Bewitchin' in the Kitchen

Homemade Bug Repellant for the Garden

This year I have the most adorable little Victory Garden in the corner of the backyard. My friend and neighbor Dewey has made me a gate to hang so I don't have to step over the chicken wire set up around the garden to keep the dogs out. I'll post photos as soon as that project is complete.

Until then I'm attempting to fight the other critters that would like to make a meal out of the garden. Most of the cute critters are kept at bay by my 2 dogs and one cat. So the pesky problem really lies with a variety of insect pests. My friend and neighbor Laine shared with me her recipe for nearly organic bug repeller and so far, it's working. The only trouble is with the rain we've had in the past week, I'm sure its washed away and needs to be reapplied.

 
Start with a blender full of water, a jar of jalapenos, cooking oil and dishwashing detergent.

 
Dump the jalapenos into the water and let it sit overnight.

 
Puree.

 
Strain into an empty container,

 
Reserving the jalapeno particles for the compost heap. Add a tablespoon of cooking oil and a few drops of dishwashing detergent. DO NOT add this before you puree the jalapenos or you will have a soapy mess to clean up.

 
Add jalapeno particles to your composting bowl of fruit and veggie scraps, egg shells, tea bags, and coffee grinds.

 
Add to the compost pile.

 
Prepare a spray bottle for this purpose and pour solution into bottle. Label appropriately

 
Spray both the tops and the undersides of your leaves, fruits and veggies to repel bugs and birds from making a smorgesbord out of your garden.

Matrimonial Cookery

I ran across this priceless, vintage "cookbook" and just had to share.

How to Cook Husbands  by Elizabeth Strong Worthington was written in 1898, and she shares her secrets with us.

“They are really delicious when properly treated.”

A great read for anyone interested in time tested recipes  and perfect measurements for the right amount of sugar and the proper heat of fire.

Some things never change!

Dog Biscuits

In the South, even dogs love their biscuits. I've never known one to turn away leftovers from the dinner table, but in my house pampered pooches get their own batch. This recipe is for basic dog biscuits, but you can add a little cheese or cooked bacon just to change it up a bit.

You'll need:

• 3 1/2 cups flour
• 2 cups whole wheat flour
• 1 cup cornmeal
• 1/2 cup skim milk powder
• 1 package dry yeast
• 3 1/2 cups chicken or beef broth or both
• 1 teaspoon chicken base

Dissolve yeast in warm broth and let it sit for about 10 minutes while you prepare the remainder of the ingredients.

Keep in mind the richer the broth the more your dog will like the biscuits, so I add additional chicken or beef base.

Preheat oven to 300*.

In a large bowl combine the dry ingredients, sifting flour to remove lumps.

Add the broth/yeast mixture and work ingredients into a dough.

Turn out on a floured surface and roll to 1/4 inch thickness.

 

Cut dog biscuits into shapes.

I use dog bone cookie cutters to keep people from confusing these with other homemade cookies, though you would think the smell of beef broth would do the trick. Trust me, it doesn't! 

However, there is nothing in the dog biscuits people shouldn't eat.

 
Are they ready yet???

Place cut out biscuits on to a cookie sheet sprayed with Pam.

The recipe calls for an egg wash on each dog biscuit, but I tend to skip this step. Lily Belle has been as patient as she can possibly be as it is. Hate to keep her waiting any longer.

Bake at 300* for 30 to 45 minutes, depending on the size and thickness of your biscuits. I have a convection oven and the fan tends to dry out the biscuits, however you can turn off the oven and leave the biscuits in for a few hours to finish the hardening process.

Makes about 60 biscuits, enough to share with all your canine friends!

Pimento-cheese sandwich

Pimento-cheese sandwich

Makes 2 sandwiches

Ingredients: 4 oz. extra-sharp cheddar, finely grated; half a jar of pimento (3 oz.), drained and finely chopped; 2 tablespoons mayonnaise; a couple of shakes of Tabasco; salt to taste; 4 slices of good white bread.

To prepare: Mash cheese, pimento, mayonnaise, and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend. Spread pimento cheese evenly on white bread. Cut each sandwich into triangles and serve.

Although it is not traditional, I prefer my Pimento Cheese with grated apple. Simply select a tart, green apple like a Granny Smith and grate it, peel included into your Pimento Cheese mixture. Stir to incorporate and spread on crackers or toast. De-Lish!

Sweet Garlic Pickles

Winter Pickles, aka Sweet Garlic Pickles

1 gallon sour pickles
2 tbsp alum powder
5 lbs sugar
2 boxes pickling spices
1 box garlic buds
1 cup cider vinegar
1/2 cup tarragon vinegar

Slice pickles 1/4 inch thick or thicker, and soak them in ice water with alum
powder for 2-4 hours. Keep it cold by adding ice.

In a container put 1 inch layer of sugar, one inch layer of pickles, pickling spices (sprinkled over), 1 clove garlic, repeat until all pickles are used. Pour vinegars over top and let sit 36 hours and stir once a day.

Transfer to smaller jars to share with family and friends. Keep refrigerated if you do not preserve by canning in a pressure cooker or hot water bath.

Boiled Peanuts

Confederate soldiers also adopted peanuts as a cheap coffee substitute along with parched rye, wheat, corn, sweet potatoes, chestnuts, chicory, and cotton seed . Some history books note that Confederate soldiers from Georgia were known as "goober grabbers."

Boiled Peanuts

Makes 5 pounds

Ingredients:

5 pounds peanuts, still in shell

1 cup salt

Water to cover

Directions

Wash the peanuts and place them in a pot. Add salt and water.

Bring the water to a boil.

Let the water boil for 3 hours.

Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

Vanilla-infused Sugar

Vanilla-infused Sugar

Adapted from In the Kitchen class at the Brentwood Library, Maria Sochor, instructor

2 cups sugar 

 

1 inch segment of vanilla bean, slit open 

Place sugar in a 16 oz. jar. Drop in piece of vanilla bean, and use a spoon to push it into the middle of the jar. Let sit for at least one week, shaking periodically. Whole vanilla beans cost $3.50-$4.00 each, and you can get at least 5 inch-long pieces of an inch each from one bean.  

Instructions:

A piece of genuine vanilla bean is embedded in the middle of this jar, infusing the sugar with an increasing depth of flavor as time goes on. Reserve the bean when the sugar is gone, as it can be buried again in sugar at least two more times before it will lose its fragrance. Use vanilla sugar in baking, hot cereal, coffee, tea, and steamed milk.

 

Download Recipe cards for Christmas Gifts

Homemade Vanilla Extract

Homemade Vanilla Extract
To make your own vanilla extract, rub two vanilla beans with the dull edge of a knife to evenly distribute the seeds, then cut the beans in half lengthwise, and place in a bottle of vodka or some other kind of liquor. Seal the bottle, and set in a cool, dark place for four to six months, shaking occasionally, until the flavor of the extract has mellowed. The clear vodka will turn a nice deep brown. When the extract is ready to be used, clean and sterilize several small bottles with screw-on lids, and fill with the homemade extract.