And here is part 2:
A collection of the recipes and craft instructions that appear in her various online stores.
Thursday, July 31, 2014
Canning and Pickling Thistle
Definitely something new to me but really like the directions this young lady gives. This is part 1 of the process.
And here is part 2:
And here is part 2:
How to Make Gluten Free Acorn Flour
This is a very simple video. I like that they have the directions on the screen rather than doing a bunch of talking.
How To Make Pumpkin Flour
This is coming up in one of the stories and I thought I would pass along the youtube video that I got the directions from. I actually tried this and it is just as useful as the narrator claimed. She said you can substitute it for up to a quarter of any flour called for in a recipe. I agree that is about the limit before you start creating problems with texture, consistency, or ability to rise.
Saturday, July 26, 2014
Corn Fritters
Corn
Fritters
1/2 cup flour
1/2 cup cornmeal 2 T sugar
1/4 tsp. salt
1 tsp. baking powder
1 small can cream style Corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites
Combine in medium bowl. Fry in
3 T oil in skillet. Turn when brown (Good with Baked beans.)
Faux Sourdough Bread Recipe
Faux Sourdough Bread Recipe
1
package Active Dry Yeast
2 1/2
cups Bread Flour 1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water
All
ingredients but the water should be at room temperature before starting. Add
ingredients to the pan in the order listed. Select "White Bread".
Press "Start".
Lazy Onion Bread Recipe
Lazy Onion Bread Recipe
1 1/4
C Water Or Milk
2 Tbsp
Sugar 2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder -- optional
1 1/2 Tsp Active Dry Yeast
CYCLE:
white; timer SETTING: medium NOTES : The lazy part of this recipe is simply
using onion soup mix! There is no salt included in the recipe as there is some
in the onion soup.
Pita Bread
Pita
Bread
1 1/4 cups water
3 1/2 cups bread flour1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast
Place all of the dough
ingredients in pan according to manufacturer's directions. Set on dough cycle.
When cycle is finished, remove dough to floured surface and punch down before
shaping. Shape the dough in to a single
smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a
smooth round ball and then flatten in to a disc about 1-inch thick. Cover the
dough with a damp towel and allow to rest for 10 minutes. Preheat oven to 475 degrees F. Place baking
stone or cookie sheet in oven while it's heating. Flatten each piece of dough out into a circle
that is about 1/4 to 1/3-inch thick. Using
a spray bottle filled with water, spritz the 475 degrees F oven and quickly
place the first round of dough on hot cooking sheet or stone. Reduce heat to
450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire
rack. Repeat the entire procedure with each piece of bread. If baking surface
is large enough, 2 pieces of dough may be baked at the same time as long as
they are not touching each other. Do not
wait for the dough to brown as it will dry out too much. The dough after 3
minutes should look like a big balloon and still be white in color. After the baked pitas have cooled and
deflated, cover them with a damp towel. When all pitas are baked and completely
cool, place them in a freezer zip-lock bag for storage. Use within a day or two as they dry out fast.
When you cut the pita in half you should have no trouble separating the two
sides of the dough to form your pocket.
Grape Nuts Bread
Grape
Nuts Bread
1 1/3 cups water
2 1/2 tablespoons vegetable oil1 1/4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
2/3 cup Grape Nuts Cereal
Use the basic cycle. Add Grape
Nuts at the beep or appropriate time for your machine. Don't worry if the dough
is a little soft before the cereal is added.
Friday, July 25, 2014
Dill Pickle Bread
Dill
Pickle Bread
1/3 cup dill pickle juice
(Claussen's is good)
2/3 cup warm water (110 degrees
F)1 medium dill pickle, finely chopped
1 tablespoon butter, softened
1 tablespoon dried onion
1 teaspoon parsley flakes
1/2 teaspoon dill weed
1/4 teaspoon sea salt
2 cups plus 2 tablespoons white bread flour
2 teaspoons active dry yeast
Place ingredients bread machine
pan in the order suggested by the manufacturer. Select the white bread, medium
crust setting.
Bloody Mary Bread
Bloody
Mary Bread
3 cups bread flour
1 1/4 cups V-8 Vegetable Juice1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce
Add all ingredients to the
baking container of your machine and bake on the basic bread cycle.
Beer Biscuits
Beer
Biscuits
4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer
Mix ingredients together. Spoon
into greased muffin tins. Bake at 350 degrees F until golden brown on top.
