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|LINKS FROM THIS VIDEO|
Long Term Food Storage Bags:
Oil Dispenser:
My Cookware Set:
Ceramic Knife:
Glass 9×13 Pin With Light Green Lid:
Immersion Blender (love mine!):
Water Bath Canner I Use:
|RECIPES|
Flour Tortillas:
Veggie Pizza:
Egg Rolls:
Pudding Chocolate Chip Cookie Recipe:
Ingredients:
-2 1/4 Cup Flour
-1 Teaspoon
-1 Cup Butter
-1/4 Cup White Sugar
-3/4 Cup Brown Sugar
-1 Teaspoon Vanilla
-2 Eggs
-1 (3oz) Pack Vanilla Instant Pudding
-1 Pack Chocolate Chips
Instructions: Mix butter, sugars, eggs & vanilla. Add pudding & baking soda into mixing bowl. Add flour in one cup at a time. Lastly, add chocolate chips. Scoop onto non stick cookie sheets and bake at 375F for 8 to 10 minutes. Enjoy!!
Strawberry Jam:
Ingredients:
-5 Cups Crushed Straw Berries (fresh or thawed from the freezer)
-7 Cups Sugar (you can do less, just taste as you add in)
-1 Box Pectin
-2 Tablespoons Fresh Or Bottled Lemon Juice
Instructions: Cook all ingredients until sugar has dissolved. Blend until smooth. Place in clean 4oz jelly jars, add lids and rings. Water bath canner process for 10mins. (Disclaimer: I am no expert on food preservation. I’m just showing you how I can & preserve things in a traditional way like my grandmothers and great grandmothers have. Proceed at your own risk and do whatever is best for your own family.)
Yield: 12-14 8oz Jelly Jars
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APPLIANCES & COOKWARE:
Air Fryer:
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Cookie Sheets:
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Black & White Throw Rug:
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📧 Email For Business Inquiries Only: adalineskitchen@gmail.com
Write Me:
Adaline Zook
P.O. Box 258
Shamokin Dam Pa 17878
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