Fritter batter.. use for sweet and savoury fritters

Mix well:
1 cup flour
1 teaspoon baking powder
2 egg yolks
1/4 cup milk - or enough to make a thick batter.
Whisk the 2 egg whites until stiff, and fold into mixture after you've added the fruit, veges, etc..

Add 1 to 2 cups of your choice of fruit, vegetables, proteins, etc..

Cook in melted butter or oil in a frying pan, turning to brown both sides and cook them through.

juliewn - 2014-09-23 00:51:00

Fake Betty Crocker Chocolate Chip Cookies:

1 Cup Flour
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips

Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.

pam.delilah - 2014-09-23 11:27:00

Fake Betty Crocker Sugar Cookies:

1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.

pam.delilah - 2014-09-23 11:28:00

Fake Betty Crocker Oatmeal Cookies:

1 Cup Flour
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 1/2 Cup Rolled Oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
Optional: 1/2 Cup Raisins and/or Nuts

Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1 Stick Melted Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix, Refrigerate for 30 Minutes & Bake at 350 degrees for 9-11 minutes.

pam.delilah - 2014-09-23 11:28:00

Fake Betty Crocker Gingerbread Cookies:

1 3/4 Cup Flour
3/4 Cup Dark Brown Sugar
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Tablespoon Ground Ginger
1 1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves

Mix together and store in a quart size ziplock bag. Write instructions on the bag to add: 1/2 Stick Softened Butter, 1 Large Egg, 1/8 Cup Molasses. Mix & Bake at 350 degrees for 9-11 minutes.

pam.delilah - 2014-09-23 11:29:00

Fake Betty Crocker Brownie Mix
Ingredients:
1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Powder

Mix all these ingredients together with a whisk and dump them into a zipper bag. On the bag, add the following instructions:

Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes in a 9 x 9 pan.

Edited by pam.delilah at 11:32 am, Tue 23 Sep

pam.delilah - 2014-09-23 11:31:00

a note for the above mixtures
These should stay fresh in your pantry for at least 6 months. To extend the freshness, store in your freezer for up to a year.

*To customize your mixes, add milk or dark chocolate chips, butterscotch chips, walnuts, or what ever kinds of add-ins you like in your brownies!

pam.delilah - 2014-09-23 11:31:00

the above recipes(i have tried them) and they are a good stand by, come from a good blog
http://fakeitfrugal.blogspot.co.nz/p/fake-it-yourself-recipe
s.html

pam.delilah - 2014-09-23 11:34:00

A stick of butter? 50 grams or smaller?

wendalls - 2014-09-24 22:26:00

a stick of butter = 125gms

rivercottage1 - 2014-09-26 07:55:00

bumpity bump

nabbed - 2014-10-16 21:30:00

This is priceless - thank you juliewn for starting this off and thanks to everyone else who has contributed to it

fordfeet - 2015-02-12 21:41:00

You're most welcome.. I'm glad it's of interest to you :-)

juliewn - 2015-03-12 22:26:00

motorbo wrote:

I decided to start reading this from the start and have a query about homemade butter...am I right I read somewhere you can process the butter by adding water to make it go further and make it softer???

My Aunty ran a cafe in the 60s and whipped water into butter to make it go further, I imagine it kept the bread moist too.

jelly-plane - 2015-03-13 15:54:00

deanna14 wrote:

My Aunty ran a cafe in the 60s and whipped water into butter to make it go further, I imagine it kept the bread moist too.

Yes, always use to do this for catering, especially in the days before margarine and making bulk sandwiches

asue - 2015-03-13 15:57:00

deanna14 wrote:

My Aunty ran a cafe in the 60s and whipped water into butter to make it go further, I imagine it kept the bread moist too.

Do you have the recipe please? thanks.

floralsun - 2015-04-28 23:22:00

Kumara mash, add drained pineapple, crushed or peices. Add to greased baking dish, sprinkle bread crumbs, and cheese over top bake in oven at 180 for 25-30 mins. Or when cheese has melted, not to sweet at all.

taloofa - 2015-05-05 12:19:00

May have been on here already however I make my own hummus - wayyyyy cheaper than buying.