Yields 8 to 10 biscuits,
according to size of muffin tin.Red Hot Sipper Mix in a Jar
Red
Hot Sipper Mix in a Jar
1 2/3 cups instant powdered
lemon flavor tea mix
2 tablespoons instant powdered
orange pineapple sweetened drink mix 5 tablespoons red hot cinnamon candies
Combine
tea drink mix and orange pineapple drink mix in a small bowl. Place mixture
into a pint jar. Layer red hot cinnamon candies on top of drink mix. Attach the following instructions on a gift
tag -- Red Hot Sipper: Measure 2 tablespoons
Red Hot Sipper drink mix into a drinking mug. Pour 1 cup of hot water over
drink mixture. Stir until well-blended and red hot cinnamon candies are
melted. Makes about 16 cups of prepared
drink.
Peppermint Patty Hot Chocolate
Peppermint Patty Hot Chocolate
3 c. hot milk, divided
8 small chocolate peppermint patties
pinch salt
1 c. evaporated milk
Combine ½ c. hot milk with chocolate peppermint patties and stir well. Add pinch of salt and remaining hot milk. Simmer mixture but do not boil. Add evaporated milk and serve.
Sherpa Tea
Sherpa Tea Mix
2 c.
powdered milk
1/3 c.
sugar2 T. Instant tea with lemon
1 c. water per serving
Mix
all ingredients except water. Bring 1
cup of water to a boil. Add 3 heaping
tablespoons of mix to mug and pour in water.
Stir well.
Homemade Rootbeer
Two versions ... one easy, one for longer term storage.
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85–95°F)
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled
Homemade Rootbeer
2
ounces McCormick® Root Beer Concentrate
5
pounds sugar 5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85–95°F)
Clean
and sanitize all bottling equipment according to information below. Shake Root
Beer Concentrate well and mix with sugar in a large container. (DO NOT USE
ALUMINUM). Stir in spring water.
Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve
undisturbed 10–15 minutes. Add to sugar mixture and stir well. Bottle immediately into plastic bottles,
leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its
side in a warm place (70–80°F) for 1–2 days, then store upright in refrigerator
at 40–45°F for 3–4 days more. Keep chilled and consume within 7–8 days.
CLEANING
INFORMATION: Before using, sanitize bottles and equipment in mild bleach
solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water
inside and out.
CAUTIONS:
Contents of bottles are under pressure and can overflow or explode.
Keep
refrigerated (40–50°F) until ready to serve and not longer than 7–8 days after
the brewing process is completed.
Plastic
bottles are highly recommended for bottling homemade root beer. They are easily
checked during fermentation to determine the firmness of the bottle. We
recommend that you NOT use glass bottles.
Check
plastic bottles periodically for pressure during fermentation. Those which show
firmness indicate complete carbonation.
Easy Rootbeer
1 1/2
cups boiling water
3/4
cup sugar 1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled
Combine
sugar and boiling water; stir until dissolved. Add root beer concentrate.
Chill. When ready to serve, combine root
beer mixture with soda water. Stir slowly to mix. Serve immediately.
Gingered Lemonade
Gingered Lemonade
1 cup water
1 cup sugar
¼ cups
crystallized ginger cut into thin strips
3 ½ cups cold water
1 ¼
cups lemon juice (from bottled)
In a
saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and
briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and
lemon juice. Chill several hours or overnight in a covered container. Makes 6
servings Note: if your fridge is down
when you are making this, then allow the syrup to cool before adding the cold
water to it, then serve immediately.
Fruity Milk Syrup
Fruity Milk Syrup
Its
been said on more than one occasion that powdered/instant milk doesn’t taste
the same as fresh milk. Well, that’s true. But you still need to make sure and
have a source of vitamin D to balance out your emergency pantry nutrition. One
way to make powdered/instant milk more palatable is to add a flavoring to it.
Some use chocolate syrup, some use a commerically available vanilla or
strawberry powder, some recommended a drop or two of vanilla extract, etc.
Below is a recipe for making your own fruit flavored milk syrup. Really easy,
and my kids thought it was fun and tasty when we tried it.
2 cups
white sugar
1 cup water
1
(0.13 ounce) package unsweetened, fruit-flavored soft drink mix (on brand name
is Kool-Aide)
In a
saucepan over medium high heat, combine sugar and water. Cook, stirring, until
mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and
allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into
8 ounces milk, or to taste.
