FREE 5 Gallon Buckets
You can store wheat, rice, sugar, 72 hour kits, toys, tools, car stuff, kitty litter, rock salt... you name it.
FREE at your local bakery upon asking. Most of the icing comes in huge 5 gallon buckets, and they just get rid of them at most bakeries here. Save-Mart on Anderson & Covell doesn't have big ones, but Wal-Mart does. I've already gotten 2 there for free. I just ask when I go shopping. There are these cool lids you can get too called Gamma lids that cost money, but make getting in and out of the buckets SO easy.
50 cent VEGGIES at Wal Mart
Libby's green beans, peas, and corn at 50 cents at wal mart this week.
50 cent cream of chicken/cream of mushroom
Campbell's are on sale right now at WalMart
49 cents/lb for apples at Yolo Fruit stand
Tuesday, November 29, 2011
Sunday, November 20, 2011
Pretzel Recipe (from Jess)
Aunt Annie's Soft Pretzels
http://110dinnerclub.blogspot.com/search/label/bread (on my recipe blog)
(NOTE FROM JESS: Literally just immerse them in the solution momentarily and move them right onto the sprayed cookie sheet!)
http://110dinnerclub.blogspot.com/search/label/bread (on my recipe blog)
(NOTE FROM JESS: Literally just immerse them in the solution momentarily and move them right onto the sprayed cookie sheet!)
Saturday, November 19, 2011
Rachel's Pita Bread
The recipe is HERE and there are important things to note on making this YUMMY pita bread:
(http://allrecipes.com/recipe/peppys-pita-bread/detail.aspx in case you want the link.)
Rachel uses a pastry cloth, which is like a huge piece of canvas material that has been "seasoned" with flour, and using it means you don't have to plop flour all over the counter each time you do a bread recipe.
Notes to the recipe:
-highlight items on a recipe that go into the bread machine first. Makes life easier. (Recipe does not have to be done in bread machine though!)
- when it says to "gently roll & stretch", it's actually already the 12" it asks for, so you don't have to do it.
- when it says to separate dough with a "knife", Rachel suggests what she does: pinching the sections off instead using just your fingers
-1 ball is about 6-7 inches before it's baked (and maybe a little less than 1/2 inch thick?)
-Some of the rolled out dough balls sit out longer by the pure nature of having to wait for others to get outta the over first. The dough can get sticky with time, so flour the "last to go in the oven" pitas a little more heavily so they don't stick to the pastry cloth (or counter).
Making Bread more Nutritional - by Lisa
Lisa's Amazing Wheat Bread Recipe
(*preheat oven to 350)
Lisa goes by color. Others check bread when it has a strong yummy bread smell.
Other tips and bits of information shared:
-You can use Coconut oil instead of Vegetable Oil for a much healthier alternative. Yes, it's fat, but it's good fat. It looks like shortening. It used to be super cheap, the standby everybody used until Corn fields began being subsidized by the Fed. Gov'mt and now most people use Veg. /Canola Oil, etc.
-Mono & Poly fats are good. Trans and Saturated are bad.
-Coconut oil container says that coconut oil + hemp oil + olive oil builds up the perfect balance of Omega 3s.
-Lisa gets hers off Amazon in order to buy bigger containers of it.
-Rye and Barley are not as nutritionally dense as whole wheat, even though they're in the spotlights lately in the latest of health crazes.
(*preheat oven to 350)
- 3 and 1/2 cups Whole Wheat Flour
- 2 and 1/2 cups Hot Water
- 1 and 1/2 Tablespoons Yeast
- about 1/3 cup Gluten (has tons of protein, and increases denseness/chewiness)
- 1-2 Tablespoons Lemon Juice (change based on your preference) (This contains Vit A, Vit C, helps the digestive tract and even kills worms. Who knew??)
- 2 Tablespoons OLIVE OIL (This is used instead of 1/3 cup Veg oil because Olive Pil is a heavier oil that has Omega 3s and Omega 6s.
- about 1/3 cup Flax Seeds (or Ground Flax- no real differences in nutrition that anyone knew of)
- 1 Tablespoon Molasses (gives it the browner color and gives a little sweetness)
- Dash in some Wheat Germ
- 1 Tablespoon of Salt (err on the side of less)
- 1/2 cup sugar**, if you use any at all. Use less sugar if you've used molasses
- 2 and 1/2 cups of whole wheat (for a total of about 6 cups in the whole recipe)
Lisa goes by color. Others check bread when it has a strong yummy bread smell.
