Iced Coffee : Part 1 Coffee Concentrate

I adore iced coffee it's something my grandma drank all summer, so it brings back fond memories. Living on a budget I can't afford to go to the coffee house and buy them as much as I'd like but with this recipe I can make my own anytime I'd like and save money at the same time.

Coffe Concentrate

Mason Jar

1 c. Coffee (ground)

Water to Fill

Add 1 cup freshly ground coffee  

 to the mason jar and add enough water to completely fill the jar (about 3 1/2 cups). Let the grounds settle and absorb and top off with additional water. Cap the jar and place it in the fridge for at least 12 hours. 

The coffee will "brew" without the bitterness associated with hot brewed coffee. If you prefer the "bite" of hot brewed coffee, leave the jar on the counter overnight, rather than refrigerating it. It adds a certain kick or slight bitterness that is often found in Hot brewed coffee.

Once the coffee has set overnight or for at least 12 hours, Strain the brew carefully, reserving the coffee grounds to make another batch.

Beer Pretzels

Beer Pretzels

What You'll Need:
3 1/3 cup whole wheat flour
1 tbs. sugar
1 package active dry yeast
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tbs. dried minced onion
3/4   cup grated parmesan cheese

Combine all the ingredients together until well combined, Divide ingredients equally among two 16 ounce beer bottles or jars.


Beer Pretzels

Empty the contents of 1 jar into a medium mixing bowl.
Add 6 oz of Regular (not lite) beer (3/4 cup) to the mix, Stirring to combine. Overturn the soft dough on a lightly floured surface & knead until smooth. Cover and let rest in a warm area until doubled. (About 45 min.)

Roll out on lightly floured surface into a 10'x6' rectangle and cut lengthwise into 6 strips. (Shape if desired or leave as is.) Cover and let rise again until nearly doubled; about 30 min.

(If desired you can brush the tops with beaten egg white to achieve the glossy pretzel look and then sprinkle with Kosher Salt!)

Bake on the top rack of a 400 degrees F oven for about 8 minutes or until lightly golden. Transfer to wire rack to cool.

Seasoning Packets for Pilaf Rice

Each recipe makes one flavor packet to be used with Pilaf Rice recipe here. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.

Chicken:
3 chicken bouillon cubes, crushed
1/4 teaspoon parsley flakes
3 dashes pepper

Beef: 
3 beef bouillon cubes, crushed 
3 dashes pepper 

Onion: 
3 onion or beef bouillon cubes, crushed 
2 teaspoons dried minced or chopped onion 
3 dashes pepper 

Mushroom: 
3 chicken or beef bouillon cubes, crushed 
2 tablespoons dried mushroom slices, in bits 
3 dashes pepper 
Celery:

3 chicken bouillon cubes, crushed
3 tablespoons dried celery flakes
3 dashes pepper

Curry:
3 chicken bouillon cubes, crushed
1 teaspoon curry powder

Saffron:
3 chicken bouillon cubes, crushed
1 pinch saffron
1 pinch turmeric

Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water

Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
* add 2 tablespoons tomato paste to cooking water 

Pilaf Rice Mix

 Pilaf Rice Mix

1 cup long-grain, converted rice
Flavor Packet (pick one from here)
2 tablespoons butter
2 1/2 cups hot water

Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.

Mama J's Pizza Mix

Mama J's Pizza Mix

2 3/4 cups bread flour 
1 package (1 tablespoon) active dry yeast 
2 teaspoons salt

Combine all ingredients. Place in an airtight jar.
Attach these instructions on a gift tag:
Pizza
Makes two 12-inch pizzas
Contents of Pizza Dough Mix jar
2 tablespoons olive oil 
1 cup warm water 
1 cup tomato sauce 
1/2 cup grated mozzarella cheese 
1/3 cup freshly grated Parmesan 
1 teaspoon crushed oregano

Place the Pizza Dough Mix in a large bowl and add the olive oil and water. Beat with a wooden spoon or dough hook until mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. 

Divide the dough in half and pat into two 12-inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30 to 45 minutes. 

Top the pizza dough with tomato sauce, cheeses of your choice and crushed oregano. Drizzle olive oil over the pizzas.

Preheat oven to 425 degrees F, and bake for 20 to 25 minutes. Let stand 5 minutes before serving. 

Onion Soup Mix

Onion Soup Mix


3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper

Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.

To use:
Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provalone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.

Onion Dip:
Mix one package onion soup mix with 2 cups sour cream. Chill before serving

Beer Bread Mix

Beer Bread Mix

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (12-ounce) bottle beer
3 tablespoons butter, melted

Preheat oven to 350 degrees. Spray a 5" x 9" loaf pan with cooking spray. Set aside.

Sift flour, sugar, baking powder and salt together in a large bowl. Add beer and mix until combined (Dough will be sticky). Place dough into loaf pan. Pour melted butter over top of loaf.

Bake at 350 degrees, uncovered, for 50-60 minutes, or until top is golden brown and toothpick comes out clean from center.

Serve warm or cold.

*If desired, you can substitute a 12-ounce can of soda for the beer in this recipe.

Apple Crisp Mix

Apple Crisp Mix

2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans

Combine all ingredients and seal in ziploc or vacuum seal bag (or jar). To give as gift, Place 2 cans apple pie filling in gift basket with a mix. Add pretty potholders, and wooden spoon.

To serve, spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake in a 400¼F oven for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.

Hot Cocoa Mix

Almost everyone loves hot cocoa at some point during the year, with three boys who enjoyed being outside in the snow and the cold we needed an alternative to the store bought hot cocoa mix, not to mention it just never was creamy enough for me. I love this mix so much it is a common holiday gift for friends and family. My nephews request a refill of their cocoa jar every year.

Hot Cocoa Mix
Yield: 8 Cups dry mix
Ingredients
• 6 1/2 cups powdered milk
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 cup powdered chocolate drink mix
• 1/2 cup powdered non-dairy creamer
• 1/2 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder

Directions
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1-quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1-cup boiling water.

You can also change the taste slightly by using flavored coffee creamers or a little bit of cinnamon to the mix.

All Purpose Cake Mix

All Purpose Cake Mix

10 cups flour
6 1/4 cups sugar
1 cup cornstarch
5 tablespoons baking powder
1 tablespoon salt
2 1/2 cups vegetable shortening

In large sifter, combine flour, sugar, cornstarch, baking powder and salt. 
Sift in batches, into a large bowl. 
Use a pastry blender or a heavy-duty mixer to blend in shortening until mixture resembles cornmeal in texture
Spoon into a 20-cup container with a tight-fitting lid. 
Seal container, label and date. 
use within 10 to 12 weeks. 
Makes 17 cups cake mix. 

Breakfast Granola

This is great for snacking and breakfast on the go....

1 qt Rolled oats

1 c Rolled wheat

1 c Rolled rye

1 c Rolled barley

1 ts Nutmeg

3/4 ts Cinnamon

1 1/4 c Honey

3/4 c Sterling oil (vegetable oil)

1 1/2 c Assorted nut, chopped

Toss grains and spices, mix well. Mix honey and oil thoroughly and blend in the mixture of grains & spices. Spread on a sheet pan and toast in a 300 degree oven. (times vary-toast until a light-dark golden brown) Let cool on the pan thoroughly and store in an air tight container. While the mixture is cooling toss in raisins &/or other dried fruit like dates, or what ever you would like