Home Made Saltines

400° - 10 minutes. Serves 8

Ingredients:

1 cup all purpose flour, cornmeal, wheat flour your choice
1 to 2 tablespoons butter
4 to 8 tablespoons water
1/2 teaspoon salt


Directions:

Place the flour into your food processor. Add the melted butter. 1 tablespoons for crispy and 2 tablespoons for crunchy. Add salt. Pulse until well blended. 

Add the water a tablespoon at a time until you get a ball that sticks together (be careful not to add to much water). 

Place dough on a floured board and roll until 1/8 inch thick. Place on cookie sheet.    At this time you can dock the dough if you would like. (This keeps out some of the air bubbles).

Place in a 400 degree oven and bake for 10 to 15 minutes. Watching after 10 minutes. Until light brown on outside edges. Remove from pan and let cool completely. Break into serving size portions.

Notes:



source:

Roasted Pumpkin Seeds

275° - 20 minutes.

Ingredients:

• Raw pumpkin seeds
• 1/4 c butter (4 T)
• 1 tsp sea salt

Directions:

When you are carving your pumpkin, separate the seeds from the pumpkin flesh and strings. Wash them well (usually putting then in a big bowl of water and rubbing them between your hands is a fast way to clean them) and let them drain in a strainer for about 30 minutes, then spread them out on a baking pan.

Spread the seeds on a cookie sheet and season them

Heat them in a 275-degree oven for 10 to 20 minutes until golden brown. KEEP AN EYE ON THEM, checking every few minutes and stir about every 5 minutes. Some ovens run hot and it can be as little as 10 minutes or as long as 30 minutes to roast them. Sprinkle with salt and serve hot or cold. 

Notes:
 
Different seasons:

1. Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce
2. Lemon:  4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper
3. Halloween:  4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt,  and 1/2 teaspoon ground allspice.
4. Spiced: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper
5. Natural: 1 teaspoon sea salt or other salt, 4 tablespoons melted butter,

source: Pick Your Own

Southern Cheese Straws

375° - 10 minutes. Makes 4 dz

Ingredients:

1/2 cup unsalted butter, softened

2 cups grated extra-sharp cheddar cheese

1 cup flour

1/4 tsp. cayenne pepper

1 tsp. salt

Directions:

Cream butter well using electric mixer. Add remaining ingredients and combine well, first with blender, then with clean hands, scraping bowl as you go. Place half of crumby mixture in a small pile at the center of a square of wax paper and fold wax paper over pile. Shake mixture into fold of wax paper and carefully press and roll mixture into a 1 to 1 1/2 inch tube. Freeze for several hours or overnight. (Or place in a sealed plastic bag and store for up to a month.)

When ready to serve, remove tubes from freezer and allow to stand 5 minutes. Preheat oven to 375° F. Slice dough thinly and place disks onto a baking sheet covered with parchment or Silpat. Bake for 10 minutes. Do not brown. Allow to cool slightly then remove to wire cooling rack.

Notes from :

Cheese straws may be served warm or at room temperature and will be delicate and breakable, so handle them gently.

source: Fried Okra at Blissfully Domestic

Homemade Corn Nuts

My dad (Grampa on the Farm) sent this to me in an email and I thought it would make good postin'. I did some research on the internet and found that Kurt Saxon has a website! Click the name below to see his site.


by Kurt Saxon

You must be familiar with corn nuts. They are put up in plastic snack bags and are sold in most gas station markets. They cost about 25 cents an ounce and are made from Hickory King Corn, a larger type than feed corn.

The only difference between Hickory King and other varieties is the size. There is no difference in taste. So you can make all the corn nuts you like and be assured they are just as good as the commercial kind and cost next to nothing.

Corn nuts are a variation of parched corn. Indians and pioneers ate parched corn almost as a staple while traveling. It -was very nutritious and took up little space so was considered an excellent trail food.

Parched corn was made by Indians by putting dried corn on hot rocks or in hot coals. You can make parched corn by simply covering the bottom of a greaseless frying pan with corn and stirring until the kernels are uniformly brown.

Corn nuts are a little more refined. As a sample batch, use one cup of whole corn, bought from any feed or health food store. Soak the kernels in two cups of water for three days, in the refrigerator .

Pour off the water and dry the kernels in a towel. Heat up about four cups of grease; bacon, lard, vegetable oil; it doesn't matter. When it is so hot a drop of water sputters on its top, lower a heaping tablespoon of kernels into the middle of the grease. The grease will then begin to boil violently. You have to know how it will react so you won't be tempted to just dump the whole cup in and watch the grease erupt all over the stove.

