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Cat Scratch Kitchen
United States
เข้าร่วมเมื่อ 22 ก.ย. 2014
Hi friends! Welcome Cat Scratch Kitchen, emphasis on Scratch. I'm Terri, I wanted to find ways to reproduce many things I use in my everyday cooking. I'm going to share with you scratch made convenience foods ready for your pantry or freezer, as well as new foods I make in the newest kitchen appliances, like the electric pressure cooker and air fryer. You will know the content of your food, be prepared for last minute meals and have fun along the way. I'll share not only how to make the basic staples, but ways to use them to make delicious dishes as well. Let's get cooking and have fun in the kitchen!
Old Fashioned Homemade Rock Candy: Easy Delicious and Fun
Homemade Rock Candy
INGREDIENTS
• 2 cups water
• 6 cups granulated sugar
• Optional: 2 to 3 drops food coloring
• Optional: 1/2 to 1 teaspoon flavoring extract or oil
PREPARATION STEPS
1. Clean the glass jars thoroughly with hot water.
2. For each jar, use a wooden skewer that hangs about 1 inch from the bottom of the jar. Use clothespins that are balanced across the top of the jar to hold the skewer in place.
3. Gather the ingredients.
4. Wet each wooden skewer with water and roll it in granulated sugar. This base layer gives the sugar crystals something to grab when they start forming. Set these aside to dry while you prepare the sugar syrup.
5. Place the 2 cups of water in a medium-sized pan and bring it to a boil. Begin adding the sugar, 1 cup at a time, stirring after each addition. Continue to stir and boil the syrup until all of the sugar has been added, and it is completely dissolved. Remove the pan from the heat.
6. If you are using colors or flavorings, add 2 to 3 drops of food coloring and stir it in to ensure an even, smooth color. When using an extract, add 1 teaspoon of the extract; for flavoring oils, only add 1/2 teaspoon. Make sure you don’t stand right in front of the pan because the scent can be very strong as it rises in the steam.
7. Allow the sugar syrup to cool for 20 to 30 minutes.
8. Pour the syrup into the jars.
9. Lower one sugared skewer into each jar until it hangs about 1 inch from the bottom.
10. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or a paper towel.
11. You should start to see sugar crystals forming within 2 to 4 hours. If you see no change after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it. Then pour it back into the jar and insert the skewer again.
12. Allow the rock candy to grow until it is the size you want. Don’t let it grow too large; otherwise, it might start growing onto the sides of your jar.
13. Note that a top layer of crystal will form. This is OK. Once the candy has reached the desired size, break that top layer of crystal up with a fork before removing the candy.
14. Transfer the rock candy to an empty jar or glass (keep the clothespins to balance it) and allow it to dry for 1 to 2 hours.
15. Serve and enjoy, or wrap in plastic wrap to save for later.
Printable Link - docs.google.com/document/d/1eZ1_2ci2trWBtfmn9s3mYn0z2Fnl5_DSHI5ao1cGyZ0/edit?usp=sharing
contact - cskrecipes@gmail.com
INGREDIENTS
• 2 cups water
• 6 cups granulated sugar
• Optional: 2 to 3 drops food coloring
• Optional: 1/2 to 1 teaspoon flavoring extract or oil
PREPARATION STEPS
1. Clean the glass jars thoroughly with hot water.
2. For each jar, use a wooden skewer that hangs about 1 inch from the bottom of the jar. Use clothespins that are balanced across the top of the jar to hold the skewer in place.
3. Gather the ingredients.
4. Wet each wooden skewer with water and roll it in granulated sugar. This base layer gives the sugar crystals something to grab when they start forming. Set these aside to dry while you prepare the sugar syrup.
5. Place the 2 cups of water in a medium-sized pan and bring it to a boil. Begin adding the sugar, 1 cup at a time, stirring after each addition. Continue to stir and boil the syrup until all of the sugar has been added, and it is completely dissolved. Remove the pan from the heat.
6. If you are using colors or flavorings, add 2 to 3 drops of food coloring and stir it in to ensure an even, smooth color. When using an extract, add 1 teaspoon of the extract; for flavoring oils, only add 1/2 teaspoon. Make sure you don’t stand right in front of the pan because the scent can be very strong as it rises in the steam.
7. Allow the sugar syrup to cool for 20 to 30 minutes.
8. Pour the syrup into the jars.
9. Lower one sugared skewer into each jar until it hangs about 1 inch from the bottom.
10. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or a paper towel.
11. You should start to see sugar crystals forming within 2 to 4 hours. If you see no change after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it. Then pour it back into the jar and insert the skewer again.
12. Allow the rock candy to grow until it is the size you want. Don’t let it grow too large; otherwise, it might start growing onto the sides of your jar.
