Butterfly Fund

Tuesday, March 24, 2015

My favorite luxury soap recipe

Margo's Favorite Luxury Soap Recipe


I do not have a name for this yet,
all I know is that it is a FABULOUS soap to use daily! 

 

Almond Oil (Sweet) 4.00oz 06.2%
Avocado Butter 4.00oz 06.2%
Beeswax 1.00oz 01.5%  Canola Oil 4.00oz 06.2%
Castor Oil 4.00oz 06.2%
Cocoa Butter 4.00oz 06.2%
Coconut Oil (76 Degrees) 4.00oz 06.2%
Grapeseed Oil 4.00oz 06.2%
Lard 16.00oz 24.6%
Mango Butter 4.00oz 06.2%
Olive Oil 8.00oz 12.3%
Palm Kernel Oil 4.00oz 06.2%
Shea Butter (Refined) 4.00oz 06.2%

10% Lye (Sodium Hydroxide) Amount 8.169oz

Ounces of liquid recommended 21.45oz

Yields 94.62oz

This is super-fatted to 10%




Sandra Neff sings God Bless the USA by Lee Greenwood

Monday, March 23, 2015

Heavenly Mashed Potatoes

Heavenly Mashed Potatoes

Ingredients
3 1/2pounds potatoes, peeled and quartered
1 8 ounce package cream cheese, cut up and softened
1 8 ounce carton dairy sour cream
2 teaspoons yellow mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, crisp-cooked, drained, and crumbled
   Snipped chives (optional)

Directions

  1. Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.
  2. Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.
  3. Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.

Homemade Ginger Beer (Alcoholic)

Homemade Ginger Beer (Alcoholic)


Makes about a liter
  • 2 1/2 cups warm, filtered water (not too hot or you'll kill the yeast)
  • 1 1/2 teaspoons champagne yeast
  • freshly grated ginger
  • granulated sugar
  • juice of 2 lemons
  • 1 jalapeno, sliced (optional)
  • 1 large glass jar
  • 2-3 clean soda bottles
  1. First off, make a "plant" for your ginger beer. Stir the yeast into the warm water until dissolved. Add in 1 tablespoon freshly grated ginger, 1 tablespoon sugar, the lemon juice, sliced jalapeno and stir to combine. The jalapeno will give your ginger beer that kick you can feel in the back of your throat -- if you don't roll like that, omit it. Pour into a glass jar -- one that's large enough for the liquid to fit comfortably, with a bit of extra space. Cover with a clean, dry kitchen towel and secure it over the jar with a rubber band. Place jar in the warmest place in your house. Next to your heater, near the refrigerator, or by a heat vent.
  2. Every day for the next week you'll have to "feed" your ginger beer. First off, feel the bottle -- it should be slightly warm. If it's too cold your yeast will go into hibernation, and if it's too hot it could kill your yeast. Take off the towel and add another tablespoon of grated ginger, and another tablespoon of sugar. Stir until sugar dissolves, then replace the towel and put your plant back in a warm place. Do this every day for a week -- think of it as your neighbor's dog you've promised to dog sit.
  3. After about a week, you should see small bubbles floating to the surface of your plant. You can certainly keep your plant at this stage longer; the more you feed it, the more concentrated the ginger flavor will become. You can adjust flavors later!
  4. Now it's time to bottle. Think ahead to how many bottles of ginger beer you'll want to make. Make sure to use PLASTIC soda bottles -- glass bottles could explode from carbonation, which would not be pretty. Estimate how much water you'll need to fill these bottles 3/4 of the way full, then boil it to purify. Dissolve enough sugar into the water that it tastes very sweet -- as sweet as soda. You can adjust this later as well.
  5. Using a cheesecloth, strain the plant out into a large measuring cup, or a bowl. Using a funnel, add about a cup of the plant liquid to each clean, dry soda bottle -- more if you want it stronger, less if you want it less intense. Add sweet water to the bottles until they are 3/4 of the way full, then stir with a chopstick to combine. you can dip your finger in and taste here to see if the mixture needs more ginger. If so, add more plant liquid. Don't worry if it seems too sweet: the yeast will eat the sugar and turn it to alcohol, so most of it will disappear. You can add it back later.
  6. Seal the bottles tightly with their caps and place them back in the warm place you had your plant. Squeeze the bottles once a day to test how they're carbonating. After a few days they should be hard to compress; when they are impossible to compress at all, slowly start to unscrew the cap just until the carbonation begins to release -- do not open it all the way! Do this whenever you can't compress the bottle at all.
  7. After a week and a half to two weeks, the yeast should have eaten up most of the sugar in the bottle. This means your ginger beer is ready to open up and taste! If you have multiple bottles, open one up and taste test. Add more sugar or lemon juice if you think your ginger beer needs it. Serve ice cold with citrus, and a rum float if you're feeling dangerous. Make sure to consume the whole bottle within 24 hours once you've opened it -- feel free it enlist a friend here. It's impossible to gauge the alcohol content of your ginger beer, but it should be a bit less than a light beer. Enjoy!

