When you've spent a lot of time making your garden beautiful, the last thing you want is pesky insects and weeds making a mess of things. Get rid of unwanted visitors in the garden using ordinary baking soda. A few simple tricks can keep your garden looking picture-perfect.
Make your own organic pesticide by combining 1 teaspoon baking soda and 1/3 cup cooking oil. From this mixture, measure 2 teaspoons to combine with 1 cup water. Fill a plant sprayer with the mixture and use to kill aphids, spider mites and white flies.
Use baking soda to keep grass and weeds from growing in sidewalk cracks. Sprinkle it on the cement and sweep it into the cracks. This little trick also works well on moss growing in patio bricks.
Make a 50/50 combination of flour and baking soda, and dust it over plants that are being attacked by cabbage worms. As they chew on the leaves, they will ingest the baking soda and flour, then die within a day or so.
Allow the bread to dry out a bit by leaving it out on the counter, uncovered, overnight. Or, if the bread is in slices, pop it into the toaster.
Crumble the bread into the smallest pieces that you can manage. If the toast that you have made is particularly crispy, you may want to do this with a sharp knife. Otherwise, use your hands.
Remove the lid of your compost bin and sprinkle the dry bread crumbs over the top of the pile.
Add a compost accelerant according to the package's directions for your pile's size and age.
Use a shovel to turn the pile so that the older bottom layer of material is on top, and the newer top layer is on the bottom.
Heat the oven to 350 degrees Fahrenheit and spray the loaf pan with cooking spray.
Combine the whole wheat flour, baking powder, baking soda, salt, oats and cinnamon in a bowl.
Mix together in a second bowl the applesauce, egg substitute and grated apple.
Stir the flour mixture into the applesauce mixture until combined.
Fold the toasted walnuts into the batter and pour the mix into the loaf pan.
Bake at 350 degrees Fahrenheit for 35 to 45 minutes or until a knife comes out cleanly from the center. Let it cool completely before slicing and serving.
Grease 2 large loaf pans or 5 small one. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. In a separate bowl sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well. Add the macadamia nuts. Pour the batter into the pans. Bake in a 350" oven for 50 to 60 minutes, or until done.
For muffins, fill 12 muffin cups 3/4 full and bake in a 350" oven for 35 to 45 minutes.
Makes 2 large loaves, 5 small loaves, or 12 large muffins.
Source: Aunt Bee's Mayberry Cookbook by Jim Nabors - Cast Member
1 cup acorn meal
1 cup flour
2 tablespoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
1 egg, beaten
1 cup milk
3 tablespoons oil
Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.
IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour, yeast, sugar and salt. Add the water, butter and egg to the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double. On a lightly floured board, roll the dough to a 14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto sauce down the center third of dough, lengthwise. Dot with olives, mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle with peppers and sun-dried tomatoes.
TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch strips down the length of each side of the dough. Criss-cross the strips, bringing one strip over the center from one side, then a strip from the other, until the length of the filling is encased with the overlapping strips. Let double, uncovered, in a warm place for half hour. Preheat oven to 400F. Combine egg and water and brush the glaze on the loaf. Bake until done, about 25 minutes. Remove from pan and cool on wire rack before slicing. Serve warm or at room temperature.
HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic in a food processor until smooth. Add the herbs and combine. Salt and pepper to taste. Can be made one week ahead, covered tightly, and refrigerated. Makes about 2 1/2 to 3 cups.
Spray the loaf pan with cooking spray and lightly dust the inside with a thin layer of flour. Tip over the pan to knock out flour which does not stick to the cooking spray. Heat the oven to 350 degrees Fahrenheit.
Mix together in a bowl the flour, baking powder, baking soda, salt and cinnamon.
Combine in a second bowl the mashed bananas, egg, vanilla extract, applesauce and brown sugar.
Stir the flour mixture into the wet ingredients until completely combined.
Pour the batter into the loaf pan and cook in the oven at 350 degrees Fahrenheit for 60 to 70 minutes or until a knife comes out clean when inserted in the center of the bread.
Cool in the pan for 15 minutes before removing the loaf to a wire cooling rack to cool completely before slicing and serving.
Preheat the oven to 375 degrees Fahrenheit. Spray the inside of the loaf pan with cooking spray.
Mix together the flour, oatmeal, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.
Stir to thoroughly combine in a second bowl the brown sugar, egg, banana and vegetable oil.
Add ½ cup of the flour mixture to the egg mixture, stirring to completely moisten the flour. Repeat adding the remaining flour and stirring it into the wet ingredients until a stiff, sticky batter forms.
Fold the apples into the batter.
Pour the batter into the prepared loaf pan, and bake in the oven at 375 degrees Fahrenheit for 45 minutes to 1 hour or until a knife inserted into the middle of the loaf comes out without crumbs attached.
Cool the bread in the pan for 10 minutes before removing from the pan to cool completely on a cooling rack.
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