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How to make butterIt’s Matt. I made Butter in a Jar back when I was a kid as a youth activity. It was very easy and just took some time. So the other day at the store I grabbed some Heavy Whipping Cream and planned a night with the kids to make butter. It is really easy and will provide some tasty and easily home made butter!

home made butter in jar

Ingredients:

  • Heavy Whipping Cream – any amount 6 cups makes about 1 pound of butter
  • Salt – 1/2 teaspoon per pound of butter- optional, used for preserving butter
  • Jar – with lid, any size, baby food jars are great for kids to make it with

home made butter heavy whipping creamDirections:

Pour Heavy Whipping Cream into jars no more then 3/4 the way full. It is best to leave room for the shaking and turning action. Next begin shaking! And Shake and Shake. Some music to shake too makes it fun for the kids and helps pass time. Something with a fun and quick beat. The best way I figured to shake the jar was to hold it length wise in my hands with the lid in my palms and the base of the jar wedge in my forearms.

It takes about 5 minutes before you notice a thickening forming in the jar. This heaviness is the beginning of the fat changing and sticking together. At this point you really just have a thick whip cream in the jar. Keep shaking. At this point the jar edges will look like:
home made butter foam

 

As another 5-10 minutes pass you will notice the jar filling with the foamy cream.  It feels as if there is no room in the jar as the thick Heavy Cream is aerated even more with the shaking, but keep shaking. It will look like this:

home made butter cream

Keep shaking and don’t stop you are almost done when it gets thick. I have heard some add a large marble to the thick foam. But I don’t think it really matters. Just the pressure of the shaking will continue the fat to congeal together. Don’t worry if you don’t think the foam is “churning” or rotating in the jar, gravity and pressure is still working to form the butter.
Before you know it you will see the foam separate and a thin liquid forms in the jar. That thin liquid is buttermilk! The butter is in the last few moments of shaking. Keep shaking until the butter or mass inside is a consistent size.
home made butter buttermilk
At this point you can separate the buttermilk out and save it for biscuits or pancakes and other fun recipes. Then you can add the 1/2 teaspoon salt which is optional. Some say the taste is different, but the main reason is to preserve the butter. Now with the remaining butter you can place it in a small container for refrigeration and easy of using it. So congrats you just made you own butter!  Enjoy your work!
home made butter bowl
As the butter sets you may see drips of buttermilk on the butter. Just let it drip off and drain.
home made butter
If you enjoyed making your own butter, then you will enjoy making your own cheese!
DIY Make your own Cheese

 

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APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot

I posted this recipe back in 2010…. I made it again this year so I decided I would post the recipe in case you were looking for a good way to use your apricots.  Plus my photo skill have gotten much better over the years lol. Hope you enjoy this jam as much as my family does!

IMG_3392My Grandma use to make an Apricot Pineapple jam so I thought I would give it a try.

Apricot-Pineapple Jam

Makes 9 (1-cup) jars

  • 5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
  • 1 can (15-1/4 oz.) crushed pineapple in syrup
  • 1/3 cup chopped maraschino cherries (optional I do not add them)
  • 6 cups sugar
  • 1 box fruit pectin (such as Sure-Jell)

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups apricotes, can of pineapple into 6- or 8-qt. saucepot. Add cherries. Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals.

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Apricots washed and pitted

IMG_3376I am not to big on “chunky jam” so we whipped ours.  Maleeya helped me…aren’t her tiny little hands cute.

IMG_3378Pineapple, Apricots and Pectin, mixed then added to the pot

IMG_3381Stirring and waiting to come to a boil

IMG_3383Started to boil so I added the sugar

IMG_3386Came back to a boil, cooked another minute…..now it is done cooking

IMG_3387I have my jars and lids HOT and ready to be filled

IMG_3388It is hot so watch out… Fill jars within 1/8 in of top (I should have filled mine up a little more)

IMG_3389

With a hot wet rag wipe the edged clean, if there is any jam on the side it may make it NOT seal.

IMG_3391Screw your lids on firmly.

IMG_3394Turn them upside down, for 5 mins

IMG_3395Mckeely was not too sure about this part…she thought I crazy for turning them on their heads. “Mom, what are you doing?”

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Turn them right side up, after they have cooled check to see if the have sealed…. all of mine did!!!! Yeah!  If they are sealed they will not make a popping noise anymore.APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot


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how to cook yellow squashI have had a few of you ask me how I cook the yellow squash I grow in my garden.  I know that there are many different ways to prepare it, but this is the way my family has always made it.

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If the squash is small I just chop up the whole squash seed and all.  If it is a little bigger than I scrap the seeds out and dice it up into cubes.

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In a fry pan I cook, 3 strips of bacon ( diced), along with some onions.  I normally use yellow onions, but I had red onions so that is what I used.

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Cook the bacon and onions till the bacon is crisp, and the onions have started to soften.

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You can then take the bacon and onions out, or just add the cut up squash right to the same pan. Season with a little bit of garlic salt, and pepper.  Cook on medium heat, with a lid on till squash is soft and tender ( make sure you stir every few minutes) .  It normally takes about 10- 15 min depends on how big  you cut the squash.

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My whole family really like this.  But I know squash is not for everyone,  Hope you enjoy it too!

