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Old 08-02-2017, 07:27 PM   #11
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How much molasses do you use per, say, cup of sugar?
1 Tb molasses per cup for light brown sugar.
2 Tb molasses per cup for dark brown sugar.
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Old 08-02-2017, 07:45 PM   #12
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Because TB and I have so many food intolerances I make most condiments and other staples myself.
  • ketchup
  • mustard (any type)
  • dried herbs & mixes like Italian
  • BBQ sauce
  • mayonaise
  • salad dressings of all types
  • tartar sauce
  • pickles & relish
  • marinades and rubs
I haven't made pickles or relish for a few years but my sister-in-law has so I have been using hers. We trade for BBQ sauce and ketchup!

I have just started experimenting with making my own sugars. I don't use regular granulated sugar. Instead, I use raw sugar and coconut. They do well for brown sugar with some molasses, but not so much for icing sugar. I am still working on that one!

For me these are staples but probably not what you were looking for - meatballs, sausage meat, ground meat (I use mixtures with beef, pork, and/or poultry), gluten free flour mixes, and anything else that could have gluten, soy, egg, etc.

GG I wish I had hives for our own honey. But I have the next best thing, I guess. We live 5 minutes away from the Honey Bee Centre. They have tours, information and, of course, their own honey - types I had never heard of before. We have been getting our honey there for years when we would go see family or they would buy it and bring it to us. But now we can get it ourselves!

Oh, and with most of the herbs I dry, I also grow them myself from seeds. So I use them fresh and dried.
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Old 08-03-2017, 10:11 AM   #13
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GG I wish I had hives for our own honey. But I have the next best thing, I guess. We live 5 minutes away from the Honey Bee Centre. They have tours, information and, of course, their own honey - types I had never heard of before. We have been getting our honey there for years when we would go see family or they would buy it and bring it to us. But now we can get it ourselves!

Oh, and with most of the herbs I dry, I also grow them myself from seeds. So I use them fresh and dried.
Fresh real honey is so delicious

I didn't even think about herbs. I grow bay laurel, basil, mint, parsley, thyme, rosemary, sage and lemon balm. I frequently use them fresh, and every fall, I dry the ones that work dried and refill my jars. And I freeze pesto (another thing I never buy) and basil for winter use. Cilantro and dill bolt quickly in our heat, so I usually have to buy those.
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Old 08-03-2017, 10:11 AM   #14
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Threads such as this makes DC one of my favorite daily reads...

Ross
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Old 08-03-2017, 10:38 AM   #15
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Eggs--haven't bought any eggs for 16 years. Tomatoes--I did buy some last year, because I had a total crop failure but those were the first since I moved here. I don't buy tomato sauce/salsa/pizza sauce, either, I can my own. Vanilla. I bought a pound of beans about 5 years ago and several big jugs of vodka .:)
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Old 08-03-2017, 12:42 PM   #16
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Many of us are regular bakers. I make my own bagels, muffins, english muffins and pizza dough.

Sadly, we've had bad luck with growing vegetables as animals get to them first.
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Old 08-03-2017, 01:03 PM   #17
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When I have the spoons, I make quark and use it like cream cheese. Like GG, I add seasonings to it and we use it as a substitute for Boursin. I just recently made onion powder and dried onion bits for the first time and celery powder. I have a friend who makes tomato powder out of sorry bits of tomato that are "still edible, but who wants to?"
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Old 08-03-2017, 02:18 PM   #18
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Originally Posted by taxlady View Post
When I have the spoons, I make quark and use it like cream cheese. Like GG, I add seasonings to it and we use it as a substitute for Boursin. I just recently made onion powder and dried onion bits for the first time and celery powder. I have a friend who makes tomato powder out of sorry bits of tomato that are "still edible, but who wants to?"
Ah, a spoonie reference! I never have enough spoons to do what I want but I generally find enough to do what I need.

Andy, yes, I forgot totally about baking! I no longer make TB's gluten free bread because we get an excellent one and I just found out that they sell it here in our new town so we don't have a long trip across the river every month and I can buy fewer loaves more often - I just have to pre-order.

I do make all of our gluten free treats from cake to muffins and everything in between. I even make my own blend of GF flour because it is cheaper and I think better than most packaged ones out there.

When I was at the hospital recently for my fall, TB came over with a soy chai latte and some cookies. I looked at him funny as he chomped happily on a giant ginger spice cookie. He said they were GF and a steal at 3 for $6! Yeah, if you consider it them stealing your money! They were tasteless, gritty and quite frankly stale. But he was happy he could find something. I make similar cookies and get 3 dozen for probably the same price.

Oh, the zucchini I will use in tonight's zucchini bread came from the community gardens - the strata president gave it to me because she has a ton!
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Old 08-03-2017, 05:25 PM   #19
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Yogurt
BBQ rub
All Purpose seasoning
BBQ sauce
Marinades
Lemon curd
Strawberry compote
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Old 08-03-2017, 07:48 PM   #20
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Vanilla.
I make vanilla extract, too. I don't use much, so I give it to family and friends who bake.

Other than that, I grow herbs and hot peppers, so I have them fresh in growing season, and dried in the winter (or whenever I need to cut back the plants.

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