Wednesday, October 23, 2019

FLAXSEED EGG SUBSTITUTE - Mom's Pioneer Living Handbook

                                       Mentioned in, Mom's Pioneer Living Handbook 

 The main reason I'm interested in Flaxseed is due to HOW EASY and CONVENIENT it is as an egg replacement for my emergency food supplies.

The important properties that this seed brings to the table are the mucilage gel that resembles egg whites. Not to mention, the health benefits.


1 tablespoon of Flaxseed + 3 tablespoons of water = 1 egg


Ground flaxseed with a mortar and pestle. 
After added water, it sits and thickens within 15-30 min. 

For a long shelf life, purchase these seeds raw in whole form. The oil from pre-ground seeds will go rancid if left in storage. 

BEST IF USED BY expiration date on my recently purchased bag of Bob's Red Mill brand, is 2 years from today. Once bag is opened, I would store the seeds in an airtight mason jar and these handy little seeds will keep us going for a long long time. 




I tried the flaxseed substitute on my homemade corn tortillas recipe, and I must confess, they tasted better than real eggs.  In fact, I doubt I will ever use eggs again for these tortillas. 




This website had a lot of good information on using Flaxseed. 
Especially good to know in case you're planning to substitute for cakes, etc. 

Tuesday, October 22, 2019

GRANDMA'S SALTINE CRACKER COOKIES - Mom's Pioneer Living Handbook


                               





Craving something sweet and not sure what to make? Or is there a box of Saltine crackers going
stale in your cabinet? 

Grandma's Saltine Cracker cookies will be sure to please!



Grandma's Saltine Cracker Cookies

Saltine Crackers
1 cup of butter
1 cup of brown sugar
12oz package of chocolate chips
1 cup of nuts


Line an 11" by 17" cookie sheet with foil, and oil the foil.
Place approximately 45 Saltine crackes on the foil, lined up. (fill any spaces with cracker pieces)

Bring to rolling boil: 1 cup of butter (not margarine) and 1 cup of brown sugar
Boil for 3 mintues then pour onto crackers and bake in oven at 350 for about 5 minutes.

Remove from oven. Crackers may have risen, if so, press down and then sprinkle over top - chocolate chips, spreading evenly as it melts. Sprinkle on top walnuts or pecan. Cool and break into pieces.



For half the recipe, I used 1 stick of butter and 1/2 cup of brown sugar and a small baking pan.


The combination of butter and brown sugar carmelizes as it boils. 


After the quick boil, I poured mixture over the crackers and baked from a toaster convection oven.


As soon as the crackers are removed from oven, spread over the chocolate chips and sprinkle the nuts. This will need to sit for a bit to cool down and for the chocolate to harden. 

I prefer freezing mine to get a head start. 


If you love the combination of salt and chocolate, you will love LOVE these cookies! 

HOMEMADE FRIED TORTILLA CHIPS - Mom's Pioneer Living Handbook


The homemade Corn Tortilla Recipe is from the, Mom's Pioneer Living Handbook



Craving salsa, avocado, or bean dip and out of chips? 
No problem! 



Whip up a quick batch of GRANDMA'S FRIED CORN TORTILLAS 
you only need an egg, cornmeal, flour, salt and water. 


After tortillas are made, slice them into wedges 


Deep fry till brown and crispy


Sprinkle with sea salt and enjoy! 

These chips are like a meal in itself, and very filling.