Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 5-4 to 5-8 on my blog. On Tuesday was Homemade Mustard. Wednesday was Homemade Ketchup. Thursday was Homemade Tartar Sauce. And winding up this Week of Homemade Staples is Homemade Confectioners Sugar. Enjoy!
If you missed what I served up last week please click Serving This Week 4-27 to 5-1-20
Are you a mustard lover?
Basic mustard is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
I usually don’t prefer mustard on my foods. But my family love it! And the thicker the better.
There are foods of course where it is an ingredient like Oprah Winfrey’s Deviled Eggs and Grandmas Best Potato Salad. And it is a great addition to my Chili Dog Pizza and my Chili Mac and Cheese Hot Dog Casserole.
There are many variations on mustard and I have a few listed in the recipe below.
Mustard will keep in the refrigerator for at least 4 months. For longer storage at room temperature, using 1/4 or 1/2-pint canning jars and lids and process them in a boiling water bath for 10 minutes.
Adding a little salt gives it more flavor. A mix of powdered and whole mustard seeds can be included for texture.
When mustard seeds are lightly crushed or ground to a fine powder and a liquid is added a reaction takes place that results in the spicy hot taste of the condiment.
Keep in mind that black mustard seeds are the hottest variety.
Starting out with cold liquid results in a hotter taste than if you use warm liquid.
So, if you like your mustard hot, use black mustard seeds and cold liquid.
For a milder flavor, stick to yellow mustard seeds and use warm liquid.
So if you are running low on your favorite mustard you can be reassured it isn’t hard to make at home!
I have had homemade staples on my mind a lot lately.
As I write this it is difficult to obtain groceries. And many people, including me have to order them for pick up or delivery.
There are many items that aren’t available or rationed. I am finding pantry and baking items as well as basic condiments impossible to find.
Looking up how to make the items at home is getting more important everyday.
I don’t give up my “habits” easily.
Ketchup is just one of them. (Coffee creamer is next. Using milk or even drinking it black makes me want top give it up. And that isn’t happening!)
This Ketchup recipe uses a few spices you may or not have at home.
I found though that they are in my spice rack. I think a few of these came with the rack itself.
This recipe is quite adaptable depending on your own tastes.
Don’t be put off with the list of ingredients. Be creative! And since ketchup can be added to many different recipes experimentation can be a good thing.
You can whip this ketchup, literally, in a minute or two. The only caveat is you need to refrigerate it for a few hours.
When I have a piece of fish I sometimes like the addition of tartar sauce. It is rare, but there are just some types of fish that is too strong for my tastes.
And when I use a condiment, I always need the same type on my dipping sides. There is no sauce that breaks that rule.
Since this is rare I almost never have any tartar sauce on hand.
And this recipe can be made just before starting your meal.
Just combine the ingredients and chill!
You should have all the ingredients already on hand. And it is very adaptable.
So why buy store bought and have your tartar sauce fresh. And made to your own taste?
This recipe satisfies all your requirements and wont go bad in the back of the fridge. You can make the amount you need and not worry about leftover!!
It can be used for many different foods, too. I have included a list below!
Give this recipe a try today.
Anyone who knows me also knows how much I love to bake. And one of the ingredients I use most is confectioners sugar.
It’s my preferred sugar for baked good decorations like frosting, icing, and dusting. I also sift it on donuts.
I use confectioners sugar in candy and fudge recipes as well as dense cookie and dessert bar recipes.
It dissolves very easily, so can be used in beverages like homemade chocolate milk.
It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Not only is it hard to keep stocked in my pantry, it is hard to find!! The canisters sit next to my sifter. And I almost never use that thing.
I use plastic see through canister for my baking items.
So you can imagine when it sits on a shelf next to flour, sugar, salt, baking powder and baking soda it blends in. Like a lot.
Unless I face the labels outward I can’t determine which canister holds the confectioners sugar.
And I almost never put the label in front.
Since I have to belly up to the counter and stand on my toes and hold my breath to get it put away it isn questionable at best. I just say my prayers and hope. And once it makes it to the edge of the shelf I push it back with a long handled spoon.
So much for being a short girl. I am sure you can relate.