Baking HELPS

Strategy for Baking.....

Light Brown Sugar: If you don't have light brown sugar, substitute 1 cup granulated sugar plus 1 tablespoon molasses.

Buttermilk: To replace 1 cup buttermilk, place 1 tablespoon vinegar or lemon juice in a cup and stir in enough milk to equal 1 cup. Let stand 5 minutes to thicken.

Baking Powder: Substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.

Unsweetened Chocolate: To replace 1 ounce melted chocolate, combine 3 tablespoons cocoa powder and 1 tablespoon tasteless oil, shortening, or butter.

Vanilla Extract: Use the same amount of brandy or an appropriately flavored liqueur.

And remember: Spreads cannot replace butter, margarine, or shortening one for one. Spreads contain less fat and more water, altering the way they interact with the rest of the ingredients.

Hawaiian Sweet Rolls Recipe

PHOTO CREDIT: i hearteating

♥ Hawaiian Sweet Rolls ♥

Ingredients

1 ½ c. pineapple juice
4 ½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt
Directions

In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F.
Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
Immediately brush rolls with butter.
Serve warm or at room temperature

Kitchen Conversions Chart

Print this out and keep it in your kitchen! :)
Homesteading / Survivalism
Canning, Preserving and Dehydrating Food

Apple Tart

PICTURES ARE UNDER COPYRIGHT. IF YOU WANT TO USE PLEASE ALSO POST MY BLOG .

Where I start.....

Sugar and Cinnamon

 They are really great product

 I add apple juice

Soak the apples

Lay apples on dough. I also pour 1-2 Tablespoons of mixture of  juice.

ALL PHOTOS in this post: copyright photos HOMEMADE IS EASY

Start pulling dough in, softly !

Yep, it does fun off...but keep closing.

I use the "run off" juice to seal dough, see the shine on dough ?

And there you be !  Apple Tart, w/ left over pizza, tortilla dough ! Waste not, want not!

End product. I put in Stoneware...also use more mixture on top.

Crackers Made At Home

Homemade Ritz Crackers

makes about 80 crackers

Ingredients:

2 cups all purpose flour, plus more for dusting

3 tsp. baking powder

1 TBS sugar

1/4 cup +2 TBS butter powder, as well as 2 TBS for topping

1/2 (heaping) tsp. salt, + 1 tsp salt for topping

2 TBS vegetable oil

3/4 cup water, + 2 TBS for topping

****

Tools and Supplies:

Pasta Maker (to make the dough all of one thickness and making the job much easier)

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Instructions:

Whisk together the dry ingredients and combine with water and oil.  Knead the shaggy dough until it forms a ball.  Dust with flour and divide into four segments.  Roll each segment flat to a 1/8″ thickness with a rolling pin or pass through a pasta machine pressed to gauge #4.  Cut with a fluted biscuit cutter for a traditional cracker shape (or any shape you want) and poke holes in the dough.  The holes can be made in the Ritz pattern (or any pattern you like).  Keep in mind that the holes are not just decorative; they help the crackers to bake correctly – so be sure to poke some.

Bake on parchment paper at 400 degrees for 11 minutes or until lightly browned.  Remove from oven and brush the top of each cracker with a mixture of 2 TBS water, 2 TBS butter powder and 1 tsp. salt.  Lightly sprinkle salt over top (optional, though we agreed the additional sprinkling of salt tasted better) and flip each cracker over.  Now, brush the underside of the crackers with the butter/salt mixture, and return to the oven to bake again for 5-6 minutes, until evenly browned.  Cool completely and enjoy.

****

I just used the end of a wooden skewer to poke the holes.  Due to the baking powder in the dough, the holes need to be larger (or they’ll close up upon baking), anything that makes a good hole will do.

After the first bake…

Flip the crackers over to brush again, then return to the oven.

Cool completely and enjoy!

A I really appreciate  Stef over at Cupcake Project, for her many (many) trial runs in developing the recipe I launched from here.

Still though, the question was, it works with fresh butter…but could it be successfully “food storage-ized”??

While the testers noticed the texture is different than Ritz, not flakey, which I knew (some called it “thicker”, others said “heartier”) because the flavor was still good.

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http://myfoodstoragecookbook.com/2013/03/21/homemade-ritz-crackers/#more-6136