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How to make a Root Beer Float With Out Ice Cream, Root Beer Float with fewer calories #RootBeer #Float #Recipe #DrinksRoot Beer Float with out Ice Cream

My family loves root beer, and a root beer float is even better. The traditional root beer float consists of root beer and ice cream.  But did you know you can get the same taste WITH OUT the ice cream.  This is much easier to make if you plan to make them while camping or out for a picnic.  You don’t have to worry about the ice cream melting, or scooping it.  Do you want to know how to make them?

This is also a great recipe if you love root beer floats and want fewer calories :)

How to make a Root Beer Float With Out Ice Cream, Root Beer Float with fewer calories #RootBeer #Float #Recipe #DrinksAll you need is:

Root Beer

Ice (optional if your root beer is already cold)

French Vanilla Creamer

A fancy straw (just cause they are fun lol)

Fill your glass 2/3 full with ice.  Pour in your root beer, then drizzle in the french vanilla creamer.  Add to taste, but we add about 1-2 tablespoons per glass. Stir in with a straw and enjoy!

How to make a Root Beer Float With Out Ice Cream, Root Beer Float with fewer calories #RootBeer #Float #Recipe #DrinksIf you like this recipe you might also like to try these…

ORANGE DREAMSICLE JELLO SQUARES

ORANGE VANILLA YOGURT POPS 

PEANUT BUTTER MOO’D SMOOTHIE ~ COPY CAT JAMBA JUICE RECIPE

BLACKBERRY PINEAPPLE BANANA SMOOTHIE RECIPE 

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BLT Pasta Salad Recipe, Quick and easy perfect meal for a hot summer day #pasta #BLT #Summer Recipe #saladI made this salad for my family last week… they all loved it.  It was perfect for a hot summer day. Always make me happy when I make a meal the whole family enjoys and when the kids are asking for a second helping.

You will need:

1 lb cooked bacon (save some of the bacon drippings)

1 lb Rotini Pasta (6-8 cups cooked pasta)

5 cups chopped romaine or leaf lettuce

4 Roma tomatoes (2-3 cups)

1 small red onion sliced (1 cup)

2-3 cups Ranch Dressing ( I like the kind you make at home from a packet with mayo and milk, but you could use bottled dressing if needed)

Cook your bacon make sure you save some of the bacon drippings.  Set bacon aside to cool.  Don’t forget about our post on how to make the PERFECT COOKED BACON BITS at home.  Cook your pasta according to package directions, drain and rinse with COLD water. Put the noodles in the refrigerator for 15 minutes before assembling the salad to make sure they are chilled.

Chop the roma tomatoes and romaine lettuce , and slice the red onion.

Toss the cooled pasta, lettuce, tomatoes, onions and ranch dressing.  Salt and pepper to taste.  Top with bacon. Stir in the bacon right before serving.

FLAVOR TIP ~ spoon some of the cooled (but still liquid) bacon drippings into the pasta salad.  It adds a rich level of bacon flavor, it only takes a few tablespoons to really bring out the flavor.

BLT Pasta Salad Recipe, Quick and easy perfect meal for a hot summer day #pasta #BLT #Summer Recipe #salad

More salad recipes you might want to check out:

Red Potato Salad
Broccoli Grape and Sunflower Salad
Strawberry Apple Pecan Spinach Salad 
Pretzel Jello Salad
Caramel Apple Salad 
Toasted Almond and Cabbage Salad 
Fiesta Layered Corn Salad 
Fresh Cucumber Salad – good for 2 months in the refrigerator 
Almond Chicken Salad with Grapes 
Six Thumbs Up Salad
CAULIFLOWER BACON PECAN SALAD RECIPE ~ WITH KRAFT RASPBERRY VINAIGRETTE
The Pink Stuff Fruit Salad
Spinach Mandarin Orange and Pecan Chicken Salad 
Creamy Cucumber and Dill Salad 
Fruity Pasta Salad 
12 Hour Layered Green Salad 
Grilled Chicken and Cabbage Salad 
CRUNCHY BROCCOLI SLAW AND RANCH SALAD 

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Recipe: Crock pot Oatmeal

06/25/2014 8:00 am · 8 comments

by Ingard

Crock Pot Oatmeal #Oatmeal #breakfastready #wakeuptoaheartybreakfast #easybreakfast

Passing along this thrifty recipe that I made Saturday night for my families Sunday morning breakfast.07

My elderly neighbor used to tell me about how her husband would put his oatmeal over the pilot light on their gas range over night. I always thought that was Thrifty of him as well as highly convenient.

In watching a new program they shared a recipe that I tried, and it reminds me of my elderly Thrifty neighbors, sadly they are both gone now.

You will need:

  • 8 cups water
  • 2 cups Steel cut oats (aka Irish Oats)
  • 1/3 cup dried cranberries*
  • 1/3 cup dried chopped apricots*
  • 1/4 teaspoon salt, or to taste
  • *Note- I didn’t have either apricots nor cranberries so I used 2/3 cup raisins

Pour all ingredients into the crock pot, and stir.

Set the cooker on low, put on the lid and cook until oats are tender and porridge is creamy (about 7-8 hours).

Stir and serve how you like your oatmeal.

I really like coming down into the kitchen with breakfast waiting for me.

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