Gelatin for Eggs in Recipes

Author: Holly // Category: , ,
With Easter coming, I thought I'd give you some information concerning "Eggs" - see below. "Unflavored Gelatin" is a storage item that every family should have on hand. This is the same stuff as Knox Brand Gelatin that you use to make Knox Blox and to thicken jellos, etc. except much much cheaper. 

Fresh Eggs can be stored for up to 1 year.  Rub warmed mineral oil on your hands and coat the entire surface of the fresh egg with the oil.  Replace egg in carton with the point down.  In cold climates they can be stored in a cool, dark place.  In warmer climates, place in the refrigerator.  Rotate once a year.

“Eggs” from unflavored gelatin (Knox):  Buy in bulk; Knox Brand packages are very expensive.  The gelatin is less expensive than powdered eggs (less than 3 cents per egg or 1 tsp) and has an indefinite shelf life.

1 tsp gelatin = 1egg
1 oz gelatin = 12 tsp or 12 eggs
1 pound gelatin = 192 eggs

Making an egg:  Combine 1 tsp of unflavored gelatin with 3 Tb of cold water and stir until dissolved.  Then add 2 Tb of hot water and stir.  When using your own recipes, decrease the liquid called for in your recipe by about ¼ cup to compensate for the added water from the “egg”.

Maple Syrup

Author: Holly // Category: ,
Ann Workman has been making maple syrup for about 30 years and shares her recipe with us.  Thank you Ann!!!

Maple Syrup

1 cup brown sugar
1 cup white sugar
1 16 oz. bottle Karo syrup
1 teas. Vanilla flavoring
1 teas. Maple flavoring
Approx. ½ cup water

Put all in a saucepan and heat until the sugars are melted and dissolved.

Carry Cook

Bottled Butter

Author: Holly // Category: ,
Carry received this recipe from Mandy Taggart (Stake Prominent Living Specialist) on how to Bottle Butter.  She is awesome and has lots of great ideas that she is willing to share with us.  I also contacted an expert on canning from Idaho Falls and she has Bottled Butter for decades with no problems.   This recipe is so easy that I can even do it.

Bottled Butter
Real butter is best but margarine works too.  
  1. Heat pint jars in the oven at 250ยบ for 20 minutes.  
  2. Heat lids in boiling water for 3 minutes. Slowly stir and melt the butter in a pan until it comes to a boil.  
  3. Reduce heat, cover and simmer for 5 minutes.  
  4. Stir and then scoop the butter into the hot jars.  Use a funnel to keep butter off the rims.  
  5. Place the hot lid and ring on the jar and wait for the “plink”.  Shake jars several times over the next 15-20 minutes.  The separation will stop.  
  6. While still slightly warm, put the jars in the refrigerator.  Check every 10-15 minutes, shaking jars each time.  Eventually the butter will harden.  Leave in the refrigerator for one more hour.  
Bottled butter can store on your shelf for at least 3 years.

Five Different Syrup Recipes via Carry ;D

Author: Holly // Category: ,
Maple Syrup:
2 cups sugar (I use 1 white and 1 brown)
1 cup water
    Bring to a boil then add
1–2 tsp maple flavor (optional to add vanilla as well)

Let cool and place in syrup bottle.
Other recipe:4 cups granulated sugar
1/2 cup Karo Syrup
1 1/2 tsp. vanilla extract
1 1/2 tsp. mapeline
2 cups water
Bring ingredients to a rolling boil and continue to boil for 5 minutes stirring frequently.
I pour the extra into an empty squeeze bottle (ketchup or syrup bottles work great)
and store in the fridge.

Blueberry Syrup:
1 c sugar
1 c br sugar
1/2 c blueberries
1/2 c water
Boiling together until sugar disolves then add:
1/2 c blueberry jam
1 tsp maple flavoring

Apple Syrup:
1 c sugar
1 c br sugar
1/2 c water
boil then add 1/4 c apple jelly and 1/4 c chopped pecans.

Orange Pineapple:
1 c sugar
1 c br sugar
1/2 c water
boil then add 1/4 c crushed pinneapple and 2 Tbs orange marmalade.