this article from *slate* is called

Scratch That

How cost-effective is it to make homemade pantry staples?
By Jennifer Reese

<http://www.slate.com/id/2216611/?wpisrc=eDialog>

now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
and granola - aren't really staples in my household, but i thought some
folks might find it of interest.

your pal,
blake

On Apr 23, 1:00*pm, blake murphy > wrote:
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> and granola - aren't really staples in my household, but i thought some
> folks might find it of interest.
>
> your pal,
> blake

I have had success with bagels, yogurt, granola - but flopped trying
to make cottage cheese and never tried crackers or cream cheese.

One of these days I WILL get to work again on mayo.

Tried ketchup once iirc, - but didn't like the result.

On Apr 23, 1:00*pm, blake murphy > wrote:
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> and granola - aren't really staples in my household, but i thought some
> folks might find it of interest.
>
> your pal,
> blake

Jam and granola are the only ones I've tried. Easy and cheaper, if you
make in bulk. The other stuff would be too labor-intensive for me to
try out just to have a "staple"on hand.

I have wanted to make homemade crackers, though. I have several
recipes I'd held on to that I keep meaning to try. But that's for
taste reasons only - I keep Carr's table water crackers on hand for
regular use.

Kris

On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
> wrote:

>this article from *slate* is called
>
>Scratch That
>
>How cost-effective is it to make homemade pantry staples?
>By Jennifer Reese
>
><http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
>now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
>and granola - aren't really staples in my household, but i thought some
>folks might find it of interest.

Interesting! And I'm pleased that she largely came down on the side of
'make' and pointed out how easy some of these seemingly-intimidating
items actually are to make. I can't say I'd be bothering to make my
own crackers either... we hardly ever eat them and they seem like more
trouble than they're worth. But I was thrilled with my homemade
chutney and beets...

blake murphy wrote:
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam,
> crackers and granola - aren't really staples in my household, but i
> thought some folks might find it of interest.

That was a fun read. What are the odds she'd make lemon
marmalade (which I have searched for) and confirmed my
finding that no one makes it. Someone told me how to make
my own and I never did. I'll find the instructions and make that.

At any rate, it was interesting, and I might just give that granola
a try.

nancy

blake murphy wrote:
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> and granola - aren't really staples in my household, but i thought some
> folks might find it of interest.
>
> your pal,
> blake

I have this wonderful recipe book called "Better Than Store-Bought" by
Helen Witty and Elizabeth Colchie published in 1979.
While some of the foods can be purchased cheaper, I think quality or
personal satisfaction in ones own resourcefulness has to be taken into
consideration.

Nancy Young wrote:

> That was a fun read. What are the odds she'd make lemon
> marmalade (which I have searched for) and confirmed my finding that no
> one makes it. Someone told me how to make
> my own and I never did. I'll find the instructions and make that.
>
> At any rate, it was interesting, and I might just give that granola
> a try.
>
> nancy

How about lemon curd. Flat out simple to make and lovely to eat. I
haven't priced it but I'm pretty sure its cheaper than store bought.
Taco seasoning-dirt cheap, better tasting AND has the added benefit of
using (up) the spices one already has so it helps keep the cook's supply
replaced frequently and fresher.
Alton Brown's granola is FABULOUS!

Christine Dabney wrote:

> Oh you guys made me remember a hot fudge sauce I made from a David
> Lebovitz recipe. I made it last summer, and it was so good, I was
> having a hard time saving it for it's original purpose.... And it
> was damned simple to make.
>
> I took a picture of it...
> http://i30.tinypic.com/3313shs.jpg
>
> Maybe I can post that recipe sometime...
>
> Christine
>

This is THE hot fudge sauce for me-

Framingham Fudge Sauce

Recipe By :Bakers Chocolate Co.
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces and Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 squares unsweetened chocolate
1 cup heavy cream
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup light corn syrup
2 tablespoons butter

Heat chocolate and cream in saucepan over very low heat, stirring
constantly until chocolate is melted and mixture is smooth.
Add sugar, salt and corn syrup. Cook and stir until sugar is completely
dissolved. Remove from heat and stir in butter.
Serve warm, or store in refridgerator in covered container. Reheat over
warm water.
Makes 2 1/2 cups.
**Great served warm over ice cream, pound or angel cake. Delicious
with fresh fruit as a dip or topping.

