Homemaking Divas

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Raisin Bread – Recipe can be store in a Jar

Cinnamon Swirled Raisin Bread in a Jar

Cinnamon Swirled Raisin Bread in a Jar



Raisin Bread in a jar recipe

Raisin Bread can be stored in a jar for 2 years

This Raisin Bread in a jar is easy to make and the end product looks like you spent the day in the kitchen.  The Raisin Bread recipe can be stored in a regular mouth canning jar in food storage and then easily mixed by hand or the dough can be made in the bread maker. I use to measure the ingredients every time I made a loaf and I made this recipe by hand but I am extremely busy now and need to manage my time so having bread recipes in a jar saves me a lot of time.   Jar recipes also save a lot of money because you can buy the ingredients in bulk.   Click this link to learn the basics instructions for making bread recipes in a jar.     LINK TO BE ADDED

Saf-instant yeast is used in this recipe.  It has a two year shelf life but when you purchase the yeast pay attention to the expiration date because you don’t want to purchase yeast that has been sitting on the store shelf for a long time.   The expiration date of the yeast will become the shelf life for the Raisin Bread in the jar. When the yeast is the first ingredient placed in the jar it will be the last ingredient to go in the bread maker pan.  Because the flour will separate the yeast from the water you can put the ingredients in the bread maker early in the day and set the timer so the machine will start later in the day.
To make the raisin bread you will remove the baggie of raisins and the baggie with the cinnamon and sugar from the jar and sit them aside.  Put 1 1/4 cup of warm water in the bread machine pan and then dump the jar ingredients into the pan.  Set the bread machine on the dough cycle.  (you will not be baking the bread in the bread machine).
When the dough is completed in the bread maker remove the pan from the bread maker.   Spray the counter top with non-stick cooking spray and then place the dough on the counter. Add the baggie of raisins on top of the dough and knead the raisins into the dough until they are evenly disbursed.  Spray the rolling pin with non-stick cooking spray and use your hand to smear the stray evenly around the rolling pin.   Roll the dough so that its the width of the bread pan and then 12-18 inches length. Place the baggie of cinnamon and sugar in a bowl and stir to mix well and then sprinkle the mixture over the dough.

Roll the dough into a loaf.  Spray the bread loaf pan with non-stick cooking spray and place the loaf of bread dough in the pan, placing the seam side down in the  bottom of pan.  Spray the dough with the cooking spray and then cover the pan with plastic wrap (to hold in the heat and moisture of the dough). Let the dough rise in the pan for about 30 minutes until it is double in size.

Remove the plastic wrap and bake the bread at 375 degrees for 35-50 minutes, until golden brown.  When you use bread pans that are darker in color, like the pans that are pictured, the bread will bake faster than if it was baked in pans that are a silver in color.  I usually bake the bread in the darker pans for about 35-40 minutes.

Cinnamon Swirled Raisin Bread in a Jar
Recipe Type: Bread
Author: Homemaking Divas
Prep time:
Cook time:
Total time:
Serves: 1 loaf/12 slices
[img src=”http://homemakingdivas.com/app/wp-content/uploads/2015/01/Raisin-bread-jar.jpg” width=”300″ height=”298″class=”alignleft”] Ingredients can be put in a canning jar and sealed so that it can be stored in food storage for about 2 years. Making the bread dough in the bread maker makes this recipe fast and easy to make.
Ingredients
  • Place the ingredients in a clean and dry canning jar in the following order
  • 2 teaspoon Saf-instant yeast
  • 3 cups bread flour
  • 1/8 cup Augason brand whole powdered egg
  • 1/8 cup powdered shortening
  • 1/4 cup of sugar
  • 1 teaspoon salt
  • in a small baggie place 2/3 cup of raisins. Tie a knot on the baggie and place the baggie inside the jar on top of the powdered ingredients
  • In another small baggie place 1/4 cup sugar and 2 teaspoons of cinnamon. Tie a knot in the baggie and place inside of the jar on top of the baggie of raisins
  • 1 1/4 cup of warm water is added to the jar of ingredients at cooking time
Instructions
  1. After you have filled the jar clean the glass rim of the jar with a damp clean cloth to remove any powdered ingredients.
  2. Remove the oxygen from the jar by either placing an oxygen absorber in the jar or by using a food saver to remove the oxygen from the jar. Detailed instructions are on the food saver webpage [url href=”http://homemakingdivas.com/foodsaver_meals/” target=”_blank” title=”Sealing Jars with a FoodSaver”]CLICK THIS LINK[/url]
  3. Tags with cooking instructions can be printed and attached to the jar. A PDF Tag file can be purchased [url href=”http://homemakingdivas.com/raisin-bread-in-a-jar/” target=”_blank” title=”Cinnamon Swirled Raisin Bread in a Jar”]CLICK THIS LINK[/url]
Serving size: 1 slice Calories: 140 Fat: 2 g Saturated fat: trace Carbohydrates: 28 g Sodium: 153 mg Fiber: 1 g Protein: 3 g Cholesterol: 13 mg

 

