Hand Sanitizer

To be effective, hand sanitizers MUST contain a minimum of 60% alcohol by concentration. Alcohol kills germs by dessication, meaning that it dries them out through rapid evaporation. A lower concentration of alcohol results in not having enough alcohol to rapidly evaporate and dry out the microbes on your hands. There are many recipes on the internet that result in an over-diluted mixture which will prove to be very ineffective at killing germs.
Notice that the ingredients for this are also useful for lots of other things?
This results in an alcohol concentration of roughly 63% (being more precise requires using tenths of a cup in measurement). You can add essential oils as desired for scent. There are some essential oils that add germ killing ability such as tea tree oil but I have no idea what the diluted effectiveness would be or what quantity you would need them in.

The recipe and method we have come up with for Do-It-Yourself home-made hand sanitizing gel is as follows:

* 5 cups 91% Isopropyl Alcohol
* 2 cups 100% pure Aloe Gel

Mix Alcohol and Aloe Gel on high speed for several minutes until mixture begins to gel. The aeration of the mixture is extremely important to getting the consistency correct. You should see bubbles all throughout the mixture. The end mixture is thicker than water, but not extremely thick. Once you’ve gotten the mixture to gel and achieve a constant consistency, you can pour it into containers for storage and use.

~ Submitted by Stacy Fuller

Using Powdered Milk

Powdered milk can be used in recipes on a regular basis. I use powdered milk for all my baking and also to make homemade yogurt and/or keifer. When using powdered milk in recipes, add the dry milk to the other dry ingredients. When the recipe calls for wet ingredients, add the amount of water you need to make the powdered milk. Here are some ways to use your powdered milk every day.

Good Drinkable Powdered Milk = To improve the taste of powdered milk, always mix with warm water and leave it overnight in the refrigerator. Another suggestion would be to add a little sugar or vanilla to enhance the flavor.  We also have found that aerating the milk by pouring it back and forth between containers helps to improve the taste.

In our home, to rotate the powdered milk, I always keep two quarts in the fridge.  I use it all the time in baking.  I also make sure that I make two quarts every time I open a new gallon of milk.  When we have drunk half the gallon, I pour the already mixed powdered milk into the gallon container and it extends our milk.  I have recently told my husband that's what I was doing and he hadn't even noticed a difference in taste.  My son does not like powdered milk, but doesn't notice when it's mixed half and half.  I also don't buy anything unless it's on sale, and that includes milk.  If we run out of milk, we drink powdered milk.  The trick to getting my son to drink the powdered milk is to mix in some Nesquick or Ovaltine.

Whole Milk = 1/3 C powdered milk mixed with 1 C warm water

Evaporated Milk = 2/3 C powdered milk mixed with 1 C warm water

Sweetened Condensed Milk = 1/2 c hot water, 1 C sugar, 1 C powdered milk

Buttermilk = 1/3 C powdered milk mixed with 1 C warm water. Add and stir in 1 T vinegar or lemon juice and let stand several minutes

Reconstitution Table for Dry Milk

QUANTITY	INSTANT MILK POWDER	NON-INSTANT GRANULAR	WARM WATER
1 quart	1 1/3 C	3/4 C	3 3/4 C
1 Pint	2/3 C	3/8 C	1 3/4 C
1 Cup	1/3 C	3 T	scant C
1/2 Cup	3 T	1 1/2 T	1/2 C
1/4 Cup	1 1/2 T	2 t	1/4 C

~ Edited from Carma Koester

Dry Laundry Soap Recipe

I have had many people ask me if there is a dry laundry soap recipe. Well, it just so happens that my sister-in-law has one. It is very similar to the liquid laundry soap. I have tried it and it works just as well as the liquid and is less time consuming to make. I had Casey sit and grate a whole bar of fels naptha and we tripled the recipe. For other laundry tips, refer to earlier posts.
I have had a few people tell me though that the dry laundry soap does not dissolve well in a front loading machine.  If you use a front loading machine you can try the liquid laundry soap.

Dry Laundry Soap
1 c. grated fels naptha soap (1/3 of a bar)
1/2 c. borax
1/2 c. arm & hammer WASHING SODA
mix well & keep in covered container
use 1 T for regular clothes; 2 T for heavily soiled

~ Submitted by Stacy Fuller

Whole Wheat Waffles

I got this recipe from my mother-in-law. She found it in an old World War II cookbook. My son LOVES them! It makes about a dozen whole waffles. It says it's a 4 person recipe, but really it's enough for 12! We just freeze them and take them out as we eat them.

Mix together:
4 C Fresh Whole Wheat Flour
8 t Baking Powder
1/2 t Salt
4 Eggs (or 1/4 C powdered egg and 1/2 C warm water)
3 1/2 C Milk (or 1 1/2 C powdered milk and 3 1/2 C warm water)
1 C Olive oil

After mixing, pour desired amount into waffle iron and enjoy! (This recipe can be used for pancakes too!)

*To use up that oatmeal and for even more flavor add these ingredients to the waffles: 1 Cup oatmeal, 2 t cinnamon, 1 t vanilla, 2 scoops flax seed (no extra liquid needed)

Canned Butter

I know it sounds odd, but canned butter is awesome! One major thing historians have found that people were lacking during the Great Depression in their diets was fat. Without natural fats, you cannot digest proteins and certain minerals properly and can die of protein poisoning. Butter is a great natural fat and will also give you some comfort food during hard times.
Canned Butter can be stored on your shelf for 3 years or more. I knew one women who opened a good can of butter after 10 years! The key is to keep it in a cool, dark place. Though I have used canned butter on the stove top, this butter will not "melt" again and it is NOT recommended to use for baking. For your baking needs, store powdered Crisco or butter, canned Crisco, or oil.

