread evenly.
Sprinkle with remaining granola.
Cover and freeze until firm, about 5 hours.
Cut into squares.
Serve with additional topping if desired.","url":"https://recipe.bluelayer.org/recipe/26328/granola-ice-cream-squares"},{"id":"26245","title":"Wonderful Homemade Cajun Seasoning","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Combine all ingredients thoroughly and store in an airtight jar.","url":"https://recipe.bluelayer.org/recipe/26245/wonderful-homemade-cajun-seasoning"},{"id":"26228","title":"Julie's Fake Mascarpone Cheese - Homemade Substitute","ingredients":"cheese, neufchatel
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract","directions":"Using an electric hand mixer, cream the cheese slightly then add all the remaining ingredients.
Beat 1 or 2 minutes watching carefully so that the texture thickens slightly but not turning to butter.
Yield is about 1 and 1/3 cups.","url":"https://recipe.bluelayer.org/recipe/26228/julies-fake-mascarpone-cheese-homemade-substitute"},{"id":"26139","title":"Homemade Baking Powder","ingredients":"leavening agents, baking soda
cream, whipped, cream topping, pressurized
cornstarch","directions":"Mix the baking soda and cream of tartar together until well combined.
Use immediately.
Yields 1 tablespoon of baking powder.
If you want to make more and keep it on hand, add the corn starch, and mix well.
Cornstarch absorbs moisture from the air, and prevents the baking powder from reacting before you need it.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/26139/homemade-baking-powder"},{"id":"26067","title":"Homemade White Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt","directions":"Put all of the ingredients into a bread machine and set to knead until smooth.
After the kneading is finished, remove the kneading blade.
Form into a slightly flat ball, (or leave as is).
Wrap the bread machine in plastic wrap.
In the summer, the bread should rise in about 6 hours indoors without air conditioning.
During the other seasons, allow it to rise for 6 hours in the bread machine on the yeast-starter setting or the bread-rising setting.
If not using the dough rising setting, it will take 8 to 10 hours in the spring and fall at 20C (room temperature), or 12 to 15 hours in the winter at less than 20C.
The yeast was a bit too strong, so this rose a bit too much, but because it's made beginning with liquid yeast and without a starter, there will be no sour taste.
Transfer the dough to a dusted work surface.
Divide and roll into balls, wrap in plastic or vinyl, then let rest for 30 minutes.
Form the rolls into your desired shape.
(I made mine into round balls.)
Wrap in plastic wrap or vinyl, and let the dough rise for a second proving.
(In the summer, it should take 60 to 70 minutes in a room without AC, and 90 minutes in the spring and fall, 120 minutes in the winter in an unheated room)
Please adjust the rising time depending on the room temperature and strength of the yeast.
The dough should rise 2.5 to 3 times in height.
Sprinkle with bread flour over the rolls, then bake for 12 minutes at 150C without letting it brown.
They're done!
You'll be surprised at the taste--it's different from bread made from dry yeast!
Your mouth will be filled with the delicious taste of flour and butter.
Or apply an egg wash, then bake for about 15 minutes at 180C to make French rolls.
You can also use this dough for making deli bread or sweet bread.","url":"https://recipe.bluelayer.org/recipe/26067/homemade-white-bread-rolls"},{"id":"26011","title":"Homemade Tartar Sauce Recipe","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
sauce, worcestershire
lemon juice, raw","directions":"Mix all ingredients in a bowl.
Mix well.
Chill.
Makes about 3 1/2 c..
Double recipe if more is needed.","url":"https://recipe.bluelayer.org/recipe/26011/homemade-tartar-sauce-recipe"},{"id":"26004","title":"Homemade Butterfinger Candy Bars","ingredients":"corn, sweet, white, raw
peanut butter, smooth style, without salt
candies, white chocolate","directions":"Melt candy corn in microwave on high 1 minute.
Stir and continue cooking in 15-second intervals til melted, stirring after each interval.
Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment.
Cool completely.
Cut into squares.
Dip in melted chocolate candy coating.
Lay on waxed paper to set.","url":"https://recipe.bluelayer.org/recipe/26004/homemade-butterfinger-candy-bars"},{"id":"25926","title":"Homemade Sourdough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix the flour mix (rye/wheat) and water in a bowl and leave the bowl uncovered on your kitchen table
For the next couple of days, every morning add another 100ml of flour mix and water and stir.
After a few days you should see bubbles starting to form, this can take up to a week.
Check the smell, if it smells of yeast/vinegar/beer it's good to go!
If it smells spoiled, it may have gone bad and you should start a new one.
Once your sourdough is done you can keep it in the fridge, remembering to \"feed it\" with equal parts flour mix and water every 2 weeks or so!","url":"https://recipe.bluelayer.org/recipe/25926/homemade-sourdough"},{"id":"25861","title":"Homemade Nose Drops","ingredients":"leavening agents, baking soda
salt, table
water, bottled, generic","directions":"Mix all together and use a nose sprayer or dropper to put a couple drops into each nasal passage.
Repeat as needed.
Store in a small container and use within a week.
Cheap and easy to make and clears sinuses.","url":"https://recipe.bluelayer.org/recipe/25861/homemade-nose-drops"},{"id":"25823","title":"Homemade Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract","directions":"Equipment: A wooden spoon, a large stainless pot (5 liters), a pastry brush, and a small ramekin of extra water.
Have all your ingredients and equipment ready before beginning the cooking process.
This goes quickly, so you need to be ready.
Add the sugar and listed amount of water to your pot.
Cook over medium to medium-high heat until the sugar begins to boil.
Use your pastry brush dipped in the extra water to clean any sugar crystals from the side of the pot.
Do not stir it!
Let the sugar boil and change color.
Gently swirl your pan to stir, but only very occasionally.
Once the sugar turns a golden amber color, remove from heat.
Immediately stir in your cream with a wooden spoon.
The mixture will bubble violently, so be careful!
This is also why we use a large pot.
Stir in the butter, salt, and vanilla next.
The caramel will be a little thin, but thickens upon standing.
If the sugar seizes at all when the cream is added, you can return the pot to medium heat and continue stirring until all the sugar dissolves.
Cool the caramel sauce to room temperature, and then refrigerate up to two weeks.","url":"https://recipe.bluelayer.org/recipe/25823/homemade-caramel-sauce"},{"id":"25796","title":"Homemade Sweetened Condensed Milk Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
sugars, granulated
butter, without salt
salt, table","directions":"Mix thoroughly in electric mixer till thick and creamy.
This makes about the same amount as the commercial kind and can be used in any recipe calling for sweetened condensed lowfat milk.
It keeps several weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/25796/homemade-sweetened-condensed-milk-recipe"},{"id":"25781","title":"Super Easy Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table","directions":"Combine the milk and cream in a deep saucepan.
Heat the mixture on medium until it starts to simmer.
IMPORTANT: Stir occasionally to refrain from burning and NEVER leave it unattended as milk can easily boil over.
Once it starts to simmer, turn off the heat and add in your vinegar.
Stir well.
Wait for 10 minutes and observe as your milk starts to curdle.
If it doesn't work, add more vinegar until milk solids/gobules appear.
While waiting for the milk to curdle, prepare your filter.
Line a colander or strainer with 4 layers of cheesecloth or paper towels.
Pour the mixture over your strainer.
The water that comes out of it is whey.
You can save it and use in other recipes if you want.
Mix in the salt and do a taste test.
You may add in more salt if you want.
Now the last step is to wait for the draining to finish.
There is no definite time on how long it should be drained.
I drained mine overnight in the fridge to make sure that no whey is left.
If you want a creamy version, drain it for 10-20 minutes.
And once you remove it from the strainer, tada!
Homemade ricotta!
Yummy!
This will keep good for 4-5 days in the fridge.","url":"https://recipe.bluelayer.org/recipe/25781/super-easy-homemade-ricotta-cheese"},{"id":"25768","title":"Condensed Cream of Soup Mix ( Homemade Substitute )","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
onions, raw
spices, pepper, black
soup, chicken broth or bouillon, dry
spices, basil, dried
spices, thyme, dried","directions":"Using an air tight container combine dry milk, cornstarch, onion flakes, pepper and chicken bouillon.
If desired also add basil and thyme.
Mix well.
When using the mix combine 1/3 cup of the mix with 1 1/4 cups of water in saucepan.
Cook and stir until thickened.","url":"https://recipe.bluelayer.org/recipe/25768/condensed-cream-of-soup-mix-homemade-substitute"},{"id":"25641","title":"Dad's Homemade Salami","ingredients":"beef, grass-fed, ground, raw
honey
spices, pepper, black
salt, table
spices, garlic powder
salt, table","directions":"DAY ONE: Mix all ingredients together.
Place in a bowl, cover, and refrigerate.
DAY TWO-FOUR: Knead mixture one time each day.
DAY FIVE: Divide into 5 equal portions, roll each out into a sausage-shaped cylinder.
Place them on a broiler pan in an oven and bake (dry, really) for 8 hours at 150 degrees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25641/dads-homemade-salami"},{"id":"25636","title":"Homemade Hot Fudge Sauce","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Microwave ingredients in large microwaveable bowl on MEDIUM 3 min.
Whisk until mixture is completely smooth and well blended.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/25636/homemade-hot-fudge-sauce"},{"id":"25631","title":"Homemade Barbecue Sauce","ingredients":"sugars, brown
catsup
vinegar, red wine
water, bottled, generic
sauce, worcestershire
mustard, prepared, yellow
spices, paprika
salt, table
spices, pepper, black","directions":"Measure and add all ingredients to a large bowl and whisk until the sugar has dissolved and the spices are evenly distributed.
Serve immediately or cover and store in fridge or freeze!
Makes approximately 4 cups.","url":"https://recipe.bluelayer.org/recipe/25631/homemade-barbecue-sauce"},{"id":"25537","title":"Blueberry Breakfast Crisp","ingredients":"blueberries, raw
sugars, granulated
cornstarch
blueberries, raw
orange juice, raw
salt, table
cereals ready-to-eat, granola, homemade","directions":"Combine frozen berries, sugar and cornstarch in a saucpan; bring to a boil, stirring frequently.
Reduce to a simmer and cook until thickened, 2 to 3 minutes.
Remove from heat, stir in fresh blueberries, orange rind and salt; set aside to cool for 10 minutes.
Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.
To serve, divide blueberry mixture among serving bowls and top with granola.","url":"https://recipe.bluelayer.org/recipe/25537/blueberry-breakfast-crisp"},{"id":"25518","title":"Homemade Chunky Red Bed Paste for Ohagi and Mochi","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated
salt, table","directions":"Rinse the adzuki beans and soak in a pot with 3 cups of water.
Bring to a boil over high heat, and then turn the heat down to medium.
Simmer the beans for about 10 minutes.
The beans will wrinkle gradually, and a brown scum will form on the surface.
Add 2 cups of water to reduce the temperature of the cooking liquid.
If you need to simmer the beans further, do over low heat.
When the beans are plump without wrinkles and the cooking liquid is richly colored, turn off the heat.
Drain the beans in a strainer.
Gently stir the beans with your fingers while rinsing under running water.
You want to rinse all the astringent cooking liquid away from the beans.
Return the beans to the pot and add 3 cups of fresh water.
Heat on high.
When the beans have reached a boil, reduce the heat to low.
In order to keep the beans from moving around, add an aluminum foil drop lid that is slightly larger than the mouth of the pot (press this down on the beans with the edges sticking up and it is easy to grab).
Simmer for about 1 hour.
The beans are finished when they easily pop when pressed between a pair of chopsticks, or between your fingers.
Continue boiling until the liquid has reduced by half.
Remove the drop lid, and add about 60 g (1/5 amount) of sugar to the surface, sprinkling it on with a wooden spatula.
Replace the drop lid, and simmer without stirring for about 5 minutes.
When the sugar has dissolved, repeat Step 9 twice.
On the third time, increase the amount of sugar to about 90 g (1/2 recipe amount).
After the sugar dissolves, add the remaining sugar and salt.
Cover with the drop lid and continue to simmer the beans.
When the beans have boiled down and achieved a glossy finish, remove the drop lid.
Stir the beans with a wooden spatula, and continue to cook the beans as you further reduce the cooking liquid.
When you can scrape the spatula across the bottom of the pot and you see the bottom, the anko is done.
You can freeze the anko to store it.
Divide into small portions, cover in plastic wrap, and store in a Ziplock bag.
To use, defrost on a countertop or under running water.
If you like the sweeter variety, use 250 g of adzuki beans, and increase the sugar to 350 g.
For homemade ohagi, use the paste in.
For homemade dorayaki, use this with
How about as a crepe filling?
Try with chilled mizu-yokan?","url":"https://recipe.bluelayer.org/recipe/25518/homemade-chunky-red-bed-paste-for-ohagi-and-mochi"},{"id":"25474","title":"Honey Almond Crunch Cereal","ingredients":"nuts, almonds
oats
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
sweetener, herbal extract powder from stevia leaf
vanilla extract","directions":"Mix first 6 ingredients in large bowl.
Add the rest of the ingredients to a pot over low medium heat and heat until thoroughly combined.
Pour liquid mixture over dry ingredients and stir with spoon until combined and moist.
Spread over parchment paper covered cookie sheet and bake at 325 for 25-30 minutes to desired crunchiness.
You may want to break up the granola with a spatula about half way through.
Remember as it cools, it will harden and become more crunchy.
This is DELICIOUS with some homemade almond milk!","url":"https://recipe.bluelayer.org/recipe/25474/honey-almond-crunch-cereal"},{"id":"25472","title":"Homemade Creamy Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
salt, table
cream, whipped, cream topping, pressurized","directions":"Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges.
Set over a 8-cup measuring cup.
Pour milk into a large, very wide saucepan and heat over high.
Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes.
Turn off heat.
Stir in lemon juice and salt.
Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes.
Gradually pour mixture into the prepared strainer.
Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes.
Discard liquid.
Transfer cheese into a bowl.
Refrigerate until chilled.
Just before using, stir in cream.
Ricotta will keep well, refrigerated, up to 1 week.","url":"https://recipe.bluelayer.org/recipe/25472/homemade-creamy-ricotta"},{"id":"25443","title":"Homemade Brown Sugar - Substitute","ingredients":"sugars, granulated
molasses","directions":"Mix both ingredients and use in recipe.","url":"https://recipe.bluelayer.org/recipe/25443/homemade-brown-sugar-substitute"},{"id":"25442","title":"Homemade Mustard","ingredients":"mustard, prepared, yellow
vinegar, cider
water, bottled, generic
sugars, granulated","directions":"Soak mustard seeds in vinegar and water at room temperature 2 days.
(If seeds are not submerged, add just enough additional water to cover.)
Puree mixture in a food processor with sugar and 1 1/2 teaspoons salt until almost smooth, about 2 minutes.
Thin to desired consistency with additional water and season with salt.","url":"https://recipe.bluelayer.org/recipe/25442/homemade-mustard"},{"id":"25404","title":"V's Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together.
Add 1 additional tablespoon water as needed.
Shape dough into ball; place on lightly floured surface.
Roll out dough to 1/8 inch thickness.
Line pie plate with pastry.
Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.","url":"https://recipe.bluelayer.org/recipe/25404/vs-homemade-pie-crust"},{"id":"25373","title":"Homemade Pomegranate Molasses","ingredients":"pomegranate juice, bottled
lemon juice, raw
sugars, granulated","directions":"Combine all ingredients.
Simmer and reduce until there is only 1 cup of liquid remaining.
Chill.","url":"https://recipe.bluelayer.org/recipe/25373/homemade-pomegranate-molasses"},{"id":"25352","title":"Big Pizza Dough Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"VEGAN
This homemade, half whole wheat dough is quick and easy to make, requires only one rising, and makes sufficient dough for two round or possibly one big rectangular pans.
A word of warning: Don't knead pizza dough after first rising.
This will make it hard to roll out.
If you forget and knead, let dough relax, covered, 20 min.
Put water in large bowl.
Sprinkle in yeast, let soften and whisk to dissolve.
Add in salt; stir.
Add in flours all at once.
Stir to mix with sturdy wooden or possibly stainless steel spoon till flour is incorporated and dough forms ball.
Turn out on lightly floured board and knead 5 to 8 min, or possibly till dough is elastic and not sticky, but still soft.
Wash and dry bowl; oil lightly.
Return dough to bowl.
Cover with clean damp towel.
Let rise in hot place (85 degrees) till doubled in bulk, about 1 hour.
Turn out dough on lightly floured board.
For two pizzas, divide dough in half with knife or possibly dough cutter.
Roll into 14- inch circles.
Ease into lightly oiled 14-inch round pizza pans which have each been sprinkled lightly with 2 tsp.
cornmeal.
Or possibly, roll out entire dough to fit 1 cookie sheet which has been lightly oiled and dusted with 4 tsp.
cornmeal.
Preheat oven to 400 degrees.
Top pizza as desired with sauce and toppings.
Bake about 15 min, or possibly till dough is completely baked and toppings are cooked through.
Makes 2 thin 14-inch round crusts, 1 10-by 15-inch rectangular crust or possibly the top and bottom crusts for a 12-inch stuffed pizza.","url":"https://recipe.bluelayer.org/recipe/25352/big-pizza-dough-recipe"},{"id":"25212","title":"Homemade cranberry sauce","ingredients":"orange juice, raw
cranberries, dried, sweetened
sugars, granulated","directions":"Bring the orange juice to a boil.
Add cranberries and sugar
Reduce heat to low.
Cook for 1 hour or more until reduced to 1/3 volume.
Stirring occasionally to prevent sticking.
Remove from heat and chill until ready to serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25212/homemade-cranberry-sauce"},{"id":"25185","title":"Onion Soup Mix - Homemade","ingredients":"onions, raw
beef, grass-fed, ground, raw
celery, raw
sugars, granulated
spices, onion powder","directions":"Mix all ingredients and store in airtight container.
Notes: 5 tablespoons equals 1 package of onion soup mix.
Add 5 tablespoon to 2 cups of sour cream for a quick dip.
For seasoning meatloaf use 5 tablespoons of mix per pound of meat.","url":"https://recipe.bluelayer.org/recipe/25185/onion-soup-mix-homemade"},{"id":"25182","title":"Vickys Homemade Buttermilk Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Mix together and let stand 5 minutes before using
Use in any recipe that requires buttermilk as an ingredient","url":"https://recipe.bluelayer.org/recipe/25182/vickys-homemade-buttermilk-substitute"},{"id":"25159","title":"Homemade Condensed Milk!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"In a storage container, combine both ingredients and set in the fridge for 24 hours.
Use the way you would use regular condensed milk!","url":"https://recipe.bluelayer.org/recipe/25159/homemade-condensed-milk"},{"id":"25113","title":"Homemade Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
ice creams, vanilla","directions":"In a saucepan over medium-high heat, add water and sugar.
Stir occasionally for approximately 5 minutes, or until sugar melts and turns a golden brown.
(Keep a watchful eye on sugar because it will go from being golden brown to burning in about 1 minute).
Immediately remove from heat and whisk in cream.
Stir constantly until smooth.
At this point, caramel sauce will be very thin.
After it cools, it will thicken to the consistency of, well...caramel sauce.
Note: when adding and stirring cream, wear an oven mitt on your stirring hand.
The heat of the sugar will cause a tremendous amount of scalding steam when it comes into contact with the cream.","url":"https://recipe.bluelayer.org/recipe/25113/homemade-caramel-sauce"},{"id":"25086","title":"Homemade Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Rinse pumpkin seeds.
Use your fingers to remove all the pulp.
Drain well.
Spread out on a tray to dry (sunlight works fine).
Next put oil in a heavy bottomed pan over medium heat.
When oil is hot, add the pumpkin seeds and toast until golden brown.
After that melt the chocolate and butter in the top of a double boiler.
Now combine melted chocolate and toasted pumpkin seeds.
Mix well.
Let cool.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/25086/homemade-sweet-pumpkin-seeds"},{"id":"25035","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table","directions":"Place peanuts and salt in a blender or food processor with metal blade inserted,.
Cover and blend or process until spreadable (about 6 or 7 minutes).
Stop and scrape sides of blender/food processor as needed.
Store in a covered container in the refridgerator.","url":"https://recipe.bluelayer.org/recipe/25035/homemade-peanut-butter"},{"id":"24947","title":"Homemade Salt-Free English-Style Mustard","ingredients":"mustard, prepared, yellow
water, bottled, generic","directions":"Blend mustard and water until smooth.
Let stand 20 minutes to develop strength and flavor.","url":"https://recipe.bluelayer.org/recipe/24947/homemade-salt-free-english-style-mustard"},{"id":"24940","title":"Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In heavy saucepan pour milk and bring to a boil.
Reduce to a simmer and cook for about 45 minutes, stirring occasionally.
Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups.
Strain.
Milk can be refrigerated for up to one week.","url":"https://recipe.bluelayer.org/recipe/24940/homemade-condensed-milk"},{"id":"24889","title":"Homemade Tartar Sauce","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
pickle relish, sweet
dill weed, fresh
spices, pepper, black","directions":"Add all the ingredients to a bowl, stirring to completely incorporate.
Refrigerate for at least 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/24889/homemade-tartar-sauce"},{"id":"24838","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix dry ingredients in a large bowl.
Add shortening.
Use vegetable shortening or lard.
Or use a combination of half lard half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky.
You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls.
Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the griddle.
You will want to set it at medium to high heat.
If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your rolling pin.
It is a good idea to.
dust each ball with a little flour just before you roll them out.
Lay the rolling pin in the center of the dough ball and roll up, center and roll down.
It is good to lift the dough and turn it.
Again, rolling pin in the center and roll.
Roll them out fairly thin.
Lay your tortilla on the hot griddle.
It takes just a few seconds to cook.
Flip to the other side.
When they are done it should have lots of nice brown speckles.
Place them in a towel.
If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!","url":"https://recipe.bluelayer.org/recipe/24838/homemade-tortillas"},{"id":"24837","title":"Baked Homemade Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325 degrees F.
Put the yeast in a small bowl with the water and honey.
Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture.
It should be bigger than before and a little bubbly.
Add this mixture to the flour and salt mixture.
Stir everything together.
Use a spoon to start.
Finish with your hands.
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a large gumball.
Use your hands to roll it into a skinny snake.
Twist the rolled dough into a medium-sized pretzel shape, and put it on a cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake for 10 minutes and allow to cool slightly before biting into them.
Tip: If you like, you can sprinkle the pretzels with coarse salt before baking them.","url":"https://recipe.bluelayer.org/recipe/24837/baked-homemade-pretzels"},{"id":"24800","title":"Homemade Pie Crust Made In 60 Minutes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dice the butter into 1 - 2 cm cubes.
Measure the milk and place in the refrigerator.
Put the flour into a bowl and add the diced butter.
Smash the butter into the flour using the back of a spoon.
It's okay if it doesn't mix all together.
Time is crucial!
This step takes about 1 - 2 minutes.
Add the milk and mix in gently without kneading.
When it looks clumpy and grainy like the picture, then it's good to go.
Just like that, wrap it in plastic wrap, form it into a square, and chill in the freezer for 20-30 minutes.
Dust with flour and use a rolling pin to stretch out the crust.
It will break and split in places, but don't worry about that.
The first time you roll it out, if it looks broken up like in the photo, it's fine.
It's more or less fine to leave the breaks there.
Forcibly fold the dough three times over itself.
Dust with more flour, and roll out with a rolling pin again.
You should repeat this step 5 - 6 times.
If the dusted flour depletes and/or the butter melts too much, place in the freezer for 20 minutes to chill, then try again.
If the room temperature is 28C, you can make it to the end without resting.
Roll out the crust to 5 mm thick, sprinkle the surface with sugar and make into your preferred shape.
Bake for 13 - 15 minutes at 210C, and then it's finished.","url":"https://recipe.bluelayer.org/recipe/24800/homemade-pie-crust-made-in-60-minutes"},{"id":"24671","title":"Easy Homemade Granola","ingredients":"oats
spices, cinnamon, ground
salt, table
oil, canola
honey
sugars, brown
vanilla extract
nuts, almonds
nuts, walnuts, english
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, toss the oats with the cinnamon and salt.
In a medium bowl, stir together the oil, honey, brown sugar, and vanilla.
Whisk until completely combined.
Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist.
Repeat until all of the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet.
Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola.
Sprinkle the almonds over the granola and return the baking sheet to the oven.
Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola.
Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven.
Let cool completely.
Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.","url":"https://recipe.bluelayer.org/recipe/24671/easy-homemade-granola"},{"id":"24639","title":"Homemade Sour Cream","ingredients":"cream, fluid, heavy whipping
cream, sour, cultured","directions":"Preparation:.
Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.
Chill homemade sour cream well before using and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/24639/homemade-sour-cream"},{"id":"24568","title":"Made in a Bread Machine! Rice Flour Financiers","ingredients":"rice flour, white, unenriched
nuts, almonds
egg, white, raw, fresh
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Basically, make sure you measure butter and sugar to the same weight as 3 egg whites.
Melt butter in a pan over medium heat.
When it stops making spitting sounds and starts to brown, remove from the heat and strain through a strainer lined with a coffee filter.
This will get rid of any burned bits.
Along the other ingredients listed, pour the melted butter into the bread machine.
Set to \"Cake\" mode and press \"Start\".
If the machine tells you to scrape the sides, scrape the mixture down with a spatula and mix once to unstick the mixture from the bottom of the bread machine.
Press \"Start\" again.
Once it reaches 20 minutes before the scheduled end time, take out the loaf so it doesn't over-bake and become too hard.
If you are unsure, check if it's done by inserting a skewer into the center.
Don't eat the cake yet!!
Once it's cooled, wrap in 2 layers of cling film and leave it to rest overnight at room temperature.
This recipe doesn't require other tools or tricks but the resulting financiers will leave a lovely rich taste that melts in your mouth.
Browned butter is really important for this recipe.
Leave these for one day and you'll get the perfect flavour.
To make cheap and easy homemade rice flour, refer to.","url":"https://recipe.bluelayer.org/recipe/24568/made-in-a-bread-machine-rice-flour-financiers"},{"id":"24509","title":"Homemade Whole Grain Mustard","ingredients":"mustard, prepared, yellow
roland, seasoned rice wine vinegar,
alcoholic beverage, beer, regular, all
honey
salt, table","directions":"Put mustard seeds, vinegar and water/beer/wine in a a small bowl or jar.
Cover lightly and let sit at room temperature for a day.
The seeds will plump up and soften after soaking up the liquid.
Add sugar/honey and salt.
You can make a honey mustard by adding extra honey.
Brown sugar is nice too!
Process in a food processor or blender to desired consistency.
For something Dijon-like, process to a paste, or you could even choose to leave the mustard seeds whole.
I usually go for somewhere in between.
Adjust sweetness and saltiness if necessary.
Transfer to a glass jar (glass is better because plastic and metal can add weird flavors to the mustard).
Let the mustard sit for a few days to \"ripen\" in the refrigerator or at room temperature.
It will be a little bitter at first, but this will go away after aging.
Letting it sit at room temperature will result in a spicier mustard and refrigerating will stop the formation of spicy compounds.
Again, adjust and try it as it goes until you get the flavor you like!
Refrigerate for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/24509/homemade-whole-grain-mustard"},{"id":"24496","title":"Homemade Strawberry Fruit Leather","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated","directions":"Place some plastic over a rimmed sheet tray and brush it with olive oil.
Dice strawberries into small pieces and put them in a pit with a bit of water.
Add a squirt of lemon juice and stew them, mostly covered, until very soft and mushy.
Allow fruit to cool slightly, then transfer fruit to a blender and blend until mostly smooth.
Taste, add sugar as necessary, and blend again.
(Don't add too much sugar - the leather will become sweeter as it cooks anyway!
).
Pour the mixture onto the plastic-covered tray and use a spatula to spread evening over the tray to 1/8-1/4 inch thickness.
Preheat oven to 150 degrees (you may have to crack the oven door to keep the temperature that low).
Place tray in oven and leave for 6-8 hours.
Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining.
Place in the oven for another 6-8 hours.
If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes.
Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.","url":"https://recipe.bluelayer.org/recipe/24496/homemade-strawberry-fruit-leather"},{"id":"24454","title":"Homemade Prepared Horseradish","ingredients":"horseradish, prepared
water, bottled, generic
salt, table
vinegar, distilled","directions":"Place all of the ingredients in a food processor and process until you achieve the consistency you like.
Place in a storage container and sore in the fridge until ready to use.","url":"https://recipe.bluelayer.org/recipe/24454/homemade-prepared-horseradish"},{"id":"24371","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Create a double-boiler from two stock pots, with water in the outer one, and your half gallon of milk in the inner one.
Using a thermometer (clip-on is ideal), heat milk to 185F, stirring often to prevent burning/sticking.
Remove pot of milk to a cold water bath in your sink until it lowers to 110F, stirring occasionally.
Stir in 2-3 Tbs of plain yogurt with active cultures, as a starter.
Dannon is a good choice.
For future batches you will use your own yogurt.
Cover and place on atop a heating pad, on a cutting board.
Turn heating pad to medium and cover with a tea towel.
Let it sit for seven hours undisturbed.
After seven hours, uncover and stir thoroughly.
Pour into old yogurt containers, or similar, and place it in your refrigerator overnight.
After refrigerating overnight, your homemade yogurt is ready.
It will last 2-3 weeks in the refrigerator.
Be sure to save 2-3 Tbs for your next batch.","url":"https://recipe.bluelayer.org/recipe/24371/homemade-yogurt"},{"id":"24271","title":"Herb Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, oregano, dried
spices, basil, dried
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Set aside 1 cup of flour (for dusting).
Mix all of the dry ingredients except for the flour in the first step.
Melt the butter in the water in a separate bowl.
Mix the dry and wet ingredients together by hand with a wooden spoon.
Knead dough on counter for 5 minutes.
Let rest in greased pan for 10-20 to rise.
Put it in a warm place (On top of the pre-heated oven works great) and make sure to put a damp paper towel over everything while its rising.
Roll out on the counter and roll up like a jelly roll.
I like to brush a little bit of melted butter over everything before I roll it, but thats optional.
Let rest in greased pan for another 30-49 minutes.
Bake at 400 degrees for 25-30 minutes.
Stab with a wooden skewer through the middle to check if its done- when you pull the skewer out and its clean, the bread is done.
If there is still some dough-goo on it, let the bread bake for a few more minutes.
You can add more of the herbs or switch them entirely; this recipe is very flexible and great to experiment with.
This also makes AMAZING pizza dough!
You can also use this recipe to make great homemade cinnamon rolls!
All you have it do is this:.
Use the same ingredients except for the oregano, basil, and garlic.
Put in a little bit of cinnamon (to taste) and 1/2 teaspoon vanilla.
When you get to step 7, slather on lots of butter, brown sugar, and cinnamon (all to your preference).
Roll it all up and slice.
Melt more butter and cinnamon in the baking pan and put the slices in whatever pan you prefer.
Bake for 15 minutes Make an easy vanilla glaze to put on top.
Obviously this is not a healthy recipe....
Which is why it tastes so good!
You can put in as much butter, brown sugar, etc as you like, its a very flexible recipe.","url":"https://recipe.bluelayer.org/recipe/24271/herb-bread"},{"id":"24266","title":"Low-Fat Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
In a bowl, combine flour, baking powder, and salt.
Add yogurt and honey.
With a fork, \"cut in\" the yogurt and honey to the dry ingredients (like you would with buttter), and combine until crumbly.
Add milk and stir until the dough forms a ball.
Pat or roll the dough out to 1/2-1 inch thick (depending on how big you want your biscuits).
With a floured glass or circular cutter, cut dough into circles.
Place biscuits on a greased cookie sheet.
Bake for 10-12 minutes, or until lightly browned on top.
Enjoy with honey, butter, gravy, cheese or plain!
*** Another version of this biscuit (we call it \"The Breakfast Version\")***.
Add 1/2-3/4 cup of raisins
1 tablespoon cinnamon.
Serve with applesauce.","url":"https://recipe.bluelayer.org/recipe/24266/low-fat-homemade-biscuits"},{"id":"24258","title":"Homemade Butterfinger Bars","ingredients":"corn, sweet, white, raw
seeds, sunflower seed kernels, dried
cereals ready-to-eat, granola, homemade
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a loaf pan with parchment, making sure to cover all sides.
In a microwave safe dish, melt candy corn, checking and stirring frequently.
Immediately stir in the nut butter and cereal until fully combined.
Press mixture firmly into the bottom of the prepared pan and cool completely, about 1 hour.
Remove from pan and cut into bars.
Dip bars in the chocolate to evenly coat.","url":"https://recipe.bluelayer.org/recipe/24258/homemade-butterfinger-bars"},{"id":"24210","title":"Homemade Chili Powder","ingredients":"spices, paprika
spices, garlic powder
spices, pepper, red or cayenne
spices, onion powder
spices, oregano, dried
spices, cumin seed","directions":"Place all ingredients in a small container with a tight-fitting lid and shake to mix.
Store in a cook, dark place.","url":"https://recipe.bluelayer.org/recipe/24210/homemade-chili-powder"},{"id":"24181","title":"Homemade Honey Mustard","ingredients":"mustard, prepared, yellow
honey
sugars, brown
vinegar, red wine
oil, olive, salad or cooking
sauce, worcestershire","directions":"Combine all ingredients in a small bowl with a wire whisk or beater, till smooth.