- (optional and less healthy:) Brush butter over the top when they come out of the oven
Other tips and bits of information shared:
-You can use Coconut oil instead of Vegetable Oil for a much healthier alternative. Yes, it's fat, but it's good fat. It looks like shortening. It used to be super cheap, the standby everybody used until Corn fields began being subsidized by the Fed. Gov'mt and now most people use Veg. /Canola Oil, etc.
-Mono & Poly fats are good. Trans and Saturated are bad.
-Coconut oil container says that coconut oil + hemp oil + olive oil builds up the perfect balance of Omega 3s.
-Lisa gets hers off Amazon in order to buy bigger containers of it.
-Rye and Barley are not as nutritionally dense as whole wheat, even though they're in the spotlights lately in the latest of health crazes.
White Bread (Tasha's Recipe)
2 Tbsp. Sugar 2 Tbsp. Sugar
1 pkg. Yeast (1 Tbsp) 1 Tbsp. Salt
6 ½ cups flour 3 Tbsp. Oil
Combine water, sugar, yeast, and 2 cups of the flour. Beat until smooth. Cover and let rise until light and spongy. Mix together remaining ingredients except flour. Stir down yeast mixture; stir in milk mixture. Stir in remaining flour. Knead until smooth and elastic. Let rise until double. Punch down, divide in half. Put in 2 large or 3 small, greased and floured loaf pans. Cover and let rise. Bake at 350 degrees for about 30-35 minutes.
Tips:
*It is better to have too warm of water than too cold.
*Kneading helps the bread to be tasty, don't be afraid to knead a lot
*Before you shape your dough and put into bread pans, make sure it is the consistency that you want. Consistency is the key to good bread. At least that is what I believe.
Fun variations:
*try adding herbs/spices for an herb/spices bread (add with last flour)
*before putting into bread pans, roll it out and sprinkle cinnamon and sugar (or Parmesan cheese and garlic, or whatever you would like) onto the bread. Then roll up like you are making cinnamon rolls and put on a greased cookie sheet. Gives you a french looking loaf with yummy goodness rolled inside.
Healthier variations:
*substitute applesauce for the oil (same amount basically, but could effect the amount of flour, go for the perfect consistency)
*replace ½ of the white flour with wheat (if you want to use all wheat flour, a recipe for wheat bread is better) note: I find that wheat flour is drier than white flour so it could change the amount of flour you need just slightly
=============================================================
NOTES FROM TODAY:
- Higher altitude means a little more yeast should be added
-I pkg yeast = 2 and 1/4 teaspoon yeast
-You can dye bread to make pumpkin looking breadbowls, but it's a lotttttta dye, and you can also google "natural dyes" to find some alternatives to the regular dye.
-You don't have to put the dough in bread pans. You can let it stay in an elongated form (like how italian bread is sold in the store)
-you can score the loaf before hand (cut very shallow streaks or designs on the top of the raw bread loaf) to make it look really cool when it comes outta the oven.
-WAYS TO TEST wheat dough elasticity (stretchiness) of bread to see if it's a good consistency: 1) Poke it and see if it bounces back. 2) "Window Test" where you pick it up, pull it apart (like you're pulling saran wrap outta the box, not just pulling) and see if it stays together and stretches (but doesn't break right away). 3) Should start to pull from the side of the bowl and form a large stuck-together mass.
French Croissant
The French Croissant
From Bernard Clayton's Complete Book of Small Breads ; www.ochef.com/r203.htm
Ingredients:
3 Tbsp flour
3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature
4 cups all-purpose flour, approximately (I added an extra ¼ Cup)
2 tsp salt (add more salt…they need it)
2 Tbsp sugar
2 packages dry yeast (2 1/4 tsp= 1 pkg yeast)
1/4 cup warm water
1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
1/2 cup half-and-half (or whipping cream), warmed
1 egg
1 Tbsp water
Instructions:
Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
While the butter is chilling, prepare the dough. Combine 2 C flour with salt and sugar in a large mixing bowl. Dissolve yeast in warm water, mix with the warmed milk and half-and-half, add both to the flour mixture. Stir vigorously with a wooden spoon to thoroughly blend the batterlike dough for about 2 minutes. Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand for 5 minutes to form a solid mass.
This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
Mix together the egg and 1 Tbsp of water to “wash” the tops with egg wash. Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.