Vinegar Lemonade
Vinegar Lemonade
Mix 1
to 2 Tablespoons of Apple Cider Vinegar into a 12 oz. glass of water. Stir in 2
Tablespoons of sugar or to taste, and drink up.
Wednesday, July 23, 2014
Butterscotch Milk
Hot
Frothy Butterscotch
1 cup skim milk (use
evaporated skim or powdered milk)
1 tablespoon brown sugar,
packed 1/2 teaspoon butter-flavored extract
32 miniature marshmallows, divided
Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt. Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy. Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately. Yield: 2 servings
Eggless Eggnog
Eggless Eggnog
8 cups milk (we used
reconstituted powdered milk)
1 3 oz package of French
Vanilla Instant pudding 1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
1/2 tsp of nutmeg
In a large bowl, mix the
pudding with 1 cup of the milk. When pudding is formed, add in the remaining
ingredients and mix very well.
Creamsicle Drink Mix
Creamsicle Drink Mix
1 part
orange-flavored instant drink mix (Tang)
1 part
powdered milk 2 parts instant vanilla pudding
To
use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.
Kudzu Recipes
The following recipes have been gathered from all over the place. I have tried most of them with only a couple of mishaps that were of my own making. In my personal experience if you like cooked greens you will like kudzu so long as you are careful to get the new, tender tips. And as for canning kudzu, it is very similar to canning spinach, including the taste and texture.
Oil
Kudzu leaves and tender vine tips may be boiled the same way you boil spinach.
Boiled kudzu leaves mix well with other cooked greens including spinach and young poke sallet leaves. (Note: Young poke sallet leaves must be boiled three times in clean water prior to eating.)
Boiled kudzu leaves blend well with cooked rice and many cooked wild meats.
Fresh kudzu leaves may be processed in a pressure cooker following a spinach canning recipe, and stored in canning jars for future consumption.
4 quarts of well water
6 quarts fresh kudzu blossoms
Yeast
4 cups sugar
1 gallon jug
1 balloon
Pick
kudzu blossoms when they are dry (mid-day). Rinse in running water to remove
any foreign particles, dirt, or dust. Pour three quarts of boiling water over
the blossoms and stir. Put a lid on the container and stir twice a day for four
days.
Strain the liquid through a clean cloth. Press the blossoms to get all the
liquid from them. Add four cups sugar. Dissolve yeast in lukewarm water. Pour
the dissolved yeast into the liquid. Stir well. Cover and let it stand for five
days. Then transfer to a one-gallon jug. Add enough well water to bring the liquid
within two inches below the neck of the jug. Attach the balloon to the top of
the jug. Place jug in a cool dark place that is between 65° F to 75° F.
Periodically gently loosen the balloon and allow the gas to escape and then
replace the balloon firmly on the neck of the jug. In approximately six weeks
the balloon will stop expanding and the wine is done. Strain the wine through a
clean cloth and transfer it to airtight bottles. (Optional: Drop five raisins
into each one-gallon bottle.) Cork each bottle tightly. Allow it to sit for an
additional six to twelve months before drinking.
1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar
1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice
4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar
2 tablespoons kudzu starch
½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce
Kudzu powder may be substituted for flour, arrowroot, or cornstarch as a thickening agent in most recipes. Use the following proportions:
1 teaspoon kudzu powder = 3 teaspoons flour
1-1/2 teaspoons kudzu powder = 3 teaspoons arrowroot
4-1/2 teaspoons kudzu powder = 3 teaspoons cornstarch
4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4-ounce) package powered pectin
5 cups sugar
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4-ounce) package powered pectin
5 cups sugar
Wash Kudzu blossoms
with cold water, and place them in a large bowl. Pour 4 cups boiling water over
blossoms, and refrigerate 8 hours or overnight. Pour blossoms and liquid
through a colander into a Dutch oven, discarding blossoms. Add lemon juice and
pectin; bring to a full rolling boil over high heat, stirring constantly. Stir
in sugar; return to a full rolling boil, and boil, stirring constantly, 1
minute. Remove from heat; skim off foam with a spoon. Quickly pour jelly into
hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at
once with metal lids, and screw on bands. Process in boiling water bath 5
minutes. Cool on wire racks. YIELD: 6 half pints.