Goomba wrote:
> Nancy Young wrote:
>
>> That was a fun read. What are the odds she'd make lemon
>> marmalade (which I have searched for) and confirmed my finding that
>> no one makes it. Someone told me how to make
>> my own and I never did. I'll find the instructions and make that.
>>
>> At any rate, it was interesting, and I might just give that granola
>> a try.

> How about lemon curd. Flat out simple to make and lovely to eat.

Believe it or not, I don't think I've ever had that. I'm sure I'd like
it a lot, I love lemon.

> I
> haven't priced it but I'm pretty sure its cheaper than store bought.
> Taco seasoning-dirt cheap, better tasting AND has the added benefit of
> using (up) the spices one already has so it helps keep the cook's
> supply replaced frequently and fresher.
> Alton Brown's granola is FABULOUS!

I have to make it now with that endorsement. I'll set a reminder.
Right now outside stuff is keeping me way to busy to think about
making anything like that.

nancy

"Christine Dabney" > wrote in message
...
> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
> > wrote:
>
>>this article from *slate* is called
>>
>>Scratch That
>>
>>How cost-effective is it to make homemade pantry staples?
>>By Jennifer MICKReese
>>
>><http://www.slate.com/id/2216611/?wpisrc=eDialog>
>>
>>now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
>>and granola - aren't really staples in my household, but i thought some
>>folks might find it of interest.
>>
>
> Interesting article, Mick. And a subject I am very interested in.
>
> There are a lot of things I just make myself, and not only because of
> the quality.
>
> Chicken broth is a major one for me. Yes, it is a lot more effort,
> but for the cost of a huge pot of broth, I could probably only buy one
> carton of commercial broth.
>
> Same for Barbecue sauce. Cheaper, maybe. But much better.
>
> One thing I want to try one of these days are some cookies like the
> Nabisco chocolate wafers. I found a recipe I think might do the
> trick. If it works, it will be a substantial savings.
>
> I probably have a whole list of things myself, that are cheaper AND
> better to make. Just got up, so I can't remember all of them yet.
>
>
What??? You do not make staples... whadaya farmers now, growing wheat,
corn, rice... tea n' coffee, you gonna raise cane...sugar cane, mine yer own
salt? Make your own milk and eggs from your own cows and chickens, then
talk about making staples. A pot of stock ain't staples any more than a
heap of choco chip cookies is staples, those are recipes one makes with
staples.

Kris wrote:

> Jam and granola are the only ones I've tried. Easy and cheaper, if you
> make in bulk. The other stuff would be too labor-intensive for me to
> try out just to have a "staple"on hand.


There is a lot to be said for home made jam. It helps to live in an area
where you can get nice fresh fruit, and home made jam is usually much
better than store bought. It really isn't hard to make. Last fall I made
some hot red pepper jelly. It cost less for me to make a dozen jars of
it than it costs to buy a single jar in the store.

I don't eat enough bagels to make it worth making my own. I never buy
cookies. I can make a batch of cookies for a lot less than it costs to
buy them, and they are much better. The same goes for pies. It would
cost a hell of a lot to buy a pie as good as I can make.

wrote:
> I have had success with bagels, yogurt, granola - but flopped trying
> to make cottage cheese and never tried crackers or cream cheese.
>
> One of these days I WILL get to work again on mayo.


I am reminded of the time I intended to make chicken salad sandwiches
and discovered that I was out of mayo, so I made some. My son went nuts
over the stuff. I have made it many time since then and my wife now
makes it. She has developed an allergy to soy, and soy is now a common
ingredient in mayo. I don't know why they need soy for mayo. The store
bought stuff just doesn't compare with home made. I have discovered that
the hardest part of making mayo (in a FP) is the clean up.

