Randall’s Famous
Honey Wheat Bread
(provided by BE)
1 3/4 cups | VERY warm Water | ||
3/8 tsp. | Salt | ||
2 1/2 cups | Wheat Flour | ||
1/2 tsp | Honey | ||
1/8 cup | Oil | ||
3 cups | Flour | ||
3/4 Tbsp | instant yeast |
Pre-heat over to 350 degrees
Combine ALL ingredients EXCEPT white flour. Add ONE scoop of white flour at a time until the dough forms into a soft ball in the middle of the mixer and pulls away from the sides. Knead about until dough is soft. It will be sticky and stick to your fingers.
Remove ALL dough and place in large bowl with glop of oil in the bottom. Once ALL dough is in the large bowl turn dough over so oily side is up. Cover with greased foil -just lightly cover.
When double in size, divide dough in 1/2 and 1/2 again till you have four equal dough balls. Knead lightly and place in greased bread pan. Tuck all corners under and lightly oil top of bread with oiled hands.
Let rise till almost double, about 30 minutes and then place in oven at 350 degrees.You can cover the loaves the last 15 minutes of cooking to avoid excessive browning.
Canning Butter
(provided by R H)
Here’s how I can butter for an alternative way of storing it. I found the “recipe” from the End Times Report.
4 lbs Salted Butter (I like to 1 stick of salted butter for every 2 sick without Salt)
1 Stainless Steel Pot
4 or 5 Pint Size Canning Jars
Wash jars and lids before hand, this time I used a dishwasher. Then place the jars in the oven at 250 degrees for 30 minutes. The lids and rings go into simmering water until ready to use.
While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5-10 minutes at least.
Stir the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.
Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," Use a towel or something to hold jar and shake them ever 5 minutes, while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
Canned butter should store for 3-5 years or longer on a cool, dark shelf. Canned butter does not "melt" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
Strawberry Freezer Jam
Provided by S B
Makes about 5 (8 oz) half pints
1-1/2 cups sugar
5 Tbsp Ball® RealFruit™ Instant Pectin
4 cups crushed strawberries (about 4 1-lb containers)
5 Plastic Ball® (8 oz) Freezer Jars
Directions:
1.) STIR sugar and instant pectin in a bowl until well blended.
2.) ADD strawberries. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Small Batch Peach Freezer Jam
Provided by S B
Makes about 3 (8 oz) half pints
2/3 cups sugar
2 Tbsp Ball® RealFruit™ Instant Pectin
1-2/3 cups crushed or finely chopped peaches
3 Plastic Ball® (8 oz) Freezer Jars
Directions:
1.) STIR sugar and instant pectin in a bowl until well blended.
2.) ADD peaches. Stir 3 minutes.
3.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
MORE RECIPIES...FreshPreserving.com
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