Sweet Honey Mead Recipe

Sweet Honey Mead Recipe



  • 1 packet Cote Des Blanc Yeast
  • 6 lbs Clover Honey
  • 2 Tbsp Acid Blend
  • 3 tsp Yeast Nutrient
  • 5 tablets Campden Potassium Metabisulphite

Procedure

Combine 1 gallon of water with the honey. Heat to 180 degrees F. Reduce heat and hold the temperature between 175 and 180 degrees F. for 10 minutes. Stir occasionally and skim any white film off of the surface. Do not boil.
Remove pot from the heat and place in a sink of cold water to reduce its temperature. Stir every 10 minutes and then change the sink water. Do this 3 times.
Add 1 gallon of water, acid blend, yeast nutrient, pectin enzyme and grape tannin. Stir well.
Starting Fermentation: Clean and sanitize fermenter pail, lid and airlock.
Open the packet of wine yeast and pour it into the fermenter pail.
Pour the must into the fermenter. Add bottle spring water to make a full three gallons.
Close the fermenter pail and attach the airlock.
Allow to ferment at room temperature for 3 weeks.
1st Racking: Racking mead should be done by gently siphoning. We do not recommend using wine pumps or filters. Mead is very susceptible to oxidation.
Move the fermenter pail into racking position at least 2 days before actually transferring the mead. This will allow time for the sediment to settle back down.
Clean and sanitize a 3 gallon carboy, stopper, air lock and siphon set up.
Crush 3 Campden tablets and place them into the carboy. Gently siphon the mead from the primary fermenter into the bottom of the carboy. Be careful not to disturb the sediment.
Add distilled water to bring the level of the mead up to the bottom of the carboy neck.
Close the carboy with an air lock and ferment in a dark place for at least 30 days but not more than 45 days.
2nd Racking: Clean and sanitize the carboy and repeat the 1st Racking Step but only use 2 crushed Campden tablets. Add 1½ teaspoons of potassium sorbate at this time.
Allow the mead to rest in a dark place at least 30 to 45 days.
3rd Racking: At this time, wine conditioner or a blend of honey and Potassium Sorbate (¼ teaspoons per cup of honey) can be added to sweeten the mead to taste.
Bottling: Mead can be bottled as you would wine or beer. I prefer to bottle in 375ml wine bottles or 7oz clear beer bottles. These smaller sizes reduce waste caused by leftovers. If the beer bottle method is used the caps must be the oxygen barrier type. Wine bottles should be closed with a 1-3/4 inch cork

Homemade Brandy Recipes

WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY

10 cans (11.5 oz) Welches 100% frozen grape concentrate
7 Lbs granulated sugar
water to make 5 gallons
wine or distillers yeast

Bring 5 quarts of water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast. Cover with cloth fastened with rubber band and set aside 12 hours. after cooling to proper yeast temperature, add activated yeast and recover with cloth. Ferment 30 days.. 




WATERMELON-GRAPE MOONSHINE BRANDY

30 Lb watermelon
7-1/2 Lb fresh table red or green grapes
water to 5 gallon
juice and zest of 10 lemons
24 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Thinly grate the yellow off ten lemons, juice the lemons, and add the juice and zest (gratings) to primary. Separately, wash, destem, and crush the grapes well in a bowl. Add grapes and grape juice. Add water to make up 5 gallon. Add sugar and stir well to dissolve. Cover primary with cloth, wait 24 hours. Add yeast. Cover and ferment 5 days, stirring dairy. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days. 


WATERMELON-ELDERBERRY MOONSHINE BRANDY

32 Lb watermelon
1 1/4 Lb dried elder-berries
water to 5 gallon
juice and zest of 10 lemons
36 cups granulated sugar
wine or distillers yeast

Cut the rind off of melon, cut melon into one-inch cubes, remove loose seeds, and put melon and any free juice in primary (crock, plastic pail, etc.). Grate the yellow thinly off ten lemons, then juice the lemons and add the juice and zest (gratings) to primary. Add dried elderberries. Add water to make up 5 gallons. Stir in sugar and stir well to dissolve. Cover primary with cloth, wait 12 hours and add yeast. Cover and ferment 3 days, stirring daily. Strain juice into secondary (demijohn) and fit airlock. Ferment 30 days.  