Put into a small non-metal container and refrigerate overnight.
Stir before serving.","url":"https://recipe.bluelayer.org/recipe/24181/homemade-honey-mustard"},{"id":"24128","title":"Homemade Sour Cream With Yogurt","ingredients":"yogurt, greek, plain, nonfat
lemon juice, raw","directions":"Mix and use.","url":"https://recipe.bluelayer.org/recipe/24128/homemade-sour-cream-with-yogurt"},{"id":"24120","title":"Easy Homemade Mouthwash!","ingredients":"water, bottled, generic
leavening agents, baking soda","directions":"Heat water in a pot.
Add baking soda.
Stir well until completely dissolved.
Remove from flame.
Allow to cool completely.
Pour into a jar with nozzle and use as a mouthwash.","url":"https://recipe.bluelayer.org/recipe/24120/easy-homemade-mouthwash"},{"id":"24019","title":"Homemade Hand-Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Pour the heavy whipping cream, sugar, and vanilla extract into a large bowl, and whisk using a large balloon whisk.
Whisk for approximately 35 minutes, until the cream reaches the soft peak stage.
First you will notice the cream form large bubbles on top, then the bubbles will disappear and the cream will start to form ridges.
You can test for soft peaks by lifting the whisk straight out of the bowl, inverting it, and seeing that a peak falls ever so slightly to the side.
Enjoy!
Whipped cream can be stored in the refrigerator for a couple hours.","url":"https://recipe.bluelayer.org/recipe/24019/homemade-hand-whipped-cream"},{"id":"24003","title":"Super Yummy Granola","ingredients":"oats
nuts, pecans
salt, table
spices, cinnamon, ground
vanilla extract
honey
sugars, brown
oil, olive, salad or cooking","directions":"Preheat oven to 300 degrees
In a large bowl combine the old-fashioned oats and the chopped nuts (I used half almonds, half pecans.)
You can also add 1 cup of Sunflower seeds if you would like.
In another microwave safe bowl combine the remaining ingredients and stir together well.
Throw this mixture into the microwave for about 2 minutes on high.
Give it another good stir when you remove it then pour it over the oat mixture, stirring it really well until all of the oats are coated nicely.
Now spread the goods onto 2 large baking sheets (line with parchment paper if you have it) and place in a preheated 300 degrees oven for 1 hour.
At the half-way point switch the pans top to bottom and give the granola a stir.
Remove from oven when the hour is up.
Your olfactory glands will be ready to jump out of your face and dive into the oven before the granola is ready.
Please dont let them do that.
Not only would it ruin the eating experience, it will probably ruin your life in the end.
Keep them at bay if possible.
But oh I do love to eat the granola when its still warm.
The angels and birds and cherubs seem to sing and play at higher decibels when its still warm.
Could just be my olfactory glands making all that noise though.
I havent scientifically tested this.
This granola is especially delicious when accompanied by homemade yogurt.","url":"https://recipe.bluelayer.org/recipe/24003/super-yummy-granola"},{"id":"23888","title":"Lori's Pork and Strawberry Crisp","ingredients":"oats
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
pork, fresh, loin, tenderloin, separable lean only, raw
strawberries, raw
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
spices, pepper, black
butter, without salt","directions":"Heat oven 375.
Combine the oats, granola, flour, butter and brown sugar.
Combine the pork, strawberries, flour, cinnamon, salt and pepper.
Layer both mixes in a sprayed 9x13, ending with oats.
Drizzle with butter.
Bake 30 minutes.
WOW!","url":"https://recipe.bluelayer.org/recipe/23888/loris-pork-and-strawberry-crisp"},{"id":"23839","title":"Five Minute Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vinegar, distilled","directions":"Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165F on an instant-read thermometer).
Remove from microwave, and stir gently for 5 seconds.
Milk should separate into solid white curds and translucent liquid whey.
If not, microwave for 30 seconds longer.
Repeat until fully separated.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
Under 5 minutes extremely moist and creamy: Best for immediate consumption, while still warm.
For savory applications, drizzle with olive oil, sprinkle with sea salt and black pepper, and serve.
For dessert, drizzle warm ricotta with honey, and serve with fruit.
15 to 20 minutes small, tender curds with a cottage cheese-like consistency.
Moist and spreadable, but not runny.
Best for moist savory applications like lasagna or ravioli fillings and dips, or certain uncooked pastry applications, like cannoli filling.
2 hrs to overnight (in fridge) firm, dry, crumbly curds that can easily be molded into firm shapes.
Best for pastry, such as ricotta pancakes, ricotta gnocchi, or ricotta tortas.
Store in covered container in refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/23839/five-minute-homemade-ricotta"},{"id":"23823","title":"Homemade Sausage Seasoning Blend","ingredients":"salt, table
spices, paprika
spices, garlic powder
spices, fennel seed
spices, pepper, black
spices, pepper, red or cayenne","directions":"Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
Store in an airtight container until ready to use.
To use, mix with 1 pound ground meat.
Chill seasoned meat 3 hours before using.
Or you may also use this in any recipe calling for sausage seasoning.","url":"https://recipe.bluelayer.org/recipe/23823/homemade-sausage-seasoning-blend"},{"id":"23818","title":"How to Make Your Own Homemade \" Graham Crackers \"","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
shortening, vegetable, household, composite
honey
molasses
water, bottled, generic
vanilla extract","directions":"Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla.
Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball.
Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour.
Roll out one of the dough pieces flat to about 7 x 15 inches.
If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2-1\" intervals.
Then cut into 2 1/2\" squares.
Use a spatula to move the squares to a large, ungreased baking sheet.
You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
Store at room temperature in an airtight container.
Will keep up to a month (Remember there are no preservatives).","url":"https://recipe.bluelayer.org/recipe/23818/how-to-make-your-own-homemade-graham-crackers"},{"id":"23723","title":"Homemade Clove Mouthwash","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic
honey
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"Mix everything together and stir until the honey is dissolved.
Pour 4 tsps.
in a glass and rinse your mouth for 30 seconds.
Enjoy the refreshing clove taste and smell in your mouth!","url":"https://recipe.bluelayer.org/recipe/23723/homemade-clove-mouthwash"},{"id":"23683","title":"Real Homemade Root Beer","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
beverages, carbonated, root beer
water, bottled, generic","directions":"Use the funnel to pour the sugar in the bottle.
Add the yeast.
Toss the sugar and yeast around in the bottle so it mixes well.
Just swish it around, don't shake it violently.
Make it so there is a little depression in the center of the dry mixture.
Add the root beer extract via the funnel.
Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
Fill up the bottle about half way with some more water.
Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
Let stand in a cool place (65 to 72 degrees F) for three to four days.
Do not shake the bottle or move it around unnecessarily.
Leave it be.
After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer.
Place in refrigerator overnight.
This arrests the yeast action.
After chilling, decant into a glass and enjoy.
Note: There will be leftover yeast in some sludge at the bottom of the bottle.
Be careful decanting as you get to bottom of the bottle.
That yeast will be skunky.
Another note: The yeast is still working!
Drink this up right away, keep it chilled.","url":"https://recipe.bluelayer.org/recipe/23683/real-homemade-root-beer"},{"id":"23675","title":"Homemade Granola","ingredients":"oats
oats
spices, cinnamon, ground
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
sugars, granulated
raisins, seeded
blueberries, raw","directions":"Heat oven to 250 degrees F.
Combine all ingredients in a large bowl.
Place on a baking sheet and put in the oven for thirty minutes.
Remove and sift gently, then put back in the oven for 1530 minutes or until mostly dry.
Remove from the oven and let sit out for at least one hour.","url":"https://recipe.bluelayer.org/recipe/23675/homemade-granola"},{"id":"23620","title":"Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Combine yeast and water, mix well and set aside.
In a very large bowl, combine all dry ingredients.
Mix well.
Add Oil and Yeast mixture.
Mix well with hands or in mixer with dough hook.
Work dough til smooth.
Let rise for about 45 minutes.
Knead for 5-10 minute.
Repeat previous step.
Prepare baking pans.
Spray or lighty oil.
Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls.
place prepared dough into appropriate pans and let raise 30-45 minutes before baking.
Bake at 325 degrees for approximately 40 minutes or til done.
Bread will be a medium brown.
Brush with melted butter when done (optional).","url":"https://recipe.bluelayer.org/recipe/23620/homemade-bread"},{"id":"23486","title":"Homemade Sweetened Condensed Milk Recipe","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix sugar and water in saucepan.
Heat to a boil.
Let stand till cold (about an hour).
Put in blender, with butter and dry lowfat milk, mix on high speed till blended.
Hint - putting in blender when too warm may crack blender jar).
Yields: 2 cans.
Keep refrigerated, will keep up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/23486/homemade-sweetened-condensed-milk-recipe"},{"id":"23434","title":"Maple Vanilla Cashew Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
raisins, seeded
cranberry juice, unsweetened","directions":"Preheat oven to 300 degrees.
In a large mixing bowl, combine oats, puffed rice, cashews, coconut oil, maple syrup, and vanilla extract.
Spread mixture into large glass pyrex dish or large cookie sheet.
Cook for 60 minutes, stirring mixture every 15 minutes.
At the 45 minute mark, mix in raisins and dried cranberries.
Let cool thoroughly before storing in containers.
Enjoy with fresh fruit and homemade almond milk or rice milk!","url":"https://recipe.bluelayer.org/recipe/23434/maple-vanilla-cashew-granola"},{"id":"23413","title":"Peanut Butter Popcorn Squares","ingredients":"honey
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
snacks, popcorn, air-popped (unsalted)","directions":"Line an 8- or 9-inch square pan with foil.
Heat the honey in a large saucepan until it boils, about 2 minutes.
Add the peanut butter and stir until mixture is well blended.
Remove the pan from the stove and stir in the granola (I use Cascadian Farms Organic Granola), the peanuts and the popcorn until everything is coated.
Press the mixture evenly into the prepared pan.
Refrigerate until the mixture is cool, about 30 minutes.
Cut the mixture into small squares and enjoy!","url":"https://recipe.bluelayer.org/recipe/23413/peanut-butter-popcorn-squares"},{"id":"23408","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Bring milk just to a boil and set aside to cool (just enough not to burn a finger!
).
Pour warm milk in glass bowl and add starter.
Mix well and cover completely with towels for 3-4 hours.
Refrigerate 8 hours before serving.","url":"https://recipe.bluelayer.org/recipe/23408/homemade-yogurt"},{"id":"23390","title":"Cheap And Easily Made in the Microwave! Sweet Homemade Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the ingredients in a large, heatproof bowl, and heat in the microwave at 500-600 W for 1-2 minutes.
Remove from the microwave and mix.
Repeat this process 2-3 times.
When it looks like this when removed from the microwave, it's ready.
Chill (or let cool, then chill) and it's done.
If you continue heating it, it will brown and become a caramel sauce.
Note: Because it may boil over, I recommend you use a large heatproof bowl.","url":"https://recipe.bluelayer.org/recipe/23390/cheap-and-easily-made-in-the-microwave-sweet-homemade-condensed-milk"},{"id":"23386","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"In a bowl, combine the cream and buttermilk or lemon juice.
Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
Stir and refrigerate until ready to use.
(can be refrigerated up to 1 week.
).","url":"https://recipe.bluelayer.org/recipe/23386/homemade-creme-fraiche"},{"id":"23368","title":"Homemade Butterfingers","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
syrups, corn, light
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium bowl, sift together the powdered sugar and powdered milk.
Set aside.
In a medium saucepan, combine the granulated sugar, corn syrup and butter.
Bring to a boil on high heat, stirring constantly (you dont want it to start sticking).
Once it starts to boil, reduce the heat to medium and continue stirring occasionally for about 5 minutes.
Stir in the vanilla and remove from heat.
Add the sugar/powdered milk combo and stir well until incorporated and smooth.
Add in the peanut butter and stir until smooth.
Add in orange food coloring (entirely optional) until you get it to the orange color desired.
Pour into a parchment-lined 8x8 pan (make sure the paper hangs over two sides) and let the mixture cool completely, about an hour and a half.
Remove from the pan using the paper handles and cut into 2x1 inch pieces using a sharp knife.
Put chocolate into a medium sized microwave safe bowl.
Melt the chocolate in the microwave for 1 minute (or you can do this in a saucepan over low heat if youre into that), then stir.
Continue to heat for 30 second intervals, stirring in between each, until the chocolate is smooth and creamy.
Dip your candy pieces in the chocolate.
You can stab them from the bottom with a fork or maybe use corn-on-the-cob skewers, or maybe try a sturdy toothpick.
Coat completely, then set on a wax-paper-lined baking sheet and allow to cool completely.
Once you have them all done, you can stick the tray in the fridge for about 30 minutes to set.
Store in a sealed container in the fridge or at room temperature.
Its candy, after all.","url":"https://recipe.bluelayer.org/recipe/23368/homemade-butterfingers"},{"id":"23363","title":"Homemade Pickled Ginger (Gari)","ingredients":"ginger root, raw
salt, table
rice vinegar,
sugars, granulated","directions":"Cut the ginger into chunks and place them into a bowl.
Sprinkle with sea salt, stir to coat and let stand for about 30 minutes.
Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved.
Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week.
You will see that the liquid will change to slightly pinkish in few minutes.
Don't be alarmed because it's the reaction of rice vinegar that causes the change.
Only quality rice vinegar can do that!
Some commercial pickled ginger has red coloring added.
Cut pieces of ginger into paper thin slices for serving.","url":"https://recipe.bluelayer.org/recipe/23363/homemade-pickled-ginger-gari"},{"id":"23330","title":"Sabrinas Homemade Tomato Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
bread crumbs, dry, grated, plain
salt, table
sugars, granulated","directions":"Cut the tomatoes in half lengthwise and remove the seeds.
Place in a large pot and add enough water to cover.
Boil over high heat for 20-30 minutes until the tomatoes are very soft.
Remove the tomatoes from the water and carefully remove the peels.
Discard the peels.
Heat the butter in a large wide pot over medium heat.
Add the bread crumbs and cook for about 5 minutes, stirring now and again, until golden.
Add the tomatoes and season with a bit of kosher salt and freshly cracked black pepper.
Cook for about 20 minutes over low heat, stirring every now and again.
Turn off the heat and blend the sauce using a hand mixer.
Alternatively, place the sauce in a blender in batches to blend.
Taste the sauce, and if needed, add a dash of sugar (mine did not require any).
Serve over your favorite pasta and enjoy!
Recipe created by Sabrina Garibian of RhodeyGirl Tests.","url":"https://recipe.bluelayer.org/recipe/23330/sabrinas-homemade-tomato-sauce"},{"id":"23323","title":"Homemade Vanilla Syrup for Soft Drinks","ingredients":"vanilla extract
syrups, corn, light","directions":"Mix ingredients and store in a container with a tight-fitting lid.
Shake before each use.
Add to your favorite soft drink to taste.","url":"https://recipe.bluelayer.org/recipe/23323/homemade-vanilla-syrup-for-soft-drinks"},{"id":"23319","title":"Homemade Cream of Chicken Soup With Rice","ingredients":"soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground
parsley, fresh","directions":"In a large saucepan, bring broth to a simmer over low heat.
Add rice and cream.
Season with salt, pepper and nutmeg.
Cover and cook for 20 minutes, until rice is tender.
Serve hot sprinkled with parsley.","url":"https://recipe.bluelayer.org/recipe/23319/homemade-cream-of-chicken-soup-with-rice"},{"id":"23281","title":"Makrout (Also Maqrood, Makroudh)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
water, bottled, generic
dates, deglet noor
spices, cinnamon, ground
butter, without salt
seeds, sesame seeds, whole, dried
honey","directions":"Combine the semolina and flour, add the melted butter.
The semolina should be coated with melted butter.
Keep aside to rest for at least one hour.
Now the filling.
If you dont have store-bought date paste, just blend the dates and maybe add some water.
I am speaking from experience when I say that if you are using homemade date paste, put it in the fridge for a while, especially if it looks too runny to you.
When the paste is of the right texture, dry roast the sesame seeds in a pan.
Mix the date paste with cinnamon, butter and the sesame seeds.
Preheat the oven at 200C.
Take the equivalent of a golf ball of date mixture and roll it into a thin log shape, about 1 /1.5 cm diameter.
Repeat will the rest of the date mixture and keep aside.
To finish off the dough, add about 1 dl of warm water (or until you see you have the right texture not too sticky and not too dry) and, if you have it, 2 tablespoons of orange blossom water.
Keep kneading until the dough is soft and manageable.
Take a handful of the dough and roll it.
Place one of the date paste log in the middle and roll the dough over it.
Press slightly on the top to flatten it.
Cut diamond shapes and decorate the top.
If you have the special makrout mold, you can use it, or you can just experiment a little with the pattern.
Bake in the oven for about 15 minutes or until golden brown.
In the meantime, warm up the honey in a pan and add the orange blossom water (again, if you have it).
When the makroutes are ready, pour the honey over them.
You can also sprinkle them with sesame seeds if you want.","url":"https://recipe.bluelayer.org/recipe/23281/makrout-also-maqrood-makroudh"},{"id":"23105","title":"Delicious Homemade White Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Take a huge mixing bowl and add in your water, oil, salt and sugar.
Mix well until all sugar and salt are melted.
Then add 13 cups of the flour and sprinkle yeast on top.
Mix with a wooden spoon until you no longer can and then start kneading by hand adding the last 2 cups of flour gradually.
Knead well for about 5- 10 minutes until your dough is smooth and easy to knead.
You might have to add a little more flour if your dough is still sticky after kneading for a bit.
When the dough is thoroughly kneaded pour your 2 tbs's of oil into the bottom of your bowl and roll your big ball of kneaded dough around in it coating all sides well.
Let dough rise till doubled in size then punch it down and knead it again just a bit to get the air bubbles out.
Then divide it into 6 equal portions.
Knead each ball of dough slightly and shape into loaf then place in buttered loaf pans.
Then set each pan into your (turned OFF) oven for about 30 minutes, or until they rise nice and big and juicy looking:).
Then take them out of your oven and preheat it to 350F When your oven is fully heated up return your risen loaves into your hot oven and bake for about 15 minutes!
It's as simple as that!","url":"https://recipe.bluelayer.org/recipe/23105/delicious-homemade-white-bread"},{"id":"22980","title":"Ricotta Cheese - Homemade","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170F stirring occasionally (measure with candy thermometer).
Once the milk reaches 170F do NOT stir any more (otherwise you will break-up the curds).
Continue heating to 190F and hold for 5 minute then skim the curds from the whey with a slotted spoon onto 4 layers of moist cheese cloth supported in a colander.
Drain in the colander for ~5min.
then pull up the corners of the cheesecloth and tie.
Hang the cheesecloth on the faucet to drain for a further 15 minute or so.
Mix with the salt if desired.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/22980/ricotta-cheese-homemade"},{"id":"22958","title":"Easy Homemade Cream of Spinach Soup","ingredients":"spinach, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
salt, table
spices, pepper, black","directions":"In a medium saucepan combine water and spinach.
Cook till tender; do not drain.
In a large saucepan melt the butter on medium low heat.
Stir in flour until smooth.
Whisk in hot milk and bouillon.
Cook until beginning to thicken, then add spinach mixture.
Season to taste.
I sometimes add allspice instead of the garlic in the winter months.","url":"https://recipe.bluelayer.org/recipe/22958/easy-homemade-cream-of-spinach-soup"},{"id":"22937","title":"Homemade Cream Soup Substitute","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
soup, chicken broth or bouillon, dry
onions, raw
spices, basil, dried
spices, thyme, dried
spices, pepper, black","directions":"Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper.
To make the equivalent of one can of soup, use the 13 cup of the mix and 1 1/2 cup water and cook until thickened.
NOTE: Beef bouillon may be used in place of the chicken.
Mushrooms may be added to the sauce for a mushroom soup base.","url":"https://recipe.bluelayer.org/recipe/22937/homemade-cream-soup-substitute"},{"id":"22824","title":"Homemade Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
oil, corn, peanut, and olive","directions":"Sift the flour.
Pour flour in a bowl.
Now make a well in the center of the flour and add corn flour, salt and baking powder.
Mix well, about one minute.
Next combine water and corn oil.
Pour it into the flour mixture.
Use your hands and knead the dough about 15 minutes, adding a little flour if necessary.
Dough must be smooth and pliable.
Now cover the dough with a tea towel and allow to relax about 30 minutes.
Take the dough out of the bowl and roll it into a large rectangle 12x12 inch and 1/8 inch thick in size, using a rolling pin.
Use more flour for dusting.
Using a very sharp knife, cut dough into 1/8 inch wide strips.
Take the strips one by one and pull them out to stretch them use your fingers.
The strips become longer than they were before.
To cook noodles, take a large pot.
Pour 500 ml water and add 2 teaspoons salt.
When the water is boiling, add noodles.
They cook in about 10 minutes.
Remove cooked noodles using tongs and put them in a colander.
Drain well.
Do not rinse.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/22824/homemade-noodles"},{"id":"22780","title":"Homemade Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold.
Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
Make a well in the center of the mixture and add the water.
Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal).
Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface.
Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
(The dough mixture may still be very rough and tacky.)
Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16 by 8-inch rectangle.
(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
Be careful not to tear the dough.
Fold the rectangle 3 times as you would fold a business letter.
Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface.
Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
Repeat process and make 6 small indentations into the dough.
Wrap and refrigerate for 2 hours.
Now the pastry is ready to be rolled and used in the desired puff pastry recipe.","url":"https://recipe.bluelayer.org/recipe/22780/homemade-puff-pastry"},{"id":"22721","title":"Homemade Butterfingers","ingredients":"peanut butter, smooth style, without salt
corn, sweet, white, raw
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, measure out smooth peanut butter.
Note: Ive used 2 cups as it calls for in other recipes, and it becomes quite greasy.
In a large microwave safe bowl, nuke the candy corn for 1 minute.
Stir, and microwave again 20 seconds at a time, stirring until candies are completely melted.
They will be very hot, be careful.
Whisk the peanut butter and candy corn until evenly combined.
The candies will cool rapidly and the mixture will appear kind of grainy.
Dont worry, this will help achieve the crunchy texture.
Pour mixture into a foil-lined 9x9 inch baking dish.
Place in the fridge to cool completely, about 30 minutes.
Remove from the dish and cut bars into 1x2-inch rectangles.
In a double boiler, heat chocolate melts until smooth and melted.
Stir frequently to avoid scorching the chocolate.
One by one, dip the Butterfingers into chocolate, and tap off excess chocolate.
Lay out on foil to finish cooling.
Repeat until all bars are coated.
Drizzle bars with additional chocolate if desired.
Serve with a tall glass of milk, and devour!","url":"https://recipe.bluelayer.org/recipe/22721/homemade-butterfingers"},{"id":"22684","title":"Shoushans Homemade String Cheese With Nigella Seeds","ingredients":"cheese, mozzarella, low sodium
salt, table
spices, fennel seed","directions":"Cut the mozzarella curd into small pieces and place them in a Teflon pan.
Add the salt and nigella seeds.
Heat the cheese on low, stirring, until it is melted thoroughly and there are no lumps left.
Remove the cheese from the heat and drain off the excess water in a colander.
While the cheese is still very warm but cool enough to handle, pick it up in a large lump and poke a hole in the center with your fingers, so that the cheese resembles a large doughnut.
You will need to work very quickly at this point because the cheese cools down rapidly once it has been stretched.
Youll have about 3 minutes to stretch the cheese.
Grab it with both hands and stretch it so that it forms a large loop.
Stick your finger through each end of the loop, and very quickly start winding the two strands of the loop around each other, as if you were making a rope while winding.
Keep stretching the cheese gently, almost to the breaking point.
The more you stretch, the stringier the cheese will be.
When finished, you should have a length of cheese that resembles a thick rope or a tightly wrung-out dish cloth.
Twist the ends of the cheese in opposite directions and intertwine the rope into a braid.
Place one end through the loop of the other to lock it.
Set the cheese aside in the refrigerator or in a cool room for about an hour to dry thoroughly.
Wrap the cheese in plastic wrap and refrigerate or freeze it; it will keep for a week in the refrigerator and up to 2 months in the freezer.
To serve the cheese, open the braid, cut one loop, and pull the cheese apart into thin strands.
Serve with pita bread.","url":"https://recipe.bluelayer.org/recipe/22684/shoushans-homemade-string-cheese-with-nigella-seeds"},{"id":"22657","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
honey
oil, olive, salad or cooking","directions":"Place the peanuts and honey in a food processor, and process for 1 minute.
Use a spatula to loosen mixture from the sides of the bowl if its sticking.
Then continue to process while slowly drizzling oil into the mixture for another 2-3 minutes, or until the mixture is smooth, thick and shiny.
(Nuts will go from a rough chop, to finely ground, to a thick paste, and then finally a shiny, smooth peanut butter.)
Remove and store in an airtight container, and refrigerate.
If mixture is too thick and cool when youre ready to use it, simply place the container in a warm water bath, or pop your needed amount in the microwave to warm and soften it up.
(See related blog post link for more pics and info!)","url":"https://recipe.bluelayer.org/recipe/22657/homemade-peanut-butter"},{"id":"22653","title":"Homemade Quick Pickle Relish","ingredients":"pickle relish, sweet
mustard, prepared, yellow
pickle relish, sweet
dill weed, fresh","directions":"Combine all ingredients, stir.
Serve with hot dogs or hamburgers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22653/homemade-quick-pickle-relish"},{"id":"22635","title":"Homemade Watermelon Ice Cream","ingredients":"watermelon, raw
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Remove the black seeds from the cubes if needed.
Puree the watermelon cubes.
Press the watermelon puree through a sieve to remove any chunks or seeds.
Add the remaining ingredients and whisk until the sugar is fully incorporated.
Put into your ice cream maker and follow manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/22635/homemade-watermelon-ice-cream"},{"id":"22622","title":"Southern Fried Okra","ingredients":"oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
cornstarch
salt, table
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
rice flour, white, unenriched
okra, raw","directions":"Heat oil in a large, heavy-bottomed skillet over medium heat (enough to cover okra).
In a large bowl, mix together the milk and vinegar.
Set aside.
In another large bowl, mix together the cornstarch, almond flour, salt, garlic powder, black pepper, cayenne pepper, and cornmeal.
Dip okra in the homemade buttermilk mixture and toss to coat.
Now dredge the okra in the cornmeal-flour mixture.
Toss to coat.
Check the temperature of the oil.
Throw a piece of okra in the oil and it should immediately bubble and sizzle but not go crazy and start popping everywhere.
Adjust temperature accordingly.
Carefully add okra to the oil and cook until dark golden brown.
Do not overcrowd the okra; it may be necessary to fry in batches.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22622/southern-fried-okra"},{"id":"22546","title":"Homemade squares bars","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter on low, add marshmallows and stir on hob I used gas mark 4 (electric) remove from heat add vanilla.
Stir in rice krispies, my pan was not big enough so I used a bowl.
Put into a non stick tray and leave to set for 1 hour.
DO NOT PUT THIS IN THE FRIDGE!!!
!","url":"https://recipe.bluelayer.org/recipe/22546/homemade-squares-bars"},{"id":"22388","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In large pot, put milk in and set to med heat.
Place candy thermometer tip 2 inches below surface.
When temperatures reaches 150 or small bubbles appear just under the surface.
Shut off heat.
(set timer for 10min, then 5min increments so it doesnt boil over)
Then wait for milk temperature to drop to 110-112 (also set timer-30mins to start, then 10mins).
Once at right temp, carefully whisk in yogurt.
Funnel into jars and cover tightly.
Place in oven with light on for 12 hours.
Also need: Candy thermonter.
4 1qt mason jars with plastic covers, sterilized with hot water.
(for best results use, Stoneyfield Organic).
Refrigerate, good for 10 days.","url":"https://recipe.bluelayer.org/recipe/22388/homemade-yogurt"},{"id":"22272","title":"Homemade Biscuit Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Combine flour, baking powder, sugar and salt in a mixing bowl.
Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
Store in an airtight container in a cool, dry place for up to three months.","url":"https://recipe.bluelayer.org/recipe/22272/homemade-biscuit-mix"},{"id":"22178","title":"Homemade Honey Caramels","ingredients":"honey
cream, fluid, heavy whipping
vanilla extract
butter, without salt","directions":"Combine honey and cream in a sauce pan and bring to a boil.
Stir occasionally while it cooks.
Continue cooking until the mixture reaches soft ball stage.
The easiest way to do this is with a candy thermometer (235 to 240 degrees F), though you can test it with other methods.
Remove pan from the heat and immediately stir in vanilla and butter.
Stir until butter is completely melted and combined.
Pour into a generously buttered 8x8 dish or smaller if you want thick large caramels.
Having your dish properly buttered is important for easy removal of the caramels once set.
Place in the freezer to harden for 30 minutes.
Cut into squares or scoop out with a spoon and enjoy!
Keep leftovers in the fridge or freezer.","url":"https://recipe.bluelayer.org/recipe/22178/homemade-honey-caramels"},{"id":"22173","title":"Homemade Mexican Chorizo","ingredients":"ground turkey, raw
vinegar, cider
spices, chili powder
spices, paprika
spices, cumin seed
salt, table
spices, garlic powder
spices, coriander seed
spices, oregano, dried
spices, pepper, red or cayenne
spices, cloves, ground
spices, pepper, black","directions":"Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.","url":"https://recipe.bluelayer.org/recipe/22173/homemade-mexican-chorizo"},{"id":"22168","title":"Homemade Mexican Croutons","ingredients":"wheat flours, bread, unenriched
spices, onion powder
salt, table
spices, pepper, black
spices, paprika
spices, cumin seed
oil, olive, salad or cooking","directions":"Preheat your oven to 400 F.
Add the bread cubes, onion powder, salt, black pepper, paprika and cumin to a large bowl.
Toss with your hands or a spoon until the bread pieces are all evenly coated with seasonings.
Add the olive oil and toss again until moisture is absorbed and distributed equally.
Spread the croutons over a large foiled-lined rimmed baking sheet.
Bake for about ten minutes.
When done, the edges should be a nice golden brown.
Remove pan from oven and set it on a rack.
Allow the bread to cool for about thirty minutes before using.
Store in an airtight container for up to a week in between uses.","url":"https://recipe.bluelayer.org/recipe/22168/homemade-mexican-croutons"},{"id":"22081","title":"Homemade Lemonade","ingredients":"water, bottled, generic
lemon juice, raw
sugars, granulated","directions":"Place sugar and 2 cups of water in a sauce pan.
Heat until sugar dissolves Pour sugar water, lemon juice and remaining water into a gallon pitcher.
Chill for several hours or overnight.","url":"https://recipe.bluelayer.org/recipe/22081/homemade-lemonade"},{"id":"22046","title":"Homemade Horseradish","ingredients":"horseradish, prepared
vinegar, distilled
sugars, granulated
salt, table","directions":"Combine all ingredients in a food processor or blender; process until pureed.
Carefully remove cover of processor or blender, keeping face away from container.
Cover and store in the refrigerator.
Use as a condimentor in other recipes.","url":"https://recipe.bluelayer.org/recipe/22046/homemade-horseradish"},{"id":"22037","title":"Homemade BBQ Chicken With Vegetables","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
celery, raw
catsup
water, bottled, generic
honey
soy sauce made from soy (tamari)
salt, table
spices, pepper, black
corn, sweet, white, raw","directions":"Pre heat oven to 350.
Brown chicken in olive oil in a skillet.
Put chicken in 13 x 9 baking dish, no need to grease.
Saute onions, green peppers and celery until tender.
Combine ketchup, water, honey, tamari sauce, salt and pepper in a bowl.
Add to vegetables and bring to a boil.
Pour over chicken.
Cover and bake for 25 minutes.
Sprinkle with corn and bake 25 minutes longer.
Make sure chicken is cooked thoroughly and serve.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/22037/homemade-bbq-chicken-with-vegetables"},{"id":"22032","title":"Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat.
Whisk slowly until chocolate is melted and mixture is very smooth.
Pour into a container and keep in the fridge up to two weeks.
Mix with cold or warm milk, depending on how frightful the weather outside is.
Notes:
Mixture, after refrigerated, will be quite thick.
Just stir well in cold milk and youll be fine.
It has come to my attention that the quality/brand of chocolate used in this recipe can drastically affect how this mix performs in the fridge.
Reports range from silky smooth to hard as a rock.
The mix is still deliciousjust expect varying results!","url":"https://recipe.bluelayer.org/recipe/22032/homemade-chocolate-milk-mix-for-the-fridge"},{"id":"21989","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
honey","directions":"Mix together flour, cinnamon, baking powder, soda, and salt.
Separately, mix the margarine and honey and then pour into the dry ingredients.
Mix well and drop onto a greased baking sheet.
Roll out to the corners with a rolling pin.
Bake for 10 minutes at 400 degrees.
Cut quickly when they come out of the oven.
Variation: drizzle chocolate sauce on top before baking.
Or sprinkle granola on top.
They are great with milk while slightly warm.","url":"https://recipe.bluelayer.org/recipe/21989/homemade-graham-crackers"},{"id":"21914","title":"Homemade Soy Sauce - No Soy","ingredients":"water, bottled, generic
beef, grass-fed, ground, raw
vinegar, cider
molasses
oil, sesame, salad or cooking
spices, pepper, black","directions":"Boil water.
Stir in rest of ingredients.