13. Note that a top layer of crystal will form. This is OK. Once the candy has reached the desired size, break that top layer of crystal up with a fork before removing the candy.
14. Transfer the rock candy to an empty jar or glass (keep the clothespins to balance it) and allow it to dry for 1 to 2 hours.
15. Serve and enjoy, or wrap in plastic wrap to save for later.
Printable Link - docs.google.com/document/d/1eZ1_2ci2trWBtfmn9s3mYn0z2Fnl5_DSHI5ao1cGyZ0/edit?usp=sharing
contact - cskrecipes@gmail.com
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It's so nice to see that you don't add a barrel of pepper to your recipe like Pioneer does to their mix. You would be sneezing 3 hours after you eat it.
Could I use yogurt instead of cream?
I haven't tried it, but now it's a great thing to give it a try. I would guess that the texture would be a bit denser and not as light and fluffy. But it might make a whole new dessert...so experiment and let us know!
Thank you so much! I just finished making this for our family Christmas gathering tomorrow--Years ago my sister used to make this but she used lime jello--I loved it then and I know I will love it now.
Thanks so much for watching!
Thanks Terri--If you just want to use bisquick--Can you skip the 1st part of making your own mix?--For this recipe then what would you add to the bisquick to pour over the pie?
Yes, you can skip the first part. Then just follow the recipe for the pie. The link to the recipe is in the description.
Beautiful soup Onion
What no cartwheel 😎
Lol... don't hold your breath!
Help! I’ve been making almond roca all my life in WA state. I moved to MT and have not had success. The butter separates every time around 250 degrees. I figure it has something g to do with elevation. I’m at about 3966 ft and your video is the first to say anything about elevation. Even so, I can’t get it anywhere near 293 degrees before separating.
At higher elevations you really have to go super slow. If the heat is a little too high, it will separate.. Takes me a looong time of stirring until I get to temp
@ Unfortunately, I’m on the lowest setting already. I’ve even tried different pots. It’s so sad because it gets so close to temp before it turns bad. I stir constantly. Guess I just have to move on…
I tried this recipe it didn't work for me either. I switched to equal parts. 1 cup butter and 1 cup sugar. I was trying to make a big cooking sheet so i used 2 cups butter 2 cups sugar. Try it may be easier. I wasted 2 pounds of butter and research before changing the method.
@Highpothesis5050 sorry it didn't work for you. I just made a batch last week that turned out great.
Best foods is Hellmann's
Thank you so much. Your video was the closest there is to pace sauce.
Thanks for watching!
Thank you! ❤
Good to see you sharing again. Best wishes.
Thanks so much!
I used to make this all the time. One of my families favorites. I have been unable to successfully make it since they changed the formula for Milnot (evaporated milk). My recipe called for this one. It will not "whip up" not matter what I do. Can of Milnot is cold, bowl is cold, beaters are cold - nothing. Any suggestions?
Sounds like you're doing everything right. I would put the Milnot, bowl and beaters in the freezer for about 20 minutes, then use an electric mixer.
@@catscratchkitchen Thanks I will try that
Thank you grandma i truly appreciate it 😁👏 👏👏👏
😊Thank you for sharing this recipe >> my dinner tonight❣️ 😋
Brilliant!
Wow that looks good, thank you for recipe!
Thanks for watching!
Wonderful! No more boxed stuffing for me!
Can’t eat sugar other wise sounds good.
My mom’s version remained one consistency throughout and never separated, remaining a fluffy mixture. Her recipe calls for a mixer, but whatever I do it separates. No clue how she did it. 😮
Definitely going to make this when my son and his family visit us for a week during Christmas and we plan to sit outdoors by our firepit as we watch Christmas movies projected onto our RV’s white walled storage wall. May try some with wine for the adults. Thank you for sharing this easy recipe!
Sounds like a fantastic time. Enjoy and thanks for watching (
What a beautiful recipe ❤ Thank you for sharing this with us ❤🤗
Thank you for watching!
Thank you going to try this
Can we see a video of you making this plz? Or just use the stove top box directions?
Just use the preparation directions at the end of the recipe in the comments.
Made a batch of sausage yesterday with this seasoning blend, perfect. 75% venison-25% side pork. Thankyou for the video.
Thanks for watching!
Do you use ground or rubbed sage please?
I've it used both...without any change in taste.
Yummy but would love to the Soups Cooked!❤❤
Thank you for the recipe and tips on celery leaves! I looked at the list of chemicals on the box at Aldi and set it back down!
Stay away from Monosodium glutamate (MSG).
Since off salt I can’t add much. Do add some garlic powder.
Does it have to be Apple Cider Vinagar?
