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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
2/4/16 6:38 A

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Belgian Waffles

Ingredients

•1 1/2 cups (213g) all-purpose flour
•1/2 cup (70g) cornstarch
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1 1/2 cups buttermilk
•1/2 cup milk
•6 Tbsp vegetable oil or canola oil
•1/2 tsp vanilla extract
•2 large eggs, whites and yolks separated
•3 Tbsp granulated sugar

Directions
•Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
•In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
•While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
•Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
•Recipe source: inspired by Fifteen Spatulas
www.cookingclassy.com/2015/01/belgia
n-
waffles/


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
1/6/16 9:54 A

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Basic Homemade Pasta Recipe
www.theprairiehomestead.com/2015/02/
ho
memade-pasta-recipe.html

Author: The Prairie Homestead

Cuisine: Italian

Prep time: 70 mins

Cook time: 4 mins

Total time: 1 hour 14 mins

Serves: 1 lb pasta

Ingredients
•2 cups flour
•½ teaspoon sea salt
•3 large eggs


Instructions
1.Combine the flour and salt.
2.Make a well in the center of the flour, and add the eggs.
3.Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
4.Knead the pasta dough for 8-10 minutes.
5.If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
6.Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
7.We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
8.Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
9.After the resting period, divide the dough into four portions. Now comes the cool part!
10.Pasta Machine Instructions:
11.I'm really picky with my kitchen gadgets, and generally only keep the necessities. However, I'm very loyal to my pasta machine and it has earned it's place in my crowded cupboards.
12.Rolling the dough is a process-- you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
13.Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
14.Rolling Pin Instructions:
15.If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
16.Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
17.From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
18.It also freezes well-- just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
19.Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.


Notes

Kitchen Notes:

There are a variety of opinions when it comes to pasta flour... Some people get all fancy with specialty flours (traditionally, pasta is made with semolina flour). However, I've had wonderful results just using regular unbleached all-purpose flour. If you like you can use a mix of whole wheat flour, combined with the all-purpose. Just keep in mind the more whole wheat you use, the more the consistency of the finished noodles will change.
I've not tried this recipe with gluten-free flours, sorry!
You can easily make flavored pastas by adding fresh or dried herbs to the dough, or spice it up with garlic or onion powder.

Edited by: CANNINGNANNY at: 1/6/2016 (10:25)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
11/20/15 8:20 A

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Homemade Hawaiian Rolls To Freeze

www.creativehomemaking.com/recipes/hawaiia
n-rolls.shtml

My family really enjoys Hawaiian rolls, and I finally found a great recipe to try. I have never made homemade rolls before, but this recipe was really easy, and the rolls turned out great! Another great thing about these is that you can freeze them and then bake them later.


Ingredients:

1/4 c. milk
1/4 c. butter, melted
1/3 c. brown sugar
2 1/4 tsp. active dry yeast (1 packet)
1 can crushed pineapple
2 eggs, beaten
4 c. bread flour*
1 tsp. salt

*Note: You can use all purpose flour or bread flour for this recipe, but you will find that bread flour will give you a better end product because it is specifically made for making homemade breads and rolls.

Butter a large mixing bowl and set aside.

Heat milk to 110 degrees. The milk should be very warm to the touch but not boiling hot. If the milk is too hot it will kill the yeast.


Place the heated milk, melted butter, brown sugar, and yeast into a mixer that has a dough hook. I used my Kitchen Aid mixer and it worked great. Mix ingredients until well combined. Let the yeast mixture set for about 7 minutes, or until yeast begins to bubble.

Drain the crushed pineapple. Measure 2/3 c. pineapple juice and 1/3 c. crushed pineapple. You won't need the rest of the can of pineapple for this recipe. Add the pineapple juice, crushed pineapple, and beaten egg to yeast mixture. Stir.

Add 4 cups flour and salt. Knead dough in the mixing bowl with the dough hook on medium-low until the flour is incorporated into the dough.