Make sure any handle to the container is turned toward the back of the stove, especially if you have a child standing by. Also, stand back as an occasional kernel will pop like popcorn.

At first the kernels will sink to the bottom and most will rise to the surface as their moisture departs. When they float to the surface watch until they turn copper brown.

Take out a kernel occasionally, let it cool a minute and chew it. If it's chewey it's not done. When it crunches and shatters it is. Then scoop the browned kernels out onto a piece of newspaper to absorb the grease.

Now you can continue a heaping tablespoonfull at a time and cook them about three minutes or, cautiously and slowly pour the rest of the cup in. After the boiling stops the kernels will rise and simmer on top. But the whole cupful will cause the grease to cool some so the real cooking will take about fifteen minutes.

All you're doing is deep frying them. You can experiment with a shallow frying pan or a deep fat cooker. The result will be the same. With salt, they will be delicious.

Don't use the same grease for more than three or more batches. The heat breaks down its molecules in time -and it can be unhealthful.

You might also try deep fat frying soybeans. They are tasty but not so much as corn nuts. Soybeans need only be soaked overnight. Also, they cook in a shorter time and are lighter than copper brown and do not become exactly crunchy; something between chewy and crunchy. Munchy. Tasty with salt.

Both corn nuts and deep fried soybeans can be mixed for party snack bowls or while watching TV.

Several Links To Some Online Sources Of "Hominy Sized" Seed Corn

www.RareSeeds.com ~ Hickory King Dent Corn ~ 150 seed pack - $2.25 ~ Buy This Corn

www.rhshumway.com ~ Field Corn Hickory King ~ 1 lb. bulk seed - $6.95 ~ Buy This Corn

Healthy Snacks for Kids

# whole wheat crackers and toppings - try sliced cheese, cream cheese, egg salad, tuna salad, peanut butter, peanut butter and jelly, or pepperoni. Make your own Lunchables by layering ham or turkey and cheese!

# celery and/or carrots with dip - popular dips among kids may include ranch, hummus, creamy italian dressing, bean dip, cream cheese, and other soft cheeses. Try other raw vegetables too, like cucumbers, zucchini and bell pepper slices.

# fresh fruit - different varieties of melon cut into chunks, whole strawberries and pineapple wedges are fun and colorful. Use rounded toothpicks to let kids make their own kabobs or mix several fruits together to make a quick fruit salad; add a dollop of fat free whipped topping.

# apple slices and dip - use an apple slicer or cut into slices with a knife and sprinkle with a little lemon juice to keep them from turning brown. Serve with peanut butter, fat free whipped topping, yogurt, sugar free caramel dip, or other fruit dips.

# tortilla roll ups and pinwheels - spread with peanut butter or peanut butter and jelly, roll up then slice into 1" pieces to make pinwheels. use a layer of cream cheese and a slice or two of turkey or ham, or layer with spreadable cheese and various vegetables, roll up and eat.

# rice cakes - serve plain or spread with peanut butter or Nutella (chocolate and hazelnut spread). Rice cakes come in many varieties and flavors.

# graham crackers - graham crackers are a tasty substitution for cookies. They are perfect for spreading peanut butter or dipping into applesauce.

# tortilla chips & salsa - serve unsalted tortilla chips with homemade salsa. Mix together chopped tomato, chopped green onion, a little garlic salt and chopped fresh cilantro.

# animal crackers - another great substitution for cookies

# dried fruit - everyone knows about raisins, but don't forget all the other wonderful dried fruits available. Dried cranberries, plums, mangos and other tropical fruits are sweet like candy. Due to their natural sugar content they should be served in moderation but definitely in place of processed sweets.

# cereal & granola bars - another great option for quick grab and go snacks, cereal and granola bars come in a wide variety of flavors.

# applesauce - you'd be surprised at the different flavors available in applesauce these days!


Share your healthy snack ideas with me!!

Peanut Butter Granola

375° - 10 minutes.

Ingredients:

* 2 tablespoons margarine
* 1/3 cup natural peanut butter
* 1/3 cup honey
* 1/2 teaspoon vanilla
* 1/4 teaspoon salt
* 3 cups rolled oats
* 1/2 cup raisins (optional)

Directions:

Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.

source: Healthy Hillbilly Housewife