IN A PINCH

Apple Pie Spice

• For 1 teaspoon, combine 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom

Baking Powder

• Mix 1/4 teaspoon baking soda and 3/4 teaspoon cream of tartar for each teaspoon needed

Balsamic Vinegar

• Use equal amounts of either sherry vinegar or cider vinegar

Brown Sugar

• To make 1 cup (firmly packed), combine 1 cup granulated sugar with 1/4 cup of molasses

Buttermilk

• To make one cup, pour 1 tablespoon lemon juice into a 1 cup measure then fill with milk to make 1 cup. Let stand at least five minutes.
• 1 cup plain yogurt

Cajun Seasoning

• For 1 tablespoon, combine 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper

Cake Flour

• For 1 cup, use 1 cup MINUS 2 tablespoons of all-purpose flour

Cornstarch (for thickening)

• For one tablespoon, substitute 2 tablespoons of flour

Corn Syrup

• To make 1 cup, mix 1 1/4 white sugar with 1/3 cup of water
• Substitute equal amount of honey
• Substitute equal amounts of maple-flavored syrup

Dry Mustard

• Substitute 1 tablespoon prepared mustard for 1 teaspoon of dry mustard

Fresh Herbs

• A general rule is 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs

Garlic (fresh)

• 1 clove of garlic is equal to about 1/8 teaspoon of garlic powder

Granulated Sugar

• To use powdered sugar, multiply the amount of granulated sugar you need by 1.75

Italian Seasoning

• 1 teaspoon basil, 1 teaspoon parsley, and 1/2 teaspoon oregano

Ketchup (for cooking purposes)

• To make 1 cup, blend together 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons of vinegar

Marshmallows (mini)

• 1 cup of mini marshmallows is equal to 10 large marshmallows

Mascarpone Cheese

• Equal amounts of sour cream can be substituted

Pumpkin Pie Spice

• For 1 teaspoon, combine 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg

Saffron

• Substitute equal amounts of turmeric

Self-Rising Flour

• To make 1 cup, blend 1 cup (minus 2 teaspoons) of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt

Sour Cream

•  Combine 1 cup cottage cheese, 2 tablespoons milk, and 1 teaspoon lemon juice in a blender.
• 1 cup yogurt plus 1 teaspoon baking soda (for baking)
• 1 cup evaporated milk plus 1 tablespoon lemon juice, mix and let stand for 5 min. (for cooked sauces)

Soy Sauce

• For each 1/2 cup of soy sauce needed, blend together 4 tablespoons worcestershire sauce and 1 tablespoon water

Tahini

• Substitute equal amounts of peanut butter

Tomato Juice

• For 1 cup, blend together 1/2 cup tomato sauce and 1/2 cup water

Tomato Sauce

• For 1 cup, mix together 1/2 cup tomato paste and 1/2 cup water

Tomato Soup

• In a pinch, make the equivalent of a 10 3/4 oz. can of soup by combining 1 cup tomato sauce and 1/4 cup water

Wine (for cooking ONLY  )

• For each cup needed, mix 13 tablespoons of water, 3 tablespoons lemon juice, and 1 tablespoon sugar
• Subtitute equal amounts of chicken or beef broth

Worcestershire Sauce

• Substitute steak sauce in equal amounts

Braided Taco Bread

http://modernmrscleaver.com/2013/07/15/braided-taco-bread/

Braided Taco Bread

It’s really as simple as mixing the ingredients together

Then adding in enough flour to make the dough come together

Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes) adding more flour as needed.

After a brief rising time, you begin the rolling and cutting work. This is truly NOT difficult and you will quickly become a pro and prepping for the braided bread.

The dough gets rolled to a 1/8′ thickness (anywhere close) and about the same length as a cookie sheet. This is not an exact science!

To prepare for the braiding, you cut squares from the corners of the dough

Then you cut strips into the sides about an inch in width. (again, not an exact science)

Your meat and cheese fillings get piled into the center

Then you fold the top and bottom flaps up on the filling and start braiding the strips over top of each other diagonally. Each strip holds the last one in place. When you get to the end, simply pinch the last loose strip into the end to seal.

