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added recipes

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nimbius 4 years ago
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  1. 14
      CLEANING.md
  2. 2
      GENERAL.md
  3. BIN
      recipes/.sourdough_pasta.swp
  4. 14
      recipes/banana_nut_bread
  5. 2
      recipes/butter_to_shortening
  6. 19
      recipes/marmalade
  7. 8
      recipes/pizza_dough
  8. 4
      recipes/scones
  9. 6
      recipes/sourdough_calcs
  10. 5
      recipes/stir_fry_sauce
  11. 10
      recipes/tuna_cakes
  12. 1
      recipes/yeast

14
CLEANING.md

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### frugal cleaning
This section covers household cleaning.
### Cleaning chemicals and media
- source these from discount stores only.
- brushes and rags should be championed over sponges. exotic designs or packaging should be avoided.
- reusable gloves should replace nitrile or disposable gloves.
### Leather cleaning
Leather goods can be cleaned and deodorized with soap and water, or simply deodorized with white vinegar.
A conditioner such as castor oil should be applied once the leather is dry.

2
GENERAL.md

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### General objectives

BIN
recipes/.sourdough_pasta.swp

14
recipes/banana_nut_bread

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1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 tablespoons 2% milk
1 teaspoon vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
3/4 cup chopped pecans
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans.
Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

2
recipes/butter_to_shortening

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The following calculation will correct recipes using shortening in place of butter.
.08x[butter weight] = shortening amt.
.8x[butter weight] = shortening amt.
.15x[butter weight] = water amt to add.
shortening contains no water, whereas butter does

19
recipes/marmalade

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2kg sugar
1kg lemons
1.5l water
boil it until its marmalade
220 F
add water, sugar to pot.
if you have a citrus juicer, slice and juice all lemons into the pot.
sift through juiced halves and remove seeds
slice halves into half, and begin slicing lemons thinly. thicker slices may be preferred. There is absolutely no one
who prefers seeds in their marmalade.
return lemon slices to the pot.
bring to rolling boil and stir often until peels are translucent and a drop test is passed.
seeds you've missed will brown and float to the top, skim as visible.
drop test: place a few drops of marmalate on a cool tea saucer. if the marmalade thickens
it is done

8
recipes/pizza_dough

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Ingredients ratio
Tipo 00 or bread flour: 100%
Sugar: 2%
Salt: 1.5%
Fresh yeast: 1.5%
Olive oil: 5%
Water: 55% - 65

4
recipes/scones

@ -10,4 +10,6 @@ This recipe is for Irish/English scones. American scones are door stops masquer
do NOT overknead. this is similar to "American" biscuits.
bake 350/180c for 35 minutes.
pack into a cast iron skilet or touching on a baking sheet. bake 350/180c for 35 minutes.
tip: these can be passed off to American friends as southern "Biscuits"

6
recipes/sourdough_calcs

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30% sourdough starter generated the night before
sub water and flour separately from recipe.
a 100gm sourdough starter is 50g flour 50g water.

5
recipes/stir_fry_sauce

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1/3 cup + 2 tablespoons gluten free reduced sodium soy sauce (or tamari)
1/4 cup sesame oil
1 tablespoon cornstarch
combine all, pour into stir fry during last 2 minutes of cooking

10
recipes/tuna_cakes

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3 x 5-ounce tins of Tuna in Springwater
1/3 cup of Fresh Herbs, we used a mixture of chives and parsley
1/4 cup of Almond Flour
2 tablespoons of Low Carb Mayonnaise
2 teaspoons of Lemon Zest
1 teaspoon of Dried Minced Onion
2 large Eggs
1/2 teaspoon of Salt
1/4 teaspoon of Pepper, ground
1/4 cup of Olive Oil, for frying

1
recipes/yeast

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Yeast should comprise .5% of the total flour weight. .005*[flour volume]
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