"Nancy Young" > wrote in newsT4Il.119906$6C1.25141
@newsfe23.ams2:

> Believe it or not, I don't think I've ever had that. I'm sure I'd like
> it a lot, I love lemon.
>
>

lemon curd is what is in a lemon tart or a lemon pie

--

The beet goes on -Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> Believe it or not, I don't think I've ever had that. I'm sure I'd
>> like it a lot, I love lemon.

> lemon curd is what is in a lemon tart or a lemon pie

The only lemon pie (aside from lemon meringue) I've had is
the Weight Watchers recipe Stan posted. Lemon is one of
my favorite things, so go figure I never tried lemon curd.

nancy

blake murphy wrote:
>
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> and granola - aren't really staples in my household, but i thought some
> folks might find it of interest.
>
> your pal,
> blake

We make our own bread; never sat down and calculated the cost as such,
but obviously commercial bakers get their flour cheaper than we can.
Jam is cheaper if one has fruit out of the garden, otherwise probably
not cheaper.
Make cream cheese and yoghurt here and there; cheap enough if the milk
and cream are reduced price. Same with ice cream. It's been at least a
year since we've paid more than 2.00 per gallon of milk...
Never tried making crackers but might in the future.
Hate granola but that certainly should be cheaper made at home.

The point is the home-made versions won't contain the chemicals put in
as preservatives, colours, sweeteners, fillers etc. Is that cost
effective? Who cares? It tastes better and should be safer to eat.

Nancy Young wrote:
>
> blake murphy wrote:
> > this article from *slate* is called
> >
> > Scratch That
> >
> > How cost-effective is it to make homemade pantry staples?
> > By Jennifer Reese
> >
> > <http://www.slate.com/id/2216611/?wpisrc=eDialog>
> >
> > now, the staples she tries - bagels, cream cheese, yogurt, jam,
> > crackers and granola - aren't really staples in my household, but i
> > thought some folks might find it of interest.
>
> That was a fun read. What are the odds she'd make lemon
> marmalade (which I have searched for) and confirmed my
> finding that no one makes it. Someone told me how to make
> my own and I never did. I'll find the instructions and make that.
>
> At any rate, it was interesting, and I might just give that granola
> a try.
>
> nancy


Lots of people make lemon marmalade...no more difficult than orange
marmalade. There should be a granola recipe on the Blessed (he he he)
Martha Stewart's website; one of her guests this morning demonstrated a
recipe.

Goomba wrote:
>
> Christine Dabney wrote:
>
> > Oh you guys made me remember a hot fudge sauce I made from a David
> > Lebovitz recipe. I made it last summer, and it was so good, I was
> > having a hard time saving it for it's original purpose.... And it
> > was damned simple to make.
> >
> > I took a picture of it...
> > http://i30.tinypic.com/3313shs.jpg
> >
> > Maybe I can post that recipe sometime...
> >
> > Christine
> >
>
> This is THE hot fudge sauce for me-


Does that harden at room temperature?
The best hot fudge sauce I've ever had was what we used at my first
'culinary' job in secondary school. It came in large blocks and went
into a cutesy 'kettle' for warming up. The surface in contact with the
ice cream hardened again while the rest of the sauce stayed hot and
liquid.



>
> Framingham Fudge Sauce
>
> Recipe By :Bakers Chocolate Co.
> Serving Size : 1 Preparation Time :0:00
> Categories : Desserts Sauces and Marinades
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 5 squares unsweetened chocolate
> 1 cup heavy cream
> 1 1/2 cups sugar
> 1/4 teaspoon salt
> 1/4 cup light corn syrup
> 2 tablespoons butter
>
> Heat chocolate and cream in saucepan over very low heat, stirring
> constantly until chocolate is melted and mixture is smooth.
> Add sugar, salt and corn syrup. Cook and stir until sugar is completely
> dissolved. Remove from heat and stir in butter.
> Serve warm, or store in refridgerator in covered container. Reheat over
> warm water.
> Makes 2 1/2 cups.
> **Great served warm over ice cream, pound or angel cake. Delicious
> with fresh fruit as a dip or topping.