To my palate, yes. Apple cider vinegar has a milder, fruitier taste, while white venegar has a sharper, more acidic flavor. Rice vinegar could be an interesting flavor choice to experiment with, but for authentic replication of the original, stick with apple cider vinegar.
0:47 how much grams
266 grams of sugar
@@catscratchkitchen thx i just don't have a cup
Your written recipe says 1/2 cup of sugar but you verbalized 1 1/2 cup.
My apologies, the written recipe is correct...1/2 cup of sugar.
@@catscratchkitchen Oh dang. Well, this was the best video and recipe I found. However, I did compromise and used 1 full cup of sugar. We'll see how it tastes tomorrow, I'll report back.
MmmK, I did find it to be pretty sweet. However, I didn't have fresh strawberries, but used the freeze dried strawberries in the large box and I used all of them, there were 5 or 6 of the 1 oz packets; all rehydrated except one packet I crushed up and did not rehydrate. (I used the stipend from my work travel and fresh strawberries would have been a goner by the time I got home, plus it looks like I just bought a snack, haha) It's delish though! I'm just going to buy some more heavy cream or half and half and dilute it. Next time I will use fresh strawberries. Overall, I appreciate you posting the recipe, it really got me started using my new machine! P.S. this batch may not make it until I buy more cream to dilute it, I can't stop thinking about it and I may end up eating it tonight!
Be sure to try the blueberry one I posted... it's my all-time favorite. I have at least one pint of it in my freezer.all the time.
?????? Taste???
Delicious. Very Strawberry forward. But,... next time I would use half and half rather than heavy cream. In the Creami, you almost make butter when using heavy cream. Therefore, it gives it a waxy mouth feel. Half and half is just as creamy and delicious, but without that almost greasy mouth feel.
She could of chop up the cranberries a lil more
Awesome thanks!
Same here, we live in Saginaw MI born and raised, we would go to A&W on Friday nights in the early 60s and that root beer and fries and the coney dogs oh so good!! They would bring our tray and my Dad would roll done his window half way so the girl could put the tray on the window. Good memories!!
Thanks! Now they won't go to waste!
Hello, I've been looking for a good substitute for the boxed stuff, this looks like it will work. But how do you dry out the celery leaves in your microwave, please? Thanks for the recipe.
Just wash and pat dry the leaves and place in a even layer on a plate or microwave safe tray. Microwave in 1 minute bursts, mixing around the leaves with your hand every minute. The leaves will begin to dry. Once they have dried to the point where they are crisp and papery, crumble into small bits with you hands. Store in an airtight jar. You can also push the dried leaves through a sieve and add salt to have celery salt. This can be done in a tray in the oven.
th-cam.com/users/shorts4jZOShgjs_4?feature=share
@@catscratchkitchen Thanks very much!
Looks delicious. Can’t wait to make it. Can you add the link for the five spice? Thanks.
th-cam.com/video/P6rXY6WXKCs/w-d-xo.html
Looks great. 😊
Thank you. I can't wait to try this and share it with some friends who never experienced Shoney's. Yours looks as good as the original!
Thanks for watching!
Why so much sodium, can amount be left out or greatly reduced without affecting flavor
It can be somewhat reduced, but ranch dressing is actually pretty high in sodium. Plus remember, the amount specified is for bulk dry mix. Only three tablespoons of mix equals a packet of ranch mix.
Has anyone actually tried this recipe 🤔
Would this work with milk in place of juice for a more creamy version?
Yes, it sure would.
But the Colonel is on record as saying Miracle Whip was his mayo of choice.
I don't know if you will see this comment so long time after posting this video - but I try anyway. I'm living in Denmark where we don't have thanksgiving. We don't use stuffing for anything. But we host young american studens in our house and 3 years ago I started to have Thanksgiving for them and their friends. I tried to make stuffing from other recipies - but this seems so easy - but can you tell me how I make it finish. The butter and water part. How much do I need for a 'box' of three cups.
"3/4 cup of water and 2 tablespoons of butter or margarine to a boil" The full directions to prepare the stuffing from the mix is at the bottom of the recipe in the comment section. Thanks so much for watching, I hope you all enjoy.
Will it still separate if i add heavy cream instead of whipped cream?
I really don't know, but my intuition tells me it would separate, but might not taste as light and airy. Not being sweetened, it might be an odd contrast. I would whip the heavy cream quickly, add a little sweetener, and you're right back to the original recipe. If you try it, let me know how it works for you.
They do not use black pepper, they use white pepper! I know that is available in your area....
wren mom poi cat 2345 1WDCQAZ
You guys know you can just start with melting bacon or sausage fat (leaving the sausage in the fat is a great option), then add self rising flour and lightly brown it. Add milk and salt, bring to a boil then turn down the heat to med-low and simmer (stirring semi frequently) until it thickens.