Note: Don't substitute anything for the sesame oil.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/21914/homemade-soy-sauce-no-soy"},{"id":"21888","title":"Homemade Horseradish","ingredients":"horseradish, prepared
vinegar, distilled
sugars, granulated
salt, table","directions":"Combine all ingredients in a food processor or blender; process until pureed.
Carefully remove cover of processor or blender, keeping face away from container.
Cover and store in refrigerator.
Use as a condiment.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21888/homemade-horseradish"},{"id":"21883","title":"Homemade pizza dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
spices, garlic powder
sugars, granulated
oil, olive, salad or cooking
spices, oregano, dried
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix warm water and active dry yeast.
Mix flour, olive oil, garlic salt, sugar and oregano, after 2 minutes add the water with the yeast.
Once you finish molding the dough, add the butter and keep molding probably you will need to add more flour.
Let the dough rest for at least 2 hours, this step makes the dough grow and eventually add a better flavor.
Usually I bake my pizza at 450 for 20-25 minutes, it's delicious!","url":"https://recipe.bluelayer.org/recipe/21883/homemade-pizza-dough"},{"id":"21870","title":"Homemade Sweet and Sour Mix","ingredients":"lemon juice, raw
lime juice, raw
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
sugars, granulated","directions":"Mix all together.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/21870/homemade-sweet-and-sour-mix"},{"id":"21842","title":"Homemade Candied Citrus Peel","ingredients":"salt, table
water, bottled, generic","directions":"1 cup citrus peel (your choice: orange -lime-lemon-grapefruit are all
Remove all peel from citrus fruits youll need about 1 cup of it.
The white part is bitter you just want the outside peel.
Cut the peel into circles about 3/4 inches in diameter using a cookie cutter.
Grapefruit skins are much thicker than other citrus skins.
I prefer the orange peel.
Now combine 1 cup water and salt in a glass bowl.
Add citrus peels and soak for about 12 hours.
Next, rinse them with tap water.
Drain them in a colander.
Place the round citrus peel in a large saucepan and add 1 cup cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the peels are soft.
Next, rinse them with tap water.
Drain the round peels in a colander.
After that, place 1/2 cup sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add the peels.
Cook 12 minutes.
Mix well.
Remove from heat and place the peels on a wire rack and allow to dry overnight.
After it has completely dried, toss with remaining 1/4 cup sugar and store in an airtight container.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/21842/homemade-candied-citrus-peel"},{"id":"21836","title":"Whole-Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Standard method (by hand): In a medium bowl, stir together the flour and salt with a table fork.
Taste it for salt.
If you feel you need a little more, now is the time to add it.
Dump the coconut oil into the middle of it and, before you do anything else, fill the cup you used for the coconut oil half way with ice, then add water until it is almost full.
You want to give enough time for the water to get ice cold.
Still using the same fork, cut the coconut oil into the flour mixture until it is in almost microscopic pieces.
You want them to be very small and well integrated into the flour.
At this point, pour just a couple of tablespoons of water into the flour mixture.
Working quickly and lightly with the same fork, gently mix the water into just the section of the dough that the water hit when it went into the bowl.
Add a couple of more tablespoons of water (just estimate with your eyes) in to another section of the flour mixture in the bowl and quickly mix it inches You may need to add more water to your ice in your cup.
At this point, the dough may be trying to hold together a bit, and thats a good thing.
Continue to work little bits of water in until the dough just starts to hold together fairly well when you press it with your hands.
If you have a food processor, the process is even easier: Instead of mixing in a bowl, put the flour and salt into your processor with the blades attached and pulse to combine them.
Unplug, then taste for salt (you dont want to whack your fingers off!).
Now add in the coconut oil and fill the cup it was in with ice and water.
While the water chills, pulse the coconut into the flour mixture until you cant see any chunks anymore.
Adding just a tablespoon or two at a time, pulse the water into the flour mixture.
When it just begins to hold together, you are ready to shape it.
At this point, regardless of the mixing method, turn the dough out onto a floured surface, keeping the water nearby.
Roll the dough out, aiming for a round-ish shape.
Be prepared- it is probably going to crumble a bit.
That is what the remaining water is for.
Use the cold water as glue to hold pieces of dough together and continue flouring (to keep it from sticking to the rolling pin) and rolling until the dough is the thickness and size you want for your pie plate.
You dont want to over-roll, as handling it too much will toughen it, but do roll it wide enough for about an inch of hangover on the sides once it is in the pan.
Gently fold the dough around the rolling pin and use it to transfer the dough to the pie plate.
Carefully press the dough into the bottom of the plate and shape the edge of your crust however you want (I usually roll mine under and pinch it to seal and make a pretty edge).
Its probably not going to look picture-perfect, but this is the sign of a homemade crust.
Continue on with whichever your recipe you are making.
This works as well for a quiche or pot pie as it does for a dessert pie.
If you have leftover pie crust, roll it out again and cut it into short strips (shape does not matter).
Sprinkle with cane sugar and cinnamon and bake in the oven at 375 for 8-10 minutes, or until light brown.
If you have small children this is a great time to give them your already dusty cutting board and rolling pin, along with some cookie cutters and whatever else you trust them with, and let them make their own pie crust cookies.
You dont need to worry about them nibbling dough, as there is nothing in this that will really hurt them.
(Although they may not be hungry for dinner.)
My kids used to have a lot of fun doing this!
I would always bake their creations and let them have them as a special treat.","url":"https://recipe.bluelayer.org/recipe/21836/whole-wheat-pie-crust"},{"id":"21653","title":"Homemade Prepared Hot Horseradish","ingredients":"horseradish, prepared
water, bottled, generic
vinegar, distilled
salt, table","directions":"Place diced horseradish in a food processor; add a splash of cold water.
Pulse on and off until mixture begins to blend.
Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
Continue blending, adding a bit more water if mixture seems too dry.
Process until horseradish is finely ground.
Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter.
After 2 or 3 minutes, add vinegar and salt.
Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary.
Transfer to airtight storage containers.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/21653/homemade-prepared-hot-horseradish"},{"id":"21636","title":"Raspberry Mint Simple Syrup","ingredients":"candies, nestle, after eight mints
sugars, granulated
water, bottled, generic
raspberries, raw","directions":"Remove mint leaves from the stems and using your fingers, rip them into smaller pieces (in half or thirds is fine).
Place all ingredients into a small saucepan and heat to medium high.
Using a fork, smash the raspberries until they lose their form.
Bring the mixture to a full boil.
Reduce heat to medium.
The mixture should continue to boil slightly.
Stirring constantly, allow mixture to cook for 8 to 10 minutes so that the mint flavor really comes out.
Remove from heat and use a fine sieve or strainer to strain the mint leaves and raspberry seeds and pulp, keeping only the juices in a small container.
The mixture should still be very hot so allow it to cool before putting it in the refrigerator.
Add simple syrup to sparkling water, homemade lemonade, iced tea, and/or make a killer cocktail!","url":"https://recipe.bluelayer.org/recipe/21636/raspberry-mint-simple-syrup"},{"id":"21586","title":"Homemade Chocolate Caramel Cups","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, caramels","directions":"Line a muffin tin with 12 liners.
Melt half of the chocolate chips and spoon about a teaspoon of chocolate into each liner.
Put in the freezer to set for 20 minutes.
After 2 minutes, take the chocolate out.
Make sure the caramel is very cold and has been refrigerated the entire time.
Moving quickly, drop a spoonful of caramel on top of the chocolate.
Put back in the freezer for 20-30 minutes.
After 30 minutes, melt the remaining chocolate chips.
Moving very quickly so the caramel doesnt soften, remove the muffin tray from the fridge and spoon another teaspoon (or more) on top of the caramel, covering it.
Bang the pan on the counter to even out the chocolate.
Put back in the freezer for 20-30 minutes.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/21586/homemade-chocolate-caramel-cups"},{"id":"21582","title":"Homemade Hot Fudge Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
vanilla extract","directions":"In a medium saucepan, over medium heat, heat milk, chocolate chips, and sugar until boiling, stirring constantly.
Remove from heat, and stir in butter and vanilla until blended.
Serve warm, or transfer to a storage container to cool completely.
Cover and refrigerate.
To serve, uncover sauce and reheat in the microwave for 3060 seconds on high, or until warm and pourable.
Serve over ice cream, brownies, cheesecake, chocolate sheet cake.
Or eat with a spoon right out of the fridge.
(Im only kidding.
Kind of.)
Variation: For a Mayan-style fudge sauce, stir in 1/8 teaspoon ground cinnamon, and a hefty pinch of chipotle chili powder.
Seriously good stuff.","url":"https://recipe.bluelayer.org/recipe/21582/homemade-hot-fudge-sauce"},{"id":"21547","title":"Homemade Exfoliating Facial and Body Scrub","ingredients":"oats
cornmeal, degermed, unenriched, yellow
wheat germ, crude","directions":"Mix together and store in an air-tight container.
To use: combine a teaspoon or two with a mixture of water and/or cleanser to make a paste.
Massage gently into skin and rinse well.","url":"https://recipe.bluelayer.org/recipe/21547/homemade-exfoliating-facial-and-body-scrub"},{"id":"21541","title":"Homemade Corn Tortillas Recipe","ingredients":"corn, sweet, white, raw
salt, table
water, bottled, generic
butter, without salt","directions":"Mix the masa harina (corn flour, the same as corn meal) and salt in a medium bowl.
Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl.
Stir until the shortening is melted.
Pour this mixture into the bowl of corn flour and mix with a fork or blender on low.
When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands.
The dough will probably be a little dry.
Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
Knead the dough for one or two minutes.
Play with the consistency by adding more water if needed.
What you want is a dough that is moist enough to stay together but not too sticky.
Have you ever heard of a tortilla press?
They are designed to help you create perfect corn tortillas fast and easily.
This corn tortilla recipe can be made without one but they sure make tortilla making a snap.
And they are fun to use.
I have my kids help me press them and they love it.
I've included a picture of the one Nancy bought me for Christmas above.
If you don't have a press yet, you can simply roll out the dough with a rolling pin.
Just make sure you cover the dough with plastic, as per these directions .
Form the dough into balls by hand.
You should get about 16 balls (golf ball size) out of one recipe.
If you are using a press, get a large, thick ziplock bag (I used a freezer bag), cut it around the edges and then in half so that you have two large squares of thick plastic.
Open the press and place a piece of plastic on the bottom.
Put one of the balls of dough on the press, slighly closer to the join than to the handle.
Put the other piece of plastic on top of the dough and close the press thoroughly.
When you lift up the press, your tortilla will be nicely flattened between the two pieces of plastic.
You can peel them apart, remove the tortilla, and press the next one.
It's quick and easy, and the tortillas taste great!
Fry each tortilla on a lightly oiled griddle or frying pan over high heat for about 60 seconds a side.","url":"https://recipe.bluelayer.org/recipe/21541/homemade-corn-tortillas-recipe"},{"id":"21491","title":"Super Simple Homemade Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cocoa, dry powder, unsweetened
salt, table","directions":"Heat the milk in a microwave safe cup/mug until hot (start with a minute and go from there).
Alternately, heat the milk in a small saucepan over medium-low heat until its hot (take caution that it doesnt boil over).
Mix in the sugar, cocoa powder and salt.
If there are little lumps of the cocoa that havent fully dissolved, use the back of your spoon against the side of cup to crush them in.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21491/super-simple-homemade-hot-chocolate"},{"id":"21461","title":"Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking
honey","directions":"Put the peanuts in the food processor and grind till they are fine and they start to back down into the bowl.
Add the oil and process again till very well blended; it will be quite soft at this point.
Lift cover and add the honey; process--after you add this it will tighten up and become more solid.
NOTE: At this point the texture should be fairly soft as it sets some in the refrigerator, but if it is too hard add a tad more oil, but not too much.
Put into a container and refrigerate.","url":"https://recipe.bluelayer.org/recipe/21461/homemade-peanut-butter"},{"id":"21409","title":"Homemade Bread","ingredients":"water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Add ingredients to the bread making machine in the order listed.
Turn on machine.
Select 500g or 1 pound setting and the machine will do the rest.
Turn out on to a cooling rack as soon as the machine stops.
NB: Adding bread improver gives the bread a lighter texture.
Metric measurements are used.
1 tablespoon = 4 teaspoons or 20ml.
1 cup = 250ml.","url":"https://recipe.bluelayer.org/recipe/21409/homemade-bread"},{"id":"21318","title":"The Cookie Tree","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookie tree: Refer to the tree template and copy its shape onto a piece of foam core.
Use a paring knife to cut out tree shape and discard.
Place a sheet of parchment paper on your work surface.
Lay the foam board on top of the parchment paper.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate inside the foam template, careful to coat to the edges.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Lift the template away from the chocolate tree.
Move this finished piece to a clean space on your work surface out of the way.
Repeat the process 7 more times so you'll have 8 tree outlines.
For the support: Roll a piece of parchment paper to make a tube about 1/2-inch in diameter.
Tape the paper closed.
Fill the tube with tempered white chocolate to six inches.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Cut 3 pieces of the chocolate tube, each about 2-inches long.
These will be used to support the tree when it is glued together.
To make the base: Place a sheet of parchment paper on your work surface.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper.
This will be the base for your tree.
Let the chocolate harden.
You can also paint a piece of cardboard with chocolate to create the base.
That will be sturdier and allow you to move it more easily.
Use the tempered chocolate to \"glue\" the first tree piece to the base.
Join the second tree piece using the small tubes of chocolate for additional support where the tree pieces meet.
Continue \"gluing\" the pieces together until all 8 are assembled.
Let stand until the chocolate is dry.
You can decorate your tree with homemade or store-bought cookies or candy.
Use the tempered chocolate to glue the decorations onto the tree.
You can string popcorn or cranberries.
You can glue mini candy-coated chocolate baking bits onto the tree to represent lights.
Use your imagination and have fun!","url":"https://recipe.bluelayer.org/recipe/21318/the-cookie-tree"},{"id":"21313","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
milk, buttermilk, fluid, cultured, lowfat
peppers, sweet, green, raw
onions, raw
spices, coriander seed
spices, garlic powder
spices, pepper, black
salt, table","directions":"Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.
Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.
The dressing will keep for a week in a sealed container in the refrigerator.
VARIATIONS:
Ancho Ranch Dressing: Add 3 tablespoons Ancho Powder to the ranch dressing and stir well.","url":"https://recipe.bluelayer.org/recipe/21313/homemade-ranch-dressing"},{"id":"21196","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add butter and cut into tiny pieces (using a fork works best), add milk and moisten together.
Bake at 450 degrees for 10 minutes.
Variations:.
Add 2 tsp garlic powder and 1 cup shredded cheese.
This addition will be close to Red Lobsters biscuits!
Add 1 tsp dill for a delicious taste.","url":"https://recipe.bluelayer.org/recipe/21196/homemade-biscuits"},{"id":"21141","title":"Yummy Homemade Granola","ingredients":"oats
nuts, almonds
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
oil, olive, salad or cooking
sugars, brown
spices, cinnamon, ground
raisins, seeded
cherries, sweet, raw
cranberries, dried, sweetened","directions":"In your biggest mixing bowl, mix together; oats, almonds, walnuts and coconut.
In a small bowl mix together: 1/2 C honey, 1 C applesauce, 2 Tbsp vanilla, 1/2 C brown sugar, 1/2 tsp cinnamon, 2 Tbsp vegetable oil.
Pour the applesauce mixture over the oat mixture and combine thoroughly.
Use your hands (preferred) or a spoon and mix until thoroughly combined.
Spread the mixture over two baking sheets and bake at 250 F for about 1 hour 20 minutes.
If the baking sheet is light it will take about 1 hour 20 minutes, if its dark/non-stick it will take about 1 hour (these are {abouts} it will depend on your oven, you want the granola to have turned a lovely golden brown.
It will get crispy after its removed from the oven and allowed to cool.
stir the granola every 20 minutes.
remove from the heat and allow to cool, this is when it will crisp up.
add in dried fruit: cranberries, raisins, cherries, apples etc....
this recipe will yield 1 gallon sized storage bag.","url":"https://recipe.bluelayer.org/recipe/21141/yummy-homemade-granola"},{"id":"21136","title":"Homemade Pita Bread with Greek Spice Mix","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"For the bread: Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for about 5 minutes, until foamy.
Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated.
Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball.
Transfer the dough to a lightly oiled bowl and cover with a clean dish towel.
Let it rise for about 1 1/2 hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces.
Roll each piece of dough into a thin 8-inch circle.
Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat.
Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides.
Remove the cooked pita to a plate.
Repeat with the remaining pitas, adding more oil as needed.
For the spice mix:: Stir together the oregano, garlic, salt, and pepper in a small bowl to combine.
While the pitas are still warm, sprinkle the spice mixture over the tops.","url":"https://recipe.bluelayer.org/recipe/21136/homemade-pita-bread-with-greek-spice-mix"},{"id":"21102","title":"Homemade Paneer (Panir - Indian Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
As soon as the milk comes to the boil, add the yogurt and sir gently.
The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
Now press the cheese to make it firm enough to cut.
To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate.
Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese.
As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl.
Press for 30 minutes more.
Carefully unwrap the pressed cheese, cut into 1/2-inch cubes, transfer it to a container and seal tight.
Refrigerate until needed.
The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.","url":"https://recipe.bluelayer.org/recipe/21102/homemade-paneer-panir-indian-cheese"},{"id":"21065","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Pour cream into a food processor or blender.
Process for 10 minutes, or until the butter separates.
Strain off the liquid.
Season to taste with salt if you like.
Press butter into a small bowl with the back of a spoon to further remove liquid.","url":"https://recipe.bluelayer.org/recipe/21065/homemade-butter"},{"id":"21020","title":"Homemade Goldfish Crackers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tablespoon at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes.
You can use a toothpick to make the eyes and smile if desired.
Place on a parchment paper lined cookie sheet.
Bake at 350 degrees F for about 15 minutes, or until crispy.
Makes approximately 7 dozen crackers.","url":"https://recipe.bluelayer.org/recipe/21020/homemade-goldfish-crackers"},{"id":"20831","title":"Homemade Pizza Sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
spices, onion powder
oil, olive, salad or cooking","directions":"In a smaller saucepan or skillet, whisk the tomato sauce with the spices and olive oil.
Simmer for 6-8 minutes.","url":"https://recipe.bluelayer.org/recipe/20831/homemade-pizza-sauce"},{"id":"20821","title":"Homemade Artisan Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, chia seeds, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
spices, onion powder
terra dolce, organic chipotle dried chile peppers,
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease 2 baking sheets.
Stir flour, flax seeds, chia seeds, baking powder, salt, garlic powder, onion powder, and dried chipotle pepper powder together in a large bowl.
Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl.
Divide dough into 2 portions.
Turn 1 dough portion out onto a floured work surface and roll out as thin as possible.
Cut dough into squares and place on prepared baking sheet.
Repeat with remaining dough.
Bake in the preheated oven until crackers are golden and crispy, about 8 minutes.
Transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/20821/homemade-artisan-crackers"},{"id":"20764","title":"Homemade Beef Stew Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
lard
water, bottled, generic
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, shortening and water in a bowl and mix together well.
Divide dough.
I used a large deep pie dish.
Roll dough to a size that will fit your dish, then place the first half in the bottom of the dish.
Add beef stew (or any other stew) to the dish, spread evenly.
Roll out the other half of the dough and place on top of the stew.
Fold together and pinch edges to close edges.
Make a couple of small slits on top.
Using a pastry brush, brush the entire top with milk.
Bake at 350 degrees F for 1 1/2 hours.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20764/homemade-beef-stew-pot-pie"},{"id":"20743","title":"Family Favorite Homemade Pretzels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
oil, olive, salad or cooking
butter, without salt
water, bottled, generic
leavening agents, baking soda","directions":"Dissolve the yeast in the warm water in th measuring cup.
Let it sit 15 minutes.
Mix flour, sugar, and salt in large mixing bowl.
Add yeast water and olive oil.
Mix with spoon until you have to go in with hands.
Form into ball and knead for about 5 minuts on lightly floured surface.
Dough will feel smooth when ready.
Place into a large bowl lightly oiled with olive oil, cover and store in warm place for about an hour or so.
Dough should almost double in size.
Make a bath for the pretzels by combining the water and baking soda and mix well.
Preheat oven to 425F.
Remove dough and cut into 8 pieces.
roll each portion onto non-floured surface.
Roll it out to 3 feet or so.
Make into the shape of a pretzel by bring each end looped over each other and pinch together at the bottom of the pretzel.
Grab the pinched ends and dip into bath and put onto paper towel and blot excessive water.
Sit onto a baking dish lined with parchment paper.
Salt with pretzel salt if needed.
Bake 5 minutes in the oven then turn the pan around and bake another 5 minutes.
Remove when lightly golden brown.
Remove from pan and place on cooling rack.
Brush with butter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/20743/family-favorite-homemade-pretzels"},{"id":"20677","title":"Citrus Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
raisins, seeded
marmalade, orange
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
cereals ready-to-eat, granola, homemade","directions":"In a bowl, toss the apples and lemon juice.
Add the raisins, marmalade, flour, and cinnamon; stir to combine.
Transfer to a greased 8-inch square baking dish.
Sprinkle with granola.
Bake uncovered, at 350 for 35-40 minutes or until filling is bubbly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20677/citrus-apple-crisp"},{"id":"20655","title":"Homemade Cookie Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"COMBINE flour, sugar, baking powder and salt in a very large bowl.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
STORE in airtight container in freezer up to six months.","url":"https://recipe.bluelayer.org/recipe/20655/homemade-cookie-mix"},{"id":"20630","title":"Homemade Five-Spice Powder","ingredients":"spices, cinnamon, ground
spices, anise seed
spices, fennel seed
spices, pepper, black
spices, cloves, ground","directions":"In a small bowl, combine 1 teaspoons ground cinnamon; 1 tsp aniseed, crushed; 1/4 tsp fennel seed, crushed; 1/4 tsp Szechwan pepper, crushed; and 1/8 tsp ground cloves.
Store in a covered container.","url":"https://recipe.bluelayer.org/recipe/20630/homemade-five-spice-powder"},{"id":"20536","title":"Easy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Put all the ingredients in a bowl.
(Keep the yeast and salt away from each other.)
Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth.
You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball.
Pinch the seams closed on the bottom of the ball securely.
Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven.
This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc.
Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour.
A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220C oven for about 15 minutes.
When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious.
Homemade pizza is dangerous!
It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it!
It's very handy when you suddenly get the urge for pizza.
is a Potato, Soy sauce-butter and Mayonnaise pizza","url":"https://recipe.bluelayer.org/recipe/20536/easy-pizza-dough"},{"id":"20516","title":"Homemade Pizza Base","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"In a bowl, pour water, then add oil and yeast.
Stir and let sit for 10 minutes.
Add flour and knead it a little, till combined, but not formed into a ball.
Add salt and sugar and knead till the dough is smooth.
Cover the dough with a clean, dry dish towel and let it rest for an hour before using.","url":"https://recipe.bluelayer.org/recipe/20516/homemade-pizza-base"},{"id":"20478","title":"Homemade Pasta: Orecchiette","ingredients":"semolina, unenriched
water, bottled, generic","directions":"Fill a large bowl with the semolina flour, shape it into a mound, then make a well in the middle.
Gradually pour 2/3 the amount of lukewarm water into the well and mix in the flour.
After mixing the water and flour, gradually add the rest of the lukewarm water a little at a time, and knead until the dough reaches the firmness of your earlobes.
Bring together into a ball.
Transfer to a work surface.
With one hand, hold down the part of the dough closest to you.
With the other hand, press down on the side of the dough farthest from you, then use your palm to knead away from you several times.
Rotate the dough to evenly knead.
Put your weight into it for ease.
The once dry dough will turn elastic.
Once it is well kneaded until elastic, bring it together into a ball, wrap in plastic wrap, then let sit for 20 minutes.
Cut the dough into fourths, and roll each portion into long rope 1 cm in diameter.
Wrap any dough that you won't be using.
Chop 1.5 cm pieces from the rope of dough.
With your non-dominant hand, pinch a piece of the dough between your thumb and pointer and middle fingers.
Lightly press on the dough while smoothing out the rounded imprint with your thumb.
To prevent the pasta shapes from sticking together, lightly dust with flour, put on a dish, and wrap in plastic wrap.
To boil the pasta: Boil a pot full of water, add a handful of salt, bring to a boil, then add the orecchiette and mix.
Remove the orecchiette pasta 30 seconds after they rise to the surface, check the firmness, and drain.
The photo shows orecchiette pasta with a soy milk-based sauce.
Make this pasta when you want to enjoy a tasty sauce.","url":"https://recipe.bluelayer.org/recipe/20478/homemade-pasta-orecchiette"},{"id":"20386","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat milk till its finger dipping hot.
In a glass or ceramic bowl smear the 1 tblsp of prepared yogurt and pour milk over it.
Stir just once, cover and leave in a warm place to set.
Takes about 4 hours to set.
*Remember not to shift the bowl around or shake it, or else the yogurt will not set.
When set, refrigerate.
Eat it either plain or with fruits of your choice (pureed or diced).
I like my cupful with a tsp of sugar.","url":"https://recipe.bluelayer.org/recipe/20386/homemade-yogurt"},{"id":"20383","title":"Homemade Canned Diced Tomatoes","ingredients":"tomatoes, red, ripe, raw, year round average","directions":"Note: This makes the same amount as a 15-ounce can.
Bring a high-sided saute pan or skillet of water to boil.
Add the tomatoes and let boil for 1 minute.
Drain the water and drop the tomatoes in a bowl of ice water.
Once the tomatoes have cooled to touch, place them on a cutting board and pull their skin off (it should peel off very easily).
Cut the tomatoes in half and remove their core.
Dice to preferred size.
In the same pan, add the diced tomatoes and bring to a simmer on medium-low heat.
Simmer for 5 minutes.
Do whatever the heck you need to do with them!
Cool tip: if you need crushed instead of diced, you can cut the tomatoes in half and place the cut side on a grater.
Grate down to the skin and you are left with peeled, crushed tomatoes!
No boiling = 1 less step!","url":"https://recipe.bluelayer.org/recipe/20383/homemade-canned-diced-tomatoes"},{"id":"20327","title":"Honey Granola Bread (Abm)","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the mixer of the bread machines in the order indicated.
Program machine for white bread.
Makes 1-1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/20327/honey-granola-bread-abm"},{"id":"20311","title":"Homemade Natural Leaven - Raisin Yeast That's Stable Any Time of the Year","ingredients":"raisins, seeded
water, bottled, generic","directions":"Put lightly rinsed raisins and water in a jar sterilized by boiling.
Store the jar in a warm location indoors.
Do not seal the lid tightly.
there is a chance the jar could explode.
I recommend using a jar with a gasket you can remove while fermenting.
Refresh the air once a day by opening the lid, then gently shake.
Day 2 The water should turn raisin color.
It will start to smell a bit like wine.
Day 3 The raisins should start to release bubbles, and will look whitish.
Day 4The raisins should all be floating, indicating that the yeast is done fermenting.
The raisins should fizz.
Strain Strain through sterilized gauze, then transfer to a jar sterilized by boiling.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/20311/homemade-natural-leaven-raisin-yeast-thats-stable-any-time-of-the-year"},{"id":"20308","title":"Homemade Almond Butter","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
salt, table","directions":"Makes about 12 ounces.
In a food processor, add your almonds (the little brown skin is totally fine!
Why make more work for ourselves?)
and process for 45 seconds or until starts to form a ball.
Stop processor and scrape down.
Next add coconut oil and process again for 1 1/2-2 minutes or until the almonds liquify and start to look like butter.
Stop and scrape, again.
Finally, add honey (or maple if youre making a vegan version) and salt, and process another 30 or so seconds, or until your butter is creamy and smooth!
Boom.
Done.
Store in an airtight container in the refrigerator for up to 2 weeks!
If any oil raises to the top, simply stir before use!
Note: Some vegans consider honey to be un-vegan, so you can definitely leave it out, and replace with a sweetener of your choice.
The amount of honey being added is not for sweetness, but rather to balance and marry all the flavors together (as does the amount of salt).","url":"https://recipe.bluelayer.org/recipe/20308/homemade-almond-butter"},{"id":"20293","title":"Orange Peel Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
orange juice, raw","directions":"Finely chop the orange peel.
See \"Easy, Homemade Orange Peel\"
Knead all the ingredients except for the butter and orange peel in a bowl.
When the mixture has come together, knead in the butter and peel.
Roll the dough into a neat round, place it in a bowl and allow it to rise to double its original size.
When finished, divide the dough into 8 portions and let sit for 20 minutes.
Reshape them into neat rounds, place on a baking tray, and allow to rise for a second time until doubled in size again.
When finished, bake them for 12 - 13 minutes in an oven preheated to 170C.
They're fluffy straight out of the oven.","url":"https://recipe.bluelayer.org/recipe/20293/orange-peel-bread-rolls"},{"id":"20257","title":"April's Goulden Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
salt, table
wheat flour, white, all-purpose, unenriched","directions":"mix all ingredients in order in Bosch machine using enough flour until dough is slightly sticky but will pull away from bowl.
divide dough and put into 6 greased loaf pans.
place in oven 350 for 35 min or golden brown.","url":"https://recipe.bluelayer.org/recipe/20257/aprils-goulden-homemade-bread"},{"id":"20242","title":"Crispy Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
honey
cereals ready-to-eat, granola, homemade
orange juice, raw
orange juice, raw","directions":"Whisk the peanut butter and honey in a large bowl.
Add orange juice and zest and blend until smooth.
Add granola and stir with a spatula until well mixed.
You can use a little more orange juice if necessary to make the mixture stay together.
Spray your hands with cooking spray.
Form granola mixture into 1 1/2 inch balls and arrange on a baking sheet.
Refrigerate for at least 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20242/crispy-peanut-butter-balls"},{"id":"20234","title":"Homemade Miso Using a Pressure Cooker","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
beans, snap, green, raw
salt, table","directions":"Rinse the soy beans, and soak them in plenty of water overnight.
They will swell up to twice their size by the next day.
Put the soy beans into twice their volume of water in a pressure cooker and bring to a boil.
Skim off the white scum that rises to the surface.
Put the perforated metal plate that comes with the pressure cooker on top.
Lock the lid on and cook under pressure for 10 minutes, then leave to cool down naturally.
*If you have a small pressure cooker, cook the soy beans in 2 batches.
This is the fresh rice koji I ordered by mail and used this time.
There are 2 bags containing 1.3 kg each.
You can use dried rice koji instead!
While the soy beans are cooking, mix the koji and salt together.
Drain the cooking liquid from the cooked soy beans, and hold onto it to use later.
*If you're cooking the soy beans in several batches, just keep the cooking liquid from the final batch.
Let the soy beans cool a bit, and put them in a plastic bag.
They'll be hot so wrap the bag in a towel and press down with your hands to mash them.
The beans are very soft so this should be easy.
Add the combined koji and salt from Step 5 to the mashed soy beans and mix well.
Mix in some of the cooking liquid until the paste is about the consistency of hamburger mixture or about as soft as your earlobe.
Line a large container or tub with a double layer of plastic bags.
Roll the paste into apple sized balls (these are called miso balls) and throw them hard into the container.
Press them in firmly to eliminate any air pockets.
When all the miso balls have been put into the container, press down hard on the whole mass again while putting your weight into it to remove any air.
Sprinkle a handful of salt on top evenly.
(This is to prevent the surface from developing mold.)
Squeeze the inner plastic bag closed while pushing out any air inside.
Press a small lid or plate on top, add a weight on top of that and wrap and close the outer plastic bag over all.
Cover with a lid.
Wrap the whole container with another plastic bag.
Leave it in a dark, cool place out of the sun.
Here's the schedule from this point on:
Mixing up from the bottom (1st time): Check on the miso after about 2 months to see if it has developed any mold!
If it has, just remove the parts with the mold.
Mix the whole thing up from the bottom after removing the moldy parts.
Mixing up from the bottom (2nd time): Open up the miso 4 months after the first time you mixed it up!
Mix it up from the bottom again.
If the miso has matured enough when you mix it up the 2nd time you can start eating it, but it will become more delicious if you let it mature for a while longer.
I made miso this time on February 3rd, the day of spring (Setsubun no Hi).
I'm looking forward to how it will turn out.
April 30th: The first mixing up!
It's about 3 months after I made the miso.
I opened the lid slowly since I was afraid it had developed mold.
Looks so good!
It's fluffy, and actually starting to smell like miso!
It hadn't molded at all as I'd feared, and it's turned into miso.
It's not yet edible at this point, though.
I mixed it up from the bottom.
To do this I took the plastic bag out and squeezed the miso over the bag.
This way my hands are not in direct contact with the miso, so no bacteria gets into it.
I returned the plastic bag to the container, and levelled out the surface with a wooden spatula.
I closed up the plastic bags again as described above.
I left it in a cool, dark place.
I'll check on it again in September...maybe it will be ready to eat by then...
End of August: It's matured into a delicious looking miso.
It's ready to eat at this point.
The top photo is of the miso at this stage.","url":"https://recipe.bluelayer.org/recipe/20234/homemade-miso-using-a-pressure-cooker"},{"id":"20232","title":"Apple Date Granola Bread (ABM)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
dates, deglet noor
cereals ready-to-eat, granola, homemade
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/20232/apple-date-granola-bread-abm"},{"id":"20221","title":"Homemade Paneer / Panir (Indian Curd Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a\"cake.\"
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.","url":"https://recipe.bluelayer.org/recipe/20221/homemade-paneer-panir-indian-curd-cheese"},{"id":"20176","title":"Homemade Saline Nose Drops","ingredients":"water, bottled, generic
salt, table","directions":"You will also need: 1 dropper.