I can rinsed and drained chickpeas (had these 4 for 5-00 at New World last week)
2 T tahini
1 largeish clove of garlic
lemon juice
salt (to taste)

Blend together with a good olive oil until you have consistency you like. If you don't want to use all oil can use water as well.

awoftam - 2015-05-05 15:56:00

clove oil added to warm water will kill the mould spores its the only thing that will

ritebuy - 2015-05-09 08:20:00

salt sprinkled over ant tracks keeps them away

ritebuy - 2015-05-09 08:30:00

to make starch mix a tablespoon of cornflour with a little hot water to a smooth paste then add more hot water to mix use in spray bottle or place items to be starched in the bowl

ritebuy - 2015-05-09 08:34:00

This message was deleted.

fishplants - 2015-05-10 14:04:00

Vinegar works well too - mix with water, saturate a cloth or sponge and clean the area well.. rinse the cloth under a tap, saturate again with the vinegar mix, wring it out and wipe the area over.

juliewn - 2015-05-23 16:35:00

How long does homemade hummus keep awoftam?

kclu - 2015-05-23 17:23:00

I add cumin to my hummus and I make from dried chickpeas...I find mine lasts a couple of weeks in the fridge

motorbo - 2015-05-23 18:14:00

kclu wrote:

How long does homemade hummus keep awoftam?

It's never in my fridge for more than a week - you can freeze it but I never have 'cos it gets eaten. Like Motorbo I flavour it at times with cumin.

But be warned, oinking out on it can cause bottoms to become very um 'talkative'.

Edited by awoftam at 5:25 pm, Sun 24 May

awoftam - 2015-05-24 17:24:00

I oink out on home made hummus. My bottom is not any more talkative than usual! I'll eat the lot sometimes. If anything my mouth/ gums gets irritated. I think it's the salt content maybe mixed with lemon although I don't think I overdo it...

wendalls - 2015-05-24 21:55:00

floralsun wrote:

Do you have the recipe please? thanks.

No sorry. But I believe she used softened butter and then beat it with her egg beater, and when it was whipped, dropping tepid water in as she was beating. But I don't know how much the butter can absorb, that may be trial and era, trying a little bit more each time.

Edited by jelly-plane at 6:11 am, Mon 25 May

jelly-plane - 2015-05-25 06:07:00

motorbo wrote:

I add cumin to my hummus and I make from dried chickpeas...I find mine lasts a couple of weeks in the fridge

Oh yes on the cumin, the more the better and lots of garlic.

Oh, and I don't buy tahini, I just use peanut butter, just as good in my book.

Edited by jelly-plane at 6:10 am, Mon 25 May

jelly-plane - 2015-05-25 06:08:00

Make your own.. yeast..

Yeast:
1 oz/25gms hops
2 medium potatoes thinly sliced
3 pints water
2 tablespoons sugar
1 cup plain flour

Boil hops, potatoes and water for 20 minutes
Strain, then add sugar
Allow to get cold.
Mix flour with a little of the liquid from the potato water
Add to rest of the mix
Bottle, using a jar that has a little of the previous mixture of yeast in it.. never wash it, always keep that little amount of yeast minimum in the jar
Cover lightly
In Summer, the yeast requires 8 to 10 hours to ripen
In Winter, 20 – 24 hours
~~~~~

To use this yeast to make bread:

The night before bread is to be baked
In a large bowl place 3lb – 1.5kg flour
Make a well in the centre
Add just over 1/3 cup yeast mix from above, and 1/2 cup warm water
Mix to a batter, sprinkle with flour and stand in a warm place overnight

Next morning:
Sprinkle 1/2 tablespoon salt (correct amount) over the flour and add sufficient warm water to make a light dough, knead till smooth
Cover with a cloth to prevent crusting and stand in a warm place until doubled in size
Knead again to make the bread an even texture, kneading till bubbles disappear and dough is elastic to touch
Shape into loaves or rolls
Cover with a cloth and leave till doubled in size
Put into oven heated to 230C, and immediately reduce temperature to 200C, cook till crust is uniformly brown and hollow sound is heard when tapped

Edited by juliewn at 9:24 pm, Sat 20 Jun

juliewn - 2015-06-20 21:23:00

Cream of Tartar Yeast

Mix together:
1 tablespoon cream of tartar
1 tablespoon sugar
1 tablespoon plain flour
2 cups warm water
Mix to a smooth paste with a little of the warm water, then add the rest of the warm water
Stand in a jar in a warm place about 4-6 hours till able to be used

This is sufficient for 10 loaves of bread
~~~~~
Cream of Tartar Yeast Bread
4lb flour
1 tablespoon salt
1 cup cream of tartar yeast
1 cup warm water