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Pickled Three Bean Salad

pickled_3_bean_salad

 
three_bean_salad


Green Beans need to be preserved using a pressure cooker but when making Pickled Three Bean Salad the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Canning instructions and equipment have changed over the years. Follow up-to-date canning instructions from a reliable source such as USDA Canning Guide

The instructions to make Pickled Three Bean Salad can be found on page 6-14 Click on this Link

    1-1/2 cups cut and blanched green or yellow beans (prepared as below)
    1-1/2 cups canned, drained, red kidney beans
    1 cup canned, drained garbanzo beans
    1/2 cup peeled and thinly sliced onion (about 1 medium onion)
    1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
    1/2 cup sliced green peppers (1/2 medium pepper)
    1/2 cup white vinegar (5%)
    1/4 cup bottled lemon juice
    3/4 cup sugar
    1/4 cup oil
    1/2 tsp canning or pickling salt
    1-1/4 cups water

Yield:
About 5 to 6 half-pints

Procedure:
Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces.    Blanch 3 minutes and cool immediately.

Rinse kidney beans with tap water and drain again.  Remove any of the beans that have a split skin or are mashed.  If these broken beans are not removed they will make the juice cloudy.     

Rinse and drain garbanzo beans.  Any skins that are loose should be removed. 
Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil.

Fill hot jars with solids. Add hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pickled Three Bean Salad in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Above 6,000 ft

Raw

Pints

15 min

20 min

25 min

Click for Printable Pickled Three Bean Salad Recipe

 

Nutrition details

 
Amount Per 1/2 cup Serving

Calories 154
Total Fat 5.1 g
Cholesterol 0 mg
Sodium 272 mgPotassium 206 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 5.1 g

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Low Fat Creamed Peas and Potatoes

Low Fat Creamed Peas and Potatoes

Low Fat Creamed Peas and Potatoes

Creamed Peas and Potatoes are usually made with a lot of butter and cream. This low fat recipe is made with 1% milk. The Chicken Broth Granules make this recipe taste like it is loaded with butter. Make extra because this recipe freezes very good.

Makes 16 – 1/2 cup servings

Cook the Peas and Potatoes

  • 5 medium red potatoes
  • 4 cups fresh or frozen peas
  • 1 teaspoon salt

Cut potatoes into one inch size chunks.  Place the potatoes and salt in a 5 quart pot of water and bring the water to a boil.  Boil for 10 minutes   Add peas to the potatoes and bring to boil again.  Cook until potatoes are tender but not too soft.  It will take 5 to 10 minutes after adding the peas.  (Total cooking time of the potatoes is about 18-20 minutes) Drain water off by pouring the peas and potatoes in a strainer. 

White Sauce

  • 1/2 cup flour
  • 1/2 cup water
  • 1 teaspoon chicken broth granules
  • 2 cups 1% milk
  • 1/2-3/4 teaspoon salt
  • 1/4 teaspoon pepper

While the peas and potatoes are cooking make the white sauce. In a small bowl mix the water and flour.  Stir until smooth and set aside.  In a 4-6 cup microwavable bowl warm 1 cup of milk and the chicken broth granules in the microwave for 1 minute.   Add the water and flour mixture and stir.  Microwave for 1 minute and stir.  Return to the microwave and cook for 1 minute.  Add one more cup of milk.  Continue cooking and stirring for 1 minute increments until the cream is thick. (About the constituency of white gravy).  Add the 1/2 teaspoon salt and pepper.  (More salt can be added later after peas and potatoes have been added to sauce)

After straining water from peas and potatoes return them to the pan they were cooked in.  Pour the sauce over the vegetables and stir.  Add more salt and pepper to taste if needed.

Freezing Directions:
Place creamed peas and potatoes in a freezer bag.  Push all the air out of the bag.  Seal and place in the freezer.
When ready to serve creamed peas and potatoes, thaw and reheat in a casserole dish in the microwave.  Stir every minute and continue to heat until desired temperature.  The peas and potatoes will be a little softer than when originally cooked.  If you are only preparing this dish for the freezer you might want to decrease cooking time by 3-4 minutes (until potatoes are crispy tender)

Click here for Printable Recipe

Nutrition details

Amount Per 1/2 cup Serving

Calories 85

Total Fat
0.5 g

Cholesterol
1.7 mg

Sodium 192 mg

Potassium 271 mg

Total Carbohydrate 16 g

Dietary Fiber 2.4 g

Sugars 3.7 g

Protein 4 g

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Baked Beans Recipe for a Large Group

Baked Bean Recipe for a Large Group

Baked Beans are made in the slow cooker and will stay warm until ready to serve.
Recipe makes 32 to 40 servings so this recipe is perfect for a family gathering and is portable in the slow cooker. Left over baked beans can be frozen.

