Crisco as a moistureizer
17 years ago
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2/6/11 coupon Preview
Comments (1)Ruthie, thanks for the encouragement on this. I just looked through my Red Plum and don't see those coupons. Are they in each of the individual store flyers? Or maybe in the Sunday paper? Also, I was wondering printing from the Red Plum or Smart Source page if the stores give you any trouble about those coupons, printed off the internet. That first one, Afrin, is a good deal. I just paid over $5 for Afrin earlier this week. Darn....See MoreHas Crisco changed here recently?
Comments (50)Um, well, I have 8 cows. And a horse, and 21 chickens, 2 dogs and 2 cats. I do like my animals. (grin) Plus 200 asparagus crowns that needed the ferns trimmed today because it's going to be raining tomorrow and then highs in the 20s after that. People have been coming to cut Christmas trees, we have the "cut your own" thing but someone always needs change or a saw or help. We'll set hay tomorrow because I'm going out of town for three days (but driving home every evening) for some "Ag" classes, but I'll have to come home early on Wednesday evening because I'm secretary of our Township Planning Commission and we have a 7 pm meeting. The farrier is coming Tuesday and Elery is on his own for the first time for that. I need to bake cake for 100 by Sunday for Madi's birthday and an anniversary cake for Saturday for an elderly friend and his wife, 66 years of marriage. Then next week we start on Christmas baking because Elery's family Christmas is the 16th and we're taking ham, beef, lasagna, apple stack cake using his Mother's recipe, plus cookies and fudge. I need to bake a birthday treat for Elery's grandson Jack, he's 10, and we'll give him his birthday present at the Christmas party, but he's 10, he needs a cake or something so his birthday doesn't get lost in the Christmas shuffle. Oh, and I need to make fudge to send to California for Elery's oldest son and their family. Fortunately for me, I can sliced apples and freeze fruit already sliced or peeled or whatever, so I really can make a 10 minute pie if I have to. It's not as much fun and it's sure not fancy, but it's pie and it'll do in a pinch. Today, though, I made date filled cookies for no reason other than Elery likes them. They aren't the prettiest cookie on a plate, but they sure taste good! Annie...See MoreNo more Wasted Food !! - - - What do you Freeze ?
Comments (6)I use coconut oil (kept at room temperature) instead of vegetable oil or shortening. Coconut oil is very stable at cool room temperatures and has an extremely long shelf-life, which is important to those of us who do home food storage. Coconut oil will easily store for up to 5-years, while vegetable oil lasts 6-months at room temperature (less time if stored where it gets a lot of light, or at temperatures above 70F), or 1-year if you refrigerate it. Refrigeration is suggested rather than freezing. Check the label of the container or call the help-line on the label for more information. Cooking oil is actually already rancid from the process it takes to make it and storage due to exposure to heat, light and oxygen during processing and home storage and use. Rancid oil doesn't have to smell rancid to be rancid. The exposure to oxygen did that long before it started to smell rancid. By the time it smells rancid, it's been that way for a long time. Cooking oil is oxidized to the point of being a body-damaging free radical. I haven't used vegetable oil or shortening in over 25 years. If you have a FoodSaver vacuum sealer, you can vacuum-seal oil after you open it to keep the oxygen out of the container. Heat, light and oxygen are the enemy of all foods. Eliminate those and they will last longer. (See the link below.) I store foods vacuum-sealed in FoodSaver bags in the freezer in order to prevent freezer burn, wasted food, and increase the storage time. Vacuum-sealing also helps maintain the quality of the stored foods. Once again, oxygen is the enemy of stored food, and that includes in the freezer. Freezing will slow down foods from going rancid, it just won't PREVENT it if there is oxygen present. Vacuum-sealing will prevent moisture in foods from migrating from the food to the air and creating ice crystals, unlike zip-lock bags in which you trap air in. A true vacuum can't be done using a drinking straw and drawing air out of the bag, but that's is an improvement over a bag full of air. If you have ice crystals accumulating in your foods (especially present in bags of bread or burger/hot dog buns), you don't have it properly stored. To improve the storage of foods in the freezer, it requires as tight a wrapping as possible to prevent as much air as possible being in contact with the food. -Grainlady...See MoreCarrot Cake problems
Comments (2)I think most carrot cake recipes Are waaaay too heavy in oil. Mine calls for 3/4 cup....still lots but not as much as some that call for1 1/2 cups. Sometimes they "oil out"....sometimes not....perhaps the difference is just a couple of teaspoons of four or the moisture in the carrots or the pineapple. My recipe came from Julie Trusler...of J. T.'sCuisine. The best carrot cake I have ever eaten. https://www.amazon.com/JTs-1-Collection-Julie-Trusler/dp/0970479603...See More- 17 years ago
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