Herb Bread

Ingredients:
13 oz. water (room temperature) 
4 cups white flour
3 Tbsp of butter
2 Tbsp of dry milk
1 Tbsp of sugar or Honey
2 tsp salt
2 tsp Tarragon
2 tsp Basil
2 tsp Oregano
2 tsp Parsley
1 tsp Active Dry Yeast

Directions:
If you do not own a Bread Maker Machine, please follow the directions down below. If you do own a Bread Maker, just remember to add all liquid ingredients first, then add your dry ingredients. Also, be sure to reference your Owners Manual to get specific instruction on how to prep and proof the yeast.

1. Dissolve the yeast in the warm water and let sit for 10 minutes.
2. Mix all dry ingredients together.
3. Add melted butter to dry ingredients.
4. Stir in and mix water.
5. Add yeast mixture.
6. Place on floured bread board and knead until smooth.
7. Put in oiled bowl.
8. Let rise until double in bulk.
9. Knead again and cut dough and shape into 4 loaves.
10. Place in 4 greased pans.
11. Let rise until double in bulk.
12. Bake at 375* for 45 minutes to 1 hour.
13. Prep time includes time letting dough rise.

Homemade Ezekiel Bread Recipe (Ezekiel 4:9)



This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Not to mention it tastes really good. 

Ingredients:
8 cups wheat flour
4 cups barley flour
2 cups lentils, cooked and mashed
1/2 cup millet flour (grind up millet in the blender)
1/4 cup rye flour
1 1/2 cups water
1 tablespoon salt
4 -6 tablespoons olive oil
2 (1/4 ounce) packets yeast or 1 tablespoon yeast, in
1/2 cup warm water
1 tablespoon honey

Directions:
If you do not own a Bread Maker Machine, please follow the directions down below. If you do own a Bread Maker, just remember to add all liquid ingredients first, then add your dry ingredients. Also, be sure to reference your Owners Manual to get specific instruction on how to prep and proof the yeast. 

1.   Dissolve the yeast in the warm water and let sit for 10 minutes.
2.   Mix the wheat, barley, millet and rye flour together.
3.   Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large    mixing bowl with remaining water.
4.   Stir in two cups of mixed flour.
5.   Add yeast mixture.
6.   Stir in remaining salt(1 tbls.) and flour.
7.   Place on floured bread board and knead until smooth.
8.   Put in oiled bowl.
9.   Let rise until double in bulk.
10. Knead again and cut dough and shape into 4 loaves.
11. Place in 4 greased pans.
12. Let rise until double in bulk.
13. Bake at 375* for 45 minutes to 1 hour.
14. Prep time includes time letting dough rise.

Freezing milk when it’s on sale can be cost efficient for budget savy shoppers. Where I live milk is about $3.10 a gallon. So to me, it makes perfect “CENTS” to stock-up on milk when it goes on sale?

The good news is freezing milk does NOT change it’s nutrients, the only thing that happens is reverse homogenization, which makes it turn yellowish, but that’s only because the fat separates from the milk. When this happens, simply give the thawed milk a good shake before each use. Once milk thaws out, the color will return back to normal.

A few other tips to remember, first, do not freeze milk after the ‘best before’ date. Ideally you should start freezing milk as soon as you get home from the grocery store.

Next, it is okay to freeze milk in plastic containers; however be sure to pour out a cup of milk then recap and freeze - this allows room for expansion. Milk can be frozen and stored for up to 3 months at 0F or lower.

To thaw out milk, simply place the frozen milk in the refrigerator for 2 days. Do not use hot water or any other source of heat to thaw. Once the milk is thawed, it is generally good for 5-7 days.



Have you ever thought about starting an Inflatable Business? Perhaps your looking to ditch the boss and break into the realm of an entrepreneur? If so, the inflatable business may be the perfect home business for you. Before you get started there are some very serious considerations to take into account before starting your bounce house business. These considerations fall into six categories: operations, equipment, compliance, insurance, safety and advertising. For more information, please contact zubeldiaamy@yahoo.com.

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Freezing Solutions while saving BIG $$$



First of all... don't you just LOVE California grown veggies?! I love the variety of colors and the different types of healthy meals I can make for my family. I don't particularly like cutting veggies, but I certainly enjoy pounding away on my vegetable chopper. You might think I am weird, but I think it is so fun to buy veggies on sale. I often buy different veggies on sale, just so I can freeze them. Did you know that you can freeze a variety of vegetables? Some of my favorites are artichoke, asparagus, beans, beets, broccoli, brussel sprouts, cabbage, carrots, chayote, cucumbers, fennel, garlic, onion, spinach, sweet potato, and zucchini. For more tips on freezing veggies, simply post your request. Today's TIP ON FREEZING VEGGIES is RED PEPPERS. Wash, remove seeds and cut into slices or leave whole. Place on a tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 6 months. THAT'S IT!!!