Christine Dabney wrote:
>
> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
> > wrote:
>
> >this article from *slate* is called
> >
> >Scratch That
> >
> >How cost-effective is it to make homemade pantry staples?
> >By Jennifer Reese
> >
> ><http://www.slate.com/id/2216611/?wpisrc=eDialog>
> >
> >now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> >and granola - aren't really staples in my household, but i thought some
> >folks might find it of interest.
> >
> >your pal,
> >blake
>
> Interesting article, Blake. And a subject I am very interested in.
>
> There are a lot of things I just make myself, and not only because of
> the quality.
>
> Chicken broth is a major one for me. Yes, it is a lot more effort,
> but for the cost of a huge pot of broth, I could probably only buy one
> carton of commercial broth.
>
> Same for Barbecue sauce. Cheaper, maybe. But much better.
>
> One thing I want to try one of these days are some cookies like the
> Nabisco chocolate wafers. I found a recipe I think might do the
> trick. If it works, it will be a substantial savings.
>
> I probably have a whole list of things myself, that are cheaper AND
> better to make. Just got up, so I can't remember all of them yet.
>
> Christine


Does that chocolate wafer recipe produce things like Oreo wafers? Really
really crisp? If it does, would love to have it please.

On Apr 23, 6:16*pm, Dave Smith wrote about ...

mayo. The store
> bought stuff just doesn't compare with home made. I have discovered that
> the hardest part of making mayo (in a FP) is the clean up.

Would you please give your recipe? Huh? Huh? : ))

Arri London wrote:

>> This is THE hot fudge sauce for me-
>
>
> Does that harden at room temperature?
> The best hot fudge sauce I've ever had was what we used at my first
> 'culinary' job in secondary school. It came in large blocks and went
> into a cutesy 'kettle' for warming up. The surface in contact with the
> ice cream hardened again while the rest of the sauce stayed hot and
> liquid.

Um... I have no clue?? When I make it I serve it hot, or I refrigerate
the leftovers and it certainly gets solid then. I've never bothered
keeping it at room temp.

"Goomba" > wrote in message
...
> Alton Brown's granola is FABULOUS!


I'm going to try that, too.

Goomba wrote:
> Nancy Young wrote:
>
>> That was a fun read. What are the odds she'd make lemon
>> marmalade (which I have searched for) and confirmed my finding that no
>> one makes it. Someone told me how to make
>> my own and I never did. I'll find the instructions and make that.
>>
>> At any rate, it was interesting, and I might just give that granola
>> a try.
>>
>> nancy
>
> How about lemon curd. Flat out simple to make and lovely to eat. I
> haven't priced it but I'm pretty sure its cheaper than store bought.
> Taco seasoning-dirt cheap, better tasting AND has the added benefit of
> using (up) the spices one already has so it helps keep the cook's supply
> replaced frequently and fresher.
> Alton Brown's granola is FABULOUS!

This one?

http://www.foodnetwork.com/recipes/a...ipe/index.html

I think I'd use either dried cranberries or dried cherries.

--
Jean B.

In article >,
Dave Smith > wrote:


> I am reminded of the time I intended to make chicken salad sandwiches
> and discovered that I was out of mayo, so I made some. My son went nuts
> over the stuff. I have made it many time since then and my wife now
> makes it. She has developed an allergy to soy, and soy is now a common
> ingredient in mayo. I don't know why they need soy for mayo.

The main ingredient is oil. Soybean oil seems to be about the cheapest
oil around. I pulled out the Best Foods Mayo from our fridge. First
ingredient is soybean oil.

