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Butter Making

- Heavy whipping cream
-dash of salt
-baby food jar w/ tight-fitting lid
-LOTSA shaking!

We've never tried putting the marble in the jar, but I've heard it does help. (If we had to wait to make butter to look for a marble, we'd be butterless!)

One tip from experience:
When pouring the cream into the jar, regardless of size, try not to fill more than half full. That will leave enough open space for the cream to bounce around. Once it has separated and you have a solid chunk of butter and the thinner liquid (whey?), you'll need a spare cup/bucket/jar/sink to drain away the leftover liquid.

Hope this helps! I'm no expert, but this is something we do a lot just for fun. I like 'spreadable' butter with bread or toast and this always seems to come out to just the right temperature and texture. Plus, dd thinks we are so cool to make our own butter.

Submitted by: appleOmyeye

Gingerbread Cookies/House

Gingerbread Cookies/House
5 to 5.5 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 cup shortening
1 cup granulated sugar
1.25 cups unsulphured molasses
2 eggs, beaten

preheat oven to 375. Mix flour, soda, & spices. Melt shortening in pan. cool slightly. Add sugar, molasses & eggs. Mix well. Add four cups dry ingredients & mix well.

Turn the mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand. Add a little more flour if necessary to make firm dough. Roll to about 1/4" and cutout the shape you want.

Bake on an ungreased cookie sheet. Depending on your piece size...cooking time will vary try 10-15 to start.

I like to bake my cookies and such on parchment paper as it makes them turn out a bit better.

Good luck!

Hill Billy Housewife

Welcome, I'm Miss Maggie, the owner and creator of the Hillbilly Housewife. The focus here is on low-cost,home-cooking from scratch. The recipes are all tested in a real kitchen with hungry children, stalking cats, begging puppies and a playful husband underfoot. The ingredients are affordable and readily available in most areas.

Navajo Fry Bread

Navajo Fry Bread and Indian Tacos
History and Recipes of Navajo Fry Bread and Indian Tacos

Pretzel Recipe

Prep time: about 30 minutes

Ingredients:
* 1 tbsp. yeast
* 1/2 c. warm water
* 1 tsp. honey
* 1 1/3 c. flour
* 1 tsp. salt
Utensils:
* oven (You'll need help from your adult assistant.)
* small bowl
* mixing spoon
* medium-size bowl
* cutting board, sprinkled with flour
* baking sheet, sprayed with nonstick spray
* measuring cups and spoons
Directions:
1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
3. Mix the flour and salt together in a medium-size bowl.
4. After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
5. Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
6. Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
7. Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
8. Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
9. Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12
Serving size: 1 pretzel
Nutritional analysis (per serving):
56 calories
1 g protein
0 g fat
12 g carbohydrate
0 g fiber
0 mg cholesterol
192 mg sodium
2 mg calcium
0.7 mg iron

Reiman Publications

Publishers of Taste of Home..

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