Mix on medium speed until the dough is soft but not sticky. This will take about 5 minutes. If at this point it is still sticky, add a little flour until the dough becomes soft and smooth.

Remove the dough from the mixing bowl and place it in the buttered mixing bowl. Set the bowl in your oven (turned off) until the dough doubles in size (about 1 1/2 hours). Remove the bowl from the oven.

You will need to butter two pans, a 13x9x2-inch baking dish, and a 8-inch round cake pan. Remove the dough from the bowl and divide it in half. Divide each half into eight equal pieces. You should have 16 pieces all together.

Next form each piece of dough into a smooth ball. You can do this by gently pulling the edges around the ball and pinching the bottom of it together. This makes the top of the ball round and smooth (the key to perfect looking rolls).

Place twelve of the rolls in the 13x9x2-inch baking dish and the remaining four rolls in the cake pan. Cover the rolls with plastic wrap and let them sit until they double in size, 45 minutes to 1 hour.

If you are not going to serve the rolls that day, before letting them raise for the second time you can place them in the refrigerator for as long as 2 days. Just remove them from the refrigerator and allow them to double in size before baking. You can also freeze the rolls. Just place the balls you just made on a cookie sheet and place in the freezer. When they are frozen, put them in a freezer bag. When you are ready to bake them just set them in the baking pan and let them double in size before baking.

When you are ready to bake them, preheat the oven to 350 degrees. Bake the rolls for 20-25 minutes, or until golden brown. Remove the rolls from the oven and brush them with melted butter. Cool before serving.

These rolls are really, really good. I like the idea of freezing them ahead of time so I can only bake as many as we will need. If there aren't very many leftovers, I won't feel like I need to eat them all!



Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
11/10/15 4:54 A

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Chef John's Make-Ahead Turkey Gravy

For all of the people celebrating Thanksgiving this month !!! Or a recipe to keep and use for beef, chicken etc. just substitute some beef or chicken in place of the turkey wings !!! :}


Chef John's Make-Ahead Turkey Gravy




Prep
20 m

Cook
1 h 55 m

Ready In
2 h 15 m


Recipe By:Chef John

"This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions."

Ingredients
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions
1Preheat oven to 400 degrees F (200 degrees C).
2Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
3Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
5Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
6Strain turkey stock and reserve 6 cups of stock; discard all the solids.
7Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Link for the video...
allrecipes.com/video/2630/chef-johns
-m
ake-ahead-turkey-gravy/?ms=1&proR>p25=171264126&prop26=RecipeNotes
&a
mp;prop27=2015-11-09&prop28=
Articl
e1&prop29=Link&me=1&
amp;eaid=3338918


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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SPARKINGRAMMY's Photo SPARKINGRAMMY Posts: 1,200
9/23/15 4:29 P

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I've been busy cutting and freezing all my chives, so I have them for the winter. Can't believe how the plant has grown and multiplied over the last couple of years. I'll be st for the winter now with chives.

Only I can make it happen
Marge


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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
9/11/15 7:04 A

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From Livedaily...Karen

My Mom's Creamed Corn Recipe

8 quarts freshly creamed corn *

My parents had a gadget that not only shaved the kernels off the cob, but also helped "milk" the cob to get as much juice as possible out of the corn. You can also cut the kernels off the cob, then scrape cob with a spoon to get all the corn liquid you can.

1 cup all purpose flour
1/2 cup sugar
1/4 cup oil

Mix everything together well. Heat thoroughly, stirring constantly. Be careful this does not burn. You can add a little bit of water, but not too much. Mixture should be very thick. Cool completely. After cooled, place into 1/2 quart or 1 quart freezer bag and freeze.

To serve: Per quart of corn, add 1 Tbsp. butter, salt to taste and reheat. Can be done in microwave.

We used to call this liquid gold!!

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
4/23/15 6:41 A

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Good Morning !