Mix the water and salt.
Squeeze some of the mixture through a dropper.
Lay across a bed, with your head hanging over, upside down, and sniff a few drops up each nostril.
Do this as many times within a 2 hour period and blow your nose occasionally until each ear/nostril is cleared.
Take a break for a few hours, then perform again, as needed.","url":"https://recipe.bluelayer.org/recipe/20176/homemade-saline-nose-drops"},{"id":"20168","title":"Homemade Self-Rising White Flour or Whole Wheat Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Combine all ingredients in airtight container shake and store.","url":"https://recipe.bluelayer.org/recipe/20168/homemade-self-rising-white-flour-or-whole-wheat-flour"},{"id":"20131","title":"Homemade Grenadine","ingredients":"pomegranate juice, bottled
sugars, granulated
lemon juice, raw","directions":"Bring pomegranate juice and sugar to a boil over moderate heat, stirring until sugar is dissolved.
Simmer until reduced to about 1/2 cup, about 10 minutes.
Remove from heat and stir in lemon juice.
Cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/20131/homemade-grenadine"},{"id":"20113","title":"Dreamy Honey Nut Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
vanilla extract
water, bottled, generic
oats
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Cream together butter, sugar, maple syrup, and vanilla.
Mix in water, then stir in dry ingredients.
Drop by tablespoon onto un-greased cookie sheet and bake at 350 degrees for 12-15 minute.","url":"https://recipe.bluelayer.org/recipe/20113/dreamy-honey-nut-cookies"},{"id":"20097","title":"Homemade Root Beer","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
beverages, carbonated, root beer","directions":"Dissolve yeast in 1/2 cup warm water.
Dissolve sugar in 1 quart hot water.
Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar.
Set in warm sun for 4 hours.
The root beer will be ready to drink the next day.
Chill before serving.","url":"https://recipe.bluelayer.org/recipe/20097/homemade-root-beer"},{"id":"20083","title":"Homemade Chicken and Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
Youll need a rolling pin and something to cut the dumplings with.
I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2x2.
Its okay for them not to be exact.
Just eye ball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate.
Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil.
Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth.
Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and youre done!
For more pictures and instructions, see the related link above!","url":"https://recipe.bluelayer.org/recipe/20083/homemade-chicken-and-dumplings"},{"id":"20012","title":"Homemade Ricotta Cheese from Whey","ingredients":"beverages, protein powder whey based
salt, table
chives, raw","directions":"This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
There is no requirement for the chives or even the salt, but I was required to have 3 ingredients.
All you really need is how ever much whey you have left over from your cheesemaking session.
In a stainless steel pot, heat the whey until it reaches 200 degrees.
Do not stir.
You'll notice a film that will start forming on the top of the whey.
This is your ricotta starting to form.
When your whey reaches 200 degrees, take it off the heat.
You'll know when you have reached this temperature as bubbles will have formed around the edges.
Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl.
Continue scooping the ricotta until all that's left is the clear whey.
Grab all 4 corners of the cheesecloth and tie into a ball.
Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
For moist ricotta, hang for 2 hours.
For more dry ricotta, hang for 8 hours.
Remove ricotta from cheesecloth and store in a mason jar or plastic tub.
It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20012/homemade-ricotta-cheese-from-whey"},{"id":"19984","title":"Classic Homemade Lemonade","ingredients":"lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"Strain lemon juice through a fine sieve into a pitcher.
Add sugar, stirring until it dissolves.
Stir in water.
Looking for party-ready recipes?
Try our top guacamole recipes, birthday cakes, or punch recipes.","url":"https://recipe.bluelayer.org/recipe/19984/classic-homemade-lemonade"},{"id":"19980","title":"Homemade Taco Seasoning","ingredients":"spices, chili powder
spices, cumin seed
cornstarch
spices, paprika
salt, table
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
spices, pepper, red or cayenne","directions":"Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container.
Seal container and shake to mix.","url":"https://recipe.bluelayer.org/recipe/19980/homemade-taco-seasoning"},{"id":"19957","title":"Homemade Honey Oat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry
salt, table
beverages, almond milk, unsweetened, shelf stable
water, bottled, generic
butter, without salt
honey
honey
oats","directions":"In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that its hot enough to melt the butter, but not boiling.
Add the butter, stirring until melted, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough.
Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if youre making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient).
If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky.
If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
Once doubled, place the dough on a clean, dry work surface.
If the dough is too sticky, lightly flour the surface before continuing.
With your fingers, flatten the dough into a 9 by 12-inch rectangle.
Tightly roll the dough, tucking the ends as needed, into a loaf.
Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
Preheat oven to 350 degrees (180 C).
Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven.
Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/19957/homemade-honey-oat-bread"},{"id":"19927","title":"Homemade Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spices, nutmeg, ground
spices, cloves, ground
spices, cinnamon, ground
spices, chili powder","directions":"Heat milk in a saucepan over medium heat until almost boiling.
Lower heat to medium-low; add chocolate chips, vanilla extract, nutmeg, cloves, cinnamon, and chili powder.
Cook and stir milk mixture until chocolate is dissolved, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19927/homemade-hot-chocolate"},{"id":"19789","title":"Homemade Grenadine Recipe","ingredients":"pomegranate juice, bottled
sugars, granulated
lemon juice, raw
water, bottled, generic","directions":"Heat pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes.
(Do not boil.)
Remove from heat.
Add sugar and stir until it has dissolved and the liquid is no longer cloudy, about 5 minutes.
Stir in lemon juice and orange-flower water and let the syrup cool to room temperature, about 40 minutes.
Transfer to a container with a tightfitting lid and refrigerate for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/19789/homemade-grenadine-recipe"},{"id":"19747","title":"Homemade Soft Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water.
Let it sit 5 minutes until foamy.
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil.
Stir until just combined.
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough.
Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat.
Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat.
Punch down risen dough and divide into 8 equal pieces.
Shape each piece into a ball and place on a lightly floured surface.
Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
Working with 1 piece of dough at a time, roll out dough into an 18-inch thick circle, about 7 to 8 inches long.
Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy.
Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
Serve the flatbreads immediately, or reheat them as needed to make them soft again.
Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
Recipe adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/19747/homemade-soft-flatbread"},{"id":"19724","title":"Homemade Honey Oat Crackers","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
syrup, maple, canadian
vanilla extract
water, bottled, generic","directions":"Combine all the dry ingredients in the bowl of a food processor.
Cut in the butter until the texture is dry and crumbly.
In a small bowl, mix the honey, water, and vanilla.
Mix with the dry ingredients until blended in the food processor.
Pulse the dough until it forms a ball.
Wrap in plastic wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees F. Roll the dough out very thin onto a floured surface or on top of parchment paper and cut into rectangles.
Form whatever excess dough you have left over and re-knead the dough and flatten until all has been used up.
Poke each cracker with a fork to give it the traditional graham cracker shape.
Place them on an cookie sheet and bake for 15-17 minutes or until they are golden brown and crisp.
Store in an airtight container.
They will keep for a while.","url":"https://recipe.bluelayer.org/recipe/19724/homemade-honey-oat-crackers"},{"id":"19669","title":"Homemade Seasoned Salt","ingredients":"salt, table
spices, paprika
mustard, prepared, yellow
spices, oregano, dried
spices, garlic powder
spices, thyme, dried
spices, curry powder
spices, onion powder","directions":"Combine all ingredients.
Mix well.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/19669/homemade-seasoned-salt"},{"id":"19633","title":"Hudson's Bay Bread (Homemade Granola Bars)","ingredients":"oats
honey
syrups, corn, light
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to 350.
in a large bowl stir all the ingredients together.
Press 1/2 inch thick onto a 9x18 inch cookie sheet.
bake at 350 for about 15 minutes, until the mixture is bubbly,
Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)
Cut into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/19633/hudsons-bay-bread-homemade-granola-bars"},{"id":"19517","title":"Vickys Homemade Cinnamon Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrups, corn, light
vanilla extract","directions":"Preheat the oven to gas 0 - 1, 95C / 200F and line a baking tray with parchment paper
Mix the ingredients together with a fork until combined.
It'll still just look like sugar but a bit clumpier
Pour onto the baking sheet and pat down with your hands until you form a rough square about 1/4\" thick
Bake for 30 - 35 minutes until melted together but not crunchy
Let cool completely to set then cut into pieces the size of chocolate chips.
The best way is with a pizza cutter
Store in an airtight container.
They'll last as long as you keep them there
Makes around 250g / 1.5 cups","url":"https://recipe.bluelayer.org/recipe/19517/vickys-homemade-cinnamon-chips"},{"id":"19474","title":"Homemade Honey Mustard","ingredients":"mustard, prepared, yellow
honey
salad dressing, mayonnaise, regular
lemon juice, raw","directions":"Whisk all ingredients together in a small bowl.
Enjoy as a dip or salad dressing.
Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/19474/homemade-honey-mustard"},{"id":"19450","title":"Homemade Angel Food Cake","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract","directions":"Sift flour and confectioners' sugar together, twice, set aside.
In mixing bowl, beat egg whites, cream of tartar and salt on medium until soft peaks form, add vanilla.
Gradually beat in sugar, about 2 tblsp.
at a time, until stiff peaks form, scraping bowl occasionally, gradually fold in flour mixture, about 1/2 cup at a time.
Pour into ungreased 10 in.
tube pan, bake at 325 degrees for 50-60 mins.
or until lightly browned and entire top appears dry.
Immediately invert cake pan onto a wire rack, cool completely, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/19450/homemade-angel-food-cake"},{"id":"19425","title":"Homemade Bread Dough","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Using a LARGE mixer, add the water and a few cups of flour.
Mix.
Add the salt, oil, honey, and yeast.
(If you measure the oil first and then the honey, the honey doesn't stick as much).
Add one cup of flour at a time, until the dough no longer sticks to the sides of the bowl.
(at this point I think it's still too doughy, so I add one or two more cups depending on how much I have to shape the dough).
Let it knead for 12 minutes.
If making bread, turn on the oven to 170 degrees and let it heat while the dough kneads.
Shape the dough and place in pans (will make 3-4 loafs of bread, depending on the size of the pans).
Place the loafs in the oven.
Turn off the oven.
Let rise for 25-30 minutes.
Turn on the oven to 350.
Don't remove the bread, let it continue to raise while preheating.
Bake for 20 to 25 minutes.
Remove and cool on cooling racks.
Don't put in the fridge, this makes it go stale faster.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/19425/homemade-bread-dough"},{"id":"19408","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour, baking powder and salt in a large wooden bowl.
Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients.
Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together.
Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky.
Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When youre ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat.
One by one, roll out balls of dough until very, very thin.
Throw tortillas (one by one) onto the griddle.
Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots.
Remove and stack tortillas, and cover with a towel to keep warm.
Serve immediately or allow to cool before storing tortillas in a container.
To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots.
Not hot enough, and the tortilla will begin to crisp before you can get it to brown.
I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; dont cook too long or tortillas will crisp.
You want them to be soft and pliable when you serve them.
* Finally: Have fun!
And enjoy them.
Theyre absolutely scrumptious.","url":"https://recipe.bluelayer.org/recipe/19408/homemade-flour-tortillas"},{"id":"19372","title":"Garlic Basil Vinegar and Oil Dressing- Homemade Gourmet","ingredients":"spices, basil, dried
oil, olive, salad or cooking
vinegar, distilled
water, bottled, generic","directions":"Stir together all ingredients.
Chill at least 2 hours (up to 7 days).","url":"https://recipe.bluelayer.org/recipe/19372/garlic-basil-vinegar-and-oil-dressing-homemade-gourmet"},{"id":"19355","title":"Homemade Rolls","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Place ingredients in breadmachine in order as listed.
Run on dough cycle.
Shape rolls and place on lightly greased baking pan.
Cover with cloth and let rise in warm place for 1 hour.
Bake at 375 for 10-15 minute.","url":"https://recipe.bluelayer.org/recipe/19355/homemade-rolls"},{"id":"19279","title":"Homemade Honey Mustard","ingredients":"mustard, prepared, yellow
cream, sour, cultured
honey
sauce, worcestershire","directions":"Mix well, enjoy.","url":"https://recipe.bluelayer.org/recipe/19279/homemade-honey-mustard"},{"id":"19248","title":"123 Chocolate Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
In a large mixing bowl, fold in the whipping cream with the chocolate pudding.
Spread mixture evenly over the cookie crumbs.
Top with the remaining cookie pieces.
Refrigerate until firm.
Yield is estimated.
Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.","url":"https://recipe.bluelayer.org/recipe/19248/123-chocolate-dessert"},{"id":"19241","title":"Dog Food With Chicken","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
shortening, vegetable, household, composite","directions":"Either grind the chicken (raw) or cut it into small pieces.
Add all ingredients into a large pot and bring to a boil, stirring often.
Cover and simmer medium-low for 20 minutes.
I use a green bean, carrot and corn mixture.
I also chopped up a sweet potato and threw it inches Homemade broth can be used in place of the water for more flavor.
I don't use canned because of the salt.
Do not use onion or garlic because it can kill your dogs.
This makes quite a lot.
Servings are estimated.
Prep time does not include grinding or chopping the chicken.","url":"https://recipe.bluelayer.org/recipe/19241/dog-food-with-chicken"},{"id":"19203","title":"Tricia's Homemade Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 450F
Sift together dry ingredients.
Add wet ingredients slowly and kneed until it forms a dough ball
Roll out thin and cut into squares, rectangles or circles
Place on baking sheet and Prick with a fork.
Bake for 10 to 12 minutes on lower third rack of oven","url":"https://recipe.bluelayer.org/recipe/19203/tricias-homemade-crackers"},{"id":"19079","title":"Homemade Lemon Juice Concentrate","ingredients":"lemon juice, raw
water, bottled, generic
sweetener, herbal extract powder from stevia leaf","directions":"In saucepan, bring stevia and water to a boil.
Cook just until stevia dissolves.
Remove from heat and cool.
Stir in lemon juice.
Store in refrigerator in covered container until ready to use.
To make lemonade by the pitcher: Combine full recipe with 5 cups of cold water.
Add ice and stir.
Garnish with lemon slices and fresh.","url":"https://recipe.bluelayer.org/recipe/19079/homemade-lemon-juice-concentrate"},{"id":"19057","title":"Homemade Samoas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"For the cookies:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy.
Reduce the speed to low and mix in the flour mixture until combined.
Add the vanilla and combine.
The dough should come together into a soft, not-too-sticky dough.
If the dough isnt coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball.
You may not need to add any milk at all.
If the dough is impossibly sticky, sprinkle with a bit of flour.
Divide the dough into 3 portions.
Roll out each portion between large pieces of wax or parchment paper to a thickness of 1/4 inch.
Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.
Use a 1 1/2-inch cookie cutter to cut dough rounds.
If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, or the end of the handle on a wooden spoon.
But really, why bother?
More cookie!
Transfer the rounds to the prepared baking sheets.
Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set.
Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
For the topping:
Reduce the oven temperature to 300 degrees F. Line another baking sheet with parchment.
Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total.
Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature.
Set aside.
Combine the caramels, milk, and salt in a large microwave-safe bowl.
Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly.
When the mixture is smooth, fold in the toasted coconut.
Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie.
If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds.
Let the cookies set.
Place chocolate chips in a small microwave-safe bowl.
Heat on high power in 45-second intervals, stirring to prevent scorching.
Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set.
If necessary, melt additional chocolate.
Drizzle chocolate stripes on top of the cookies using a spoon.
Let the cookies set, or transfer them to the refrigerator.
If any cookies make it to the end of the day, store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19057/homemade-samoas"},{"id":"19044","title":"Caprese Salad With Homemade Mozzarella Recipe","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"In a large pot, heat a gallon of water to a simmer.
In a large bowl, break up the mozzarella curd into small pcs.
Coat the curd with 1 Tbsp.
salt, and set aside.
In another large bowl, add in remaining salt to the second gallon of water along with as much ice as it can hold.
This is where it gets a little tricky.
Carefully pour the warm water over the salted curd.
As the curds begin to heat, carefully stir with a wooden spoon or possibly spatula for 1 minute.
Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in warm water.
To protect your hands, you may wear rubber gloves if you like.
The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or possibly risk over-cooking the curd and it becoming rubbery.
Dip your hands into the warm water and begin stretching the mozzarella.
By stretching the cheese, you insure which all the curds have completely melted.
Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
Slice the mozzarella in 1/4-inch slices.
On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit.
Top with basil.
Drizzle with extra virgin olive oil; season salt and pepper.
Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.
This recipe yields 6 servings.","url":"https://recipe.bluelayer.org/recipe/19044/caprese-salad-with-homemade-mozzarella-recipe"},{"id":"19015","title":"Homemade Coffee Syrups","ingredients":"sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts","directions":"Mix sugar and water together in a saucepan and bring to a boil over medium heat while stirring.
Allow to boil for 1 minute.
Remove from heat and cool slightly, then add the extract.
Once completely cooled, store in a jar in the refrigerator.
Add to coffee to taste.
If you prefer a heavier syrup, add additional sugar.
If you prefer a thinner syrup, add additional water.","url":"https://recipe.bluelayer.org/recipe/19015/homemade-coffee-syrups"},{"id":"19007","title":"Homemade Basil Pasto with Walnuts and Basil!","ingredients":"spices, basil, dried
nuts, walnuts, english
oil, olive, salad or cooking
salt, table","directions":"Wipe the basil with a damp paper towel.
Since I'm lazy, I usually wrap the basil in the paper towel and very very gently rub the leaves.
Place all of the ingredients into a food processor and blend until smooth.
Transfer to a sterilized bottle and pour in some olive oil (not included in ingredients) to cover the surface of the sauce.
This can keep in the refrigerator for about 1 week.
If you want to freeze it, put it into a plastic storage bag with a seal, and flatten it out.
Whenever you want to use it, just break off the amount you want.
It's so easy!
Since this is just a simple pasto sauce, you can add garlic or cheese, etc.
depending on what dish you'll be using it in.","url":"https://recipe.bluelayer.org/recipe/19007/homemade-basil-pasto-with-walnuts-and-basil"},{"id":"19003","title":"Vickys Homemade 'Cadbury's Rolos","ingredients":"dates, deglet noor
peanut butter, smooth style, without salt
salt, table
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"If the dates are hard, soak them in hot water for a minute or two, then drain well, patting the moisture out with a clean tea towel
Put the dates, salt and nut / seed butter in a bowl then using a stick blender, puree them together to form the thick caramel paste
Line a baking sheet with parchment paper
Freeze the mixture in the bowl for 20 minutes then form little balls out of it.
The easiest way is to keep halving the mixture.
I made 36 balls of a 'Malteser' size
Put them back in the freezer for 20 minutes on the lined sheet to harden up again
Melt the chocolate together with the oil.
See my recipe for tempering chocolate if you like or just blast it in the microwave in 15 - 30 second stints until melted
Use a cocktail stick to pick up and coat the balls in the chocolate.
Set back in the freezer for 20 minutes to set.
You can use extra chocolate and double dip them if you want a thicker shell
Keep in a lidded container in the fridge until they're gone","url":"https://recipe.bluelayer.org/recipe/19003/vickys-homemade-cadburys-rolos"},{"id":"18995","title":"Homemade Thick or Greek-Style Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
In large pot, heat milk over medium-high to high heat.
When it is starting to get pretty warm, watch carefully.
Bring just to a boil (milk boils over QUICKLY), then remove from heat.
Let cool to about 115 degrees F (optimum yogurt \"working\" temperature is between 108 and 112 deg F).
The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
Whisk in yogurt starter.
Ladle into 1 cup containers.
Place containers on heating pad, set at high heat (for my heating pad).
Cover containers with thick towel.
Let sit on heating pad for 6-8 hrs or until thick.
You can leave it longer to thicken more if desired, but it might become a little more bitter.
Refrigerate about 8 hours.
When serving, add fixings if desired (e.g.
jam, dried fruit, granola, honey) or eat it plain.
Set aside 1 cup container of yogurt for next batch of yogurt.","url":"https://recipe.bluelayer.org/recipe/18995/homemade-thick-or-greek-style-yogurt"},{"id":"18973","title":"Homemade Ginger Beer","ingredients":"water, bottled, generic
spices, ginger, ground
lime juice, raw
sugars, brown","directions":"Finely grate ginger.
In a pot, bring water to a boil, and shut off heat.
Add grated ginger and lime juice.
Cover and let stand for one hour.
Add the light brown sugar and stir well to dissolve.
Strain the liquid through a fine strainer.
Let cool.
Important: When you are straining the ginger through the strainer, take a spoon or ladle and firmly press down on the ginger to extract its flavor.
The strongest part of the ginger essence is still hiding in there, and needs to be pressed out.
Pour the cool liquid through a funnel into a covered bottle or storage container.
Shake well before using.
Ginger beer can be stored for up to 2 weeks in the refrigerator.
Try to use when fresh, as the strength of the ginger fades each day, and the ginger beer eventually starts to ferment.
Shake well before using.","url":"https://recipe.bluelayer.org/recipe/18973/homemade-ginger-beer"},{"id":"18963","title":"Homemade Gum Syrup","ingredients":"sugars, granulated
water, bottled, generic","directions":"Add the sugar and water to a saucepan and turn on the heat.
Once the mixture has been brought to a boil, set heat to medium.
Stop the heat when the bubbles become smaller and the mixture seems to have thickened.
Pour into a heat-resistant container and chill.","url":"https://recipe.bluelayer.org/recipe/18963/homemade-gum-syrup"},{"id":"18917","title":"Homemade Kettle Corn","ingredients":"sugars, granulated
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
salt, table","directions":"Heat oil in a large, heavy saucepan over medium heat.
Make sure that its a pan that you can easily lift and shake in the air.
Yea... youll also want to have two pot holders on hand.
Once the oil is hot, pour in the popcorn, sprinkle sugar on top and cover.
It will take a few minutes for the first pops, but once the popcorn starts popping, shake continuously until the popcorn is popped.
This means that, once the popcorn really starts going, youll want to grab the pot with your pot holders, securing the lid, and shake the pot above the flame of the stove for a few seconds, return to the heat, and repeat this process several times throughout the popping process.
This will prevent the popcorn from sticking to the bottom of the pan and burning.
Transfer to a serving bowl and salt lightly.
Mix with a big spoon.
The sugar will still be hot, and the popcorn may be sticky.
Dont burn your hands on hot sugar.
The popcorn will dry as it cools.
Makes 8-10 cups.","url":"https://recipe.bluelayer.org/recipe/18917/homemade-kettle-corn"},{"id":"18897","title":"Homemade Miso","ingredients":"beans, snap, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Rinse and soak the soy beans in plenty of water the day before.
Boil until the beans become tender enough to mash between your fingers.
This should take 4-5 hours, boil while skimming off the scum.
Leaving aside a bit of salt, thoroughly combine the rice koji and salt.
Drain the soy beans, and reserve the boiled liquid.
Mash the soy beans, then thoroughly mix with the koji and salt mixture from Step 3, then add the reserved liquid until the mixture reaches the firmness of your earlobe.
Form the mixture into balls to press out any air, then pack into a sterilized bucket.
Liberally sprinkle the remaining salt evenly on top.
Cover with plastic wrap to prevent any air from entering, cover with a lid, then store in a cool, dark place.
Check the progress after 2-3 months, disard any mold that may have grown, then stir it up from the bottom.
You should be able to start using it from the fall.","url":"https://recipe.bluelayer.org/recipe/18897/homemade-miso"},{"id":"18892","title":"Homemade Greek Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"You will also need cheesecloth or a tea towel, and a whisk.
Reserve and set aside 1/4 cup (59 ml) of the milk for later.
Take the remainder of the milk and pour it into a large pot Make sure you have a lid a available for the pot youre using.
Bring the pot almost to a boil, and then turn of the heat.
Let it cool until the temperature reaches 105118 degrees F (4048 degrees C).
Meanwhile continue with the next step.
Mix together the plain Greek yogurt and the reserved 1/4 cup (59 ml) milk from step 1.
When your big pot of milk has reached 105118 degrees F (4048 degrees C), remove the film on the top.
Then throw in the yogurt/milk mixture.
Whisk well and gently, then cover the pot with a lid.
Wrap the pot in a towel and leave it in your oven overnight with the oven light on (between 9 and 16 hours).
This will keep the milk incubated at 100110 degrees F (3843 degrees C).
After the time is up, your yogurt is ready!
Now its time to make this yogurt Greek!
Use a cheesecloth or tea towel and start draining it inside a colander.
You should let the yogurt strain at room temperature.
Squeeze the towel every few hours to make it drain faster.
After about 6 hours, your Greek yogurt is ready!
Put the yogurt refrigerated in an airtight container.
Dont throw away the whey thats left from the straining process, it can be useful for other recipes.
See the related blog post if you have any questions.
I have an FAQ section there!","url":"https://recipe.bluelayer.org/recipe/18892/homemade-greek-yogurt"},{"id":"18878","title":"Peanut Butter Granola Balls","ingredients":"honey
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"MIX the honey and peanut butter in a large bowl.
Stir in granola and peanuts with a spatula.
ADD milk to just moisten the mixture it will be sticky.
MOISTEN hands.
Form mixture into balls.
SERVE each person 1/4 of the prepared granola treats.","url":"https://recipe.bluelayer.org/recipe/18878/peanut-butter-granola-balls"},{"id":"18811","title":"Homemade Chewy Granola Bars","ingredients":"peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
mini semi-sweet chocolate baking chips,","directions":"Note 1: use up to 1/4 cup of oil, depending on desired taste and texture.
Note 2: can be changed to use 1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, depending on desired taste.
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats.
Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP.
(I just got out my one cup measuring cup and poured in the ingredients until the cup was full.)
Pour in and stir well.
Stir well, then spread mixture into a 8x8 or 9x4 pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack.","url":"https://recipe.bluelayer.org/recipe/18811/homemade-chewy-granola-bars"},{"id":"18764","title":"Homemade Breakfast Cereal","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients well.
Spread on a baking sheet and toast in 350 degree oven for about 45 minutes, stirring occasionally until browned.","url":"https://recipe.bluelayer.org/recipe/18764/homemade-breakfast-cereal"},{"id":"18503","title":"Raspberry Ginger Parfaits","ingredients":"raspberries, raw
spices, ginger, ground
honey
cereals ready-to-eat, granola, homemade
yogurt, greek, plain, nonfat","directions":"Simmer 3 cups raspberries, 2 Tbs.
ginger, honey, and 2 Tbs.
water over medium heat 8 to 10 minutes, or until berries are soft.
Strain out seeds.
Combine remaining 1 Tbs.
ginger and granola bars.
Divide remaining raspberries among 6 bowls.
Top with 1/2 cup yogurt.
Spoon raspberry mixture over top, and sprinkle with granola mixture.","url":"https://recipe.bluelayer.org/recipe/18503/raspberry-ginger-parfaits"},{"id":"18411","title":"Homemade Nut Butter","ingredients":"nuts, walnuts, english
oil, olive, salad or cooking
salt, table","directions":"Process the nuts in a food processor for 1-2 minutes, until they are finely ground.
Add in the oil and salt.
Continue to process, scraping down the sides frequently, 3-5 minutes, until the mixture is creamy and spreadable.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/18411/homemade-nut-butter"},{"id":"18377","title":"Homemade Granola Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
vanilla extract
peanut butter, smooth style, without salt
butter, without salt
honey
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Lightly grease a 9X13 inch baking pan.
In a large mixing bowl, combine all of the ingredients except the chocolate chips (or dried fruit, nuts, or other mix ins you choose).
Once the first 8 ingredients are well incorporated, mix in the chocolate chips or dried fruit.
Lightly press the mixture into the prepared pan and bake for 20 minutes or until the bars are slightly browned.
Let cool completely before you cut, serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/18377/homemade-granola-bars"},{"id":"18360","title":"Homemade Buttermilk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"In a mason jar, combine 1/2 cup cultured buttermilk (the supermarket stuff is okay here; it will act as a starter), 2 cups whole milk, and 1/4 teaspoon kosher salt.
Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped, 2436 hours.
Keep chilled for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/18360/homemade-buttermilk"},{"id":"18348","title":"Simple Bread Rolls with Homemade Natural Yeast","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, brown
salt, table
water, bottled, generic","directions":"I used a starter mixture made from 50ml natural yeast liquid (this time I used raisins) and 50g bread flour.
Add the water, starter mix, sugar, domestic flour, and salt to the bread maker in order, and start it on the dough making course!
Let it sit as-is after the dough course has finished (since it takes time for the homemade natural yeast to ferment).
After about 4 hours sitting at a room temperature of 27C, the first proofing is done.
Divide into 9 equal portions, and bench for 10 minutes.
Punch down the dough, roll back up, and let rise for the second time.
(It took about 2 hours in the oven for me.
It will vary according to the room temperature on the day you make it, so please keep an eye on it while misting with water from time to time.)
Once it has swelled to about 1.5 times the size, bake in the oven at 180C for about 16 minutes, and it is done.","url":"https://recipe.bluelayer.org/recipe/18348/simple-bread-rolls-with-homemade-natural-yeast"},{"id":"18218","title":"Homemade Brown Sugar - Substitute","ingredients":"sugars, granulated
molasses","directions":"Put sugar and molasses in mixer and using a paddle-type attachment, mix on medium speed for about 4 minutes, stopping to scrape the sides of the bowl occasionally.
Voila, brown sugar.","url":"https://recipe.bluelayer.org/recipe/18218/homemade-brown-sugar-substitute"},{"id":"18196","title":"Mom's Homemade Granola","ingredients":"oats
wheat germ, crude
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
honey","directions":"Mix together the oatmeal, wheat germ, sesame seeds, sunflower seeds, and coconut.
Heat the following in a saucepan: oil, water, brown sugar, and honey.
Stir until it's all melted and blended.
Pour liquid over mixture and toss well to coat.
Spread on oiled cookie sheet and bake 30 minutes at 350 degrees, stirring well every ten minutes.","url":"https://recipe.bluelayer.org/recipe/18196/moms-homemade-granola"},{"id":"18127","title":"Chunky Homemade Peanut Butter","ingredients":"oil, corn, peanut, and olive
salt, table
oil, corn, peanut, and olive
orange juice, raw","directions":"In a food processor, process the 2 cups (475 ml) peanuts and the salt for 5 minutes or until smooth and spreadable.
Stop occasionally to scrape side of bowl so mixture is evenly blended.
Stir in the 1/2 cup (125 ml) chopped peanuts and orange rind (if using).
Transfer to covered container; refrigerate for at least one hour before serving.
Store in the refrigerator (will keep for 1 month)","url":"https://recipe.bluelayer.org/recipe/18127/chunky-homemade-peanut-butter"},{"id":"18109","title":"Homemade Cultured Buttermilk","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Okay.
Ready?
If you blink, youll miss how to do it.
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar.
Top off the jar with your plain milk.
Tightly screw the lid to the jar and shake vigorously for 1 minute.
Place in a warm (but not hot) area out of direct sunlight.
Let it sit there for 12 to 24 hours, until thickened.
Refrigerate when thick.
Use within two weeks.
If you re-culture this regularly, you can carry on re-culturing indefinitely.
I always feel like Im stickin it to the man when I do homemade stuff like this.
Who doesnt love beating the system?","url":"https://recipe.bluelayer.org/recipe/18109/homemade-cultured-buttermilk"},{"id":"17891","title":"Sadies Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Mix salt and flour together
mix 1 1/2 c warm water with yeast and sugar, let sit 5-6 minutes or until it begins to rise.
pour yeast mixture into flour and knead together until smooth (about 15 minutes) adding the additional 5 c water and oil as needed.
dough should be smooth like silk with no rough lumps.
let rise in a warm spot until size of dough has doubled.
punch down dough and divide into 6 loaves let rise one more time.
bake at 400 for 20-22 minutes.
bread is done when it is golden brown and sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/17891/sadies-homemade-bread"},{"id":"17845","title":"Rustic Walnut Loaf with Homemade Natural Leaven","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, walnuts, english","directions":"Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.
When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.
When the walnuts are evenly distributed, round the dough to form a ball.
Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.
After about 8 minutes into rising, punch down the dough once in the bowl.
Round off the dough, then wrap again, and let it rise more.
The first proving is complete when the dough rises two to three times in height.
Lift out the dough, punch down, and let it rest for 20 minutes.
Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.
Remove the risen dough, slash the top and bake in an oven preheated to 250C reduced to 220 C for 25 to 28 minutes.
Here it is.
And here it is sliced!","url":"https://recipe.bluelayer.org/recipe/17845/rustic-walnut-loaf-with-homemade-natural-leaven"},{"id":"17695","title":"Homemade Cinnamon Baking Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey","directions":"Preheat the oven to 300 F.
Combine all the ingredients in a small bowl until everything comes together.
Spread the mixture into a thin disk on a a parchment lined baking sheet.
Bake at 300 F for 17-18 minutes.
The mixture will have spread out and be a little bubbly.
Remove pan from oven, set it on a rack and let it cool to room temperature.
Once cooled, gently fold the thin disk in half and press down.
This will decrease cutting and you can press really hard to mush the layers together for thicker chips if desired.