Contributed by Stacy Nelson

Published June 8, 2013

Baked Beans in a slow cooker for a group

Baked Beans in a slow cooker for a group

Baked Beans recipe for a group

Baked Beans recipe for a group

Ingredients

  • 5- 28 ounce cans Bush’s country style baked beans
  • 1 pound bacon
  • 1 cup ketchup
  • 1 onion, minced
  • 1 cup brown sugar
  • 3 Tablespoons prepared mustard

Instructions

  • Dice bacon, place in frying pan and cook until crisp.  While the bacon is cooking combine beans, ketchup, mustard, and brown sugar in 5 quart slow cooker.  Remove bacon from pan and place bacon on paper towels to drain grease.  Drain fat out of frying pan into an empty can.
  • In the frying pan the bacon was cooked in place the diced onion.  Cook onion until tender.   Put the cooked onion and bacon in the crock pot.  Mix thoroughly.
  • Heat in slow cooker on high until sauce bubbles.  Turn the lid so that the steam can escape while cooking.  Cook on High for about 4 hours.  Stir every hour to make sure the beans are not over cooking on the bottom and sides.   The beans are done when the sauce is the desired thickness.   To shorten the cooking time you can remove some of the sauce by dipping a measuring cup into the beans, facing the side of the crockpot, and let the sauce run into the cup while keeping the beans out of the cup.
    Note:  If using a temperature probe program to heat until 145 degrees.   The slow cooker will automatically turn to warm setting when it reaches that temperature.

Preparation time is approximately 15 min.

 
 
 

Print some copies of the recipe before you go to the party because people will ask for the recipe… and they will scrape the slow cooker almost clean.
 
 

Click here for printable Baked Beans recipe

Nutrition for 1/2 cup Serving

Calories 215.6

Total Fat 3.0 g

Cholesterol 6.3 mg

Sodium 816.4 mg

Potassium 61.8 mg

Total Carbohydrate 43.3 g

Dietary Fiber 6.7 g

Sugar 24.3 g

Protein 8.9 g

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How to Clean and Debone a Fresh-Caught Trout

Learn how to clean freshly caught trout

How to Clean and De-bone a Fresh-Caught Trout
Learn how to clean freshly caught trout


 
My awesome friend, Scott McIntosh, gave me some beautiful trout from Strawberry Reservoir. Strawberry reservoir is located in the Uinta National Forest in Utah and has the best trout! He was so kind to clean them before he gave them to me, but I couldn’t write those instructions. To learn how to clean trout click on this website for detailed instructions.
Click here for instructions on how to clean a trout.

Cut the head off just before the Pectoral fin. This is an optional step, as some people want the head left on when cooking.

 
Hold fish with belly facing up. Using your fillet knife, cut from the anal hole forward towards where the head was or still is.
 
After pulling out the entrails.  Take an old tooth brush or a spoon and clean the blood vein that runs along the spine.  Brush or scrap the vein until it is cleaned out.  If that is not cleaned out it, will affect the taste.
 
Rinse the trout thoroughly (inside and out) and prepare to cook as you wish.

 
 
 
 
 
 
 
 
 
How to clean the skin
If you like to eat the fish skin, make sure you remove all the fish scales before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides with a sharp knife.  Scrap until all the gills are removed.
 
 
 
 
 
 
 
 
 
Click here Printable Instructions on how to Clean and Debone freshly caught Trout
 
 
 
 
 
 
 
 
 
 
 

Debone freshly caught trout

Debone freshly caught trout


How to remove the bones

There are a couple of methods to debone a trout.
A search on the internet found a lot of websites teaching how to remove the bones from trout differently than I follow. Most of the methods were similar to this website link

Click here for a different method of deboning a trout

That method of deboning wastes a lot of meat. Everyone I know debones trout the way I do but maybe we have a unique or old fashioned way of removing bones so I decided to post the instructions. These instructions take a little bit more time but it leaves most of the meat.

This printable file has more pictures and instructions than this web page.

Click here Printable Instructions on how to Clean and Debone freshly caught Troutrout

Start by inserting the knife at the anal hole on the belly of the fish and cut the skin towards the tail.
Use a sharp knife to removing all of the fins except the fin on the top/back of the fish.
The back fin will be removed after the bones are taken out.
Cut the tail off
At the end of the fish where the head was attached, insert a sharp knife against the spine under the bone line.  You will be able to see the knife under the bones. Bring the knife up from the spine towards the belly outside edge of the fish.  Keep repeating along the spine and bones towards the tail of the fish.  

There is another row of bones below the meat.  Take the sharp edge of the knife and scrap along the next layer of bones pushing the meat back off the bones.  As you did the first time, insert the knife under this next row of bones and lift the bones out of the meat.
Again, scrap the meat back to see the next row of bones.  You should be at the spine center of the fish, and finished with that side of the fish.  
Do the other side of the fish by following the same instructions above, or you can continue in the direction you have been working, as pictured at the left.   Change the direction of the knife to match the direction the bones are running in.
Lift the bones out and sit aside to discard.  

Run a knife under the bones along the middle where the spine used to be and cut away the fat and bones.  This is when the back fin needs to be removed.
Hold the fish in one hand.  With your other hand feel for any bones with your fingers.  Pull the bones out one by one as you find them.  While feeling around in the meat move the fish with your hand that is holding it because the movement pushes the bones up so you can feel them better.

 
 
 
 

Click here Printable Instructions on how to Clean and Debone freshly caught Troutrout
 

 
 

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