--
Dan Abel
Petaluma, California USA

Arri London wrote:
>
> Christine Dabney wrote:
>> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
>> > wrote:
>>
>>> this article from *slate* is called
>>>
>>> Scratch That
>>>
>>> How cost-effective is it to make homemade pantry staples?
>>> By Jennifer Reese
>>>
>>> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>>>
>>> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
>>> and granola - aren't really staples in my household, but i thought some
>>> folks might find it of interest.
>>>
>>> your pal,
>>> blake
>> Interesting article, Blake. And a subject I am very interested in.
>>
>> There are a lot of things I just make myself, and not only because of
>> the quality.
>>
>> Chicken broth is a major one for me. Yes, it is a lot more effort,
>> but for the cost of a huge pot of broth, I could probably only buy one
>> carton of commercial broth.
>>
>> Same for Barbecue sauce. Cheaper, maybe. But much better.
>>
>> One thing I want to try one of these days are some cookies like the
>> Nabisco chocolate wafers. I found a recipe I think might do the
>> trick. If it works, it will be a substantial savings.
>>
>> I probably have a whole list of things myself, that are cheaper AND
>> better to make. Just got up, so I can't remember all of them yet.
>>
>> Christine
>
>
> Does that chocolate wafer recipe produce things like Oreo wafers? Really
> really crisp? If it does, would love to have it please.

I think you need special black cocoa for Oreo-type wafers.

--
Jean B.

"Nancy Young" > wrote in news:4W6Il.54961$dr7.24886
@newsfe16.ams2:

> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> Believe it or not, I don't think I've ever had that. I'm sure I'd
>>> like it a lot, I love lemon.
>
>> lemon curd is what is in a lemon tart or a lemon pie
>
> The only lemon pie (aside from lemon meringue) I've had is
> the Weight Watchers recipe Stan posted. Lemon is one of
> my favorite things, so go figure I never tried lemon curd.
>
> nancy
>
>

So then you've had lemon curd with pastry on the bottom of it and
meringue on the top of it. A lemon pie filling is a type of lemon curd. A
type that has firmed up due to cooking. (Not sure about the weight
watcher's version though.)

Making lemon curd allows the making of lemon pies or tarts easier plus
gives you the option of something different to spread on your toast or
muffin in the morning or spread between the layers of a multi-layer cake
or fill a jam buster or even eat with a spoon. Good stuff! Personally,I
like the tarter versions of lemon curd.

Even nice spread on pound cake.

--

The beet goes on -Alan

Jean B. wrote:

>> Alton Brown's granola is FABULOUS!
>
> This one?
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> I think I'd use either dried cranberries or dried cherries.
>

No, this one-
http://www.foodnetwork.com/recipes/a...pe2/index.html

In article >,
Dave Smith > wrote:

> wrote:
> > I have had success with bagels, yogurt, granola - but flopped trying
> > to make cottage cheese and never tried crackers or cream cheese.
> >
> > One of these days I WILL get to work again on mayo.
>
>
> I am reminded of the time I intended to make chicken salad sandwiches
> and discovered that I was out of mayo, so I made some. My son went nuts
> over the stuff. I have made it many time since then and my wife now
> makes it. She has developed an allergy to soy, and soy is now a common
> ingredient in mayo. I don't know why they need soy for mayo. The store
> bought stuff just doesn't compare with home made. I have discovered that
> the hardest part of making mayo (in a FP) is the clean up.

There is a wand blender mayo recipe that pops up here from time to time.
I have been intending to try that method. MUCH easier cleanup than
cleaning oil out of a glass blender. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

hahabogus wrote:
> "Nancy Young" > wrote

>> hahabogus wrote:
>>> "Nancy Young" > wrote
>>
>>>> Believe it or not, I don't think I've ever had that. I'm sure I'd
>>>> like it a lot, I love lemon.
>>
>>> lemon curd is what is in a lemon tart or a lemon pie
>>
>> The only lemon pie (aside from lemon meringue) I've had is
>> the Weight Watchers recipe Stan posted. Lemon is one of
>> my favorite things, so go figure I never tried lemon curd.

> So then you've had lemon curd with pastry on the bottom of it and
> meringue on the top of it. A lemon pie filling is a type of lemon
> curd. A type that has firmed up due to cooking.

Okay.

> Making lemon curd allows the making of lemon pies or tarts easier plus
> gives you the option of something different to spread on your toast or
> muffin in the morning or spread between the layers of a multi-layer
> cake or fill a jam buster or even eat with a spoon. Good stuff!
> Personally,I like the tarter versions of lemon curd.
>
> Even nice spread on pound cake.