Cut into small squares and add it into all of your favorite recipes!
If not using right away, store in a cool place.","url":"https://recipe.bluelayer.org/recipe/17695/homemade-cinnamon-baking-chips"},{"id":"17694","title":"Too Simple Berry Crisp","ingredients":"goji berries, dried
wheat flour, white, all-purpose, unenriched
sugars, granulated
cereals ready-to-eat, granola, homemade","directions":"Mix berries, flour and sugar.
Scoop into 6 individual baking dishes, I used coffee cups.
Then place on a big baking dish.
Sprinkle with granola.
Bake at 350 degrees for 45 minute.
Serve warm or room temperature by itself or top with frozen or fresh yogurt!","url":"https://recipe.bluelayer.org/recipe/17694/too-simple-berry-crisp"},{"id":"17661","title":"Whole Wheat Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
In a large bowl mix together flour, sugar, baking powder and salt.
Add peanut butter and milk and stir until just combined.
Pour into the prepared loaf pan and smooth out the top.
Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean.
Let cool completely.
Slice and serve with homemade jam.
(Adapted from The Lady and Sons Savannah Country Cookbook by Paula Deen.)","url":"https://recipe.bluelayer.org/recipe/17661/whole-wheat-peanut-butter-bread"},{"id":"17636","title":"Homemade Creme Fraiche","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine heavy cream and buttermilk in glass jar and mix well.
Cover and let stand at room temperature (about 70F) for 8-24 hours or until mixture thickens.
Stir well to combine and then store in fridge.
Will keep for up to 10 days.
Tips:.
Use as a thickener for soups or sauces.
Spoon over fresh fruits, puddings or warm cobblers.
Can be used in boiled recipes as it will not curdle.","url":"https://recipe.bluelayer.org/recipe/17636/homemade-creme-fraiche"},{"id":"17596","title":"Healthier, Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
water, bottled, generic","directions":"In a medium bowl, mix together the flour, salt and baking powder.
Add the oil, a little at a time.
Mix with a fork until the dough is crumbly.
Add the warm water, a little at a time.
Continue mixing with a fork until the dough starts to come together.
At this point, you can start kneading it with your hands.
Or, if you like shortcuts like my mom, let the KitchenAid mixer do the work using a dough hook.
Knead the dough until it is smooth and elastic and no longer sticky.
Roll the dough into 18 balls that are each the size of golf balls and put them on a tray.
Cover tray with a wet paper towel and allow the dough to sit for 10 minutes.
Spread flour on your work surface and keep a cup of extra flour handy.
Rolling tortillas is sticky business!
Take a dough ball and slightly flatten it out with your hands.
Take your rolling pin and start rolling it out.
The dough will stick to the rolling pin almost immediately.
Thats OK. Peel off the dough from the rolling pin and use your other hand to spread the existing flour over your counter again.
Flip the tortilla so that the floury side is now up.
Start to roll it out again.
Repeat this process until you have something that resembles a tortilla (mine was the shape of an amoeba).
If youre awesome like my mother, you will coax it into a perfect circle.
You can stretch it out like pizza dough to get the perfect shape.
Maybe you can do this?
If you cant, I can assure you that amoeba tortillas taste the same.
Preheat a skillet over medium heat.
After you finish a tortilla, throw it onto the pan.
Cook on one side until you see bubbles forming on the surface.
Flip and cook on the other side until soft bubbles form again.
You may start to see light brown spots form as well.
However, you dont want to see dark brown spots unless you have an unusual taste for crispy tortillas.
When done remove it from the skillet and set it on a plate.
Keep repeating the rolling and cooking process.
You should be able to roll out the next tortilla as the last one cooks.
They are best when served right away.
But my husband can tell you they also taste like heaven reheated in the middle of the night.
Serving size: 1 tortilla
Weight Watchers Points+: 4
Calories 170, Carbs 20g, Fat 9g, Protein 3g","url":"https://recipe.bluelayer.org/recipe/17596/healthier-homemade-flour-tortillas"},{"id":"17574","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
lemon juice, raw","directions":"First, heat the whole milk, cream, and salt until it reaches 190 degrees F. Then, turn off the heat, and add the lemon juice.
Stir once to incorporate the lemon juice, then allow the mixture to sit, undisturbed for 10 minutes.
The acid is now fixing the milk.
Next, pour the curdled mixture into a strainer lined with cheesecloth, set on a large bowl.
Allow the liquid to drain, leaving behind ricotta cheese.
After one hour, youll reach a sour cream mixture.
I prefer leaving it for two hours for a firmer, cream cheese type spread.
The related blog post also has step-by-step pictures, as well as two more recipes to use with your new cheese.
Let them eat cheese!","url":"https://recipe.bluelayer.org/recipe/17574/homemade-ricotta-cheese"},{"id":"17543","title":"Garlic Basil Creamy Dressing- Homemade Gourmet","ingredients":"spices, basil, dried
salad dressing, mayonnaise, regular
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together all ingredients.
Chill at least 2 hours (up to 2 weeks).","url":"https://recipe.bluelayer.org/recipe/17543/garlic-basil-creamy-dressing-homemade-gourmet"},{"id":"17425","title":"Homemade Low Fat Yoghurt","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat","directions":"Take you crock pot and all 6 cups of water.
Slowly (as in a Tablespoon at a time) add the milk powder, whisking thoroughly after each addition.
A froth will happen, but don't worry it will dissapear on its own.
Leave in the crockpot for 4 hours on low.
Take lid off and allow to cool till the milk feels pleasantly warm on the inside part of the elbow.
Gently stir in the yoghurt.
Place lid back on pot and wrap in a bath towl and leave for 8 hours.
If you want the yoghurt to be thicker, line a colander with paper towls and leave for a hour or two.
Whisk and place into a water tight container in the fridge.
Remember to leave 1/2 a cup of yogurt to use when you make the recipe again.
*The first time you make this recipe, buy yogurt that has live cultures.
This usually mean something more costly than Yoplait.
but you will only need it once.","url":"https://recipe.bluelayer.org/recipe/17425/homemade-low-fat-yoghurt"},{"id":"17357","title":"Easy Homemade Tsubu-an","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated
salt, table","directions":"Wash the adzuki beans and put into a pan filled with water.
Heat the pan over medium heat, boil for 5 to 6 minutes and drain in a colander.
Repeat step 1, 2 to 3 times.
If they are new harvest beans, there is no need to repeat.
(Once is enough to reduce the bitterness.)
Put the beans back in the pot, add fresh water and simmer over low heat for 1 to 2 hours.
Skim off the scum.
Each time the water reduces, add enough water to cover the beans.
Cook the beans until they are tender enough to crush with your chopsticks.
Add the sugar in 3 batches, continue to simmer over low heat, and mix the beans well with a wooden spatula from the bottom of the pan.
Adjust the amount of sugar to your taste.
With a wooden spatula scoop up the beans and if the beans are thick enough to stay put on the spatula, they are ready.
Turn off the heat, add the salt, give it a quick stir and done!","url":"https://recipe.bluelayer.org/recipe/17357/easy-homemade-tsubu-an"},{"id":"17332","title":"Homemade Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Note: I always make bread dough with my standing mixer using a dough hook.
Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey.
Add the flours, about 1/3 at a time, while mixing on low to medium speed.
When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking.
Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape.
Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold.
Refrigerate until ready to use.
It will last for 7 days, when refrigerated.
At this point it can also be frozen.
I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
Note: This batch of dough makes enough for sixteen 1/4 pound portions.
Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls.
Using a rolling-pin, roll each piece of dough into an oval shape.
The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner.
Repeat this method with the rest of the dough, or as much as you'd like to make.
Warm a cast iron skillet over medium-high heat (you want a hot pan).
Brush both sides of the naan with olive oil or clarified butter.
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form.
Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside.
Place the naan in a tea towel-lined dish.
Repeat with the rest of the naan.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/17332/homemade-naan"},{"id":"17329","title":"Quick Homemade Spring Roll Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cornstarch
water, bottled, generic","directions":"Stir together flour, cornstarch, oil, and enough water to make a thin batter.
Lightly oil a small (6\") frying pan and heat.
Spoon 2 Tbsp of the batter into the center of the pan.
Swirl the batter around to coat the bottom of the pan.
Cook until the wrapper is dry and starts to shrink from the edge of the side of the pan.
Do not let it change colors.
Transfer the wrapper to a plate and cover it with a damp cloth until you have made all that you need.
To fill: place your favorite filling slightly off center of the wrapper.
Fold the sides over, then roll the wrapper up to enclose the filling.
Brush around the edges with a beaten egg to seal it.
Deep fry the spring roll about 4 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/17329/quick-homemade-spring-roll-wrappers"},{"id":"17250","title":"P.w.s Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate","directions":"Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat.
Whisk slowly until chocolate is melted and mixture is very smooth.
Pour into a container and keep in the fridge up to two weeks.
Mix with cold or warm milk, depending on how frightful the weather outside is.
Note: Mixture, after refrigerated, will be quite thick.
Just stir well in cold milk and youll be fine.","url":"https://recipe.bluelayer.org/recipe/17250/p-w-s-homemade-chocolate-milk-mix-for-the-fridge"},{"id":"17167","title":"Homemade Cashew Milk","ingredients":"water, bottled, generic
water, bottled, generic
sweetener, syrup, agave
salt, table","directions":"Discard soaking water and rinse cashews thoroughly until water runs clear.
Place cashews, fresh water, agave and salt in a Vitamix or other high-powered blender.
Process on high speed for 20-30 seconds.
Store in a glass mason jar in the refrigerator.
Notes: 1.
This cashew milk has the viscosity of regular whole milk; if you want to make milk with the consistency of 2% cow milk, add another cup of water.
For half-and-half (great for coffee and tea), use only 2 cups water in the above recipe.
Cashew milk is very foamy when first removed from the Vitamix; it settles nicely after sitting in the fridge overnight.
Often a layer of cream forms on top of the milk, but dont be thrown, underneath is pure, delicious white stuff.","url":"https://recipe.bluelayer.org/recipe/17167/homemade-cashew-milk"},{"id":"17155","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Prepare a screw top jar.
It must be clean, dry, and not smell like it's previous contents.
(Peanut butter jars work great, as well as baby food jars for smaller portions).
Pour the cream into the jar, and put the lid on.
You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
Shake the jar vigorously.
After a bit, it will coat the sides of the jar, then become whipped cream.
Keep shaking - it will start to separate.
Its done when it is totally separated into butter and buttermilk.
NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking.
After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
Pour the buttermilk into a separate container, and enjoy!
A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter.
While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread.
(If you don't eat it all right away!
).
While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt.
(Someone mentioned this in a review as well.)
I have used it with great success in a few recipes without knowing that there was a difference.","url":"https://recipe.bluelayer.org/recipe/17155/homemade-butter"},{"id":"17112","title":"Homemade Ranch Dressing Mix - Kitchen Shortcut","ingredients":"spices, parsley, dried
dill weed, fresh
spices, garlic powder
spices, onion powder
spices, basil, dried
spices, pepper, black
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add each of the dried spices to a bowl and gently stir.
Store in a resealable plastic baggie or small Ball Canning Jar with tight fitting lid in your spice cabinet.
To make the ranch dressing, whisk together 1/3 cup mayonnaise with 1/4 cup milk (more or less depending on the consistency you want) with 1 tablespoon of the homemade ranch dressing seasoning mix.
Season with salt, to taste.
Use immediately and can refrigerate for up to 3 days.
Makes about 4 tablespoons worth of mix.
Or use the ratios above and mix up however much you'll need!","url":"https://recipe.bluelayer.org/recipe/17112/homemade-ranch-dressing-mix-kitchen-shortcut"},{"id":"17097","title":"Chocolate Granola Candies","ingredients":"cereals ready-to-eat, granola, homemade
nuts, walnuts, english
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium bowl, combine cereal and chopped nut and (optional) raisins.
In a heavy saucepan, melt candy coating over low heat, be careful not to overheat.
Remove from heat.
Drop teaspoonfuls of mixture into foil candy cups.
Place candies in refrigerator to harden.
Store in an airtight container in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/17097/chocolate-granola-candies"},{"id":"17091","title":"Yogurt and Fruit Parfaits","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"Layer 1/3 cup yogurt into the bottom each of 4 tall glasses.
Combine defrosted strawberries and juice with fresh berries.
Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
Serve parfaits immediately to keep granola crunchy.","url":"https://recipe.bluelayer.org/recipe/17091/yogurt-and-fruit-parfaits"},{"id":"17077","title":"Homemade Whip Cream","ingredients":"cream, fluid, heavy whipping
sugars, powdered","directions":"Chill bowl & beaters for 10 minutes.
Pour entire container of cream on to bowl, add sugar.
Beat until whipped & creamy, about 5 minutes.
Enjoy :)","url":"https://recipe.bluelayer.org/recipe/17077/homemade-whip-cream"},{"id":"17050","title":"Eggless Homemade Mayo (Vegan)","ingredients":"nuts, cashew nuts, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
vinegar, cider
lemon juice, raw
water, bottled, generic
xanthan gum,
mustard, prepared, yellow
salt, table","directions":"Remove any shell fragments from cashews, then add cashews to a bowl and cover with some water.
Let them soak for about 2-3 hours.
Drain cashews and rinse them under water.
Add cashews to a new bowl with 1/3 cup light coconut milk, 1 teaspoon yellow mustard, 1 tablespoon apple cider vinegar, salt to taste, and lemon juice.
Mix together, put in the refrigerator and let the flavors marry for about 4-6 hours.
Add marinated cashews to a high-speed blender like a Vita-Mix along with an additional 1/3 cup light coconut milk and 3 tablespoons of apple cider vinegar, 1/2 cup water, 2 teaspoons xanthan or guar gum, 1/8 teaspoon mustard powder and salt to taste.
Blend on high for about 2 minutes or until smooth, creamy, and fluffy but not too airy.
Makes about 2-2.5 cups of mayo.
Refrigerate immediately.
Notes: There might be some dark specks of cashew in it, dont be alarmed by them.
If mixture is too thick or too thin, add or subtract water or gums as needed.
If flavor is too bland, try adjusting salt, mustard and/or apple cider vinegar.
Taste midway through blending.","url":"https://recipe.bluelayer.org/recipe/17050/eggless-homemade-mayo-vegan"},{"id":"17026","title":"Ardolino-Style Homemade Pesto","ingredients":"nuts, pine nuts, dried
spices, basil, dried
spices, garlic powder
salt, table
spices, pepper, black
lemon juice, raw
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat the oven to 325.
Spread the pine nuts on a baking sheet and cook until aromatic and golden brown, about 8-10 minutes.
Then remove from the oven and let cool.
Combine the basil, pine nuts, garlic, lemon juice, salt, and pepper in a bowl of a food processor and pulse until ingredients are well incorporated, about 15 seconds.
Scape down the sides of the bowl while pulsing, if necessary.
With the food processor on, slowly add the olive oil through the feeding tube.
You will have to adjust the amount of olive oil based upon the amount of basil used (it should have a thick consistency).
When in doubt, start with less oil and add more.
Turn off the food processor, add the cheese, and then pulse until incorporated.
The mixture should come together and form a think paste.","url":"https://recipe.bluelayer.org/recipe/17026/ardolino-style-homemade-pesto"},{"id":"16962","title":"Homemade Cornmeal Fundough Play Dough","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place all of the ingredients in a medium bowl and blend them together into a dough.
Additional water may be added if the mixture is not pliable enough.
The dough will keep for 4-6 weeks if stored in an airtight plastic container.","url":"https://recipe.bluelayer.org/recipe/16962/homemade-cornmeal-fundough-play-dough"},{"id":"16920","title":"Homemade Whole Wheat Pancake Mix","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Combine all ingredients in a large bowl and stir until well combined.
Store in an airtight container in the pantry or freezer.
Makes about 3 cups of pancake mix.
Can easily be doubled!
To make about 10 pancakes: Combine 1 1/2 cups of pancake mix with 1 1/4 cup milk, 1 egg and 1/2 teaspoon vanilla.
Mix until well combined.
Add chopped fruit or chocolate chips if desired.
Pour about 1/4 cup batter onto a hot greased griddle.
Cook 3-4 minutes, or until tiny bubbles form on top.
Flip and cook an additional 3-4 minutes or until golden brown.
Serve with warm maple syrup and desired toppings.","url":"https://recipe.bluelayer.org/recipe/16920/homemade-whole-wheat-pancake-mix"},{"id":"16898","title":"Homemade White Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order.","url":"https://recipe.bluelayer.org/recipe/16898/homemade-white-bread"},{"id":"16875","title":"Homemade Mascarpone Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Heat cream gently in heavy-bottomed saucepan until it reaches 190 F, stirring to ensure the bottom doesnt scorch.
If you dont have a thermometer that is OK you will know youre at the right temperature when the cream is simmering very gently.
Add lemon juice to the cream and keep the mixture at 190 F (that gentle simmer) for 5 minutes while continuing to stir.
The cream will thicken up so that it coats the back of your spoon, but no visible curds will form.
Remove the saucepan from the heat and allow to cool for 30 minutes.
Once it has cooled, pour the cream into a sieve lined with four layers of cheesecloth and set over a bowl.
Allow the cream to drain, letting it cool completely.
Cover the sieve with plastic wrap, and put the sieve in the fridge overnight.
The next day, remove the cheese from the sieve and store in the refrigerator for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/16875/homemade-mascarpone-cheese"},{"id":"16715","title":"Mums Homemade Soda Farl","ingredients":"wheat flours, bread, unenriched
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour and sugar in large bowl.
Pour buttermilk in while mixing gently with spoon until it looks combined and comes together.
Heat a frying pan on low/med heat adding a light smear of oil.
Flour your hands and take half the mixture, put on 6 inch frying pan and press lightly to fill the pan.
Cook for 8-10 mins each side.
Enjoy warm with real butter.","url":"https://recipe.bluelayer.org/recipe/16715/mums-homemade-soda-farl"},{"id":"16688","title":"Breakfast (Or Dessert) Recipe","ingredients":"cereals ready-to-eat, granola, homemade
yogurt, greek, plain, nonfat
grapes, red or green (european type, such as thompson seedless), raw
strawberries, raw","directions":"For each serving, layer in a tall glass 1/4 c. cereal, yogurt and fruit, repeat layers.
Serve or possibly cover and chill overnight to allow flavors to blend.
Use ingredients according to fruit in season or possibly cereal which is available.
For even fewer calories, use unflavored yogurt instead of vanilla.
The mix may be combined in a large bowl, refrigerated and spooned out into small bowls at serving time.
For added crunch, sprinkle each serving with bran cereal.","url":"https://recipe.bluelayer.org/recipe/16688/breakfast-or-dessert-recipe"},{"id":"16634","title":"Homemade Flour Tortillas - 2 (Or 3) Ww Points","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Put the flour, shortening, baking powder, and salt in food processor.
With the machine running, add the water through the feed tube; process just until a soft dough forms.
Divide the dough into 6 pieces and shape each into a ball.
Roll each ball out between sheets of plastic wrap into a 6-inch round.
Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it.
Reduce the heat to medium-low.
Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side.
Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm.
Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.","url":"https://recipe.bluelayer.org/recipe/16634/homemade-flour-tortillas-2-or-3-ww-points"},{"id":"16616","title":"Homemade Creamy Sesame Dressing","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
vinegar, distilled
oil, olive, salad or cooking
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping
soy sauce made from soy (tamari)","directions":"Partially grind up the white sesame seeds in a grinding bowl.
If it's not too much work, roast the sesame seeds before grinding for aroma.
Add sugar to the bowl.
Add vegetable oil.
Add the mayonnaise, cream and soy sauce in that order and mix well.","url":"https://recipe.bluelayer.org/recipe/16616/homemade-creamy-sesame-dressing"},{"id":"16579","title":"Homemade Treatment for Acne Scars","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix all these together nicely in a small bowl.
Apply this thick mask mixture on your face after 30-40 minutes.
Massage well.
Rinse off the mask.
Do this everyday to gradually see your acne marks/scars lighten.
Finally, they'll be gone.","url":"https://recipe.bluelayer.org/recipe/16579/homemade-treatment-for-acne-scars"},{"id":"16568","title":"Homemade Magic Shell (Ice Cream topping)","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Melt chocolate chips and butter together.
Cool.
When ready to serve pour over ice cream.","url":"https://recipe.bluelayer.org/recipe/16568/homemade-magic-shell-ice-cream-topping"},{"id":"16533","title":"Homemade Teriyaki Sauce","ingredients":"sugars, brown
spices, garlic powder
spices, ginger, ground
catsup
soy sauce made from soy (tamari)
vinegar, cider
sauce, worcestershire","directions":"Combine dry ingredients in a bowl, or blender.
Add liquids and mix very well.
Transfer to a tightly sealed jar and refrigerate for at least four hours - overnight is best.
Stir well before using.","url":"https://recipe.bluelayer.org/recipe/16533/homemade-teriyaki-sauce"},{"id":"16521","title":"Homemade Chocolate Syrup","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
water, bottled, generic
vanilla extract
salt, table","directions":"Combine cocoa powder and sugar in a pot, add water and stir.
Heat over medium heat, stirring until sugar is dissolved and cocoa is incorporated.
Bring to a boil.
Boil for 1 minute, stirring occasionally.
Do NOT over boil.
After 1 minute remove from heat and stir.
Cool completely and add vanilla and, if desired, salt.
Store in the refrigerator for up to 1 month, if it lasts that long, in a bottle or squeeze bottle.
Great on ice cream, in milk or anything else you need chocolate syrup for!","url":"https://recipe.bluelayer.org/recipe/16521/homemade-chocolate-syrup"},{"id":"16498","title":"Pane Casereccio (Homemade Bread)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix dry ingredients in bowl of stand mixer, using the paddle.
Add water in a drizzle until a very sticky dough has formed.
If dough seems dry, than add a bit more, a spoonful at a time.
Take bowl from mixer and cover with a towel and leave in a warm (but not hot) place over night.
Scrape dough out of bowl with a spatula onto a lightly floured surface.
Flour your hands and form the mass of dough into a ball without kneading.
Gingerly lay the dough on a lightly floured tea towel, then fold ends of the towel on top of the dough.
Let the bread rise again until doubles in size, which can take anywhere from 1 to 2 hours.
About 30 minutes before second rise is over, preheat oven to 400.
Put a 4 12 or 5 1/2 quart cast iron casserole (about 10\" in diameter) with its cover in oven to preheat along with the oven itself.
For the next step: Make sure you have heavy oven mitts (it'll be tohot for a towel and proceed with care).
Take casserole out of oven using oven mitt and lay on a heat resistant surface.
Remove cover and lay aside.
Take the towel with dough and quickly flip dough into casserole (it will go in \"upside down\" which is fine).
Shake casserole, if need be to center dough and then quick re-cover it.
Put casserole back in oven and bake for 30 minutes.
Take out of oven and remove cover (the bread will be ever so slightly browned).
Put casserole back in oven, uncovered and bake for another 15-20 minutes, until bread has developed a beautiful golden brown crust.
Turn bread out onto a cooling rack and leave until it has completely cooled.
When coolded completely, after about 45 minutes to an hour, it is ready to enjoy.","url":"https://recipe.bluelayer.org/recipe/16498/pane-casereccio-homemade-bread"},{"id":"16489","title":"Homemade Thick Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Preparing the cream: Pour the cream into a small saucepan, set over low heat and stir just until the chill is off; do not heat above 100 (lukewarm).
Stir in the buttermilk and pour into a glass jar.
Ripening the cream.
Set the lid on the jar (but dont tighten it) and place in a warm (8090) spot.
Let the cream culture and set for 12 to 24 hours, until noticeably thicker (perhaps almost set like yogurt or sour cream).
Stir gently, screw on the lid and refrigerate at least 4 hours to chill and complete the thickening.","url":"https://recipe.bluelayer.org/recipe/16489/homemade-thick-cream"},{"id":"16453","title":"Applegurt","ingredients":"yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
cereals ready-to-eat, granola, homemade","directions":"Mix together yogurt, applesauce and honey.
Chill for 20 minutes.
Top with granola.","url":"https://recipe.bluelayer.org/recipe/16453/applegurt"},{"id":"16421","title":"No Bake Granola Bars","ingredients":"figs, dried, uncooked
syrup, maple, canadian
nuts, almonds
vanilla extract
nuts, almonds
cereals ready-to-eat, granola, homemade
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
mini semi-sweet chocolate baking chips,","directions":"Line an 8 x 8 baking pan with parchment paper.
Spray with cooking spray; set aside.
In a food processor, add dried figs and process until it reaches a thick, sticky consistency.
Add fig mixture to a large bowl, add maple syrup, almond butter and vanilla extract (if almond butter is not drippy, microwave for a few seconds).
Mix until incorporated.
Add slivered almonds, granola and coconut and mix well.
Mix in chocolate chips and pour into prepared baking pan.
With a back of a spoon or your hands, sprayed with cooking spray, spread the granola and press down until packed in the pan.
Place granola bars in the refrigerator to harden a bit, but please note these bars are pretty soft.
Cut into bars and store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16421/no-bake-granola-bars"},{"id":"16355","title":"Homemade Brown Rice Hot Cereal","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"In clean, dry skillet (preferably cast iron) toast brown rice on medium heat.
Lower heat if rice starts to smoke.
Toast rice for about 10 minutes, stirring constantly so that grains do not burn.
Rice should turn a medium brown.
Set aside to cool slightly.
In blender fitted with steel blade, or in grain mill or food processor grind browned rice to the consistency of medium coarse cornmeal (grainy but not powdered.
).
The grinding process will have to be done in 3/4 cup portions to allow the rice grains to grind effectively.
To store: Place ground rice cereal in airtight container or \"ziploc\" bag.
The cereal must be kept either refrigerated or frozen.
Brown rice goes rancid quickly if stored in cupboard.
To prepare hot cereal: (1 serving/thick consistency*).
In small saucepan with 1 cup of rapidly boiling, salted water gradually add 1/3 cup scant of prepared brown rice cereal using a fork to stir well.
*For thinner consistency cereal, either increase amount of water, or reduce amount of cereal.
Continue to cook rice on high for about 30 seconds breaking up any lumps.
Reduce heat until boiling subsides, cover pan tightly and simmer for 10 minutes.
Serve with your favorite toppings if desired.
Season with salt if necessary.
My favorite additions are toasted nuts, raisins and cardamom!","url":"https://recipe.bluelayer.org/recipe/16355/homemade-brown-rice-hot-cereal"},{"id":"16298","title":"Homemade Teriyaki Sauce","ingredients":"soy sauce made from soy (tamari)
onions, spring or scallions (includes tops and bulb), raw
sugars, brown
sugars, brown
spices, garlic powder
oil, olive, salad or cooking
spices, pepper, black","directions":"Combine and pour into bottle.
Store tightly sealed.","url":"https://recipe.bluelayer.org/recipe/16298/homemade-teriyaki-sauce"},{"id":"16125","title":"Homemade Garlic Parmesan Bread Croutons","ingredients":"butter, without salt
oil, olive, salad or cooking
cheese, parmesan, hard
spices, oregano, dried
spices, parsley, dried
spices, thyme, dried
spices, garlic powder
salt, table
wheat flours, bread, unenriched","directions":"Preheat oven to 325 F (165 C).
Mix together butter, extra virgin olive oil, Parmesan cheese, oregano, parsley, thyme, garlic powder, and salt in a large, bowl.
Add bread cubes and turn with a spatula to coat.
Spread coated bread cubes onto a large rimmed baking sheet in a single layer.
Bake in preheated oven until golden brown, 15 to 20 minutes.
Cool croutons completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16125/homemade-garlic-parmesan-bread-croutons"},{"id":"16089","title":"Homemade Cocktail Sauce","ingredients":"catsup
horseradish, prepared","directions":"Mix ingredients in a small bowl, chill till ready to serve.","url":"https://recipe.bluelayer.org/recipe/16089/homemade-cocktail-sauce"},{"id":"16078","title":"Easy Homemade Aluminium Utensil Cleaner","ingredients":"water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"Mix both the ingredients.
Boil for 10 minutes.
Rinse.
Scour lightly with a steel-wool soap pad.
Rinse again.
Enjoy watch them sparkle like new!","url":"https://recipe.bluelayer.org/recipe/16078/easy-homemade-aluminium-utensil-cleaner"},{"id":"16038","title":"Homemade Applesauce","ingredients":"apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground
sugars, brown
sugars, granulated
water, bottled, generic
salt, table","directions":"Peel, core, and dice apples.
Add all ingredients into a large pot.
Stir.
Bring to a boil.
Lower heat and simmer for 3040 minutes.
Youll know its ready when the apples begin to fall apart as you stir.
Using a hand masher, break down the chunks until the applesauce is desired consistency.
Refrigerate until serving.","url":"https://recipe.bluelayer.org/recipe/16038/homemade-applesauce"},{"id":"16018","title":"Ground Creamed Beef Sos!!","ingredients":"beef, grass-fed, ground, raw
onions, raw
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
sauce, worcestershire
milk, buttermilk, fluid, cultured, lowfat","directions":"Brown ground beef and onion in large skillet.
Stir in flour, granules, cayenne, garlic, and onion powders.
Salt to taste.
Cook, on medium heat, until flour is completely absorbed -- about 6-8mins.
Stir in milk and Worcestershire sauce.
Bring to a boil and stir constantly with wire whisk until thickened -- about 10mins.
This is also known as **it on a shingle served over toast, but I enjoy it over homemade mashed potatoes and corn on the cob -- yyuummyy!","url":"https://recipe.bluelayer.org/recipe/16018/ground-creamed-beef-sos"},{"id":"16000","title":"Homemade Au Jus","ingredients":"beef, grass-fed, ground, raw
soup, chicken broth or bouillon, dry
spices, parsley, dried
spices, pepper, red or cayenne
spices, garlic powder
cornstarch","directions":"Combine all ingredients in a blender or food processor; whirl to a fine powder.
Pour mix into a jar, label with directions and store at room temperature.
To use: Put 2 1/4 teaspoons mix into a small saucepan; stir in 1 cup of cold water.
Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.","url":"https://recipe.bluelayer.org/recipe/16000/homemade-au-jus"},{"id":"15971","title":"Homemade Steak Sauce","ingredients":"water, bottled, generic
raisins, seeded
catsup
sauce, worcestershire
mustard, prepared, yellow
vinegar, red wine","directions":"Combine water and raisins in a medium bowl.
Wrap tightly with plastic and microwave until water begins to boil.
Let stand until raisins are soft.
In a food processor process raisins, water, catsup, Worcestershire, Dijon mustard and vinegar until blended.
Season with salt and pepper to taste and serve over a beef steak.","url":"https://recipe.bluelayer.org/recipe/15971/homemade-steak-sauce"},{"id":"15896","title":"Ground Beef with Homemade Taco Seasoning Mix","ingredients":"onions, raw
salt, table
spices, chili powder
cornstarch
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, garlic powder
spices, oregano, dried
beef, grass-fed, ground, raw
water, bottled, generic","directions":"Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat.
Crumble ground beef into the hot skillet.
Cook and stir until the beef is completely browned, 7 to 10 minutes.
Drain and discard any excess grease.
Return ground beef to heat.
Pour seasoning mixture and water over the beef; stir to combine.
Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/15896/ground-beef-with-homemade-taco-seasoning-mix"},{"id":"15883","title":"Marshmallow Cream (Fluff) Duex - Homemade, Substitute, Copycat","ingredients":"sugars, granulated
egg, white, raw, fresh
water, bottled, generic
syrups, corn, light
syrups, corn, light
vanilla extract","directions":"Cook sugar, water and two cups corn syrup to 240 degrees.
In mixing bowl, beat egg whites and half cup corn syrup until mixed.
Beat by hand until light and fluffy.
Slowly add hot syrup while beating.
When all is mixed beat hard for three minutes.
Add vanilla extract.
Yields: 49 ounces (7 seven ounce portions).","url":"https://recipe.bluelayer.org/recipe/15883/marshmallow-cream-fluff-duex-homemade-substitute-copycat"},{"id":"15867","title":"Cinnamon Peach Crisp","ingredients":"oats
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
peaches, yellow, raw
spices, cinnamon, ground
butter, without salt","directions":"In medium bowl, combine oats, granola, 3 tablespoons of the flour and brown sugar.
Cut in 1/4 cup butter until crumbly.
Place 1/2 of the peach slices in an 8-inch square baking pan.
Sprinkle with remaining 1 tablespoon flour.
Sprinkle with 1/2 oatmeal mixture.
Top with remaining fruit then remaining oatmeal mixture.
Sprinkle with cinnamon.
Drizzle with 1 1/2 teaspoon melted butter.
Bake in 375 degrees oven 30 minutes or until top in golden brown.","url":"https://recipe.bluelayer.org/recipe/15867/cinnamon-peach-crisp"},{"id":"15826","title":"Homemade Cream of Mushroom Soup","ingredients":"butter, without salt
mushrooms, white, raw
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, pepper, black
spices, paprika","directions":"Melt the butter in a saute pan over medium heat.
Toss the mushrooms in and saute them until they are brown and soft, adding the salt in the beginning to draw moisture from the mushrooms.
Add the flour and get the mushrooms covered in it.
Really, you want it to kind of look like a hot mess.
Then whisk in milk, garlic, pepper and paprika if you choose to use it.