That's so Great that you didn't lose all of your peaches and found a way to use them !

I put this in the
FORUM: General Team Discussion Forum
TOPIC: What Do You Do with Your Put Ups ? for you...Most people won't see it here...

Do you have a SparkPage?
I was going to send you a Goodie but I can't if you don't have a sparkpage...
If you want to know how to set one up, do contact me...and I will walk you thru it...


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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HJMOMMY Posts: 911
4/22/15 5:34 P

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Not sure if this is the correct place to post this but wanted to share with you all --
I had frozen fresh peaches a yr. & 1/2 ago cut up in quart bags and forgot about them in my freezer until now.
I pulled them out a couple days ago and added 1 cup sugar per 3 quarts and boiled them on the stove for about 1 hour. Their color came back and they tasted great. I put them in the fridge for about a day & half and when I pulled them out and tasted, they taste as good if not better than canned peaches you can buy in store. I've made a delicious peach cobbler and used the rest for homemade ice cream. I have a few more quarts and will do the same with them within the next week or so.
Happy I didn't have to toss them :-)

CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
3/3/15 9:04 A

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Make Slow Cooker Caramelized Onions for the freezer

It takes time and patience to transform eye-watering, nose-assaulting, sharp-tasting raw onions into soft and nutty-sweet caramelized onions. Done stove-top, it’s a labor-intensive, 30- to 45-minute cook time that can’t be hurried along if you want the food science to work. But the good news is, there’s an easier way to make caramelized onions.

Use the Slow Cooker to Caramelize Onions

Low and slow from the get-go, a slow cooker eliminates the frequent stirring and constant tending needed to ensure the onions don’t go from brown to burnt behind your back. Bonus: You can make a large quantity to bank for multiple recipes, saving you loads of prep time down the road.

dish.allrecipes.com/how-to-make-slow
-c
ooker-caramelized-onions/?ms=1&prop2R>5=162190138&prop26=RecipeNotes&prop2
7=
2015-03-02&prop28=MainStory&prop
29=Ima
geLink&me=1&eaid=3338918


How to Make Slow Cooker Caramelized Onions

Makes about 4 cups

Ingredients
•8 medium/large onions*
•¼ cup melted butter or olive oil (about a tablespoon for every 2 onions)
•1 teaspoon salt (¼ teaspoon for every 2 onions)

Directions
1.Peel, cut in half, and thinly slice enough onions to fill a slow cooker half to three-quarters full.
2.Sprinkle onions with the melted butter or olive oil and salt. Toss to coat.
3.Cook for 10 hours on LOW. At this point, I found the onions had reduced from about 4 quarts raw to a little over 1 quart cooked onions and 1 1/4 cup liquid. To reduce further, leave the liquid in and cook for another 4 or 5 hours on LOW, stirring occasionally, until the onions are deeper brown and the liquid is almost completely cooked off.

*Note: I used a 6 1/2-quart slow cooker. Adjust the recipe amounts to suit the size of your equipment.

You can, also, pressure can pints for 70 mins at 10 lbs pressure...


Edited by: CANNINGNANNY at: 3/3/2015 (10:53)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
9/18/14 5:52 A

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Hi Here's a clickable link for you !!!
www.growingagreenerworld.com/growing
-v
egetables/


Love this show !!!

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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HJMOMMY Posts: 911
9/18/14 3:07 A

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Here is a great way to put up tomatoes. I've tried this before and they are very good and is so easy and saves alot of time.

if this link does not work, it is episode 508

http://www.growingagreenerworld.com/grow
ing-vegetables/

CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
9/13/14 9:50 A

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Here is a link from Linda (testycatladyp) which is a Great reference chart and instructions on Blanching !
nchfp.uga.edu/how/freeze/blanching.h
tm
l


Edited by: CANNINGNANNY at: 9/13/2014 (09:51)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
9/15/13 10:15 A

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From VSHWBOOMER from my Managing Diabete Group! team...