Mix flour with salt, make a well in the centre and add cream of tartar yeast and warm water.
Stir in sufficient flour to make a thick paste then lightly sprinkle with flour.
Stand in a warm place 6 hours
Add sufficient warm water to make a firm dough, knead well, cover with a cloth then stand overnight in a warm place
Punch down, allow to rise till doubled in size
Knead till spongy and put into warm tins to double in size
Bake at 230C and reduce heat to 210C and bake till browned and sounds hollow when tapped

juliewn - 2015-06-20 21:30:00

Margerine...
Didn't see one anywhere above... but sorry if repeating.
Found this in a food magazine a few years ago.
250g butter, very soft. Into the food processor.
Slowly drizzle in 1/2 cup Rice Bran oil, and 1/2 cup warm water.
If you like the saltiness of butter, add a pinch of salt to the warm water.
Makes 500gms
Heaps better for you than bought margerine as no numbers in it.
tastes not too different from butter.

benthecat - 2015-06-21 18:03:00

Just came across this thread.
Thanks for the great ideas.
( mrs jw)

johnwood - 2015-06-22 21:24:00

bump

chelsea8 - 2015-07-26 12:42:00

This message was deleted.

pinnochio1 - 2015-08-07 11:08:00

Bump not sure why it didn't come up in searches before :) (maybe my first coffee has kicked in lol)

unknowndisorder - 2015-10-25 08:11:00

unknowndisorder wrote:

Bump not sure why it didn't come up in searches before :) (maybe my first coffee has kicked in lol)

I couldn't get it to come up either, thanks for bumping

nauru - 2015-10-25 21:17:00

and thanks from me too :-)

mybooks - 2015-10-26 21:36:00

juliewn wrote:

Make your own.. yeast..

That's not making yeast...that's making a starter culture.
You don't make yeast, it's a natural fungus that comes out of the air....

lythande1 - 2015-10-27 15:28:00

This message was deleted.

pinnochio1 - 2015-10-27 21:05:00

benthecat wrote:

Margerine...
Didn't see one anywhere above... but sorry if repeating.
Found this in a food magazine a few years ago.
250g butter, very soft. Into the food processor.
Slowly drizzle in 1/2 cup Rice Bran oil, and 1/2 cup warm water.
If you like the saltiness of butter, add a pinch of salt to the warm water.
Makes 500gms
Heaps better for you than bought margerine as no numbers in it.
tastes not too different from butter.

Thanks for posting - I'll make that.. :-)

juliewn - 2016-03-16 23:09:00

Home-made fruit juice to use with lemonade..

Gently wash fruit - I've used both grapes (white or black) and blackberries - other berries could be used..

Heat jars to sterilise them - I use the pop-top type so I can make a variety of sizes to be used on different occasions.
Heat some syrup (I used 3 cups water to 3/4 cup sugar - use more or less to your taste) until boiling, stirring until the sugar is dissolved, then boil for a few minutes.
While boiling for those few minutes, place blackberries in the hot jars so they're 1/4 full. Pour over syrup and seal.
The colour and flavour of the berries will gradually seep into the syrup, making a lovely colour.. add some to a glass of lemonade, or ginger ale is nice too..
https://trademe.tmcdn.co.nz/photoserver/full/461613452.jpg

juliewn - 2016-03-16 23:13:00

Bumping.

gilligee - 2016-04-12 04:08:00

Found it! We were told about this written conversation - now to start reading! Thanks.

music_note - 2016-11-01 00:50:00

I searched for this thread too - a big help OP and all, thanks.

mybooks - 2017-01-08 16:44:00

This message was deleted.

deb8888 - 2017-03-21 20:55:00

Hi Deb.. sounds interesting.. hopefully someone knows one...

juliewn - 2017-08-06 23:29:00

for anyone throwing away the brine from a can of chickpeas, you can use it to make dressing for your salad.

rupps - 2017-08-08 16:02:00

wow i am so glad that this thread is still here...... back in my day lol about a year or so ago...... another bump

spunkeymonkey - 2017-08-09 07:32:00

too good o lose

mutley83 - 2018-08-04 12:19:00