Stir until it starts getting thick but not too thick.
Turn off the heat and use in a green bean casserole or anything else you use cream of mushroom soup in.","url":"https://recipe.bluelayer.org/recipe/15826/homemade-cream-of-mushroom-soup"},{"id":"15705","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly.
If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
Add just enough of the HOT water to make the ingredients look moist.
Now, knead the mixture.
Kneading anywhere you see any loose pieces or flour so you are sure to get everything.
If it sticks to the anything add a some more flour.
Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape.
You want your dough to be smooth and sort of elastic.
Cover bowl with a towel and let it rest for about an hour.
After it rests, cut or pinch off 10 to 12 balls.
Add some flour to your rolling pin and workspace LIGHTLY.
Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks.
Black specks mean your pan is too hot.
Reduce heat so the tortilla puffs and browns.
It should puff up underneath if done right.
Do not worry if it does not though.
Practice will get you to that stage.
NOTE: Here are some tips as to technique: Do not use bread flour.
You want flour with a low gluten content.
You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
A flat dough scraper, or \"bench knife\" is perfect for removing the rolled-out tortilla from the work surface.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure.
Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
You don't want tough tortillas.
Making perfect circles is harder than it sounds; the dough wants to draw up.
So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/15705/homemade-tortillas"},{"id":"15690","title":"Authentic New York-Style Homemade Bagels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
beverages, ovaltine, classic malt powder
salt, table
salt, table
wheat flours, bread, unenriched","directions":"In a large mixing bowl, stir together water, yeast, and sugar.
Let stand for 5 minutes.
With a wooden spoon, stir in oil, malt and one cup of the flour.
Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes.
Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 12 sections and form each section into 10-inch long strips.
Roll the ends together to seal and make a ring.
Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water.
Add the malt syrup and salt.
Bring water to a boil.
Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal.
Set aside.
Line two other baking sheets with a kitchen towel, set near your stove.
Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot).
Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Carefully place bagels on the parchment-lined baking sheets.
Bake bagels plain or sprinkle with a topping of your choice.
Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes.
When almost baked, turn bagels over (a pair of tongs do the job easily).
If you have a baking stone, finish bagels on the stone directly.
Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day.
To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag.
When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.","url":"https://recipe.bluelayer.org/recipe/15690/authentic-new-york-style-homemade-bagels"},{"id":"15639","title":"Apfelsaftschorle (Sparkling Apple Juice - Homemade)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
leavening agents, baking soda","directions":"Empty undiluted frozen apple juice into decorative pitcher or 2-quart serving carafe.
Fill juice container with club soda (3 times) and pour into the pitcher; stir well.
Chill, and serve in fluted champagne glasses.","url":"https://recipe.bluelayer.org/recipe/15639/apfelsaftschorle-sparkling-apple-juice-homemade"},{"id":"15604","title":"Homemade Enchilada Sauce","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, chili powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
spices, garlic powder
spices, cumin seed
spices, oregano, dried
spices, onion powder
salt, table
spices, pepper, red or cayenne","directions":"Heat vegetable oil over medium high heat, then stir in flour until well combined.
Stir in chili powder and cook for less than a minute.
Add in remaining ingredients and bring to boil.
Reduce heat to medium and cook for about 15-20 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/15604/homemade-enchilada-sauce"},{"id":"15563","title":"Homemade Pancake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend.
Store mixture in an airtight container and use within 8 months.","url":"https://recipe.bluelayer.org/recipe/15563/homemade-pancake-mix"},{"id":"15550","title":"Homemade Marshmallows II","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
vanilla extract
sugars, granulated","directions":"Generously coat a 9x13 dish with cooking spray.
In a large saucepan, combine sugar, corn syrup, salt and water.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes.
Stir in vanilla.
Pour into prepared pan.
Chill in refrigerator 8 hours or overnight.
To cut, loosen edges with a knife.
Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface.
Dust with confectioners' sugar again and cut with a knife.","url":"https://recipe.bluelayer.org/recipe/15550/homemade-marshmallows-ii"},{"id":"15540","title":"Lean Homemade Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, thyme, dried
spices, marjoram, dried
spices, rosemary, dried
spices, pepper, black
salt, table","directions":"Mix all ingredients well with hands and put in air tight container.
Chill in refrigerator for 6-24 hours.
Shape into 1/2 inch think patties.
Cook in skillet or Broil for 4-5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/15540/lean-homemade-sausage"},{"id":"15527","title":"Homemade Magic Shell Ice Cream Topping","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
syrup, maple, canadian","directions":"Whisk it all together, and adjust cocoa and sweetener to your liking!
You can even add more coconut oil if need be.
Pour over ice cream and enjoy!","url":"https://recipe.bluelayer.org/recipe/15527/homemade-magic-shell-ice-cream-topping"},{"id":"15515","title":"Really Easy Homemade Yoghurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour the milk into a saucepan and heat over a low flame for 5 minutes, or until milk is warm.
DO NOT BOIL.
Add in the milk powder and yoghurt.
Stir until combined.
Cover and set aside for about 5 hours at a warm place (room temperature okay).
If you're doing this at night, let it sit overnight.
The next morning, refrigerate the yoghurt.
Make sure the yoghurt is well chilled before eating.
You can add fruits or sweeteners at this point.
However, to make batch number 2, make sure that you leave at least 2 tbsp of your homemade yoghurt \"pure\" and unflavoured.
Continue as above.","url":"https://recipe.bluelayer.org/recipe/15515/really-easy-homemade-yoghurt"},{"id":"15411","title":"Just Mix! [How to Make Homemade Shio-Koji]","ingredients":"beverages, ovaltine, classic malt powder
salt, table
water, bottled, generic","directions":"Put the ingredients into a glass or enamel jar (the salt content is very high, so I don't recommend using a plastic bottle or Tupperware).
Close the lid and let sit at room temperature.
Give it a shake once a day.
After 10 days, it will become a thick malt with a nice fragrance.
Store it in the refrigerator.
Shio-koji is alive.
If you use natural salt, malt, and water, it can be stored for more than 3 months.
[Shio-koji dressing] Mix together 2 tablespoons sesame oil (or olive oil), 1-2 teaspoons shio-koji, 1 teaspoon vinegar, and 1/2 grated onion.","url":"https://recipe.bluelayer.org/recipe/15411/just-mix-how-to-make-homemade-shio-koji"},{"id":"15392","title":"Homemade Cashew Butter","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
salt, table
sugars, granulated","directions":"In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired.
Process on high speed for 30 seconds.
Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired.
Adjust the seasoning, to taste.
Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/15392/homemade-cashew-butter"},{"id":"15365","title":"Homemade Honey Mustard Dressing","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
honey
salt, table
spices, pepper, black
horseradish, prepared","directions":"Whisk together all the ingredients.
Pour into a jar or serving vessel.
Cover and keep refrigerated.
Lasts 1 month.
Play around with the amounts of mustard, and horseradish to your liking.","url":"https://recipe.bluelayer.org/recipe/15365/homemade-honey-mustard-dressing"},{"id":"15342","title":"homemade ranch dressing","ingredients":"spices, parsley, dried
dill weed, fresh
spices, garlic powder
spices, onion powder
spices, basil, dried
spices, pepper, black","directions":"mix all ingredients and store in airtight container
how to make dressing whisk together a 1/3 cup mayo, 1/4 cup milk with 1 tablespoon of dry seasoning.
Can be refrigerated for 3 days","url":"https://recipe.bluelayer.org/recipe/15342/homemade-ranch-dressing"},{"id":"15335","title":"Homemade Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Mix milk powder and cocoa powder thoroughly without any lumps and keep aside.
Boil sugar in 1 cup of water.
When the sugar dissolves, reduce the heat and put the white butter in it.
When the butter melts, add the milk powder and cocoa powder mixture, slowly stirring continuously.
When the mixture leaves the sides of the pan, simmer the heat and the put off the gas.
Let the mixture cool for 2-3 hours.
(Optional--Pour this in a greased baking tray and keep it in the fridge to cool for 1 hour.
Cut into desired shapes and store in a container.
I have also made small nut sized balls and rolled them in flaked coconut and nuts.","url":"https://recipe.bluelayer.org/recipe/15335/homemade-chocolate"},{"id":"15333","title":"Homemade Miso Made In a Plastic Storage Container (Salty Version)","ingredients":"margarine, regular, hard, soybean (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Soak the soybeans in water overnight.
Drain off the water the next day, and cook in fresh water slowly for about 4 to 5 hours.
Skim off the scum that comes out of them carefully.
When the soybeans are soft enough that you can crush one between the thumb and forefinger of your opposite hand (your left hand if you're right-handed, and vice versa), put them in a container that you have sterilized with ethanol and mash them.
Reserve about 2 handfuls of the salt.
Mix the remaining and salt and the rice koji together.
(This mixture is called koji cut with salt.)
Mix the soybeans and the salt-koji together well.
Add the cooking liquid from the soy beans until the mixture has a soft doughy texture, about the same as your earlobe feels.
Form the mixture from Step 4 into balls about the size of baseballs.
Spray a plastic storage container with ethanol, and sprinkle the bottom with 1/2 of the salt that was reserved in Step 3.
Press the balls from Step 5 tightly into the container, leaving no gaps.
Cover the top with the remaining salt and spray lightly with ethanol.
Cover with a piece of plastic wrap, spray with more ethanol and put on another layer of plastic wrap.
Wipe off any soy beans that are stuck to the sides of the container, spray with more ethanol and put the lid on.
Wrap in newspaper and leave in a cool dark place.
Open it up in about 5 months to check on it.
Mix it up from the bottom with a clean paddle.
Spray lightly with ethanol and cover with 2 sheets of plastic wrap.
It's ready to eat after about a year.","url":"https://recipe.bluelayer.org/recipe/15333/homemade-miso-made-in-a-plastic-storage-container-salty-version"},{"id":"15277","title":"Homemade Baking Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
shortening, vegetable, household, composite","directions":"In a large bowl, blend together the dry ingredients.
Then, with a pastry cutter, a fork or your fingertips, cut or rub in the vegetable shortening until it is evenly distributed and the resulting mixture looks like cracker crumbs.
Place the mix in a large, airtight container (I had a plastic canister that was empty to store mine in, but Ziploc bags work well too) or divide it into pre-measured 2 cup portions.
Don't pack the baking mix into the measuring cup when measuring.
It will make approximately 7 batches of 12 pancakes.
If you decide to include whole grain flours in your baking mix for a healthy spin, you are introducing the perishable oils that come from the germ of the grains that may deteriorate at room temperature.
Mixes made with whole grain flours will best be stored in an airtight container in the freezer.","url":"https://recipe.bluelayer.org/recipe/15277/homemade-baking-mix"},{"id":"15239","title":"Homemade Seasoning Salt","ingredients":"salt, table
spices, pepper, black
spices, paprika
spices, garlic powder
onions, raw
sugars, granulated","directions":"Combine all ingredients in a small bowl and mix well.
Use as needed on fish, chicken, eggs, steak, etc.
Seasoning can be stored in airtight container or shaker for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/15239/homemade-seasoning-salt"},{"id":"15176","title":"Homemade Christmas Ornaments","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 200 degrees.
Mix the above 3 ingredients until combined thoroughly.
I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
Roll out with rolling pin until it is about 1/4 in or less thick.
FYI-depending on the size of the cookie cutter you may get more or less ornaments.
Use cookie cutters to make individual ornaments.
Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees.
Do not turn the ornaments over.
However I do turn over once they are out of the oven so that the it dries completely.
Once dried, paint and design as desired, place ribbon and hang on tree!","url":"https://recipe.bluelayer.org/recipe/15176/homemade-christmas-ornaments"},{"id":"15166","title":"Cheap and Easy Homemade Window Cleaner","ingredients":"vinegar, distilled
water, bottled, generic","directions":"Mix both together in a bowl.
Transfer into a spray bottle.
Shake well, then spray onto dirty glass and wipe off with a crumbled up newspaper to get sparkling clean windows!","url":"https://recipe.bluelayer.org/recipe/15166/cheap-and-easy-homemade-window-cleaner"},{"id":"15158","title":"Homemade Liquors","ingredients":"sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
vanilla extract","directions":"In a saucepan, combine sugar and water.
Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes.
Remove from heat and cool to room temperature.
Pour vodka and vanilla extract into the room temperature mixture.
Pour the liquor into a sealable decanter; seal and store for at least two weeks before serving.","url":"https://recipe.bluelayer.org/recipe/15158/homemade-liquors"},{"id":"15155","title":"Homemade Butter","ingredients":"cream, whipped, cream topping, pressurized
salt, table","directions":"Put cream in a large bowl and let it sit at room temperature for an hour.
Using a hand mixer or a stand mixer with a whisk attachment, beat the cream until it separates.
You will first reach soft peaks, then stiff peaks, then a sort of chunky texture.
Finally, your cream will separate into a white liquid (buttermilk) and yellow curds (butter).
Drain the butter using a sieve set over a small bowl.
Reserve the buttermilk for drinking or recipes.
Put the butter into a bowl and add some cold water (about 1/4 of a cup).
Work the butter and water together with a rubber spatula to separate out as much of the buttermilk as possible.
The water will get cloudy.
Drain the water and continue to add, work, and drain water until it runs clear.
If you want salted butter, add the salt and work in with the rubber spatula.
Taste and add more if desired.
5a.
(optional) Add some finely chopped parsley and basil to make herb butter or mix in some honey and cinnamon to make sweet butter to spread on muffins or toast.
Store in an airtight container in the fridge.
For step-by-step photos and descriptions, see the related blog post link.","url":"https://recipe.bluelayer.org/recipe/15155/homemade-butter"},{"id":"14917","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Put the milk over low heat, and bring to scald point (150 degrees).
Remove from heat.
Stir in lemon juice, and the milk will curdle.
Let the mixture sit without refrigeration for 2-12 hours.
This is the mellowing process, and it seems that the more patient you are, the mellower the cheese.
Place 2 thickenesses of cheesecloth in a strainer.
Place the strainer over a bowl.
Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry.
Flavor as you choose.
Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.","url":"https://recipe.bluelayer.org/recipe/14917/homemade-ricotta-cheese"},{"id":"14885","title":"Homemade Cracker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract","directions":"Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9 by 13 pan.
Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat.
After the margarine melts, cook without stirring for 3 minutes.
It should be bubbling gently during the 3 minutes.
Stir in the baking soda and vanilla.
Quickly pour this over the pan of popcorn.
Mix gently to coat the popcorn evenly.
You wont get all of the popcorn coated, but dont worry.
As the popcorn bakes you can mix it around with a spatula to coat all of it completely.
Bake the pan at 300 degrees for about 15 minutes.
Remove from the oven and quickly release the popcorn from the baking sheet using your spatula so it doesnt stick.
Let cool then break it up into pieces and serve.
This stuff is so good and wont last long, but if you do end up with leftovers, store them in a sealed container, or bag.
It is good tucked into lunch boxes too.","url":"https://recipe.bluelayer.org/recipe/14885/homemade-cracker-jacks"},{"id":"14826","title":"Homemade Chocolate Peanut Butter Protein Bars","ingredients":"beverages, protein powder whey based
oats
honey
peanut butter, smooth style, without salt
seeds, flaxseed
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking","directions":"pre-heat oven to 350f degrees.
chop oats in a food processor or blender
mix all ingredients completely, except oil, in large bowl.
use oil to grease a 9x9 baking dish, line bottom of dish w/ foil (so they dont stick) and pour mixture into pan.
cook for 25 minutes.
let cool before cutting into 6 bars.","url":"https://recipe.bluelayer.org/recipe/14826/homemade-chocolate-peanut-butter-protein-bars"},{"id":"14814","title":"Homemade Energy Bars","ingredients":"nuts, walnuts, english
cranberries, dried, sweetened
sweetener, syrup, agave
seeds, flaxseed","directions":"Mix well all ingridients together then place in a pan and press well with hand or spoon
Cover with cling film and put in fridge for 2 hours
Cut into bars and serve","url":"https://recipe.bluelayer.org/recipe/14814/homemade-energy-bars"},{"id":"14796","title":"Simple and Healthy Homemade Pancake Mix","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Combine the ingredients in a resealable plastic bag, shake, then it's ready!
This is a recipe that uses this pancake mix for steamed bread:.
Here is a recipe that uses this pancake mix for a microwaved banana cake:.
And here is a recipe that uses this pancake mix for banana cake baked in a rice cooker:.
And here is a recipe that uses this pancake mix for a carrot cake:.","url":"https://recipe.bluelayer.org/recipe/14796/simple-and-healthy-homemade-pancake-mix"},{"id":"14778","title":"Chilled Tofu With Applesauce and Granola","ingredients":"tofu, raw, regular, prepared with calcium sulfate
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
spices, cinnamon, ground
cereals ready-to-eat, granola, homemade","directions":"Divide tofu in chilled serving bowls.
Mash tofu with salt.
Mix in Applesauce and raisins.
Top with cinnamon and granola.","url":"https://recipe.bluelayer.org/recipe/14778/chilled-tofu-with-applesauce-and-granola"},{"id":"14750","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
oil, olive, salad or cooking
honey
apricots, dried, sulfured, uncooked
figs, dried, uncooked
cherries, sweet, raw
cranberries, dried, sweetened
nuts, cashew nuts, raw","directions":"Preheat the oven to 350 degrees F.
Toss the oats, coconut, and almonds together in a large bowl.
Whisk together the oil and honey in a small bowl.
Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
Pour onto a 13 by 18 by 1-inch sheet pan.
Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally.
Add the apricots, figs, cherries, cranberries, and cashews.
Store the cooled granola in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14750/homemade-granola"},{"id":"14683","title":"Homemade Greek Seasoning Mix","ingredients":"spices, oregano, dried
spices, onion powder
spices, garlic powder
salt, table
spices, paprika
spices, thyme, dried
spices, pepper, black","directions":"In small bowl, whisk together all ingredients.
Store in an air-tight container (I like to re-purpose empty spice jars).
Keep on hand for seasoning homemade pita chips or ground meats.
Use as a rub for steaks, lamb chops, or chicken pieces.","url":"https://recipe.bluelayer.org/recipe/14683/homemade-greek-seasoning-mix"},{"id":"14679","title":"Homemade Fragrance","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Place oil in a small squirt bottle.
Add about 5-8 drops of oil and swish around.
Place in a cool dark place for 1 hour and test it out.
Add more fragrance or oil depending on how strong or weak you want it.
Continue adding drops of essential oil until you have the desired fragrance.
Keep the finished product in a dark place--like the bathroom counter.","url":"https://recipe.bluelayer.org/recipe/14679/homemade-fragrance"},{"id":"14637","title":"Homemade Rice Flour from Polished Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grind up the rice in the mixer without washing the rice first.
To get an even flour, try pulsing the mixer, 3 seconds on, 3 seconds off.
It's done.
If you're worried about the coarseness of the flour after blending, or if you don't have a blender, you can use a mortar and pestle.
You can sift the flour and re-grind what remains to get a fine flour.
Here's a potato salad and corn mayo pizza made from rice flour.
You get an irresistible chewy texture when you use the rice flour.
Rice Noodles","url":"https://recipe.bluelayer.org/recipe/14637/homemade-rice-flour-from-polished-rice"},{"id":"14619","title":"Easy Homemade Almond Paste (Marzipan)","ingredients":"nuts, almonds
sugars, granulated
egg, white, raw, fresh
nuts, almonds","directions":"Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
Add in the confectioners sugar and blend well.
Transfer the mixture to a bowl.
Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14\" x 1-2\" log.
Wrap in parchment paper and chill for a minimum of 1 hour.
When rested, cut the log in two pieces.
Wrap in wax paper and chill.","url":"https://recipe.bluelayer.org/recipe/14619/easy-homemade-almond-paste-marzipan"},{"id":"14617","title":"Crockpot Chicken Alfredo Stew","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
water, bottled, generic
spices, basil, dried
salt, table
potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite","directions":"In small bowl, mix pasta sauce, water, basil and salt.
Spray slow cooker with cooking spray.
In cooker, layer half each of the potatoes, chicken strips, frozen vegetables, and pasta sauce.
Repeat layers, ending with pasta sauce.
Cover; cook on low for 6-8 hours.
Serve with homemade biscuits and/or a salad.
Perfect for cold weather!","url":"https://recipe.bluelayer.org/recipe/14617/crockpot-chicken-alfredo-stew"},{"id":"14600","title":"Homemade Cotton Candy","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
water, bottled, generic","directions":"Cut the round ends off inexpensive wisk with wire cutters.arrange tines so they are evenly spaced,you will need an open space to work.
slit open a trash bag and cover floor area.
wedge 2 long wooden spoons under something heavy so they extend off the end of counter.
combine sugar,corn syrup and water in 2 quart heavy bottomed saucepan over medium high heat,cook until it reaches 320F with candy thermo.
known as the hard crack stage(the sugar becomes brittle with contact with cooler surface).remove from heat pour into medium size microwaveble glass bowl.
if you leave it in the pan it will continue to cook and turn dark brown.a glass bowl will hold temp.
put towel under the bowl to keep from tipping over.
the sugar will staeu liquid long enough to work with about 10minutes,after that it will thicken if that happens microwave 3 to 5 min.or until liquid enough,if you want color or flavor add now.
dip tines in hot sugar allow to drain off 1 to 2 seconds until strands are the same consistancy then wave the whisk over extenfed spoons and allow sugar strands to drift over the spoons.about 12 to 18 inches above spoons.
use broad long strokes and work quickly.
gather cotton candy and roll onto paper that you have rolled into a long thin cone.
the sugar will melt in humid enviroment.
keep in mind sugar is very hot you will get burned","url":"https://recipe.bluelayer.org/recipe/14600/homemade-cotton-candy"},{"id":"14583","title":"Homemade Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
butter, without salt
salt, table","directions":"In a mixing bowl combine 300 gram flour yeast sugar and salt.
Mix one minute.
Add water and butter.
Knead until smooth and elastic about 10 minutes.
Place in greased [butter] bowl.
Cover the dough and let rice in warm place about 35 minutes.
After that punch the dough down and make 10 rounds balls.
Cover the balls and allow to rice for 20 minutes.
Now take out each balls in to disk.
use a rolling pin.
[diameter 6 inch thick 1/4 inch]
Cook in frying pan very lightly greased with oil.
Both sides cook until light brown.
Serve hot with curry or your favorite
Enjoy
see my website www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/14583/homemade-flat-bread"},{"id":"14548","title":"Yogurt and Fruit Parfaits","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses.
Combine defrosted strawberries and juice with fresh berries.
Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
Serve parfaits immediately to keep granola crunchy.","url":"https://recipe.bluelayer.org/recipe/14548/yogurt-and-fruit-parfaits"},{"id":"14518","title":"No Bake Chewy Granola Bars Ala Rachael Ray","ingredients":"butter, without salt
sugars, brown
honey
cereals ready-to-eat, granola, homemade
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium saucepan, combine the brown sugar with the honey and butter.
Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.
Remove the saucepan from the heat.
Add the granola, rice cereal, raisins and pretzels to the saucepan and fold the ingredients to evenly coat with the sauce.
Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill.
Gently press the chocolate chips onto the top of the granola.
Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into 2 1/4-by 3-inch bars.","url":"https://recipe.bluelayer.org/recipe/14518/no-bake-chewy-granola-bars-ala-rachael-ray"},{"id":"14405","title":"Kashi Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals ready-to-eat, granola, homemade
oats
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
vanilla extract
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
candies, marshmallows","directions":"Mix first 9 ingredients in large bowl.
Heat in saucepan the last 7 ingredients and bring to slow boil.
Pour saucepan mixture and mix well.
Mash mixture into greased 13x9 pan.
Bake at 350F for 10 minutes.
Let cool and cut into squares.
Can be stored in ziploc bags.","url":"https://recipe.bluelayer.org/recipe/14405/kashi-krispies-treats"},{"id":"14392","title":"Homemade Cajun Seasoning","ingredients":"salt, table
spices, pepper, red or cayenne
spices, pepper, black
spices, garlic powder
spices, parsley, dried
spices, chili powder
spices, onion powder
spices, nutmeg, ground","directions":"Combine all the ingredients and store in an air-tight container.
Store herb containers in a cool, dark and dry place for up to six (6) months.
Serving sizes is approximate.
Makes enough to last a long time.
May use regular table salt if desired.
Heat weakens spice flavors so avoid storing seasonings on open racks above or near cook tops or ovens.
Store seldom-used seasonings in the freezer to maintain freshness.","url":"https://recipe.bluelayer.org/recipe/14392/homemade-cajun-seasoning"},{"id":"14304","title":"Homemade Valentine's Chocolates","ingredients":"spartan, real semi-sweet chocolate baking chips,
terra dolce, organic chipotle dried chile peppers,
salt, table
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"Place chocolate into a bowl; add chipotle pepper and salt.
Heat cream in a small saucepan over medium-low heat until it comes to a boil.
Pour cream over chocolate and let stand for 3 minutes.
Stir gently until chocolate mixture is completely smooth.
Pour chocolate mixture out onto a sheet of plastic wrap on a work surface.
Pick up one edge of the plastic and roll the chocolate into a rough log shape.
Continue to roll, wrapping chocolate in the plastic.
Refrigerate until chilled and firm, 30 minutes to 1 hour.
Place cocoa into a small bowl.
Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise.
Roughly cut candy into 1/2-inch square 'stones'.
Place the chocolate pieces into the cocoa and toss gently to coat.","url":"https://recipe.bluelayer.org/recipe/14304/homemade-valentines-chocolates"},{"id":"14261","title":"Opposite of a Smoothie: Breakfast Crunchy","ingredients":"yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
goji berries, dried
sweetener, syrup, agave","directions":"In a tumbler or parfait glass, artfully layer 2-tablespoon portions of yogurt, cereal and fruit into the glass, continuing until ingredients are used up, or glass looks properly full and beautiful.
End with the fruit (for prettiness sake), sprinkle with sweetener OR leave it out, according to your tastebuds.
Enjoy!
VARIATION #1: use other-flavored yogurts to compliment OR contrast the fruit flavors; use your imagination.
VARIATION #2: other cereals work well too (Grapenuts, Muesli, flakes).
VARIATION #3: how about peaches or mangoes?
Halved grapes, orange bits, canned fruit cocktail (drained); let your imagination go!
VARIATION #4: sprinkle in a few mini-chocolate chips, raisins, dried cranberries.
Ymmm!","url":"https://recipe.bluelayer.org/recipe/14261/opposite-of-a-smoothie-breakfast-crunchy"},{"id":"14256","title":"Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
seeds, flaxseed
water, bottled, generic","directions":"Spray two 9 x5 loaf pans with nonstick cooking spray.
Mix flours, yeast, and flax seeds.
Add water and mix well.
Separate dough and pour into prepared pans.
Find a warm spot and cover pans with a damp, clean dish cloth.
Let dough rise for approximately 2-3 hours or until dough is about level with top of pan.
Preheat oven to 450 degrees F. Bake risen dough for 30 minutes.
Remove loaves from pan and bake another 15 minutes directly on rack.
Store leftovers in secure cover wrapping for up to 1 week.
Recipe adapted from Make the Bread, Buy the Butter by Jennifer Reese.","url":"https://recipe.bluelayer.org/recipe/14256/homemade-bread"},{"id":"14238","title":"Scrap Iron Chef's Bacon (Homemade Bacon)","ingredients":"sugars, granulated
salt, table
molasses
water, bottled, generic
apples, raw, with skin
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
Stir to dissolve the sugar.
Pour into a large container with the remaining water, and the apple cider.
Place in the refrigerator and cool to 40 degrees F.
Press the black pepper into the pork belly.
Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
Refrigerate for three days.
After three days have passed, remove the pork from the brine and pat dry with paper towels.
Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/14238/scrap-iron-chefs-bacon-homemade-bacon"},{"id":"14191","title":"Irmgards homemade Vanilla Sugar Fudge","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Weigh out all ingredients and put butter back in the fridge
Put water & sugar in a pan & gently heat on low to simmer to caramelise the sugar.
Carefully move it to mix it by moving the pan about watch it carefully so it doesn't go brown you just want a slight tint.
5+ minutes
Turn heat to low after a few minutes you should be able to smell it cooking
Heat off add the butter from the fridge and stir it in, then add the cream and vanilla extract.
Stir to mix
Using wooden spoon keeping on low heat gently mix until thick enough like a dough
Take off heat and put onto a dish to slightly cool.
Press mixture into moulds or a tin and pop in fridge to completely set
Enjoy","url":"https://recipe.bluelayer.org/recipe/14191/irmgards-homemade-vanilla-sugar-fudge"},{"id":"14162","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Add the milk and the buttermilk to a heavy-bottomed pot.
Bring the mixture to about 180 degrees F. Use a wooden spoon to occasionally stir the liquids so the curds dont stick to the bottom of the pot.
Once the liquids have reached about 180 degrees, you will start to see the curds and whey separate.
Turn off the heat and let them do their thing.
Using a mesh spoon, start removing the curds from the pot and placing them into your cheesecloth-lined colander.
Continue this process until you have removed each precious curd from the pot and all that is left is the whey.
Let the curds drain for about 25 minutes.
Once the curds have drained in the colander, gather the ends of the cheese cloth to make a pouch of the curds.
Hang it to dry for another 30 minutes.
Dont squeeze the pouch ...
I know its temping, but it will harden the curds.
Once drained, remove the curds from the cheese cloth and season with salt.","url":"https://recipe.bluelayer.org/recipe/14162/homemade-ricotta-cheese"},{"id":"14142","title":"Homemade Tsubu-an Chunky Sweet Bean Paste","ingredients":"beans, snap, green, raw
sugars, granulated
salt, table","directions":"Wash the red beans, and boil in water 5 times the amount of the red beans.
When cooked, drain.
Boil them again with plenty of water.
After bringing to a boil, turn down the heat, and simmer until they become soft.
When the amount of water is reduced just to cover the beans, mash with a masher.
(A blender makes it easier.)
Add sugar and salt to Step 3, and simmer it for a little while, and it's done.","url":"https://recipe.bluelayer.org/recipe/14142/homemade-tsubu-an-chunky-sweet-bean-paste"},{"id":"14077","title":"Wolfgang Puck's Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
salt, table","directions":"In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/14077/wolfgang-pucks-homemade-ricotta"},{"id":"14070","title":"Breakfast Cobbler","ingredients":"peaches, yellow, raw
sweetener, syrup, agave
lemon juice, raw
cereals ready-to-eat, granola, homemade
yogurt, greek, plain, nonfat","directions":"Preheat oven to 350 F. 2.
Slice peaches or fruit of choice and toss them in a small bowl with 1 tablespoon of agave nectar and 1/2 tablespoon lemon juice.
Pour into a small oven safe dish, cover the dish with a sheet of foil and bake covered for 10 minutes.
Remove it from the oven and remove the foil.
Top with 1/4 cup homemade or store bought granola and then bake for an additional 5 minutes.
Remove dish from the oven.
Allow your cobbler to cool for 3-5 minutes and then top it with a scoop of partially frozen vanilla Greek yogurt and a drizzle (remaining tablespoon) of agave nectar.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14070/breakfast-cobbler"},{"id":"14060","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the flour, baking powder and salt in a mixing bowl.
Add the oil to the warm water.
Add the oil/water mixture to the flour mixture, one tablespoon at a time.
Mix the dough after each addition of oil/water.
Repeat this process until all the oil/water has been added.
Note: The dough will be sticky.
Knead the dough on a floured board for 4-5 minutes, adding more flour as needed.
Place the dough back in the mixing bowl and cover with a damp towel.
Let the dough rest for 20 minutes.
Pinch the dough into 12 golf ball-sized balls.
Place the balls on a platter or board and cover with the damp cloth.
Let the balls rest for 10 minutes.
Preheat a cast iron skillet (works best) or other skillet over medium heat.
Roll out the balls to a 6- or 7-inch diameter, about 1/8 inch thick.
Place one tortilla in the preheated skillet and cook for about 30 seconds.
Flip the tortilla over and cook it on the other side.
Repeat with remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/14060/homemade-flour-tortillas"},{"id":"14010","title":"Homemade Cashew Butter","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
salt, table
sugars, granulated","directions":"In a food processor combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired.
Pulse rapidly, scraping down the sides with a rubber spatula occasionally.
For a smoother butter, add more oil, 1 teaspoon at a time.
Adjust the seasoning, to taste.","url":"https://recipe.bluelayer.org/recipe/14010/homemade-cashew-butter"},{"id":"14004","title":"S'more Gorp","ingredients":"honey
cereals ready-to-eat, granola, homemade
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
margarine, regular, 80% fat, composite, stick, without salt
honey
spices, cinnamon, ground
candies, marshmallows
raisins, seeded
mini semi-sweet chocolate baking chips,","directions":"Heat oven to 275F
Combine cereals in nonstick 15x10x1 inch jelly roll pan.
Melt margarine in small pan; stir in honey and cinnamon.
Pour margarine mixture evenly over cereal mixture; toss till cereal is well coated.
Spread mixture evenly in bottom of prepared pan.
Bake 35-40 minutes or till crisp, stirring after 20 minutes.
Cool completely.
Add marshmallows, fruit bits and chocolate chips; toss to mix.","url":"https://recipe.bluelayer.org/recipe/14004/smore-gorp"},{"id":"13983","title":"Easy, Homemade White Bread Rolls","ingredients":"wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in a bowl and whisk.
