DIY Laundry Soap and All Purpose Spray

 While I was in Mesa helping Shara with her new baby we made some Laundry Soap and All Purpose Spray.  It's super easy to make, lasts much longer, uses less and less expensive than store bought. 

LAUNDRY SOAP
(This was all found on the same shelf at Walmart in the laundry soap section)
website:  beingcreativetokeepmysanity.blogspot.com
1 - 4 lb. 12 oz. box Borax Powder
1 - 4 lb. box Baking Soda
1 - 3 lb. 7 oz. (55 oz.) Arm and Hammer Superwashing Soda
3 Bars Fels-naptha Soap (grated)
2 containers oxi-clean (or store brand) 3 1/2 lbs. total)
Optional: 1 bottle Downey Unstoppables (for added scent)
Mix altogether in bucket or large bowl
Use 2-3 TBS. per load - put in bottom of tub before adding laundry
(I use the scoop from the oxi-clean)

All-Purpose Spray (from Dr. OZ)
(Make this before the laundry soap to use the Borax powder)
2 c. water
1 TBS. Borax Powder
3 TBS. vinegar
1 TBS. dishsoap
essential oils for scent:
(10 drops tangerine, 3 drops peppermint)
(10 drops tangerine, 3-5 drops lemon)
(FYI - lemon doesn't smell good by itself!)

Cranberry Relish

Don't forget to make your Cranberry Sauce for Thanksgiving!  It's listed under "Holidays". 

Maple Bars

Ingredients:
3 TBS. active dry yeast
1 cup very warm water
1/2 C. + 1 TBS. sugar, Divided
2 tsp. salt
1/2 tsp. baking powder
4 c. bread flour
1/4 c. shortening
3 egg yolks
1/2 tsp. vanilla
Peanut oil for frying

Maple Icing
1 lb. powdered sugar
1 1/2 tsp light corn syrup
1/4 tsp. salt
1/4 tsp. vanilla
1 tsp maple extract
1/3 c. hot water

Combine the yeast, 1 TBS sugar, and 1 c. warm water in the bowl of a stand mixer. Allow to proof for 5-10 min. or until frothy.
While the yeast is proofing, combine the sugar, salt and 4 c. of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 min. to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remian and then turn the mixer to medium and knead for 2 min. (The dough is really stiff)
While the dough is kneading, bring 2 quarts water to boil in a pot. Lightly flour a baking sheet.
When the dough is done tranfer it to the baking sheet. Form a 6"x6" square and cover it with a cloth. Place the pan in the oven and place a 9x13 pan on the rack beneath. Pour the boiling water into the pan and close the door. (instant proofer) Allow the dough to rise for 1 hour.
When the dough is done rising remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a cboil. Roll the dought into a 11x12" rectangle. Cut off the edges of the dough so they are even. Cut the dough into 12 rectangles about 5x2" big. Transfer back to floured baking sheet and put back in "proofer" for 45 min. more.
When the dough is risen, heat oil in pan to 350 degrees. Fry donuts until golden brown. Let drain on paper towels.
While dough is cooling, whisk together the icing ingredients. Dip the puffiest side of each bar into the icing.
Makes 12 bars.

Strawberry Lemon Bars

Strawberry Lemon Bars--Adapted from a recipe on norecipes.com

makes about 12 lemon bars

for crust:

1 1/2 cups all purpose flour
1/2 cup rolled oats
1/2 cup of powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
12 tablespoons of softened salted butter, cut into 1/4″ cubes (1 1/2 sticks)



for filling:

1 cup halved then sliced strawberries
1/4 cup granulated sugar
4 large eggs lightly beaten
1 cup granulated sugar
3 tablespoons all purpose flour
2/3 cup lemon juice

powdered sugar for dusting

Line a 9″ x 13″ pan with enough parchment paper to go about 1″ up on all sides. In a bowl mix the flour, rolled oats, powdered sugar, and salt. Then add the vanilla.  Next, cut in butter with a fork until the dough looks like pea sized gravel. Sprinkle the dough evenly over the parchment lined sheet and use your fingers to press the dough into a uniform sheet of dough that goes about 1/2″ up all the sides. Put it in the freezer for 30 minutes. Meanwhile, place the oven rack in the middle position and preheat the oven to 350 degrees.

In a small bowl, combine the strawberries and 1/4 cup of sugar and toss to coat. This will release excess moisture and sweeten the strawberries. To prepare the filling, whisk together the eggs, sugar, and flour. Add the lemon juice and whisk to combine.

Remove the crust from the freezer and put in oven and bake for around 25 minutes, or until it is golden brown and fragrant. When the crust is done, take it out of the oven, then immediately scatter the strawberries around the crust, pour any juice from the strawberries into the lemon mixture and whisk to combine. Pour the lemon mixture over the strawberries.

Lower the oven temperature to 325 degrees F, then put the pan in the oven and bake for about 20 minutes, or until the center of the lemon bars doesn’t jiggle anymore. Remove from the oven and allow them to cool completely.

Refrigerate overnight (or for several hours).

Slice, then dust with powdered sugar and serve.

The powdered sugar will disappear into the bars after a few minutes (see picture above...I swear I dusted them). So only do it right before (or not at all--it really doesn't need it).

Fourth of July Cake

I made an Italian Cream Cake and decorated it for the Fourth of July cake decorating contest in Luna tonight. I just used M & Ms and pecan pieces. I had fun. Erin, if I don't win the contest you need to draw me a trophy for first place anyway!!

MILLIONAIRE PIE

1 8oz. pkg cream cheese
1 8oz. carton Cool Whip
1 small can crushed pineapple (I used 15 oz.)
1 1/2 cups powdered sugar
1 cup chopped pecans

Mix softened cream cheese and powdered sugar. Fold in Cool Whip. Add pineapple and pecans. Pour into a graham cracker crust. Refrigerate to set.

I doubled the recipe and it made 3 large pies. I'm sure you are surprised that I am actually sending a recipe but this was so good and so easy. I got the recipe from my neighbor.

Apple French Toast

APPLE FRENCH TOAST

(My SIL shared this recipe with us at a family reunion - so good!)

(forgot to take a picture - this is all that was left!) 
This is so yummy and easy - plus you make it the night before so you just pop it in the oven the next morning!

1 c. brown sugar
1 cube butter/margarine
2 TBS. light corn syrup
4 c. peeled and sliced granny smith apples
2 TBS. Tapioca
4 eggs
1 c. milk
cinnamon
French Bread slices (slice thick)
Mix together sugar, butter and corn syrup.  Heat in microwave for 2 minutes.  Put in a 9x13 pan sprayed with Pam.  Cover with peeled, sliced apples.  Sprinkle with Tapioca.  Beat eggs and milk together.  Dip bread into mixture and put on top of apples.  Sprinkle with cinnamon.  Cover with plastic wrap and refrigerate overnight.  Bake at 350 degrees for 30 - 40 minutes.  Serve with syrup and whipped cream.  (It doesn't really need any syrup - it makes it's own!)