Braided Taco Bread

Prep Time: 45 minutes

Cook Time: 25 minutes

Yield: 1 loaf

A buttery braided dough wrapped around meat and melted cheeses!

Ingredients

For the Dough:
• 3 cups flour, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1 teaspoon dried oregano
• 1 package active dry yeast
• 2 tablespoons olive oil
• 1 cup very warm water
For the Fillings:
• 1/2 pound ground beef, browned, seasoned with taco seasonings, and cooled
• 1/2 red onion, minced
• 2 roma tomatoes, pulp removed and diced
• 2 spoonfuls of your favorite thick salsa
• 4 ounces of shredded cheeses, I use cheddar and mozzarella
• handful of cilantro, chopped
For the Garlic Butter:
• 1/4 cup melted butter
• 1 teaspoon garlic salt

Instructions

1. Preheat the oven to 400 degrees and lightly grease a cookie sheet.
2. Stir 1 1/2 cups of the flour, salt, garlic, oregano, and yeast together in a large bowl.
3. Add the olive oil and water to the bowl. Stir to combine.
4. Add in enough extra flour to make a soft dough.
5. Turn the dough out on a well-floured surface and knead until the dough is smooth and elastic. This usually takes about 10 minutes. Add additional flour as needed to keep your dough from sticking.
6. Place the dough on a newly floured spot and cover with a kitchen towel. Allow the dough to rise for 30 minutes.
7. While your dough rises, combine the cooled meat, onion, tomatoes, and salsa in a bowl.
8. In a separate bowl, combine your cheeses and cilantro.
9. After your dough has risen, flour a rolling surface and roll the dough into a rectangle about as long as a cookie sheet. Your dough should be fairly thin, around 1/8" thick.
10. Once your dough is rolled out, carefully bring the sides up and throw some extra flour underneath to avoid sticking.
11. Cut squares out of the corners 3-4" wide, leaving a rectangle of dough in the center.
12. Cut strips into each side of the dough about 1" thick. The strips should stop where the corner squares stop, leaving a large strip of dough in the center to fill. (See process pics above)
13. Heap your meat mixture onto the center strip of your dough.
14. Top the meat with your cheese and cilantro mixture. Give the cheese a little press to hold it into place.
15. Bring the top and bottom flap of dough up and over the filling. Don't stretch the dough as you're just wanting to cover the very ends of the filling.
16. Begin braiding the sides of your dough by bringing up one strip and laying it diagonally over the end flap. Grab the opposite strip and lay it down diagonally over the first strip. Continue this criss-crossing pattern all the way to the end.
17. When you get to your last strip. Lay it down diagonally and pinch the end into the dough at the bottom to seal.
18. Carefully transfer the bread onto the greased cookie sheet. This is best done by sliding the bread off the edge of the counter and onto the sheet. Lifting can prove a little difficult.
19. Combine your melted butter and garlic salt in a small dish. Set aside.
20. Bake at 400 degrees for 10 minutes then brush with half of the garlic butter, allowing it to seep down into the braid.
21. Bake for an additional 10-15 until the bread is golden brown.
22. Remove from the oven and brush with the remaining garlic butter.
23. Allow the bread to cool for 5-10 minutes, then slice and enjoy!

Modern Mrs. Cleaver

Breakfast Pizza's

Modern Mrs. Cleaver  facebook

Freeze  for instant breakfast.

***blogger's own recipe***

sausage bits

cheese

**scrambled egg is an option*** we can't use (son's egg allergies).

Beet Pickles

Beet Pickles

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1 quart quartered, sliced, or small whole beets 2 cups vinegar, 5% acidity 1 cup sugar 1 teaspoon salt Select and wash beets. Trim off tops leaving 1-inch stem. Boil until skin slips off easily. Skin and trim. Leave small beets whole; cut others in slices, halves, or quarters. Pack hot to within 1/2-inch of top of clean, hot jars. Cover with boiling liquid made from vinegar, sugar, and salt. Adjust lids. Process for 30 minutes in boiling water. Cool and store. This recipe yields 2 to 3 pints.