Put ingredients in a heat proof dish and microwave (500W) for 40 seconds until about body temperature.
Then stir this milk mixture well and add dry yeast.
Allow the yeast to soak.
Now pour the milk mixture gradually into the bowl with the flour.
Using a rubber spatula, mix with a cutting motion.
It should combine easily.
Form the dough into a ball and wrap with plastic wrap.
Microwave (200W - low, defrost program) for 30 seconds.
Now leave the dough in a warm place for about 15 minutes.
When it swells to double its original size, roll it gently to remove air.
Divide into 6 portions like in this picture.
If it is too sticky, dust on some extra flour.
Bring the 3 corners of each triangular portion into the middle.
Folding them so as not to allow any air inside.
Tip: Bring corners into middle by stretching the surface and make a round shape.
Place folded side down.
Wrap them with plastic wrap again, and microwave (200W) for 30 seconds.
Then cover with a damp kitchen towel.
Use the bread rising program or leave in a warm place (around 35C) for about 15 minutes.
Meanwhile preheat the oven to 180C.
Once the dough rises, sprinkle flour on the top of the rolls using a strainer.
Lower the oven to 160C and bake.
Cool on a wire rack.
Please adjust baking temperature and time depending on your own oven.
They are so soft just after baking.","url":"https://recipe.bluelayer.org/recipe/13983/easy-homemade-white-bread-rolls"},{"id":"13961","title":"Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
After that punch the dough down and make a ball.
Cover the ball and allow to rise for about 10 minutes.
Clean a dry working surface, sprinkle some flour on the work surface, and roll out pizza dough to 1/4 inch thick using a rolling pin.
Next place it on a 9-inch diameter pizza pan (you can use a little olive oil to lightly grease the pan).
Cover with a damp tea towel and leave in a warm place for 20 minutes or until the edges rise slightly.
After that build a little rim/crust around the edges with your fingers.
Prick the crust with a fork in a few places.
Now spread pizza sauce and favorite toppings and bake the pizza about 25 minutes at 220C or until the crust is golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/13961/homemade-pizza-dough"},{"id":"13909","title":"Homemade Brown Sugar Substitute","ingredients":"sugars, granulated
molasses","directions":"When a recipe calls for brown sugar, use an equal amount of white sugar.
Reduce the amount of the sugar by a tablespoon for every cup.
Add 1 tablespoon of molasses to wet ingredients of recipe per cup of white sugar.","url":"https://recipe.bluelayer.org/recipe/13909/homemade-brown-sugar-substitute"},{"id":"13878","title":"Good Eats Quick Homemade Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table
cream, fluid, heavy whipping","directions":"Pour the skim milk into a large saucepan and place over medium heat.
Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
Stir slowly for 1 to 2 minutes.
The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream.
If not, transfer to a sealable container and place in the refrigerator.
Add the half and half or heavy cream just prior to serving.","url":"https://recipe.bluelayer.org/recipe/13878/good-eats-quick-homemade-cottage-cheese"},{"id":"13692","title":"Almost-Homemade Buttermilk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/13692/almost-homemade-buttermilk"},{"id":"13668","title":"Peanut Butter Granola Logs-no bake","ingredients":"peanut butter, smooth style, without salt
honey
mini semi-sweet chocolate baking chips,
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
candies, semisweet chocolate","directions":"In a large bowl stir together the peanut butter and honey until smooth and creamy.
Stir in the chocolate chips, then the granola.
Mix well.
Take 1 heaping T.
of the peanut butter granola mixture and using your hands,form into a 2 inch log.
Repeat with remaining mixture.
Place in the fridge for 1 hour to firm up.
In the top of a double broiler melt the chocolate.
Place the chopped nuts in a bowl.
Dip each peanut butter granola log into the chocolate, then the nuts.
Repeat until all the logs are dipped.
Refrigerate to set chocolate.
Options-use white chocolate and dip logs into chopped green and red pistachos for the holidays.
For nut alergies-other than peanuts-dip into sprinkles.","url":"https://recipe.bluelayer.org/recipe/13668/peanut-butter-granola-logs-no-bake"},{"id":"13657","title":"Grainy Mustard Homemade","ingredients":"mustard, prepared, yellow
vinegar, cider
water, bottled, generic","directions":"Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften.
Dont get too persnickety about the time frame.
I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be OK if you leave the soaking seeds sitting on your counter for a full week.
Over the course of a couple of days, the seeds will absorb almost all of that liquid.
If the liquid is completely absorbed and your seeds look a little dry, add a bit more apple cider vinegar.
Mine didnt need any more liquid, but yours might.
After a couple of days (or a week) pour the contents of the jar into your blender and process until the mustard is the desired consistency.
Less if you like it grainy, more if you prefer it creamy.
Put the finished mustard right back into the jar the seeds were inches Not even a jar to wash!
You can keep simple and just added a bit of thyme for seasoning or you can go crazy with different flavors.
If you like traditional yellow mustard, add a bit of turmeric.
You can use beer or white wine in place of the apple cider vinegar for a different flavor, too.
The mustard mellows a bit as it sits, but its still quite bold.","url":"https://recipe.bluelayer.org/recipe/13657/grainy-mustard-homemade"},{"id":"13611","title":"Easy Crispy Nougat","ingredients":"candies, marshmallows
margarine, regular, 80% fat, composite, stick, without salt
cereals ready-to-eat, granola, homemade","directions":"Put the marshmallows and margarine in a microwave safe bowl, and melt in the microwave.
Add the granola and mix.
Place the granola into the Ziploc bag.
Slightly open the bag and roll out the granola evenly.
When the mixture has set, cut the bag, take it out, and cut into bars.","url":"https://recipe.bluelayer.org/recipe/13611/easy-crispy-nougat"},{"id":"13569","title":"Homemade Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt","directions":"Making the sugar syrup: Sprinkle the sugar over the bottom of a deep, heavy medium saucepan.
Pour the water evenly over the sugar.
Over medium-high heat, cook without stirring, tilting the pan gently once or twice to insure that all the sugar is dissolved, until the syrup begins to bubble, 2 to 3 minutes.
Caramelizing the syrup: Cook at a vigorous boil, watching attentively, until the syrup just begins to turn golden, 5 to 6 minutes.
Gently move the pan from side to side, without stirring, so the syrup continues to color evenly.
Reduce the heat to medium.
Reaching the deeply caramelized stage: Continue to cook the syrup, reducing the heat slightly, until the color becomes a very dark amber and the syrup gives off slight wisps of smoke and smells almost burnt, 1 to 2 minutes longer.
Finishing the sauce: Immediately pour in the cream to stop the cooking.
The caramel will bubble up vigorously, so keep your hands clear but do not be alarmed.
Immediately reduce the heat to low.
Whisk the sauce to blend evenly.
Add the butter and simmer a minute or so longer, whisking until smooth.
Serving & storing the sauce: Pour the caramel into a heatproof container.
Use immediately or cover and store for up to several days in the refrigerator, where the sauce will thicken as it cools.
Reheat gently in a double boiler, in a heavy-bottomed saucepan over very low heat, or in the microwave.","url":"https://recipe.bluelayer.org/recipe/13569/homemade-caramel-sauce"},{"id":"13567","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
It will become pebbly.
Dissolve the salt in the warm water, then pour the water into the bowl.
Use the fork to work the mixture just until it becomes a soft dough.
Form the dough into a ball and turn it out onto a lightly floured surface.
Knead the dough for about 23 minutes to make it smooth and uniform.
Return the dough to the bowl, cover it and let it rest for 30 minutes.
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Stack them with parchment paper in between until you are ready to cook them.
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
Once they are all cooked, you can seal and refrigerate them for a few days.
Enjoy using them for tacos, fajitas, or wrap sandwiches!","url":"https://recipe.bluelayer.org/recipe/13567/homemade-tortillas"},{"id":"13505","title":"Homemade Grenadine","ingredients":"pomegranate juice, bottled
sugars, granulated","directions":"Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes.
Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes.
Let cool, cover, and refrigerate syrup until cold, about 30 minutes.
(Can be made 1 week ahead.
Keep chilled.)","url":"https://recipe.bluelayer.org/recipe/13505/homemade-grenadine"},{"id":"13482","title":"Easy & Homemade Meat Buns (Skins)","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Sift together the (A) ingredients.
Heat up the milk for 30 seconds in the microwave.
Combine all of the (B) ingredients except for the milk well.
Then add the milk in bit by bit while mixing.
Add the sifted ingredients from Step 1 to Step 3 and knead everything together with your hands.
Once the dough no longer sticks to your hands, cover it with plastic wrap and let it rest for 20-30 minutes.
Divide the dough into 8 portions and form each one into a ball.
Then roll each one out with the palm of your hands or a rolling pin.
Form it into a wide circle.
Add your desired fillings, put the buns in a steamer, and steam them until they're done!","url":"https://recipe.bluelayer.org/recipe/13482/easy-homemade-meat-buns-skins"},{"id":"13474","title":"Homemade Saute Blocks","ingredients":"spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
spices, rosemary, dried
onions, raw
parsley, fresh
oil, olive, salad or cooking","directions":"Mix all the spices together in a bowl.
Add 1 teaspoon of the spice mixture into each compartment of a 12-count ice cube tray, until they all have herbs in them.
If there is any remaining herb mixture just add it evenly to all the sections.
Pour the olive oil over the herbs in each section.
Some herbs will float.
Mix in the herbs with a fork.
Place in the freezer for 4 hours or overnight.
When they are done freezing they will be white and solid.
Pop them out of the ice cube tray and place in a freezer bag or freezer safe container and keep in the freezer.
Use one cube when sauteing one pound of meat, poultry or fish.","url":"https://recipe.bluelayer.org/recipe/13474/homemade-saute-blocks"},{"id":"13469","title":"DIY Bisquick Mix","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite","directions":"Mix together the flour, skim milk powder, baking powder and salt.
Cut in shortening with your fingers or a pastry cutter until well crumbled and mixed.
Store in air-tight container at a cool place.
Make a little bit more than 11 cups of bisquick mix.
Note: This homemade mix can be used for any recipe that asks for Bisquick or other biscuit baking mix.","url":"https://recipe.bluelayer.org/recipe/13469/diy-bisquick-mix"},{"id":"13452","title":"Homemade Queso. NO VELVEETA","ingredients":"cheese, parmesan, hard
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sauce, salsa, ready-to-serve
salt, table","directions":"Season ground beef with taco seasoning and brown in pan.
Meanwhile combine shredded cheese and cornstarch in a bowl.
Add cheese and cornstarch mixture to sauce pan aswell as the can of evaporated milk.
(heat should be on low)
Stir the mixture until it's smooth and all the cheese is melted.
Add salt and mix in.
Add ground beef and fold in
Add salsa and fold in
Tada.
REAL homemade Queso.","url":"https://recipe.bluelayer.org/recipe/13452/homemade-queso-no-velveeta"},{"id":"13442","title":"Homemade Vanilla Powdered Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pulse together the powdered milk, stevia and powdered vanilla in a blender or food processor until powdery, about 1 minute.
While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.
Transfer to an airtight jar and store in a cool, dark place for up to 3 months.
Notes: Liquid versus powdered flavorings: Ive found that using powdered flavorings works better than liquid flavorings for this recipe.
Sourcing powdered flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.
Other flavor ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)
Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).
Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.
Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.
Cinnamon: Add 1 teaspoon cinnamon.
Peppermint: Add 1 teaspoon natural peppermint flavor powder.
Pumpkin spice: Add 1 1/2 teaspoons pumpkin pie spice mix.","url":"https://recipe.bluelayer.org/recipe/13442/homemade-vanilla-powdered-coffee-creamer"},{"id":"13435","title":"Homemade Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat your oven to 350 degrees F.
Mix your flour and sugar in a large mixing bowl.
Push the flour and sugar mixture up onto the sides of the bowl to create a well in the center of the bowl.
Pour the beer into the center of the flour and sugar mixture.
Mix well!
Dough will be very sticky.
If need be, use your hands to mix it really well.
Pour batter into 2 sprayed loaf pans.
Brush melted butter onto each loaf.
Bake at 350 degrees F for 1 hour.
Tops should be a nice brown.
Remove from the oven and let cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/13435/homemade-beer-bread"},{"id":"13412","title":"Homemade Orange Sherbet Recipe","ingredients":"orange juice, raw
water, bottled, generic","directions":"Dissolve Jello.
1 c. sugar 1 1/2 c. lowfat milk
Beat up and put in plastic bowl and put in freezer.
Freeze till quite hard.
Beat real well and put in container.
Store in freezer.","url":"https://recipe.bluelayer.org/recipe/13412/homemade-orange-sherbet-recipe"},{"id":"13311","title":"Quick And Easy Dill Mustard","ingredients":"mustard, prepared, yellow
dill weed, fresh
oil, olive, salad or cooking","directions":"Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil.
Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.
NOTE: Homemade mustards must be stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/13311/quick-and-easy-dill-mustard"},{"id":"13292","title":"Passover Helper: An Easy Homemade Matzo","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place a pizza stone on the lowest rack in the oven and pre-heat at 550 degrees F for 30 minutes.
Mix flour into water and salt on speed one of an electric mixer until homogeneous.
Cover the mixture and let it rest for 20 minutes.
Portion into 6 oz.
portions and let rest at room temperature for 20 minutes.
Initially roll the portions out to 1/4 to 1/8 of an inch.
Before baking, roll portions out again closer to 1/8 of an inch and gently perforate with a pastry docker or fork.
Bake directly on the pizza stone for 2 minutes and 30 seconds on each side.
Cool on a cooling rack and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13292/passover-helper-an-easy-homemade-matzo"},{"id":"13265","title":"Homemade \"oh Henry!\" Bars","ingredients":"oats
sugars, granulated
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Preheat the oven to 350 degrees.
Mix the oats, sugar, and brown sugar in a large bowl.
Melt the butter, pour into the bowl, and mix the ingredients well.
Press the mixture into a greased 13x9 pan.
Bake for 20 minutes; then let cool for 20 minutes.
Melt the chocolate chips and peanut butter in a saucepan over medium heat, stirring to blend.
Spread over cooked base.
Refrigerate for 1 hour.
Cut into rectangular bars.","url":"https://recipe.bluelayer.org/recipe/13265/homemade-oh-henry-bars"},{"id":"13238","title":"Nut Free Vegan Sour Cream","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
water, bottled, generic
lime juice, raw
salt, table
oil, olive, salad or cooking","directions":"Place tahini, water, lime juice, and salt in a blender or food processor (dont fill food processors above the liquids line).
Blend or process until smooth, then drizzle in oil while continuing to blend.
Sauce will thicken when oil is added.
Taste and season with more salt if needed, quickly pulsing to combine.
Chill in refrigerator for an hour or two, or use immediately if you dont mind room temperature cream.
Will keep at least a few days in the refrigerator.
Notes: 1.
Tahini is simply sesame seed butter.
See the linked blog post for more details on where to find it.
Its 100% nut-free, but note that often nut and sesame allergies go hand-in-hand, so be sure to check if youre serving it to a crowd.
See linked blog post for optional ways to flavor your homemade sour cream.
The recipe is vegan (and dairy-free), gluten-free, and nut-free.","url":"https://recipe.bluelayer.org/recipe/13238/nut-free-vegan-sour-cream"},{"id":"13167","title":"Yogurt and Fruit Parfaits","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"Layer 13 cup vanilla yogurt into the bottom each of 4 tall glasses.
Combine defrosted strawberries and juice with fresh berries.
Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
Serve parfaits immediately to keep granola crunchy.","url":"https://recipe.bluelayer.org/recipe/13167/yogurt-and-fruit-parfaits"},{"id":"13137","title":"Simple Homemade Icecream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
cream, whipped, cream topping, pressurized","directions":"mix milk and sugar wisk good untill sugar desloves.mix in vanilla and cool whip.
mix well, do this in container w/ lid .then freeze overnight.
no need for ice cream maker or ziplock bags.","url":"https://recipe.bluelayer.org/recipe/13137/simple-homemade-icecream"},{"id":"13045","title":"Homemade Granola","ingredients":"oats
nuts, almonds
sugars, brown
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
honey
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees F. In a bowl mix oats, almonds, brown sugar, salt and cinnamon.
In a small saucepan warm the oil and honey.
Whisk in vanilla.
Carefully pour the liquid over the oat mixture.
Stir gently with a wooden spoon until well combined.
Spread granola in a 15 x 10 inch baking pan.
Bake 40 minutes, stirring carefully every 10 minutes.
Transfer pan to a colling rack to cool completely.
Stir in dried fruit.
Store in airtight container or zip-loc bag.","url":"https://recipe.bluelayer.org/recipe/13045/homemade-granola"},{"id":"13013","title":"Pressure Cooker Homemade Chicken and Rice Soup","ingredients":"onions, raw
celery, raw
carrots, raw
peas, green, frozen, unprepared
corn, sweet, white, raw
egg, white, raw, fresh
parsley, fresh
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lime juice, raw","directions":"Combine all ingredients except the chicken meat in a large pressure cooker.
Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
Use the natural release.
Remove bay leaf.
Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
Adjust seasoning as needed before serving.","url":"https://recipe.bluelayer.org/recipe/13013/pressure-cooker-homemade-chicken-and-rice-soup"},{"id":"13000","title":"Yummy White Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place in bread machine and prepare according to manufactures suggestion.
(I like to use the dough cycle so that I can cook the bread in the oven ay 350F for about 30-35 minutes).
Homemade Bread -- Yum!","url":"https://recipe.bluelayer.org/recipe/13000/yummy-white-bread"},{"id":"12974","title":"Easy Cheesy Crackers from 100 Days of Real Food","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar","directions":"Preheat oven to 350 degrees F.
Combine all three ingredients in a food processor and blend (the sharper the cheese the cheesier the cracker).
The mixture will eventually turn into one big ball chasing itself around the bowl.
Be patient because it can take a few minutes.
Roll the ball into a log about 1 1/2 in diameter.
At this point you could refrigerate the dough until later.
With a sharp knife slice 1/4 thick pieces off the log (pictured) and place each one flat on an ungreased baking sheet.
Try to rotate which side you are cutting down on because the top of the log does start to flatten a little.
It is like your very own homemade slice and bake!
If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
Bake for 12 14 minutes or until golden brown.
These crackers can be stored in the freezer so double the recipe and save some for later!","url":"https://recipe.bluelayer.org/recipe/12974/easy-cheesy-crackers-from-100-days-of-real-food"},{"id":"12936","title":"Homemade Granola","ingredients":"oats
wheat germ, crude
seeds, sunflower seed kernels, dried
nuts, almonds
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
spices, nutmeg, ground
honey
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened","directions":"Heat oven to 300 degrees.
Line 3 baking sheets with parchment.
In a very large bowl (or 2 large bowls), toss together dry ingredients.
In a small bowl, whisk together liquid ingredients.
Combine dry ingredients and liquid ingredients and stir well.
Spread mixture onto 2 baking sheets.
Bake until golden brown, 30 to 40 minutes.
Transfer to a wire rack to cool.
Cool only 10 to 20 minutes, until possible to touch with hands.
If cool too long, it sticks to the paper and becomes hard.
While granola cools, toast coconut.
Increase oven temperature to 350 degrees.
Spread coconut on top of one baking sheet.
Bake 3 to 5 minutes until toasted light brown.
Transfer immediately to a large flat plate to cool.
When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands.
Finish cooling before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12936/homemade-granola"},{"id":"12931","title":"Granola Bonbons","ingredients":"sugars, powdered
cereals ready-to-eat, granola, homemade
peanut butter, smooth style, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
honey","directions":"Mix first 4 ingredients very well, until everything is fully coated with the peanut butter.
Shape into 1 inch balls ( 1/2 inch would be great too!, 1 inch might be too large for some people or little kids ).
Refrigerate for about 1 hr 15 minutes or until firm.
Melt the choc chips, I melted them in a glass corning ware with lid on in the microwave.
Added about 2 Tbsp of water to them to make it thinner while mixing several times.
Took about 3 minutes.
Dip the granola balls in choc then roll in nuts.
Place on wax paper in loosely covered container and refrigerate for at least an hour.","url":"https://recipe.bluelayer.org/recipe/12931/granola-bonbons"},{"id":"12927","title":"Homemade Fresh Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
lemon juice, raw","directions":"Line a large strainer or colander with 4 layers of cheesecloth.
Place lined strainer in a large bowl and set aside.
In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
Stir in lemon juice; cover and remove from heat.
Let stand 5 minutes.
With a slotted spoon, gently transfer curds from the pan to the lined strainer.
Drain 3 minutes.
Discard whey in bowl.
If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
Reduced Fat Ricotta:.
Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/12927/homemade-fresh-ricotta-cheese"},{"id":"12785","title":"Homemade Nonfat Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"In a pan, scald the milk but do not boil.
Cool it to lukewarm (105 to 115 degrees).
Add the dry milk to the lukewarm milk and mix well.
Thoroughly stir in the yogurt.
Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls.
Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees.
Leave for about six hours or until it is thick.
Do not disturb the yogurt while it incubates.
The longer it incubates the more tart it will be.
If the whey separates, just stir it back in.
Yogurt will keep for two weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12785/homemade-nonfat-yogurt"},{"id":"12758","title":"Creamy Homemade Tomato Soup","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
tomatoes, red, ripe, raw, year round average
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the butter in a Dutch oven over medium high heat.
Add the onions and saute for about five minutes, until soft.
Sprinkle the flour over the onions and toss well to combine.
Cook for an additional three minutes, stirring often.
Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.
Add the milk and whisk together, then add the tomato mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking).
Carefully pour the soup into a blender and process for ten seconds, until everything is smooth.
Return soup to the pot and keep on low heat until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12758/creamy-homemade-tomato-soup"},{"id":"12684","title":"Authentic Amazake (Sweet Rice Sake) with Rice Malt","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Lightly rinse the uncooked rice, then put the rice and water in a pot, and steam until tender for 30 minutes to 1 hour.
(If using a rice cooker, set it to the porridge setting.)
Once it starts to steam, mix it to cool down to 65C.
Fill a thermos with boiling water to warm.
Crush the rice malt into pieces, and thoroughly mix into the rice porridge.
A few minutes after mixing it in, the glue-like consistency of the porridge will become smooth.
If the mixture starts to get too cool, set the bowl on a double boiler, and reheat to 60C while continuously stirring.
Discard the hot water from the thermos, add the porridge, then keep warm.
In order to evenly ferment the contents, lightly shake the thermos every 2 hours.
It should be done after 8 to 10 hours.
It's tasty either hot or cold.
Enhance the taste with grated ginger and a pinch of salt.
Store it in the refrigerator.
Storing it at a low temperature will slow the fermentation.
It will keep for 1 week.
If stored for too long, the lactic acid will ferment and become acidic.
If you want to store it for a long time, heat to 80 or 90C, then store it in the freezer.
It will keep for about 1 month without becoming sour.
Related recipe: Amazake Pancakes.
\"Homemade Yeast Starter Made with Amazake\".
\"Bacon and Eggs on Amazake Pancakes\".
\"Amazake and Hassaku Icy Sherbet\".
Amazake Dora-yaki.
Another name for amazake is \"drinkable IV\", since it contains glucose, oligosaccharides, vitamin Bs, amino acids, folic acid, and other nutrients.
It's recommended as a remedy for recovering from fatigue and regulating your digestive track.
If you drink too much at once, it will spike your blood-sugar levels, so I recommend drinking only 100 ml at a time.","url":"https://recipe.bluelayer.org/recipe/12684/authentic-amazake-sweet-rice-sake-with-rice-malt"},{"id":"12677","title":"Homemade Self-Rising Flour","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Sift together the flour, salt, and baking powder in a bowl.
That's it.
Homemade self-rising flour, it's easy, isn't it?","url":"https://recipe.bluelayer.org/recipe/12677/homemade-self-rising-flour"},{"id":"12657","title":"Homemade Hoisin Sauce","ingredients":"molasses
beans, snap, green, raw
water, bottled, generic
soy sauce made from soy (tamari)
honey
rice vinegar,
wei-chuan, five spice powder,
seeds, sesame seeds, whole, dried
sauce, hot chile, sriracha
spices, garlic powder","directions":"Combine all ingredients in a small sauce pan.
Bring to a boil over medium-high heat, reduce to lower heat, and simmer until sauce thickens, about 5 minutes, stirring frequently.
Let cool to room temperature and use immediately or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12657/homemade-hoisin-sauce"},{"id":"12642","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping","directions":"Fill airtight containers approximately half full with heavy cream.
Securely cover containers and shake until thickened.","url":"https://recipe.bluelayer.org/recipe/12642/homemade-butter"},{"id":"12630","title":"Homemade Pancake Syrup","ingredients":"cream, whipped, cream topping, pressurized
sugars, brown
sugars, granulated
salt, table
vanilla extract","directions":"Place all ingredients in a saucepan.
Heat on very low heat and stir to dissolve the sugars, but do not boil.
Once sugars are dissolved, you can serve.
Serve over pancakes, French toast, Dutch babies or waffles.
Will keep 1-2 weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12630/homemade-pancake-syrup"},{"id":"12618","title":"Crunchy Walnut Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Line a baking sheet with parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer.
Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes.
Stir in the baking soda and salt.
Remove the pan from the heat and stir in the walnuts.
Quickly spread the toffee on the prepared baking sheet as thinly as possible.
Let cool completely.
Break into pieces and serve.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/12618/crunchy-walnut-toffee"},{"id":"12593","title":"Homemade Butter in a Blender","ingredients":"cream, fluid, heavy whipping
water, bottled, generic","directions":"Pour the cream into the blender container and cover.
Blend on the lowest speed until the cream begins to thicken around the blades.
While continuing to blend, pour the ice water through the opening in the lid.
Raise the speed to the 4th lowest speed and blend until butter forms, about 2 minutes longer.
Transfer the butter into a strainer to drain.
Then pack it into a butter mold or form into squares and chill.","url":"https://recipe.bluelayer.org/recipe/12593/homemade-butter-in-a-blender"},{"id":"12572","title":"Yogurt Parfait","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade","directions":"In a large glass or bowl, pour in half of the yogurt.
Top with half of the strawberries, blueberries and granola.
Pour in the rest of the yogurt and top with the rest of the berries and granola.
Enjoy!
Makes 1 serving, and can easily be doubled.","url":"https://recipe.bluelayer.org/recipe/12572/yogurt-parfait"},{"id":"12566","title":"Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
butter, without salt","directions":"In mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.
Add water and mix on low speed for one minute.
Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
Cover dough with towel and let it rise in a warm place until volume doubles in size.
Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour.
Bake at 200C degree for 35 minutes.
Serve with jam or butter.","url":"https://recipe.bluelayer.org/recipe/12566/homemade-bread"},{"id":"12531","title":"Aunt Jewells Homemade Thousand Island Dressing","ingredients":"salad dressing, mayonnaise, regular
catsup
pickle relish, sweet
sauce, worcestershire
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients until creamy and refrigerate until chilled.
This is also good on hamburgers, like a Big Mac.","url":"https://recipe.bluelayer.org/recipe/12531/aunt-jewells-homemade-thousand-island-dressing"},{"id":"12517","title":"Homemade Yogurt","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat","directions":"Bring milk to just a boil and then set aside to cool.
Cool just enough not to bite the finger to touch, (about 120F).
Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought\"live culture\" plain yogurt).
Mix well by stirring the starter in, and cover.
Completely cover the bowl with towels top and bottom to maintain an even temperature.
Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
Refrigerate for 8 hours before serving.
To store, keep in refrigerator.
If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.","url":"https://recipe.bluelayer.org/recipe/12517/homemade-yogurt"},{"id":"12492","title":"Homemade Minty Mouthwash","ingredients":"water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together in a clean container.
Shake before each use.
Do not swallow.
Store in a dark cupboard or medicine cabinet.
(sunlight causes essential oils to lose their potency).I suggest using distilled or boiled water.","url":"https://recipe.bluelayer.org/recipe/12492/homemade-minty-mouthwash"},{"id":"12479","title":"Homemade Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Dissolve yeast in 1 cup of warm milk along with a tspn of sugar.
Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
Beat in 2 cups of the flour, sugar, butter, and salt.
Add the remaining 1 1/4 cups flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.
Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours.
Punch down the dough and turn it onto a floured surface.
Roll dough to about 1/2-inch thick and use a drinking glass to cut circles and a smaller round cutter or bottle cap to cut out the holes.
Obviously, if you dont have a doughnut cutter yet!
Cover doughnuts (and holes) and let rise until puffy looking, for about 30 minutes.
Heat an inch or two of oil in a large heavy pot.
Set a cooling rack over a baking sheet and put them near the pot.
Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil.
They should sizzle immediately as you add them to the oil.
Lower the flame.
Cook doughnuts until light brown on one side.
Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown.
Take them out and place on the cooling rack.
Drizzle the glaze of your choice, or dip in chocolate sauce.
Repeat with remaining doughnuts.
Transfer the doughnuts to cooling rack and let cool/drain for a few minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/12479/homemade-doughnuts"},{"id":"12412","title":"Quick and Easy Foccacia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour, sugar, salt, yeast, garlic powder, oregano, thyme, basil, and pepper.
Then add oil and water.
Mix just until dough has come together.
Lay the dough out on a smooth lightly floured surface and knead until it is smooth and and looks elastic.
(I usually only need it a few times)
Preheat your oven to 450 degrees.
Then get a large bowl and oil the sides and bottom of the bowl with olive oil.
Place dough inside and lay a damp towel over the top of the bowl.
Sit the bowl in a warm place and let dough rise for 20-25 minutes.
After the dough has risen, take it out of the bowl and punch it down.
Then place it on a baking sheet or baking pan and flatten it out into a large rectangle.
Brush olive oil on the top and sprinkle salt.
At this point you can either top it with cheese and make foccacia bread or, you can add tomatoes, chopped bell peppers and onions, thin slice grilled chicken, and then cheese to make the best and easiest homemade pizza (which is show in the picture).
Pop it into the oven for 15 minutes if youre making just the bread, or for about 16-18 minutes for the pizza.","url":"https://recipe.bluelayer.org/recipe/12412/quick-and-easy-foccacia-bread"},{"id":"12380","title":"Easy Homemade Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, canola
butter, without salt
salt, table","directions":"Pour kernels in a large pot and top with oil.
Rotate pot a few times to make sure the kernels are completely coated with the oil then place over medium-high heat.
Once the kernels begin to pop, pull the pot off the flames slightly and rotate in a circular motion.
The popcorn is ready when there are a few seconds of lag in between each pop.
Add butter and salt, and enjoy!","url":"https://recipe.bluelayer.org/recipe/12380/easy-homemade-popcorn"},{"id":"12313","title":"Country Chicken Pot Pie (Homemade Crust) Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Preheat oven to 350","url":"https://recipe.bluelayer.org/recipe/12313/country-chicken-pot-pie-homemade-crust-recipe"},{"id":"12300","title":"Homemade Fruit Roll-ups","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw","directions":"Crush the raspberries in a food processor 1/3 at a time and blend until pureed.
Rinse a pot with water and then pour the berries into the pot.
Add the sugar and lemon juice and turn the heat to medium.
Once it begins to simmer and bubbles begin to form, leave it alone and let it simmer for 15 minutes.
Use a spatula to stir up the bottom.
It will become glazed and the bubbles will disappear.
Let it boil down for 10 more minutes without letting it burn.
Once it becomes the same texture as jam, turn off the heat.
Line 2 baking trays with paraffin paper, wax paper, Silpat, or another type of non-stick parchment paper.
Pour the boiled mixture from Step 4 into the trays from Step 5 and use a spatula to spread it out until 3 mm thick.
Place into an oven preheated to 75C (170F) and bake for 3-4 hours to dry it out.
When done, it should be just a tad sticky when touched.
Place on a cooling rack and let it cool.
Cut into your choice of size.
If you place it on wax paper and roll it up, it will be just like store bought \"Fruit by the Foot\" or \"Fruit Roll-ups!\"
Store in a Tupperware (or plastic) container and it will keep for about 1 week at room temperature.
If you make it on the weekend, you can put them in the kids' lunchboxes during the week.","url":"https://recipe.bluelayer.org/recipe/12300/homemade-fruit-roll-ups"},{"id":"12280","title":"Homemade Tsubu-an - Chunky Sweet Azuki Bean Paste","ingredients":"beans, snap, green, raw
sugars, brown
salt, table","directions":"Soak the adzuki beans in plenty of water.
When the beans have swelled, boil over medium heat.
Bring to a boil and drain (to remove bitterness).
Add plenty of fresh water and cook over medium heat again.
Turn the heat off after about 10 minutes, and leave to cool down.
When the beans have cooled down, bring up to a boil once more, then cool down again.
If the beans have split open, they're done.
If they are still hard, repeat boiling and cooling procedure until tender.
When the beans are tender, add sugar and cook over medium heat.
Mix and mash the beans with a spatula.
Add the salt.
If you can write an \"S\" on the bottom of the pan with your spatula, turn off the heat.
To use the anko in anpan (anko filled buns), dry it off well to make it rather firm.
Divide the anko into 30g balls.
For ohagi, divide into 50 balls.
You can freeze the anko.","url":"https://recipe.bluelayer.org/recipe/12280/homemade-tsubu-an-chunky-sweet-azuki-bean-paste"},{"id":"12248","title":"Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
lemon juice, raw","directions":"Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot.
Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot.