And I love pound cake! Heh. I like tarter lemon stuff, too. My
lemonade is a little tough to take, but I love it. More lemon juice
and less water.

I'm going to have to make the lemon curd.

nancy

"Nancy Young" > wrote in message
> That was a fun read. What are the odds she'd make lemon
> marmalade (which I have searched for) and confirmed my finding that no one
> makes it. Someone told me how to make
> my own and I never did. I'll find the instructions and make that.

Robertson's makes it. Or you can order it from the Trappists
http://www.monasterygreetings.com/Products.asp?PCID=252

If you do order, their strawberry preserves are the best commercial product
I've ever had.

Nancy Young wrote:
> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> hahabogus wrote:
>>>> "Nancy Young" > wrote
>>>
>>>>> Believe it or not, I don't think I've ever had that. I'm sure I'd
>>>>> like it a lot, I love lemon.
>>>
>>>> lemon curd is what is in a lemon tart or a lemon pie
>>>
>>> The only lemon pie (aside from lemon meringue) I've had is
>>> the Weight Watchers recipe Stan posted. Lemon is one of
>>> my favorite things, so go figure I never tried lemon curd.
>
>> So then you've had lemon curd with pastry on the bottom of it and
>> meringue on the top of it. A lemon pie filling is a type of lemon
>> curd. A type that has firmed up due to cooking.
>
> Okay.
>
>> Making lemon curd allows the making of lemon pies or tarts easier plus
>> gives you the option of something different to spread on your toast or
>> muffin in the morning or spread between the layers of a multi-layer
>> cake or fill a jam buster or even eat with a spoon. Good stuff!
>> Personally,I like the tarter versions of lemon curd.
>>
>> Even nice spread on pound cake.
>
> And I love pound cake! Heh. I like tarter lemon stuff, too. My
> lemonade is a little tough to take, but I love it. More lemon juice
> and less water.
>
> I'm going to have to make the lemon curd.
> nancy

Here is a really good, and really easy recipe for lemon curd.

http://www.finecooking.com/articles/...rd-method.aspx

or

http://tinyurl.com/czczx5

I have a bunch of lemon juice in my freezer. Time to make some.

Tracy

Ed Pawlowski wrote:
> "Nancy Young" > wrote in message
>> That was a fun read. What are the odds she'd make lemon
>> marmalade (which I have searched for) and confirmed my finding that
>> no one makes it. Someone told me how to make
>> my own and I never did. I'll find the instructions and make that.
>
> Robertson's makes it. Or you can order it from the Trappists
> http://www.monasterygreetings.com/Products.asp?PCID=252
>
> If you do order, their strawberry preserves are the best commercial
> product I've ever had.

Oh, you're a bad influence. I see a few flavors that I'd really
love to have. I can't resist.

nancy

Tracy wrote:
> Nancy Young wrote:

>> I'm going to have to make the lemon curd.

> Here is a really good, and really easy recipe for lemon curd.
>
> http://www.finecooking.com/articles/...rd-method.aspx
>
> or
>
> http://tinyurl.com/czczx5
>
> I have a bunch of lemon juice in my freezer. Time to make some.

Thank you! Looks great, I like the no-straining part. I've set a reminder
for June 1st. I'll be done with all this yard work by then, one way or
another.

nancy

"blake murphy" > wrote in message
...
> this article from *slate* is called
>
> Scratch That
>
> How cost-effective is it to make homemade pantry staples?
> By Jennifer Reese
>
> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
>
> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> and granola - aren't really staples in my household, but i thought some
> folks might find it of interest.


Who keeps yogurt and cream cheese in their pantry?

Paul

Goomba wrote:
> Jean B. wrote:
>
>>> Alton Brown's granola is FABULOUS!
>>
>> This one?
>>
>> http://www.foodnetwork.com/recipes/a...ipe/index.html
>>
>> I think I'd use either dried cranberries or dried cherries.
>>
>
> No, this one-
> http://www.foodnetwork.com/recipes/a...pe2/index.html
>
Thanks! That looks good too!

--
Jean B.