Note: The blossom liquid is gray until lemon juice is added.
Kudzu Leaves
1 can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
Juice of 3 lemons
Bacon Grease (optional)
1 can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
Juice of 3 lemons
Bacon Grease (optional)
Stuffing ingredients: 1 cup
rice, rinsed in water
1 pound ground lamb or lean beef
1 cup canned diced tomatoes
1/2 teaspoon of allspice
Salt and Pepper to taste
1 pound ground lamb or lean beef
1 cup canned diced tomatoes
1/2 teaspoon of allspice
Salt and Pepper to taste
Gather about 30 medium-sized
young kudzu leaves. Make sure area has not been sprayed with chemicals to kill
the Kudzu. Wash leaves. Drop into salted
boiling water. Boil a 2-3 minutes, separating leaves. Remove to a plate to
cool. Remove heavy center stems from the leaves by using a knife and cutting
down each side of the stem to about the middle of the leaf. Combine all
stuffing ingredients and mix well. Push cut sides together and fill with 1
teaspoon stuffing and roll in the shape of a cigar. Place something in bottom
of a large pan so that rolled leaves will not sit directly on the bottom of the
pan. Bacon grease is great for seasoning.
Arrange Kudzu rolls alternately
in opposite directions. When all are in the pot, pour in a can diced tomatoes,
2 teaspoons of salt, and 3 cloves of garlic, cut in half. Press down with an
inverted dish and add water to reach dish. Cover pot and cook on medium for 30
minutes. Add lemon juice and cook 10 minutes more.
1 cup heavy cream (can also use canned cream or a cream substitute)
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
1/2 teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 nine-inch unbaked pie shell
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
1/2 teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 nine-inch unbaked pie shell
Preheat oven to 350 degrees.
Mix cream, eggs, kudzu, salt, pepper, and cheese. Place in pie shell. Bake for
35 to 45 minutes until center is set. Makes 4-6 servings.
Kudzu leaves
Mint
Honey
Mint
Honey
Simmer 1 cup of finely chopped
Kudzu leaves in a quart of water for 30 minutes. Drain and serve with honey and
a sprig of mint. If you prefer a sweeter taste use honey to sweeten the tea.
Pick light green leaves, 2-inch
size.
Thin batter made with iced
water and flourOil
Heat oil. Rinse and dry kudzu
leaves, then dip in batter (chilled). Fry oil quickly on both sides until
brown. Drain on paper toweling. Eat while warm.
Kudzu
Leaves and Vine Tips
In
the early spring and throughout the growing season, harvest the very end of an
established kudzu vine where the new growth is forming small shoots and young
leaves (called runners). Only the young leaves and vine tips are tender enough
for human consumption. The older leaves and vines are too tough for the human
digestive system.
Wash the kudzu thoroughly in cool water. Then soak the kudzu for 20 minutes in some clean cool water with a little salt added. Rinse and drain. Process immediately or store in the refrigerator for 3 to 4 days in an airtight container.
Kudzu leaves have a soft fuzz on them. The fuzz is offensive to most people when eaten raw. The fuzz wilts quickly when cooked. Therefore, briefly dip the fresh leaves in some boiling water and then immediately dip in cold water. The fuzz will wilt, the appearance of the leaves will change, but the taste will not have changed.
Wash the kudzu thoroughly in cool water. Then soak the kudzu for 20 minutes in some clean cool water with a little salt added. Rinse and drain. Process immediately or store in the refrigerator for 3 to 4 days in an airtight container.
Kudzu leaves have a soft fuzz on them. The fuzz is offensive to most people when eaten raw. The fuzz wilts quickly when cooked. Therefore, briefly dip the fresh leaves in some boiling water and then immediately dip in cold water. The fuzz will wilt, the appearance of the leaves will change, but the taste will not have changed.
Kudzu
Leaf Recipes
Kudzu leaves and tender vine tips may be boiled the same way you boil spinach.
Boiled kudzu leaves mix well with other cooked greens including spinach and young poke sallet leaves. (Note: Young poke sallet leaves must be boiled three times in clean water prior to eating.)
Boiled kudzu leaves blend well with cooked rice and many cooked wild meats.
Fresh kudzu leaves may be processed in a pressure cooker following a spinach canning recipe, and stored in canning jars for future consumption.