Yield: 24 to 30 croissants
 |
| Angela's "Bread Bible" she lists here was bought on Amazon for 25 cents and has pretty much every bread recipe you'd ever need. SO cool. My favorite comment upon tasting these was, "Oh my gosh! They smell like real croissants!" -M.T. |
From Bernard Clayton's Complete Book of Small Breads ; www.ochef.com/r203.htm
Ingredients:
3 Tbsp flour
3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature
4 cups all-purpose flour, approximately (I added an extra ¼ Cup)
2 tsp salt (add more salt…they need it)
2 Tbsp sugar
2 packages dry yeast (2 1/4 tsp= 1 pkg yeast)
1/4 cup warm water
1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
1/2 cup half-and-half (or whipping cream), warmed
1 egg
1 Tbsp water
Instructions:
Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
While the butter is chilling, prepare the dough. Combine 2 C flour with salt and sugar in a large mixing bowl. Dissolve yeast in warm water, mix with the warmed milk and half-and-half, add both to the flour mixture. Stir vigorously with a wooden spoon to thoroughly blend the batterlike dough for about 2 minutes. Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand for 5 minutes to form a solid mass.
This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
Mix together the egg and 1 Tbsp of water to “wash” the tops with egg wash. Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.
Yield: 24 to 30 croissants
Thursday, November 17, 2011
NEED/WANT board:
The follow up to the swap: Were you looking for something in particular? Maybe it's something you'd love to have second hand, or maybe it's non-tangible like a service (piano lessons, learn to crochet): Those who could give or direct you to someone THEY know can email/call you with the RS directory (and then you should delete your comment so we know it's done.)
Write your name and need here like this:
Jessica- used matchbox cars -
DONE! Now comment away and let's use our RS as one of our greatest resources for each other :)
Write your name and need here like this:
Jessica- used matchbox cars -
DONE! Now comment away and let's use our RS as one of our greatest resources for each other :)
Wednesday, November 16, 2011
BRINGIN' HOME THE DOUGH!!
You might want to be there. You might have to be there. And some of you may just KNEAD to be there!
Don't forget to come to the church Saturday morning at 10am for some dough-turning fun and bring some fruit or bread to share. Jess is bringing strawberry freezer jam, butter and honey. RS is bringing juice & water.
Don't forget to come to the church Saturday morning at 10am for some dough-turning fun and bring some fruit or bread to share. Jess is bringing strawberry freezer jam, butter and honey. RS is bringing juice & water.
- Tasha's bringing pre-worked dough so you can see what it should feel like, and talking us through making bread.
- Rachel's showing us how to make Pita Bread
- Lisa's helping us improve the nutritional value of our breads, and
- Angela's going to talk us through making croissants (I'll post some pictures of the pre-work after Friday)
- FREE SAMPLES!!!
"The Swap" - Nov 9th
http://meredithtuttle.blogspot.com/2011/11/thrill-of-swap.html
Got rid of a lot of things just hanging around in my house: clothes I don't wear, shoes/clothes Lukas can't wear, and lots of "stuff"!! Things are just things. Those donations that filled the Deseret Industries trailer sure mean a lot to someone in need. Thanks Sister Hawkins for added thrill of great magazines and halloween candy. A few not-yet-member friends showed up too, which was also exciting! And Lukas thanks whoever brought that padded booster chair.
Hopefully you all had a blast, and will invite people again next year! YAY FOR FREEEEEE!!!
*Thanks for the picture Meredith
Got rid of a lot of things just hanging around in my house: clothes I don't wear, shoes/clothes Lukas can't wear, and lots of "stuff"!! Things are just things. Those donations that filled the Deseret Industries trailer sure mean a lot to someone in need. Thanks Sister Hawkins for added thrill of great magazines and halloween candy. A few not-yet-member friends showed up too, which was also exciting! And Lukas thanks whoever brought that padded booster chair.
Hopefully you all had a blast, and will invite people again next year! YAY FOR FREEEEEE!!!
Sunday, November 6, 2011
Julie B. Beck Conference
For all those who went and took notes, could you please post some of the main messages and things that stood out to you?
Friday, November 4, 2011
RS Blog
This blog was started by some D2 sisters back in 2007. It has included different things at different times including:
-pictures and summaries of activities
-hub for handouts/recipes/info from activities you may have missed (The Davis way, saving a tree and all!)
-birthdays (with initials only- we don't want to spread all of your names all over the internet.
