Saturday, March 21, 2009

Homemade Bisquick

Note: I omit the shortening and sub fine sea salt for table salt and will sub castor sugar for regular sugar (it has a tendency to settle out because of the size)
This way you can keep it on the counter in a glass and not keep it in the fridge, just remember to add a bit of oil when you use it. We

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening


In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.

Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.

Place the mix in a covered glass or plastic container and keep in a cool, dry place.

In warm weather the MIX should be refrigerated. Use within a month.

To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

Saturday, March 14, 2009

Lime Pickle Made Easy

8 cups of limes sliced them quartered
1 1/2 C chili powder
3 T Curry powder (I used Watkins)
1 cup of kosher salt
3 T Crystallized Ginger Minced
3 T Garlic Powder
1/4 C Lime Juice
1 C Olive Oil

Mix together and place in canning jars. You can either leave out on the counter for 2-4 weeks until the rines get soft

Or I guess it would be possible to "can it" as you would can pickles or other high salt foods.
I have not a clue on canning since I am the only person in my family that has ever actually canned anything. But if you are a canner, please leave a comment on how you would do it.
I will give it a try.