Banana Butter

Banana Butter II

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 11 medium fully ripe bananas -- about 1/2 cup fresh lemon juice 1 teaspoon Ever-Fresh Fruit Protector -- optional 6 cups sugar 1 box Sure-Jell fruit pectin 1/2 teaspoon margarine or butter Mash bananas thoroughly. Measure 4 cups into a 6- or 8-quart saucepot. Stir in the lemon juice and fruit protector, if desired. Measure sugar into a separate bowl. (Scrape a spatula across the measuring cup to level the sugar for an exact measure.) Stir pectin into the fruit in the saucepot. Add margarine. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in all of the sugar. Return to a full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from the heat. Skim off any foam with a metal spoon. Ladle into hot jars. Cover, let cool and refrigerate. This recipe yields about 8 1/3 cups or 8 (1-cup) jars. Serving idea: Make an easy "banana split'' by serving as a topping for ice cream. A natural with peanut butter on a sandwich.

Banana Butter

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 3 cups bananas - (about 10 medium) 1/4 cup lemon juice 1/4 cup finely-chopped maraschino cherries 6 1/2 cups sugar 1 bottle liquid pectin - (6 oz) Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; quickly stir in pectin. Ladle into clean, hot jars. Seal. HOT WATER BATH This recipe yields 8 or 9 half-pints.

Bread-And-Butter Pickles

Aunt Lena's Bread-And-Butter Pickles

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 pounds unwaxed cucumbers - (3" to 4" long) 1/2 pound onions - (2 large) 1/2 cup coarse kosher salt = (or 6 tbsp uniodized table salt or pickling salt) Water 2 1/2 cups sugar 1 1/2 teaspoons celery seed 1 1/2 teaspoons mustard seed 1 1/2 teaspoons ground turmeric 2 1/2 cups cider vinegar To salt vegetables: Using mandolin or food processor, slice cucumbers and onions as thin as possible. In 4-quart bowl (not aluminum), layer prepared cucumbers and onions with salt. Cover with cold water. Refrigerate, covered, for 4 to 5 hours, or overnight. To heat vegetables: Drain vegetables. Rinse and drain again. Refrigerate in colander set in bowl. Meanwhile, place sugar, spices and vinegar in a 6- to 8-quart saucepan. Stir to dissolve sugar. Bring to a boil. Add well-drained vegetables all at once. Stir to encourage even heating. Heat just to a boil. To fill jars: Adjust heat to keep mixture hot, but not boiling. Using slotted spoon, fill hot, sterilized jars within 3/4- to 1-inch of top. Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove spices remaining in pan, divide them among jars and seal. Discard leftover syrup. (Note: You may have as much as 2 cups leftover syrup, but it's too watered down by cucumbers to be reused.) To store pickles: Seal. Cool. Label. Store in refrigerator. Wait at least 1 month before using, to develop best flavor. But for best quality, consume pickles within 6 weeks. This recipe yields 4 pints.

Artichoke Relish Water Bath Canning

Artichoke Relish

Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 pounds artichokes 1 cup salt 1 gallon water 6 red or green sweet peppers - (to 8) 6 large onions - (to 8) 1 pound sugar 1 quart vinegar 2 tablespoons mustard seed 1 tablespoon turmeric 1/2 teaspoon salt Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let stand overnight. Drain well. Organize ingredients, equipment, and work area. Remove stems and seeds from peppers and peel onions. Grind peppers, onions, and artichokes, using coarse blade. Set aside. In a large preserving kettle, combine vinegar, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4-inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to fill to within 1/4-inch of the tops of the jars. Wipe tops and thread of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath 10 minutes. This recipe yields 10 half-pint jars. www.canning-recipes.com  *2008