This will take about 2 hours.
Line strainer or small colander with cheese cloth.
When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer.
Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.
Leave the curds to drain for 1 hour, then transfer them to container and refrigerate.
Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.","url":"https://recipe.bluelayer.org/recipe/12248/ricotta"},{"id":"12228","title":"Healthy Homemade Mango Fruit Roll-Ups","ingredients":"mango nectar, canned
lemon juice, raw","directions":"Preheat the oven to 175 degrees F and line two rimmed baking sheets with Silpats or parchment paper.
Puree the mango in a food processor or blender until smooth.
Divide the puree evenly between the two prepared pans, and using an off-set spatula, spread the puree as flat and as evenly as possible until it's about 1/8-inch thick.
Bake the puree for 3 to 4 hours.
(See Note) The fruit roll-ups are done when the puree is dry to the touch and pliable.
If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
Remove the roll-ups from the oven.
Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together.
Cut the sheet into long strips and then roll up the strips.
Note:.
The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
The fruit roll-ups will last for up to 1 week when stored in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/12228/healthy-homemade-mango-fruit-roll-ups"},{"id":"12217","title":"Homemade English Muffins","ingredients":"oil, olive, salad or cooking
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Grease a large mixing bowl with vegetable oil.
Set aside.
Line a large rimmed baking sheet with parchment paper or a silicone liner.
Set aside.
In the bowl of a stand mixer, whisk together water, milk, yeast, 1 tablespoon of butter (melted and cooled to between 100-105 degrees F) and 5 ounces of flour.
Cover with plastic wrap and let sit for 30 minutes to form a sponge or starter for muffins.
Once the sponge has doubled in size, attach dough hook to the stand mixer along with the bowl.
Turn on low and add in remaining flour to the sponge that was formed.
Add in salt.
Allow to mix on medium and knead until satin and smooth, approximately 5 minutes.
When kneading is complete, scrape dough from mixer bowl and transfer to greased bowl that had been set aside.
Cover with plastic wrap and allow to rise 45 minutes to 1 hour.
Preheat your oven to 375 degrees F. Dust a clean and sanitized countertop or work surface with cornmeal.
Turn out dough from greased bowl and stretch evenly until it is about 3/4 thick.
Handle dough lightly so it does not become tough.
With a 3 round biscuit cutter, cut out as many rounds as possible.
Place them on parchment or silicone lined baking sheet.
Re-roll dough to obtain more muffin rounds.
But do not re-roll more than once.
In a large skillet, heat remaining 1 tablespoon of butter to coat the pan on about medium heat.
Lightly brown each side of each muffin, about 1 minute per side.
Place each muffin back onto lined baking sheet until all have been browned.
Place in heated oven for 15-20 minute until cooked through.
Immediately cool on a wire rack when completely cooked.
Serve warm with jam of your choice and devour.
The muffins can be frozen to preserve or eaten within 4 days.
(Recipe adapted from Sur La Tables English Muffin recipe.)","url":"https://recipe.bluelayer.org/recipe/12217/homemade-english-muffins"},{"id":"12125","title":"Homemade Cranberry Sauce","ingredients":"cranberries, dried, sweetened
sugars, brown
sugars, granulated
orange juice, raw
water, bottled, generic
salt, table","directions":"Pick through the cranberries and discard any stems and then give them a quick rinse.
In a saucepan over medium heat combine the sugars, orange juice, water and salt.
Stir until the sugars dissolve.
Add in the cranberries and place a lid on halfway (so its cracked a bit) and simmer for 10 minutes or until the cranberries have burst and softened.
Transfer the cranberry mixture to a large bowl to cool.
Then chill until serving.
Store in a container with a tight-fitting lid for up to a month (maybe longer!
).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12125/homemade-cranberry-sauce"},{"id":"12043","title":"Homemade Hot Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
syrup, maple, canadian
vanilla extract
salt, table","directions":"Chop chocolate very finely.
In a medium saucepan, bring milk and cream to a low simmer over medium heat, whisking occasionally.
Add chocolate, maple syrup, vanilla, and salt.
Whisk vigorously until all of the chocolate has melted.
Cook for an additional 4 minutes, whisking constantly.
Serve with whipped cream, if desired.","url":"https://recipe.bluelayer.org/recipe/12043/homemade-hot-chocolate"},{"id":"12038","title":"Homemade Cream Style Soup Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cornstarch
potatoes, raw, skin
soup, chicken broth or bouillon, dry
parsley, fresh
onions, raw
celery, raw
spices, garlic powder
spices, onion powder
spices, marjoram, dried
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients in a small bowl and store in an air tight container in a cool dry place.
Use as a substitute for half of a can of canned creamsoup.
In a microwave safe bowl, whisk 2/3 cup water and 3 Tablespoons of soup mix.
Microwave on high 2-2 1/2 minutes or until thickened and bubbly, whisking occasionally.
For mushroom add 1/4-1/2 cup sauteed mushrooms, For celery, add 1 sauteed celery rib.","url":"https://recipe.bluelayer.org/recipe/12038/homemade-cream-style-soup-mix"},{"id":"12018","title":"Homemade Ranch Dressing","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
milk, buttermilk, fluid, cultured, lowfat
peppers, sweet, green, raw
onions, raw
spices, coriander seed
spices, garlic powder
spices, pepper, black
salt, table","directions":"Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth.
Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well.
The dressing will keep for a week in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12018/homemade-ranch-dressing"},{"id":"12015","title":"Homemade Kitchen Bouquet","ingredients":"sugars, brown
molasses
water, bottled, generic","directions":"Place the brown sugar and the molasses in a heavy bottomed pan on a medium heat, and slowly stir until it turns a dark brown, (this can take upwards of 15 minutes as the sugars need to \"parch\", or go just past the caramelization point).
Add the water and stir well until it is well blended, bottle or jar the liquid and place in the refrigerator for up to 1 month.
(I have used it after 6 months and it was okay to me.. but the original directions say, \"1 month\".)
Use a few drops at a time to color and thicken gravies and soups.","url":"https://recipe.bluelayer.org/recipe/12015/homemade-kitchen-bouquet"},{"id":"11996","title":"Hot Lasses with Homemade Whipped Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
honey
spices, cinnamon, ground
spices, ginger, ground
cream, fluid, heavy whipping
sugars, powdered","directions":"Hot Lasses: Pour milk into a cup and add molasses and honey.
Heat in microwave for 2 minutes.
Stir well to combine.
Add cinnamon and ginger.
Heat for 1 more minute in microwave or until drinkably hot.
Stir again.
Add homemade whipped cream to top and sprinkle with more cinnamon.
Homemade Whipped Cream: Pour whipping cream into bowl and whip with an electric mixture on medium/high speed for several minutes until it sets (goes from a liquid to a solid cream).
Once set, add in powdered sugar a little at a time and mix on low speed until well blended.
Taste and add more powdered sugar until you get the desired sweetness.
Refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/11996/hot-lasses-with-homemade-whipped-cream"},{"id":"11977","title":"how to make chocolate!!!","ingredients":"water, bottled, generic
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"mix butter and cocoa powder
now boil water in sauce pan'separately
now add milk and stir...
now add the butter and cocoa mixture
and sugar...and mix quickly
now fill into various molda and freeze for 6_7 hours
here...ur homemade delicious chocolate is done!!
!","url":"https://recipe.bluelayer.org/recipe/11977/how-to-make-chocolate"},{"id":"11953","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Also needed:.
3 1 qt jars (plastic or glass).
I thermal cooler bag or small ice chest.
Heat milk to 180 degrees (or until bubbles form around the edge if you don't have a thermometer).
I use a Ball quart container and heat in the microwave for about 3 minute Cool milk to 140 degrees or until it feels warm to the touch.
Stir in yogurt.
Fill 2 remaining jars with boiling water.
Place all 3 jars or containers in thermal bag or ice chest.
Cover with towels to maintain heat.
Set aside for 6 hours.
I have made this while camping and used a hand warmer for added heat.
Remove finished yogurt from bag, stir, and refrigerate.
Add flavorings such as pureed fresh or frozen fruit or your favorite jam.
This is so good it's hard to remember to save 1/4 cup to start the next batch.","url":"https://recipe.bluelayer.org/recipe/11953/homemade-yogurt"},{"id":"11929","title":"Fruity Parfaits","ingredients":"cereals ready-to-eat, granola, homemade
strawberries, raw
yogurt, greek, plain, nonfat","directions":"Toast cereal in 350 degree oven for 5 minutes, to enhance flavor; let cool.
Divide 1/2 the granola between 4 parfait glasses, top each with 1/4C berries, and 1/4C yogurt, repeat layers.
Top each with a whole strawberry.","url":"https://recipe.bluelayer.org/recipe/11929/fruity-parfaits"},{"id":"11908","title":"Homemade Ciabatta Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the yeast starter: Combine the ingredients in a medium bowl, stirring well.
Cover with plastic wrap and let it sit at room temperature for 8-12 hours, or overnight.
For the ciabatta dough: In a large bowl, combine the yeast and the water.
Add the starter dough and mix gently.
Add the flour and salt and mix until combined.
Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
Then repeat, mixing for another 3 minutes and letting it sit for 10.
Remove the dough with a silicone spatula and drop it into a large oiled bowl.
Cover with plastic wrap and let it sit for 45 minutes.
Use the same silicone spatula and drop the dough onto a floured surface.
Sprinkle the top of the dough with flour.
Take one end of the dough and fold it up into the middle.
Take the other end, and fold that one into the middle.
Sprinkle more flour on top of the dough and let it sit for 15 minutes.
Then repeat these steps again.
Take the bread and create an 8x8 inch square.
Use a sharp knife and cut the square in half.
Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
Preheat the oven to 475 F while it sits.
Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
Bake for 17-25 minutes (mine was ready after 17 exactly so Id keep an eye on it a little before that time).
Remove from oven.
Let it cool on a cooling rack and then slice it up and serve!
Recipe from seasonsandsuppers.ca.","url":"https://recipe.bluelayer.org/recipe/11908/homemade-ciabatta-bread"},{"id":"11905","title":"Homemade Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
yogurt, greek, plain, nonfat","directions":"heat milk and (optional) sugar in heavy bottomed pan until between 180-190F.
pour milk into a second container (I use a Pyrex) to cool (covering helps keep a film from forming on top).
cool until milk reaches 105-110F.
remove about a cup of milk and stir in yogurt and vanilla.
pour the cup of milk back into the larger container and stir gently (as little as possible but all around container).
wrap container in a towel and leave in a warm place for 8 hours (I use my oven with the light turned on and leave it overnight).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11905/homemade-yogurt"},{"id":"11897","title":"Homemade Plain Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, vanilla, non-fat","directions":"Pour the gallon of milk into a deep stainless steel cooking pot.
Bring the entire gallon of milk to a boil; watch it closely because it will spill over in no time!
Remove from the heat and allow it to cool down to room temperature.
Add the plain non-fat yogurt; mix it very well, cover the pot, and wrap the pot nice and tight with an old bath towel.
Let it sit overnight on your kitchen counter.
In the morning, transfer the yogurt into a deep dish, uncovered, and put it in the fridge.
You can cover it once it is set and cool.
Let it sit in the fridge for a few hours before you serve it.","url":"https://recipe.bluelayer.org/recipe/11897/homemade-plain-yogurt"},{"id":"11876","title":"Peanut Butter Granola Balls","ingredients":"honey
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"MIX the honey and peanut butter in a large bowl.
Stir in granola and peanuts with a spatula.
ADD milk to just moisten the mixture it will be sticky.
MOISTEN hands.
Form mixture into balls.","url":"https://recipe.bluelayer.org/recipe/11876/peanut-butter-granola-balls"},{"id":"11873","title":"Homemade Ginger Beer","ingredients":"spices, ginger, ground
water, bottled, generic
lime juice, raw
sugars, granulated","directions":"Place ginger in a food processor, and process until finely chopped.
Transfer to a large pot, and add boiling water.
Allow to stand for 1 hour.
Drain with a fine sieve lined with a double thickness of damp cheesecloth.
Discard solids.
Add lime juice and sugar, and stir to dissolve.","url":"https://recipe.bluelayer.org/recipe/11873/homemade-ginger-beer"},{"id":"11806","title":"Homemade Cream Cheese (Make Your Own)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Pour milk and buttermilk into a large pan and suspend the thermometer in the milk.
Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees.
After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from themilkmixture and lay them in the cheesecloth.
Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.
Let curds drain at room temp for 2 to 4 hours.
Remove the cheese from the cheescloth and place in blender with the salt.
Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrigerate.
Cheese can also be frozen thawed and then beaten again in blender until creamy.","url":"https://recipe.bluelayer.org/recipe/11806/homemade-cream-cheese-make-your-own"},{"id":"11793","title":"Homemade Barbecue Sauce","ingredients":"catsup
tomato sauce, canned, no salt added
sugars, brown
vinegar, distilled
water, bottled, generic
molasses
salt, table
spices, pepper, black
spices, garlic powder
spices, chili powder
spices, cinnamon, ground","directions":"In a medium-sized pot over medium heat, mix all of the ingredients until combined.
Bring the sauce to a boil.
Reduce the heat to low, then simmer for 45-60 minutes (the longer you simmer, the thicker the sauce will be), stirring occasionally until the sauce has reduced and thickened.
Let cool slightly before serving, and enjoy!","url":"https://recipe.bluelayer.org/recipe/11793/homemade-barbecue-sauce"},{"id":"11614","title":"Homemade Ice Milk. -Vanilla, Chocolate, Almond, Fruit Choices","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, syrup, agave
vanilla extract","directions":"Choose a bowl or ceramic mug, any container that can be frozen and will hold as much as you make.
If its tupperware and you choose to use the lid, remember it will be harder to remove when frozen, otherwise use plastic wrap.
(told you this is easy :) ).
Mix all ingredients in the bowl.
Cover with plastic wrap.
Place in the freezer overnight.
Next day, let it sit in sun for a few minutes then stir it and you will have ice milk.
Until then it just looks like frozen ice lol.","url":"https://recipe.bluelayer.org/recipe/11614/homemade-ice-milk-vanilla-chocolate-almond-fruit-choices"},{"id":"11488","title":"Homemade Steak Rub","ingredients":"spices, pepper, black
salt, table
spices, garlic powder
onions, raw","directions":"Measure spices out and place in a bowl.
Stir together to incorporate.
Use as a steak rub or mix into ground beef as desired.
Store in a glass jar.","url":"https://recipe.bluelayer.org/recipe/11488/homemade-steak-rub"},{"id":"11443","title":"Gluten-Free Cherry Chocolate Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
honey
nuts, cashew nuts, raw
nuts, almonds
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.
In a large bowl, combine oats, coconut, oil, honey and nuts.
Spread in an even layer into a jelly roll pan lined with parchment paper.
Bake for 20 minutes, stir and return to the oven for another 18 minutes.
Remove from oven.
Allow the granola to cool and then add dried fruit and chocolate.
This is an adapted version of Ina Gartens Homemade Granola.","url":"https://recipe.bluelayer.org/recipe/11443/gluten-free-cherry-chocolate-granola"},{"id":"11428","title":"Homemade Light Pudding","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a medium saucepan, combine sugar, cocoa powder and cornstarch.
Add milk and vanilla.
Turn on burner to medium-high.
Stir mixer constantly with a whisk.
Pudding will come to a boil and thicken.
Remove from heat and divide into four bowls/cups.
Let cool, then refridgerate.
Options: top with mini m&m's.
Or fat free whip cream.
Or put bowls/cups into freezer to make ice cream (add popsicle sticks to make pudding pops!
).","url":"https://recipe.bluelayer.org/recipe/11428/homemade-light-pudding"},{"id":"11380","title":"Homemade Yogurt","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Heat to 114 to 120 degrees Fahrenheit.
Keep at this temperature for 3 hours.","url":"https://recipe.bluelayer.org/recipe/11380/homemade-yogurt"},{"id":"11371","title":"Homemade Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"Mix sugar and molasses until no molasses globs remain.
(An electric mixer works great, but you can mix by hand).
For dark brown sugar, add another tablespoon of molasses.","url":"https://recipe.bluelayer.org/recipe/11371/homemade-brown-sugar"},{"id":"11359","title":"Scharffenberger Homemade Chocolate Liqueur","ingredients":"cocoa, dry powder, unsweetened
water, bottled, generic
sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
cream, fluid, heavy whipping","directions":"In a bowl, dissolve cocoa powder in boiling water.
In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through a fine-mesh sieve into a jar with a lid.
Add the vodka, cover and refrigerate over night.
(It will keep up to a month, but will lose potency over time.
).
To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full.
Top with lightly-sweetened whipped cream, or float heavy cream on top.
(Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass.
Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.)
Garnish with cocoa nibs or chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/11359/scharffenberger-homemade-chocolate-liqueur"},{"id":"11329","title":"Thousand Island Dressing (Homemade)","ingredients":"salad dressing, mayonnaise, regular
oil, olive, salad or cooking
vinegar, distilled
catsup
sugars, granulated
salt, table
spices, parsley, dried
spices, paprika
spices, garlic powder","directions":"Get out a pint size canning jar or clean peanut butter jar, with a good lid.
Measure all of the ingredients into the jar.
Put the lid on and shake it up until it is all smooth.
Store in the fridge, makes about 1-2/3 cup.
This is especially good on wedges of iceberg lettuce.
It is also nice on submarine sandwiches.","url":"https://recipe.bluelayer.org/recipe/11329/thousand-island-dressing-homemade"},{"id":"11285","title":"Homemade Paneer (Indian Cottage Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Simmer milk for 5 minutes.
If using yogurt or curd, add half first, stir well, then add the remaining yogurt or curd.
If using lemon juice, add it 1 tablespoon at a time.
Continue cooking until milk starts curdling, stirring continuously until the whey completely separates.
At this stage, take the mixture off heat.
Place cheesecloth over a container (make sure the cheesecloth is large enough for you to gather the corners in to tie) and strain the paneer.
If you used lemon juice to curdle the milk, wash the paneer in cold water at least twice to get rid of the lemon flavor.
Bring the edges of the cloth to the center, tie, and hang on a handle or sink tap.
Allow the water to drain on its own for an hour, not disturbing it, until all the whey is completely drained.
Flatten the curds and, while still wrapped in the cheesecloth, place on a dosa tawa.
Keep the chapathi maker over it and any other heavy weight over the chapathi maker; I used my hand mortar and pestle.
(Alternatively, you can use a shallow dish and weigh down the curds to set the paneer.)
Allow it to set for at least 2 to 3 hours.
It will look crumbled at this stage but dont worry, it will set properly.
Carefully remove the cloth from the paneer and refrigerate for at least 1 hour before cutting into cubes.
Store in a airtight container.","url":"https://recipe.bluelayer.org/recipe/11285/homemade-paneer-indian-cottage-cheese"},{"id":"11263","title":"Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Note: You will also need a thermometer, a small cooler, and 2 jars.
Before turning the stovetop heat on, toss an ice cube in a medium saucepan and let it melt, turning the pan to coat the bottom.
Meanwhile, fill a small cooler with hot water to warm it up.
Fasten a thermometer to the side of the pan.
When the ice is melted, add milk to saucepan.
Heat milk over low to medium heat until thermometer reads 180 degrees F, about 15 to 20 minutes.
Stir occasionally with a coated wire whisk.
Once temperature is reached, remove pan from heat and place in an ice bath or a sink full of cold water until temperature lowers to 110 degrees F. When temperature is reached, add yogurt and whisk until it is smooth and slightly foamy.
Empty milk mixture into 2 jars.
Dump water out of cooler and refill with hot water.
Seal jars tightly and place in cooler filled with hot water.
Let sit until thick, about 4 hours.
If not thick after 4 hours, let sit 24 more hours, checking occasionally.
Transfer to refrigerator to chill.
Recipe adapted from The Homemade Pantry by Alana Chernila.","url":"https://recipe.bluelayer.org/recipe/11263/yogurt"},{"id":"11139","title":"Homemade Nutella","ingredients":"nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
oil, canola
sugars, powdered
vanilla extract
salt, table","directions":"Adapted from Leites Culinaria.
Preheat oven to 350 degrees F.
Spread the hazelnuts on a baking sheet and put them in the oven for 10 to 12 minutes, or until toasted.
Once they are done, put them in a kitchen towel and start rubbing them so to get all the skin off.
If you can find skinned hazelnuts, dont hesitate, just buy them.
But if you must skin them yourself, make sure that you have rubbed off most of the skin.
You wont be able to get it all off, but give it your best, otherwise your Nutella will taste a bit bitter.
Melt the chocolate in a double boiler (saucepan placed over a pot with simmering water), or in the microwave.
Let completely cool.
In the meantime, put the hazelnuts in a food processor and process until they form a paste.
Add in the canola oil, powdered sugar, vanilla extract, and salt.
Mix it all together.
Mix in the melted chocolate and continue to work it until smooth.
Pour the Nutella into a jar and let it cool.
It will thicken as it cools.
Cover the jar or grab a spoon and dig in.","url":"https://recipe.bluelayer.org/recipe/11139/homemade-nutella"},{"id":"11107","title":"Cherry Granola Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals ready-to-eat, granola, homemade
cherries, sweet, raw","directions":"Heat water until warm (105 degrees to 115 degrees).
Dissolve yeast in warm water in a large mixing bowl.
Add oil, honey and salt; mix well.
Add 1 cup of the bread flour, 3/4 cup of the whole wheat flour and dry milk powder to warm liquid mixture.
Beat on low speed with an electric mixer until moistened; beat 3 minutes at medium speed.
Stir in granola, cherries, remaining 1 cup bread flour, and remaining 1/2 cup whole wheat flour; mix until dough pulls cleanly away from sides of bowl.
On lightly floured surface, knead dough until smooth and elastic, adding more bread flour, if needed.
Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth towel.
Let rise in a warm place (80 to 85 degrees) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles.
Let rest 15 minutes.
Shape into a loaf.
Place in a greased 8-1/2 x 4-1/2 -inch loaf pan.
Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Bake in a pre-heated 350 degree oven 35 to 45 minutes, or until golden and loaf sounds hollow when lightly tapped.
Remove from pan immediately.
Cool on wire rack.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/11107/cherry-granola-bread"},{"id":"11027","title":"Homemade Butter Pecan Ice Cream","ingredients":"cream, whipped, cream topping, pressurized
cream, fluid, heavy whipping
sugars, brown
butter, without salt
nuts, pecans
vanilla extract","directions":"Place the light cream, sugar and butter into a saucepan and mix together over a low heat.
Stir until the mixture starts to bubble around the edges.
Remove the saucepan from the heat and allow to cool.
When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract.
Freeze according to the manufacturer's instructions but remember to add the pecan nuts as the ice cream starts to harden.","url":"https://recipe.bluelayer.org/recipe/11027/homemade-butter-pecan-ice-cream"},{"id":"10843","title":"Homemade Taco Seasoning Mix","ingredients":"spices, chili powder
spices, onion powder
spices, cumin seed
spices, garlic powder
spices, paprika
spices, oregano, dried
sugars, granulated
salt, table","directions":"Mix all ingredients together in a small bowl.
Makes 3 tablespoons seasoning mix which is equal to 1/4 oz package of commercial seasoning mix.","url":"https://recipe.bluelayer.org/recipe/10843/homemade-taco-seasoning-mix"},{"id":"10797","title":"Homemade BBQ Sauce","ingredients":"catsup
mustard, prepared, yellow
vinegar, cider
sugars, brown
spices, cinnamon, ground","directions":"Add all ingredients in mason jar and close.
Shake and enjoy ;)","url":"https://recipe.bluelayer.org/recipe/10797/homemade-bbq-sauce"},{"id":"10657","title":"Homemade Brown Sugar","ingredients":"sugars, granulated
molasses","directions":"Pour sugar into a medium bowl and drizzle the molasses on top.
Stir together with a fork, mixing the molasses into the sugar.
The sugar will clump up with the molassesdont freak out!
Just keep mixing.
Fluff the sugar with your fork a few times once all the molasses is mixed into the sugar.
Use immediately or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10657/homemade-brown-sugar"},{"id":"10625","title":"Homemade ricotta cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
vinegar, red wine","directions":"Add milk and cream to a medium pot.
Bring to a gentle simmer then add salt and vinegar.
Give it a srir and you will see the curds separating.
Let it stand for a few minutes.
Then transfer to a mesh strainer lined with cheese cloth or a single layer of paper towels.
Let it drain for at least 30 minutes or until your desired consistency.
Enjoy warm or refrigerate.
Use within 5 days","url":"https://recipe.bluelayer.org/recipe/10625/homemade-ricotta-cheese"},{"id":"10598","title":"Homemade Ice Magic","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking","directions":"Over a saucepan of boiling water, using a heatproof bowl, melt the chocolates melts.
Make sure that the bowl is not touching the water underneath.
Whisk in butter and vegetable oil.
Keep in a clean jar!","url":"https://recipe.bluelayer.org/recipe/10598/homemade-ice-magic"},{"id":"10525","title":"Yogurt Parfaits","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
cereals ready-to-eat, granola, homemade","directions":"Layer all ingredients in a serving dish.","url":"https://recipe.bluelayer.org/recipe/10525/yogurt-parfaits"},{"id":"4593","title":"Poppin' Fresh Barbe Cups","ingredients":"3/4 lb lean ground beef
1 tablespoon minced onion
2 tablespoons brown sugar
12 biscuits (from an 8-oz tube or your favorite recipe)
1/2 cup barbecue sauce (store-bought or homemade)
3/4 cup sharp cheddar cheese, shredded","directions":"In a skillet, brown the ground beef and drain off excess fat. Stir in the barbecue sauce, onion, and brown sugar, then set aside. Separate the biscuit dough into 12 pieces and press one into each of 12 ungreased muffin cups, pressing the dough up the sides to the rim. Spoon the meat mixture into the cups and sprinkle with shredded cheddar cheese. Bake in a preheated 400","url":"https://recipe.bluelayer.org/recipe/4593/poppin-fresh-barbe-cups"},{"id":"4529","title":"Guacamole BLT","ingredients":"Serves 12. 1 1/2 pounds bacon, 4 ripe avocados (1 1/2 pounds), Juice of 1/2 lime, Focaccia, Oven-dried tomatoes, 1 to 2 heads Bibb lettuce (leaves divided, or 1/2 head Boston lettuce), 3/4 cup homemade mayonnaise (or purchased","directions":"Cook bacon until browned and crisp. Transfer bacon to a paper-towel-lined pan to drain; discard fat. Place avocadoes in a bowl with lime juice, and mash with a fork until chunky yet spreadable. Using a large serrated knife, split focaccia horizontally. Spread bottom with avocado mixture; layer with bacon, oven-dried tomatoes, and lettuce. Spread remaining focaccia with mayonnaise, and top sandwich. Cut into 12 squares and serve. Note: This is great built with roasted garlic mayonnaise.","url":"https://recipe.bluelayer.org/recipe/4529/guacamole-blt"},{"id":"4475","title":"Couzan Billy Burger","ingredients":"Thick slices of red onion (over 1/2 inch for onion fans, thinner for the rest of us), BBQ sauce, Bleu cheese dressing, Burger patties, Toast buns","directions":"Grill those thick onion slices over low heat and apply your favorite BBQ sauce to both sides. Be careful not to burn and overcook. Set those aside and cover loosely with foil. Then prepare your burger as you normally would and toast your buns. Place the onion cut on the bottom bun and then the burger and top with your favorite bleu cheese dressing. This topping can be homemade very easily. Here are a few ideas: Combine bleu cheese with butter. Just enough butter to prevent the cheese from crumbling. Or add bleu cheese with Mayo or sour cream, add some salt and pepper and a couple of drops of Tabasco sauce. I mix mine with Cool Whip and Tabasco...again only enough to prevent the cheese from crumbling. I do this in my little hand processor. I will try to get more specific sizes this weekend for the about bleu cheese dressings","url":"https://recipe.bluelayer.org/recipe/4475/couzan-billy-burger"},{"id":"4467","title":"Chili Dog","ingredients":"1 (16 ounce) can chili or homemade chili, 1 pound hot dogs, 1/2 cup chopped onion, 1 cup shredded Cheddar cheese","directions":"Warm chili in saucepan. Grill or broil hot dogs over 4 minutes. Put hot dogs onto toasted hot dog rolls, top with chili, onion and cheese.","url":"https://recipe.bluelayer.org/recipe/4467/chili-dog"},{"id":"4321","title":"Raw Carrot Soup","ingredients":"2 cups hot homemade vegetable broth, 1/2 cup chopped almonds, 1 cup fresh parsley, 2-3 tbsp Bragg Liquid Aminos, 1 cup shredded carrots, 1/4 cup finely chopped green onions","directions":"Blend the broth, almonds, parsley, and aminos together. Once smooth, blend in the shredded carrots. Pour into bowls and garnish with green onions.","url":"https://recipe.bluelayer.org/recipe/4321/raw-carrot-soup"},{"id":"4320","title":"Homemade Vegetable Broth","ingredients":"8-10 cups distilled water, 2 onions, 2-3 garlic cloves, 3 carrots, 3-4 celery stalks, 2 potatoes with skin, 1/2 cup parsley, 1 tsp thyme, 1 tsp basil, 1 tbsp Bragg Liquid Aminos","directions":"Chop all vegetables into 1-inch pieces and place in a large pot with seasonings. Saut","url":"https://recipe.bluelayer.org/recipe/4320/homemade-vegetable-broth"},{"id":"4271","title":"Homemade Ketchup","ingredients":"1/2 cup organic tomato paste, 2 tbsp fresh lemon juice, 1 tbsp honey, 1/4 tsp onion powder, 1/2 tsp Bragg Liquid Aminos, 1/8 tsp garlic powder, 1/8 tsp oregano","directions":"Mix all ingredients together. Adjust spices to your preference.","url":"https://recipe.bluelayer.org/recipe/4271/homemade-ketchup"},{"id":"4305","title":"Lentil Soup","ingredients":"1.5 tbsp olive oil, 1 chopped large onion, 1 peeled and diced carrot, 1 diced red pepper, 1 tsp cumin, 1 cup lentils, 4 cups homemade vegetable broth, 1.5 cups diced tomatoes, 1 cup fresh corn, 1 tbsp Bragg Liquid Aminos","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4305/lentil-soup"},{"id":"4304","title":"Homemade Vegetable Broth","ingredients":"8-10 cups distilled water, 2 onions, 2-3 garlic cloves, 3 carrots, 3-4 celery stalks, 2 potatoes with skin, 1/2 cup parsley, 1 tsp thyme, 1 tsp basil, 1 tbsp Bragg Liquid Aminos","directions":"Chop all vegetables into 1-inch pieces. Place them in a large pot with the seasonings and a small amount of water; saut","url":"https://recipe.bluelayer.org/recipe/4304/homemade-vegetable-broth"},{"id":"4302","title":"Simple Minestrone Soup","ingredients":"1/2 cup chopped onion, 1/2 cup chopped celery, 1/3 cup chopped carrots, 1 minced garlic clove, 1/4 tsp thyme, 3/4 tsp basil, 1/4 tsp oregano, 1 cup chopped cabbage, 1.5 cups canned organic garbanzo beans, 2 cups canned organic kidney beans, 1 can organic chopped Italian tomatoes, 6-8 cups homemade vegetable broth","directions":"Use 1/4 cup of the broth to saut","url":"https://recipe.bluelayer.org/recipe/4302/simple-minestrone-soup"},{"id":"4225","title":"Easy Potato Soup","ingredients":"2-3 peeled and diced potatoes, 1 diced onion, homemade vegetable broth, soy or rice milk, Bragg Liquid Aminos, minced parsley","directions":"Place potatoes and onion in a pot with enough broth to cover them. Boil until tender. Stir in soy or rice milk for creaminess and season with Bragg's. Garnish with minced parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4225/easy-potato-soup"},{"id":"4223","title":"Raw Carrot Soup","ingredients":"2 cups hot homemade vegetable broth, 1/2 cup chopped almonds, 1 cup fresh parsley, 2-3 tbsp Bragg Liquid Aminos, 1 cup shredded carrots, 1/4 cup finely chopped green onions","directions":"Blend the broth, almonds, parsley, and aminos together. Once smooth, blend in the shredded carrots until the desired consistency is reached. Pour into bowls and garnish with green onions.","url":"https://recipe.bluelayer.org/recipe/4223/raw-carrot-soup"},{"id":"4221","title":"Slow and Savory Veggie Soup","ingredients":"3 diced carrots, 3 diced potatoes, 2 chopped celery stalks, 1 diced onion, 2 cups chopped cabbage, 2 cups green beans, 4 cups diced tomatoes, 1/2 cup barley, 2 tbsp dried parsley, 1 tsp dried basil, 2 tbsp Bragg Liquid Aminos","directions":"Combine all ingredients in a slow cooker. Add enough water or homemade vegetable broth to cover the vegetables. Set to low and cook for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/4221/slow-and-savory-veggie-soup"},{"id":"149","title":"homemade coconut milk","ingredients":"One particular 1/2 cups shredded coconut A few cups sizzling (not boiling) water Mix the coconut and water in a bowl; interesting to area temperature. Pour for the duration of a wonderful mesh bag or a cheesecloth into a bowl, squeezing the bag to strain in the course of all the liquid. Chill. Makes Two 1/2 cups","directions":"","url":"https://recipe.bluelayer.org/recipe/149/homemade-coconut-milk"}]