On Thu, 23 Apr 2009 20:55:35 -0500, Omelet wrote:

> In article >,
> Dave Smith > wrote:
>
>> wrote:
>>> I have had success with bagels, yogurt, granola - but flopped trying
>>> to make cottage cheese and never tried crackers or cream cheese.
>>>
>>> One of these days I WILL get to work again on mayo.
>>
>> I am reminded of the time I intended to make chicken salad sandwiches
>> and discovered that I was out of mayo, so I made some. My son went nuts
>> over the stuff. I have made it many time since then and my wife now
>> makes it. She has developed an allergy to soy, and soy is now a common
>> ingredient in mayo. I don't know why they need soy for mayo. The store
>> bought stuff just doesn't compare with home made. I have discovered that
>> the hardest part of making mayo (in a FP) is the clean up.
>
> There is a wand blender mayo recipe that pops up here from time to time.
> I have been intending to try that method. MUCH easier cleanup than
> cleaning oil out of a glass blender. <g>

well, i have one of the blender methods that has been posted here handy,
so...

Nancree's Blender Mayonnaise

Crack a room-temperature egg into a straight-sided glass jar. (I use a
peanut butter jar.) On top of that put 1 1/2 tablespoons fresh lime juice,
1 tsp. salt,
1 tsp dry mustard and 1 cup salad oil.
Then, WITHOUT turning on blender, put it down to the bottom of the jar.
*Then* turn it on, and, rocking it gently from side to side, pull it up to
the
top. In about 8 to 10 seconds you will have delicious, no-fail mayonnaise.

....haven't tried it myself, but i don't think anyone has reported a
failure.

your pal,
blake

On Apr 23, 9:59*pm, Tracy > wrote:
> Nancy Young wrote:
> > hahabogus wrote:
> >> "Nancy Young" > wrote
>
> >>> hahabogus wrote:
> >>>> "Nancy Young" > wrote
>
> >>>>> Believe it or not, I don't think I've ever had that. *I'm sure I'd
> >>>>> like it a lot, I love lemon.
>
> >>>> lemon curd is what is in a lemon tart or a lemon pie
>
> >>> The only lemon pie (aside from lemon meringue) I've had is
> >>> the Weight Watchers recipe Stan posted. *Lemon is one of
> >>> my favorite things, so go figure I never tried lemon curd.
>
> >> So then you've had lemon curd with pastry on the bottom of it and
> >> meringue on the top of it. A lemon pie filling is a type of lemon
> >> curd. A type that has firmed up due to cooking.
>
> > Okay.
>
> >> Making lemon curd allows the making of lemon pies or tarts easier plus
> >> gives you the option of something different to spread on your toast or
> >> muffin in the morning or spread between the layers of a multi-layer
> >> cake or fill a jam buster or even eat with a spoon. Good stuff!
> >> Personally,I like the tarter versions of lemon curd.
>
> >> Even nice spread on pound cake.
>
> > And I love pound cake! *Heh. *I like tarter lemon stuff, too. *My
> > lemonade is a little tough to take, but I love it. *More lemon juice
> > and less water.
>
> > I'm going to have to make the lemon curd. *
> > nancy
>
> Here is a really good, and really easy recipe for lemon curd.
>
> http://www.finecooking.com/articles/...rd-method.aspx
>
> or
>
> http://tinyurl.com/czczx5
>
> I have a bunch of lemon juice in my freezer. Time to make some.
>
> Tracy

I have been making Lemon Curd for over 40 years and never really found
the perfect recipe. Until now. <http://www.finecooking.com/articles/
foolproof-lemon-curd-method.aspx>
My grandmother made them and my mom couldn't make them exactly like my
dad remembered them. So (at 12) I tried. By the third time I finally
got close, my dad was happy and I got stuck making 10+ dozen teeny
tiny lemon tarts (1" diam) every December for more than 30 years. It
always took HOURS just to stir the stuff. If you cook it beyond a
certain point it stays thin and you have to keep cooking until the
sugar "candies" and the stuff gets a little chewy. I think this
recipe is fabulous and I will be making vast quantities for gifts (and
for ME - with Splenda!!!!) as the comment on the website says. Thank
you thank you.
Lynn in Fargo