WATERMELON-PEACH MOONSHINE BRANDY for five gallons

1 1/4 large watermelon
10 peaches
1 1/4 cup chopped golden raisins
15 limes (juice only)
25 cups sugar
water to make 5 gallon
wine or distillers yeast

Extract the juice from watermelon and peaches, saving pulp. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. Cover well with cloth and add yeast after 24 hours. Stir daily for 1 week and strain off raisins. Fit fermentation trap, and set aside for 4 weeks.
 

Moonshine Mash Recipes

MOUNTAIN DEW RECIPE

In making "Mountain Dew" or "White Lightning'" the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt.) This is done by "sprouting" the corn. Shelled, whole corn is covered with warm water in a container with a hole in the bottom. Place a hot cloth over it. Add warm water from time to time as it drains. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Dry it and grind it into meal. Make mush (or mash) with boiling water. Add rye mash that has been made the same way, if you have it. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Without it, 10 or more days will be required instead of about 4. In either case, it must be kept warm. When the mash gets through "working" or bubbling up and settles down, it is then ready to run. At this stage, the mash has been converted into carbonic acid and alcohol. It is called "wash" or beer and it is sour..

SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Fill 1/2 full with boiling water. Mix until sugar is dissolved. Let it set for 90 minutes and then finish filling with cool water. Add the yeast after it has cooled to the recommended temperature on the yeast label. Cover with lid--our lid has a little cap that screws on, leave it loose to breathe. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. My liquor is always 150-180 proof. I don't recommend this for pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still. 


INDIAN HEAD CORN MEAL WHISKEY

Ingredients: 3 Lbs of Indian-Head corn meal
1 1/2- lbs dry malt preferably dark (available at most home-brew shops)
1- sachet of 48 turbo yeast
4- gallons of spring water

After cleaning the equipment to prep it for use, put 3 1/2 gallons of water into the carboy
and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible.
Carefully lift the carboy and shake it side-to-side to ensure a good mix.
Next add the dry malt like you did the cornmeal,slow and steady and then lift the carboy up and shake it again to get a good mix
Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.
Turn off the oven and stir in the yeast until it is completely dissolved.
Now add this to the carboy and shake well.
After 3 to 7 days, it's now ready to run off in the still.


WHEAT GERM RECIPE

you need

1 jar 20oz. of wheat germ this can be found by the oatmeal in most grocery
stores
2oz. of an acid blend witch has citric acid, malic acid and another this can
be found in any liqour stores that sell home brewing stuff
5 lbs sugar the cheep stuff works just as good as the name brand
and 5 gallons of water
1oz of bear yeast

All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. This is the easiest recipe I have found. It's a moon-shiners dream.
 

Friday, March 20, 2015

Please help Fund This Blog - No Cost to you

Please help Fund This Blog

This blog makes money from the small ads located throughout the blog.
If you click on an ad, it gives me a few pennies here, and a few pennies there.
You do NOT have to purchase anything for this blog to get that few pennies, but if you click on an ad, it does help me a bit financially.
Occasionally, I do advertise my cookbooks, and from those, I make between $.99 and $1.75 each. My cookbooks are Ebooks sold on Amazon. The are viewable via Kindle, and Kindle applications for Android, and Kindle Application for computer. The Kindle applications are FREE applications from Amazon.
If you are interested in my cookbooks they are available here:
All can be read in Kindle, Android, or on the computer

This Hillbilly's Guide to Heaven; Moonshine & Wine Recipes Guaranteed to Make You Smile! - $5.00

The [Islamic] Infidel's Guide to Cooking Bacon & Bacon Recipes - $3.99

Margo's Kitchen Jelly Cookbook - $2.99

Margo's Kitchen Jello Shot Recipes - $2.99


Thank you for your continued support!

Brightest Blessings to your day!  

Saturday, March 7, 2015

When was the last time that you played in the dirt?

When was the last time that you played in the dirt?


When was the last time you actually planted something in the ground, on purpose, to watch it grow? To nurture it into a finished plant? To eat something straight off the vine without washing it in massive amounts of disinfectant?

It is so very easy to do this!!!

A pot of lettuce, a cucumber vine crawling across your front yard fence, a row of sweet corn along the back fence....



Did you know that you can grow fresh ginger in a pot inside your home? You can also grow turmeric and many other spices/seasonings inside your home, even if they are tropical in nature!


Lettuce, as seen here, is in an outside bed, but for just 1-2 people, you can grow it in a shallow pot either on your porch or inside your home.





My point is, you do NOT have to go to the grocery store to get access to all of your food!
Put a seed in the dirt, add a bit of water and light, and watch it grow!