Kudzu
Flower Blossoms
Kudzu
blooms from late July through September, depending on the climate and location.
The most common species in the United States has magenta and reddish purple
flowers that resemble a wisteria. A less common variety has white blossoms.
Kudzu flowers smell like ripe grapes. However, the blossoms do NOT taste like grapes. They have a unique flavor that is just a little bit sweet.
The flowers are sometimes hidden behind the green leaves. Pick the flowers when they are dry (not covered with the morning dew or rain). You may just pick the flowers, but it is usually easier to cut the entire flower raceme of blossoms and then remove the individual flowers later. Wash the flowers gently but thoroughly in cool water and then drain. They will remain fresh for one day. Or freeze them for future consumption.
Kudzu flowers smell like ripe grapes. However, the blossoms do NOT taste like grapes. They have a unique flavor that is just a little bit sweet.
The flowers are sometimes hidden behind the green leaves. Pick the flowers when they are dry (not covered with the morning dew or rain). You may just pick the flowers, but it is usually easier to cut the entire flower raceme of blossoms and then remove the individual flowers later. Wash the flowers gently but thoroughly in cool water and then drain. They will remain fresh for one day. Or freeze them for future consumption.
Kudzu
Flower Salad
Kudzu
flowers may be eaten plain or as part of a salad or other dish.
Kudzu
Flower Tea
Pour
a cup of boiling water over 1/4 cup fresh flowers and let it steep for 4 or 5
minutes. Strain and drink.
Kudzu
Flower Wine
4 quarts of well water
6 quarts fresh kudzu blossoms
Yeast
4 cups sugar
1 gallon jug
1 balloon
Kudzu
Roots
Kudzu
roots are normally harvested in the winter months. Only a kudzu root that was
started from a seedling will produce a root that contains a good quantity and
quality of starch. Good kudzu starch roots may weigh up to 200 pounds and be as
long as 8 feet. The vast majority of kudzu roots are formed when an established
vine touches the ground. Most of the roots growing near the surface are NOT
high quality. Most kudzu roots look like tree roots and are NOT edible.
Kudzu
Root Sucker
In
a survival situation, any kudzu root between 1/2 to 3/4 inches in diameter can
be washed, cut at both ends to a length of about 6 inches, and then all the
exterior bark should be scrapped off. The raw root can then be sucked on to
gradually remove all its internal nutrients. Only suck the nutrients out of the
root. The root is wood. Wood is NOT digestible. Do NOT eat the wood.
Kudzu
Root Tea
The
thin, tender young roots can be dug up, washed, diced, boiled, and strained to
make a tea.
Pork Tenderloin with Kudzu Salsa
4 servings
½ cup soy sauce 1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar
Kudzu salsa:
1 cup diced freshly boiled Kudzu stems 1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice
Combine first 5 ingredients in a large shallow dish or
heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours; Remove pork from marinade, discarding marinade. Sprinkle with
oregano and cumin; Stir together honey and brown sugar. Brush pork with honey
mixture; place on greased rack in roasting pan; Bake at 400 degrees 25-30 minutes or until thermometer reaches
160 degrees. Cut pork into slices; serve with Kudzu salsa; To prepare salsa, combine all ingredients, cover and chill until
ready to serve.
Kudzu Flower Jelly
4 half-pints
4 cups kudzu blossoms 4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar
Put washed blossoms in bowl. Pour boiling water over blossoms,
stir and set in refrigerator 6 hours or overnight. Strain and put liquid in a medium pot. Liquid will be brown. Add
lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Allow to boil 2 minutes. Skim foam. Then pour into sterilized
jars and seal. Process jelly in boiling water bath for 7 more minutes.
Fruit Juice Jelled Kudzu Desserts
2 servings
1 cup fruit juice 2 tablespoons kudzu starch
Combine juice and kudzu powder in a saucepan, whisking until
powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2
minutes, or until transparent and well thickened. Pour into moistened
individual cups and cool. Serve chilled.
Kudzu-Rice Quiche
Yield: 6 servings
4 eggs
2 cups cooked rice ½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce
Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an
8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss
cheese. Stir well. Spread mixture evenly in prepared pan, making a crust.
Refrigerate until ready to fill and bake. Cook kudzu leaves in a small amount of water, press to remove
moisture and chop fine. Add butter and set aside. In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage
cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it's blended,
stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.