On Apr 24, 10:02*am, Lynn from Fargo Ografmorffig >
wrote:
>
> I have been making Lemon Curd for over 40 years and never really found
> the perfect recipe. *Until now. *<http://www.finecooking.com/articles/
> foolproof-lemon-curd-method.aspx>

This might work better without the page break:
http://www.finecooking.com/articles/...rd-method.aspx

I've not tried it but the write-up sounds very do-able. -aem

Kris wrote:


> I have wanted to make homemade crackers, though. I have several
> recipes I'd held on to that I keep meaning to try. But that's for
> taste reasons only - I keep Carr's table water crackers on hand for
> regular use.

I made homemade crackers once, by accident. I think the water was
probably too hot when I added it to the yeast. Or maybe the yeast was
old. Who knows? I think I was probably 10, maybe 11? at the time and
my mother treated my interest in cooking as some sort of aberration so
there was no useful feedback to be had from that quarter. And as far as
my dad was concerned, if it didn't come wrapped in a polka dotted
plastic bag it wasn't bread.

Me and my friends ate it anyway, with butter and strawberry jam, and
thought it tasted just fine.

Goomba wrote:
>
> Arri London wrote:
>
> >> This is THE hot fudge sauce for me-
> >
> >
> > Does that harden at room temperature?
> > The best hot fudge sauce I've ever had was what we used at my first
> > 'culinary' job in secondary school. It came in large blocks and went
> > into a cutesy 'kettle' for warming up. The surface in contact with the
> > ice cream hardened again while the rest of the sauce stayed hot and
> > liquid.
>
> Um... I have no clue?? When I make it I serve it hot, or I refrigerate
> the leftovers and it certainly gets solid then. I've never bothered
> keeping it at room temp.


TY. Worth a try. Most of what is passed off as 'hot fudge' sauce is
really just thickened chocolate syrup. The closest I came to making any
was with a standard chocolate fudge recipe that required 'one can of
evaporated milk'. Recipe didn't state what size can (so chose the
larger) and it ended up not really hardening at room temp. Was good on
the the ice cream though

"Jean B." wrote:
>
> Arri London wrote:
> >
> > Christine Dabney wrote:
> >> On Thu, 23 Apr 2009 17:00:21 GMT, blake murphy
> >> > wrote:
> >>
> >>> this article from *slate* is called
> >>>
> >>> Scratch That
> >>>
> >>> How cost-effective is it to make homemade pantry staples?
> >>> By Jennifer Reese
> >>>
> >>> <http://www.slate.com/id/2216611/?wpisrc=eDialog>
> >>>
> >>> now, the staples she tries - bagels, cream cheese, yogurt, jam, crackers
> >>> and granola - aren't really staples in my household, but i thought some
> >>> folks might find it of interest.
> >>>
> >>> your pal,
> >>> blake
> >> Interesting article, Blake. And a subject I am very interested in.
> >>
> >> There are a lot of things I just make myself, and not only because of
> >> the quality.
> >>
> >> Chicken broth is a major one for me. Yes, it is a lot more effort,
> >> but for the cost of a huge pot of broth, I could probably only buy one
> >> carton of commercial broth.
> >>
> >> Same for Barbecue sauce. Cheaper, maybe. But much better.
> >>
> >> One thing I want to try one of these days are some cookies like the
> >> Nabisco chocolate wafers. I found a recipe I think might do the
> >> trick. If it works, it will be a substantial savings.
> >>
> >> I probably have a whole list of things myself, that are cheaper AND
> >> better to make. Just got up, so I can't remember all of them yet.
> >>
> >> Christine
> >
> >
> > Does that chocolate wafer recipe produce things like Oreo wafers? Really
> > really crisp? If it does, would love to have it please.
>
> I think you need special black cocoa for Oreo-type wafers.
>
> --
> Jean B.


Maybe, but they are probably coloured with something anyway. That
shouldn't affect the texture that much.