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Simple Simple Syrup
A base for you to have on hand, simple syrup can be kept in your refrigerator indefinitely. And it’s incredibly easy to make.
Take a clean, sterlized mason jar (running it though the dishwasher will do). Add equal parts water and sugar. Place the jar in a pan of water on stove. Make sure the water is filled about 3/4 of the way up the side of the pan once the jar is inside.
Barely boil the water over medium heat. And as the sugar dissolves, it becomes clear. When the water inside the jar is completely clear, you are finished!
Place a lid/band on the jar, and keep in your refrigerator. If you want to store simple syrup in a different container, just mix equal parts water and sugar in a pan and gently boil. Once the water looks clear and has cooled off, you can store in a different container.
Highly functional.
Here’s something you can do with your homemade butter:
Delicious Drop Biscuits
Combine:
2 c. whole wheat flour
1 T. baking powder
1 t. salt
Cut 1/4 c. butter into Tbsp sized pieces. Add to dry ingredients. Cut with a pastry blender, or two knives in a scissor fashion, or use clean hands to mix until butter is the size of peas.
In a separate bowl, combine:
1 c. plus 1 T. milk and 3 T. honey. Add to dry mix and just combine.
Flour a bowl. Scoop batter into bowl, one at a time and toss to cover. Place in greased baking pan.
Brush melted butter on top of biscuits. Bake at 425 degrees for 15-20 minutes.
and while they are cooking….
White Cream Gravy
In a medium saucepan, melt 2 1/2 T. butter. Add 1/4 c. flour and whisk until smooth.
Add:
1/2 t. salt
1/4 t. pepper
1/8 t. sage
1 t. chicken base
Cook on low heat for 5 minutes. Stir occasionally.
Slowly add:
1 c. hot water
1 c. warm milk
Whisk while combining, bring to a boil. Reduce heat and cook for 2 more minutes. Gently stir while cooking.
Add cooked sausage, bacon, chipped/dried beef if desired. Pour over biscuits which are undoubtedly out of the oven by now.
Feel good. And add butter to your biscuits.
Homemade Butter
Take one clean, sterilized jar with a lid. Chill in refrigerator for 1 hour. Pour in 2 c. chilled heavy cream and cover with band and lid. Shake it. I mean, shake it! It’s going to be good. And delicious.
You will need to shake it for about 15 minutes. Give your arm and wrist a break. Pass it to the person sitting next to you. If you have kids, give them a turn. If you have a dog, good luck. Either way, take a break when you need to.
Shake it for 15 more minutes or until you see a lump or two. (That’s the butter!) You will see the lump surrounded by white, milky liquid that won’t stick to the sides of your jar. (That’s the buttermilk!)
Strain the contents through a colander into a bowl. Reserve the liquid for all your future buttermilk needs, use the butter for all your future butter needs. Trust me, you’ll have them.
Gently wash off your butter with cold water – very cold water – until it runs clear. You don’t really want any of the buttermilk hanging on to your butter, or else it will spoil and taste bad.
You can lightly salt your butter and place it in a container in your fridge. Chill for 1 hour. You can use it for cooking, or you can flavor it. This recipe will give you about 6-7 oz. of butter. Keep the buttermilk in a covered container in your fridge and use with 5-7 days.
Or, you can chill your food processor bowl and blade. Pour the cream down the spout and turn on for 8-10 minutes. Quicker, easier….but not as much fun.
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What’s in your cupboard right now? Your refrigerator? How about your pantry? You may open one of these spaces and see nothing that you think can use for a meal or a snack. Instead of hanging your head like Old Mother (or Father) Hubbard, today is a new day. Whatever reasons bring you here, you can begin today - right now - to open your pantry and see possibilities. Potential. Providence.
Maybe it’s a few days until payday. Maybe you haven’t been grocery shopping in a while. On a budget? The goal of The Provident Pantry is to help you learn how to make the most of what you already have!
Want to eat more non-processed foods? It’s easy to get discouraged reading labels at the grocery store. It’s almost impossible to be unaware of the massive amounts of preservatives in our foods. While this is not a preservative-free site, this site will help you become more aware of what you are eating!
You might be the type of person who wants to learn something fun and new. If you can’t find what you are looking for here, post a question. You might just find what you’re looking for in a future post. This blog is designed with you in mind!
If you see a word italicized, then that means it is an item that can be created in the kitchen. If there is something that you want to know how to make yourself, ask!