Breakfast Burritos for the freezer...Makes 24

breakfast burritos for the freezer
12 Scrambled Eggs
milk
butter
1lb cooked crumb sausage
1 large sauté chopped onions,
1/2c chopped bell pepper
2 TBS Green chili chopped (optional)(to tasted)
shredded potatoes
Salt
Pepper
Shredded cheese (I use a Mexican blend)
1 jar salsa [pick your own heat]
flour tortillas (makes about 24 large)
Cook breakfast sausage, drain in colander allowing grease to drain,
set aside in a large bowl.
Melt butter in skillet, whisk eggs with a little milk, scramble eggs
and then add to large bowl with the sausage.
Saute bell pepper, green chili and onion in the skillet, add
shredded potatoes, cook until browned.
Season to taste with salt and pepper.
add to egg and sausage mixture. Mix well
Wrap tortillas in a damp tea towel, warm tortillas in microwave.
Place 1/3 cup egg and sausage mixture onto each tortilla and sprinkle with
some cheese. Roll up each tortilla to make burritos, folding in the
ends and rolling up. Place single layer of burritos on parchment
paper lined cookie sheets and freeze until solid. Then wrap
individually and package in zip-lock freezer bags.
(If I'm in a hurry I wrap the burritos in parchment paper and then in
foil paper and stick in a zip lock bag and throw in the freezer.) I
save and reuse the foil paper.
When you're ready to eat, remove the foil from the burrito leave
parchment on, microwave on high power for 1-3 minutes until hot and
cheese is melted.




Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
6/26/13 7:46 A

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Freezing my Pie Pumpkins. Love that Pumpkin Pie ! ! !

Cut pumpkins in half and scoop out the seeds.
Place cut side down in a glass rectangle casserole dish and put in a preheated 375 degree oven
for about 1 hour.
You'll know when they are done when there is water in the bottom of the pan. OK to let them carmelize a bit as that only adds to the richness of the flavor.
Let cool a tad and then scoop out pumpkin into a food processor and process for 20-30 seconds.
Place pumkin in containers (I put 2-4 cups in each as my recipe calls for 2 cups per pie).
Do not put lids on until completely cooled...
Once cooled, Label and freeze.


Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
12/5/12 5:35 P

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Hi I came into a case of lemons this past summer. I did hand juice them all...
But first I zested them, dried the zest and then ground it into powder.
It's great on fish, pasta, veggies, mix with other seasoning to make your own blend, etc....
I froze it in 1 cup containers as my lemon pie calls for 1 cup and lemonaide calls for 2 cups.
It was a pain to juice them with my little press, but boy is it nice to go to the freezer and get that fresh juice.
Not sure about a puree...

Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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COUGIEX's Photo COUGIEX SparkPoints: (10,866)
Fitness Minutes: (9,014)
Posts: 24
12/5/12 2:39 P

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I have come into about 20 pounds of lemons thanks to a generous neighbor. Now what to do with it because we don't need that much lemonade at the moment!

I'm wondering if homemade lemon puree will freeze okay. Also, should I add anything to it such as sugar?

I already know that straight lemon juice freezes just fine, but since all I have is a little hand-held juicer, I don't want to spend forever on all those darn lemons!

Thanks for any insight!

=^..^=

"All glory comes from daring to begin."

-Eugene F. Ware


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CANNINGNANNY's Photo CANNINGNANNY Posts: 20,782
6/27/12 8:35 A

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Please post your Freezing questions here.
And put your recipes in the Recipe Box Thread.

Edited by: CANNINGNANNY at: 3/17/2013 (07:23)
Patti / NE Ohio
Leader Putting Foods Up www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=13192

Leader Home & Garden & DIY - On A Budget www.sparkpeople.com/myspark/groups_i
ndividual.asp

Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you will get run over if you just sit there.



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