Sunday, January 25, 2015
Homemade Corn Syrup Recipe
5 1/2 cups sugar
2 cups water
1 teaspoon cream of tarter
dash of salt
Place all ingredients in a heavy duty non stick saucepan. Clip the candy thermometer to the side. Stir sugar until just moistened with a clean metal spoon.
Do not stir again, the sugar will crystallize. Let this come to a boil.
Brush down the sides (when it comes boil )with a pastry brush dipped in water to remove any crystals that form on the sides, this will ruin the corn syrup when poured in the jars later 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 then remove the pan from the heat and let sit for 2 hours to cool and do not touch the mixture. You must cool this completely.
Ladle into 1 cup 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.
Friday, January 23, 2015
Homemade Grain Bread Grilled Cheese Recipe
2 tablespoons yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup oil
2 tablespoons lemon juice
7 cups all purpose flour or use wheat flour
1/4 cup flax seed, cracked wheat, sunflowers seeds
1/4 teaspoon salt
4 cups bread flour
In a medium size bowl, dissolve yeast in the warm water. In a large bowl mix the remaining water, honey, molasses, oil, eggs and lemon. Mix well. Add the to the yeast mixture and let sit. Add the flour beating well. Then add the seeds, flax and wheat. Let sit 20 minutes, Stir in the salt and rest of bread flour. Knead 15 minutes till smooth. Put in a bowl rise till double. Add cornmeal to the bottoms of your greased loaf pans. Cover to rise 20 more minutes. Preheat the oven to 375 degrees. Bake for 40 minutes or until browned on top. Cool before slicing.