-sister spotlights
-a "Need this/ Want this" ongoing SWAP (awesome!)
-yahoo-moment announcements (remember when they used to have the "good news" moment in RS?LOL
-hub for ward member blog listings
I just got admin rights sent to me from an RS sister who is no longer in the ward, so I've added all of you as authors. Want admin rights to do fancy things to this? Lemme know!
-pictures and summaries of activities
-hub for handouts/recipes/info from activities you may have missed (The Davis way, saving a tree and all!)
-birthdays (with initials only- we don't want to spread all of your names all over the internet.
-sister spotlights
-a "Need this/ Want this" ongoing SWAP (awesome!)
-yahoo-moment announcements (remember when they used to have the "good news" moment in RS?LOL
-hub for ward member blog listings
I just got admin rights sent to me from an RS sister who is no longer in the ward, so I've added all of you as authors. Want admin rights to do fancy things to this? Lemme know!
Emergency Preparedness Night- Oct20th
Canning
-learned that fruit is the easiest to can
-you don't need any fancy machines, just a tall pot
-Set jars on lids inside the pot to keep them from directly touching the bottom
-peel fruit (sometimes optional), cut up, cook up, throw in jars, boil for awhile (pears were 25 mins), done.
-want to start an email group for "i just saw a great deal on ____" to help people increase their food storage
-What's the point of canning? If you eat a lot of (peaches/applesauce) and find them for, say, 19 cents a pound (or free from a friend/family orchard), you'll save a ton of money by buying fresh produce super cheap and canning it for later use.
Food Storage
http://www.providentliving.org/ is the church's website to look for prices on food storage, and suggestions on amts.
-church could "borrow" the can sealer if people wanted to meet at someone's house to seal a bunch of dried goods in those big #10 cans
-3 months worth (not a year) is the goal for students
-buy extra of what you already eat and figure out a way to keep rotating it.
-Most canned goods already last about 2 yrs.
-Kathy's the representative in our ward
-Most bakeries will give you free 5 Gal. buckets since they throw them away after using up all the contents (mostly icing)
72-Hr Kits
-Find some sort of bag to collect it in (IKEA bag, old backpack, bag from DI, hiking pack, etc)
-collect things from around the house
-store in ziplocks to squish out air and keep dry (clothes too).
-buying MREs (Meals-Ready-to-Eat) from some sort of online supplier can eliminate the need for a great handful of items otherwise needed to open, cook, prepare, eat off of, and store food.
-store impt documents, phone numbers, credit info
-store money in small increments and a roll of quarters.
Scanned in pictures of awesome lists from an old BYU Emergency Preparedness Seminar to come.
COMMENT with other great ideas you've heard about from other wards, other schools, other people. BRING IT!!
-learned that fruit is the easiest to can
-you don't need any fancy machines, just a tall pot
-Set jars on lids inside the pot to keep them from directly touching the bottom
-peel fruit (sometimes optional), cut up, cook up, throw in jars, boil for awhile (pears were 25 mins), done.
-want to start an email group for "i just saw a great deal on ____" to help people increase their food storage
-What's the point of canning? If you eat a lot of (peaches/applesauce) and find them for, say, 19 cents a pound (or free from a friend/family orchard), you'll save a ton of money by buying fresh produce super cheap and canning it for later use.
Food Storage
http://www.providentliving.org/ is the church's website to look for prices on food storage, and suggestions on amts.
-church could "borrow" the can sealer if people wanted to meet at someone's house to seal a bunch of dried goods in those big #10 cans
-3 months worth (not a year) is the goal for students
-buy extra of what you already eat and figure out a way to keep rotating it.
-Most canned goods already last about 2 yrs.
-Kathy's the representative in our ward
-Most bakeries will give you free 5 Gal. buckets since they throw them away after using up all the contents (mostly icing)
72-Hr Kits
-Find some sort of bag to collect it in (IKEA bag, old backpack, bag from DI, hiking pack, etc)
-collect things from around the house
-store in ziplocks to squish out air and keep dry (clothes too).
-buying MREs (Meals-Ready-to-Eat) from some sort of online supplier can eliminate the need for a great handful of items otherwise needed to open, cook, prepare, eat off of, and store food.
-store impt documents, phone numbers, credit info
-store money in small increments and a roll of quarters.
Scanned in pictures of awesome lists from an old BYU Emergency Preparedness Seminar to come.
COMMENT with other great ideas you've heard about from other wards, other schools, other people. BRING IT!!
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