Dried Kudzu
Dry only the smallest leaves. Place them between paper towels to
absorb the moisture and microwave for 30 seconds, then flip. Continue
microwaving and flipping until dry. Leaves are easy to burn, so watch
carefully. Crumbled leaves can be used in your favorite bread or pasta recipes.
Freeze them for longer storage.
Kudzu Candy
Melt almond bark or flavored candy melts from a craft store in a
double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a
cookie sheet; let cool completely and then break into pieces. Or pour candy
into molds and cool completely.
Kudzu Blossoms
To make jelly, pour hot water over blossoms. Let stand overnight;
strain through cheesecloth. Do not freeze liquid; it will change color. Liquid
may be canned in sterilized jars.
Kudzu Blossoms Note
I make kudzu jelly and was just cruising the net looking at
other's recipes. I noticed that it said not to freeze the juice. For years, I
have frozen the juice, yes it turns the color of a grape popsicle but when
thawed it returns to its original color and makes great jelly so this is a great
alternative for picking in the hot summer and making the jelly in the fall and
winter when things cool off a blit. Just thought I'd share that with you. Lisa
Kudzu Leaves with Sesame Dressing:
Boil young leaves, wrap in a
cotton dishcloth and press with several pounds of weight for 10 minutes. Dice
fine and dress with a mixture of 2 tablespoons tahini (or substitute sesame or
peanut butter creamed with 1 teaspoon water). 1-1/2 tablespoons vinegar, 1
teaspoon honey, and 1/2 teaspoon salt (or 1-1/2 teaspoons natural soy sauce).
Steamed Roots : Since ancient times, kudzu roots have been used in Japan as, an
emergency food in times of famine. Gathered during the fall or winter, when
they are rich in starch, they are cut into cubes, steamed or boiled, and served
seasoned with natural soy sauce, miso, or salt.
Kudzu powder may be substituted for flour, arrowroot, or cornstarch as a thickening agent in most recipes. Use the following proportions:
1 teaspoon kudzu powder = 3 teaspoons flour
1-1/2 teaspoons kudzu powder = 3 teaspoons arrowroot
4-1/2 teaspoons kudzu powder = 3 teaspoons cornstarch
Acidic liquids such as lemon juice require 10 to 15 percent more
kudzu powder for thickening or jelling than water or alkaline liquids such as
apple juice.
Dissolving Kudzu Powder: Combine the powder and cold
liquid in a small bowl or cup. Stir well, then mash any remaining lumps with
fingertips. Pour through a small, fine-mesh strainer into cooking liquid,
retrieving all kudzu from bowl with a rubber spatula. Dip strainer in cooking
liquid to rinse.
Apple Pie with Kudzu-Apple Juice Glaze
1/2 cup whole wheat flour
3/4 cup unbleached white flour
1/4 teaspoon salt
3 tablespoons (sesame) oil
1/3 cup water
1/2 egg white (optional)
4 (pippin) apples, thinly sliced
1-1/3 cups apple juice
1/3 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons kudzu powder
3/4 cup unbleached white flour
1/4 teaspoon salt
3 tablespoons (sesame) oil
1/3 cup water
1/2 egg white (optional)
4 (pippin) apples, thinly sliced
1-1/3 cups apple juice
1/3 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons kudzu powder
Preheat oven to 400° F. Combine flours and salt, mixing well. Add
oil and rub mixture gently between palms to blend evenly. Gradually add water
to form a dough and knead for 2 minutes, or just until smooth. Roll out round
on a floured board and use to line a nine-inch pie plate. Flute edges, prick
bottom with a fork, and brush, if desired, with egg white. Bake for 30 minutes,
or until nicely browned. While crust is baking, combine apples, 1/3 cup apple juice, and
raisins in a saucepan and bring to a boil. Cover and simmer for 15 minutes. Mix
in 1/4 teaspoon cinnamon and lemon juice, remove from heat, and allow to cool. While apples are simmering, combine kudzu powder and the remaining
1 cup apple juice in a small saucepan, stir until dissolved, and bring to a
boil. Simmer for about 1 minute, or until transparent and nicely thickened. Spoon cooked apples into baked crust and smooth surface. Pour
kudzu glaze evenly over the top, then allow to cool to room temperature. Cover
and refrigerate. Serve chilled, topped with a sprinkling of cinnamon.
Subscribe to:
Posts (Atom)