What you will need:
11 pounds of Butter (I like to use 1/2 salted and 1/2 unsalted butter. I found that using all salted butter was too salty after being cooked down.)
12 Pint Jars
12 each of Lids and Rings
6 quart pan
Small pan
Ladle
Clean wet rag
Canning Funnel
Cake or Roasting pan(s)


Directions:
1. Use any butter that is on sale.

2. Gather the number of pint jars you will be using and remove the rings and lids. Using a cake pan, or some sort of pan with a high edge, place pint jars in a 250 degree oven for 20 minutes.

3. While jars are heating, melt the butter on medium heat until it comes to a slow boil. Be sure to stir the butter often to keep the butter from scorching. Place the lids in a small pot and bring to a simmer, leaving lids in the simmering water until needed. When butter comes to a boil, reduce the heat and simmer for 5-10 minutes (a good simmer time will lesson the amount of shaking required.)

4. When the jars are done heating and the butter has simmered at least 5 minutes, remove the jars from the oven. Stir the melted butter from the bottom to the top with a soup ladle and pour into heated jars using a canning jar funnel. Be sure to leave 3/4 to 1 inch head space for shaking.

5. After filling the jars, carefully wipe the mouth (tops) of the jars with a clean, damp cloth. Get a hot lid from the simmering water and place the lid on the mouth of the jar. Place the rings on the jars and tighten finger tight, do not over tighten. The jars will seal with a "ping" as they cool.

6. Once most of the jars have "pinged", and are cool enough to handle, shake the jars to keep the butter from separating. Set your timer and shake the jars every 5 minutes.

7. When the jars are only slightly warm, put them into the refrigerator. Still shake them every 5 minutes. The shaking is very important at this point! Once the butter has hardened in the jar, leave them in the refrigerator for one hour.

8. After refrigeration, the butter is okay to leave on your dark, cool shelf for 3-5 years. Enjoy!

Whole Wheat Pizza Dough

This is a fantastic thin crust pizza dough. I have tried several homemade pizza dough recipes and this is the best one I've ever used, and it's healthy! My father-in-law has diabetes and is able to eat this pizza dough as a vegetarian pizza. It is a very dry and stiff dough and rolls out very thin. I do not divide the dough into two, but rather roll the dough onto a large baking sheet into a square. Do what works for you!

Ingredients:
1/2 C + 1 T Warm water
2 t dry yeast
2 C white whole wheat flour
1 t salt
3 T olive oil

Directions:
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor (I use my Kitchen Aide)to blend. Blend in the oil. With the machine running, add the yeast mixture and blend until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth (or use your kitchen aide and the dough hook). Transfer dough to a large oiled bowel and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area until dough doubles in volume, about 1 hour. Punch down the dough and divide into two equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

Cooking:
Position oven rack in the center and preheat to 450 degrees F. Sprinkle cornmeal (optional) over two rimless baking sheets. Roll out each piece of dough into a 10-11 inch diameter round. Transfer one dough to each prepared baking sheet. Drizzle 2 t olive oil over each pizza dough. Garnish the pizza with whatever toppings you prefer and cook for about 15 minutes.

~Submitted by Stacey Fuller

Home Made Yogurt

I use this recipe about once a month and make my yogurt out of powdered milk. I usually half this recipe because it makes a lot of yogurt. But if you do make the whole batch, you can also make a taffy-like treat by drying the yogurt in a dehydrator. It makes a great snack!

You will need:
1 Gallon of milk (skim, 1%, 2%, whole, powdered; whatever you prefer)
1 Cup of Honey (or you can add any other sweetener you prefer to your taste)
8 teaspoons of gelatin (or 4 packets)
1 Cup Dannon Yogurt (or any other yogurt with LIVE bacterial culture)
1 large pot to boil
1 Medium sized mixing bowl
4 clean Quart jars with lids
1 small jar with a lid (a pint jar works fine)
1 warm blanket
1 Five Gallon bucket

Pour milk into a large pot and place heat on LOW. Bring to a boil. Occasionally stir and do NOT let the milk scald. Because milk doesn't really "boil" I make sure to bring the temperature to 175 degrees Fahrenheit.
While the milk is coming up to temperature, put one cup of Dannon yogurt, your sweetener (honey or other), and gelatin to the mixing bowl. Wisk the ingredients and set aside.
When milk has reached the desired temperature, remove the pot from the heat and place it in the sink with ICE COLD water to cool quickly. Be sure to keep stirring the milk to keep it at an even temperature.
While the milk is still hot, but cool enough to put your finger into, remove 1 cup of milk from the pot and add to the mixing bowl containing the Dannon yogurt mixture. Wisk all ingredients in the mixing bowl together and add to the remaining milk in the pot. Mix everything in the pot together. Now, pour the yogurt into your four quart jars and 1 small jar. Put the lids on and wrap the jars in the blanket. Place the blanketed jars into the five gallon bucket to keep warm. Set aside for 8 hours. After 8 hours, place the jars into the fridge. Your yogurt is done!

*Notes:
*The small jar will be your starter for your next batch. Instead of using 1 cup of Dannon, you will use 1 cup of your starter.
*If you use the homemade starter yogurt, you do NOT need to use gelatin in your next batch.
*You will also only need to let your next batch set in the bucket for 4 hours instead of the original required 8 hours.
*To make a fruit yogurt, blend your favorite fruit and add it to the pot before pouring yogurt into the jars.