Mayonnaise Recipe

Making homemade mayonnaise is super easy if you have a blender. The only trick is figuring out which oil to use to suit your tastes. I have played around with homemade mayonnaise for some time. I have tried canola oil, extra virgin olive oil, vegetable oil and various spices. The combinations are endless!

Here is the recipe for our favorite simple mayonnaise:
1-2 eggs
1 cup light olive oil (surprisingly, extra virgin tastes too strong here)
1/2 teaspoon lemon juice
1/2 teaspoon salt

First crack eggs in a blender, add lemon juice and salt. Start blender and slowly add half of the oil through the feed tube or hole in the top of the blender. Watch for the mayo to thicken and then slowly add the rest of the oil. Voila! You have homemade mayonnaise!

Try this recipe and let us know what you think. Later, you may want to experiment with adding a tad of dry mustard or other spices. I love Mark Bittman's cookbook, How to Cook Everything that is where I first learned about homemade mayonnaise. How to Cook Everything is one of my staple cookbooks in the kitchen. It also has other recipes for mayonnaise to try.

Yogurt Cookies!

I am always on the look out for more ways to use yogurt and the other homemade milk products that we have on hand. So the other night when I was craving a sweet treat and found an easy recipe on All Recipes, I decided to make yogurt cookies! They turned out wonderful and they are more healthy!

  Here is the basic recipe:

1 cup of sugar

1 tablespoon of molasses

1/4 cup of palm shortening

1/4 cup of regular shortening

1/2 cup of yogurt, (I used Greek)

2 teaspoons of vanilla

2 cups of whole wheat pastry flour

1/2 teaspoon of baking soda

1/2 teaspoon of salt

semi-sweet chocolate chips

I really liked them, but next time I won't use regular shortening. I used this recipe from All Recipes, and hadn't made them before, so I followed the recipe pretty closely using what I had on hand.

 I really like the idea of this recipe because it makes eggless chocolate chip cookies and uses less fat in general. I love to cook with coconut oil and butter as my favorite fats/oils, but I also try to conserve them since we are living on our food storage. Palm shortening is something new that I have been learning about. It is a healthier alternative to regular shortening and butter. It is a solid at room temperature and is excellent in biscuits.

Homemade pizza

Who doesn't love homemade pizza? You can make the crust as thin or thick as you like. Appease everyone with their favorite toppings. You can make it healthier and for less money than store bought pizza. Plus, it is amazingly delicious!

My husband and I made it together. When I asked him what he put in the pizza crust recipe, he just said, "flour, water, olive oil, salt, and yeast." That's my husband!

Yummy Italian Carabonara!

Last night I had a meeting and came home to a most delicious carabonara pasta my husband Nate made! If you have never had pasta carabonara you are in for a treat. He used a new spaghetti that we have never tried before, it is "De Boles organic spinach spaghetti style pasta made with Jerusalem artichoke flour." First he cooked the bacon and boiled the pasta. Meanwhile he mixed 6 eggs and about a cup of homemade cream cheese (this is a first for us, usually he uses parmigiano), salt, pepper, and basil. Then he combined the bacon, egg mixture and the cooked pasta and cooked it further on a low burner. Delish!

What to do without eggs

One of the most important things I have learned living off our food storage is what to do without eggs. What is an egg substitute you might ask? There are two egg substitutes I like to use in baking, flax seed or non-flavored gelatin. These are also excellent egg substitutes if you have an egg allergy.

For the flax seed egg substitute, you just blend up several tablespoons of flax seed with one cup of hot water. Then you add one tablespoon of the flax mixture per egg you are replacing. I like to be very generous with this mixture, so I add more. Put the extra in a jar and put it in your refrigerator.

The flax egg substitute will look something like this.

You can also use non-flavored gelatin as a substitute for egg. Use 1 tablespoon of the dry gelatin for each equivalent egg you need. This is a wonderful replacement because you don't need a blender and can do it when your power is out. You can buy the Knox unflavored gelatin in the Jello and pudding section of your grocery store. If you have successfully used something else, leave a comment and share what you have tried.

Both of these egg substitutes really work! You can use them in cookies, cakes, brownies, pancakes, and anything else you are baking.

Peanut Butter Breakfast Bars

I wanted to make something a bit sweet but also healthy and came up with this, peanut butter breakfast bars. We started eating before I remembered to take a picture! To make this into dessert peanut butter bars, leave in all the sweetener, and bake in a cookie sheet for 12 minutes and add chocolate chips on top and spread while it is hot. I love the combination of whole grains with the seeds!

Peanut Butter Breakfast Bars:

3/4 c. sugar or honey

3/4 c. brown sugar (you can leave this out 

if you like less sweetener)

3/4 c. peanut butter

2 eggs

3/4 c. butter or coconut oil

1/2 t. salt

1 t. vanilla

3/4 t. baking soda

1 1/2 c. whole wheat flour

1 1/2 c. rolled oats

2 T flax seeds

1/2 c. sunflower seeds

Bake at 350 for 22-25 minutes in a 9X13 pan. Enjoy!

Buttermilk

Making buttermilk is super easy! You do need to start with a buttermilk culture from the store. Buy the smallest size container of buttermilk from the store. Pour 1/2 cup of the cultured buttermilk in a jar, fill it up the rest of the way with milk. Leave it out over night on the counter to culture all the milk. You now have buttermilk! Now you can use it or refrigerate it. I like to have 2 quart jars available in my refrigerator because I use it all the time! When one jar starts to get low from making pancakes, biscuits, muffins or anything else, I just fill it up again with regular milk and leave it out over night. Just be sure that you always leave about 1/2 cup of the start/culture in the jar before adding the milk. You can do it with dry milk that is reconstituted, 1%, 2%, or whole milk. Of course wash your jar every couple of times too!

                        The jar on the left has buttermilk. The jar on the right is the regular milk.

Now the jar on the left has the milk added to it and I will leave it out overnight to culture all the milk into buttermilk. This is so easy! Give it a try and see what you think. It is so fun the next morning to see how thick and creamy it is! You will love to make all your favorite buttermilk recipes with buttermilk that you have cultured yourself! Some recipes to try are: buttermilk pancakes, waffles, biscuits, buttermilk syrup (see my recipe), buttermilk scones (recipe to follow soon), buttermilk garlic mashed potatoes, homemade buttermilk ranch dressing, muffins, cornbread, buttermilk fried chicken is amazing, and don't forget desserts with buttermilk caramel, etc. Now you will never need to make fake buttermilk with lemon juice or vinegar again!