Music by: Jason Shaw http://www.youtube.com/user/audionautix
1- 2 layer size white cake mix
1/4 cup sour cream
1 tsp almond extract
2 eggs
1 package (8oz) cream cheese softened
1/4 sugar
1/2 cup raspberry preserves (you could use whatever flavour you want)
1/2 cup sliced almonds
Heat oven to 350F, grease springform pan or 9″X9″ square cake pan.
Mix cake mix, sour cream, almond extract and 1 of the eggs in a bowl on low speed until well blended and crumbly.
Reserve 1/2 cup of crumbs and set aside.
Press remaining crumbs in bottom and 1″ up the sides of the pan. Bake 10 minutes.
Beat cream cheese, sugar and remaining egg until smooth.
In a separate bowl combine 1/2 cup reserved crumb mixture with 1/2 cup sliced almonds, mix.
Once crust is out of the oven, pour in the cream cheese mixture and spread evenly over crust.
Drop teaspoonfuls of the preserves evenly over cream cheese mixture, do not swirl.
Sprinkle crumb/sliced almond mixture over top.
Bake 25 minutes or until filling is set and crust is golden brown. Cool a few minutes and run a knife around the side of the pan to loosen cake. Remove side of pan (if using a springform pan).
Duration : 0:2:25
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JUICING RECIPES are right here, just *CLICK(more info)⬆ ! http://life-regenerator.com *JARS of JUICE http://JARS.life-regenerator.com *JUICERS http://JUICER.life-regenerator.com *SHOP http://SHOP.life-regenerator.com *AMAZON http://SHOP-FOR-ANYTHING.life-regenerator.com *DONATIONS http://DONATE.life-regenerator.com *FACEBOOK http://FACEBOOK.life-regenerator.com
1 JAR OF JUICE =
= ¼ gal. = 1 qt. = 32 oz =
= 946 ml = 0.95 l
JARS + PLASTIC CAPS:
http://JARS.life-regenerator.com
(do NOT use metal lids like I do in this vid as they rust! I forgot to bring my plastic caps with me on this trip…)
DURING THIS JUICE FAST/FEAST,
the 3 adult FEMALES are each
drinking 2½ to 3 jars of juice/day =
= ⅔ to ¾ gal. = 2½ to 3 qt. =
= 80 to 96 oz = 2.37 to 2.84 l
I make 9 jars juice/day =
= 2¼ gal = 9 qt. =
= 288 oz = 8.52 l
~ 6 jars juice in morning =
= 1½ gal = 6 qt. =
= 192 oz = 5.68 l
~ 3 jars juice in afternoon =
= ¾ gal = 3 qt. =
= 96 oz = 2.84 l
—– I’m drinking what’s left over +
eating 1 solid food meal/day.
If I was doing a 100% juice fast/feast,
as an adult MALE I would be
drinking 4 jars of juice/day =
= 1 gal. = 4 qt. =
= 128 oz = 3.79 l
❤ LOW to MEDIUM GLYCEMIC
JUICE RECIPE! ❤
YIELD:
3 jars juice =
= ¾ gal = 3 qt. =
= 96 oz = 2.84 l
**IMPORTANT!**
*THIS RECIPE MAKES A LOT OF JUICE* so if you don’t want to drink this much juice at once, please HALVE THIS RECIPE or even QUARTER THIS RECIPE ~ and/or ~ have GLASS mason jars ready to store some of this juice for later! I use GLASS mason jars + PLASTIC CAPS like these: http://JARS.life-regenerator.com
* I n g r e d i e n t s *
—- Always SCRUB & WASH
PRODUCE before juicing OR eating!
I use VEGGIE WASH!
http://VEGGIE-WASH.life-regenerator.com
— 2 bunches of FRESH & LOCAL greens!
— 1 bunch Spinach
— 2 Apples
— 2-3 in. piece Ginger
— 1 Lemon (UNpeeled if organic; peeled if not organic)
— 2 Cucumbers
— 6-8 Carrots (peeled or unpeeled…your choice, depending on how ‘clean’ they look and/or if they are organic or not)
— 1 head Celery
* P r e p *
— 1) Run all ingredients through your Breville juicer, or whatever the best juicer is for you. http://JUICERS.life-regenerator.com
— 2) For the portion of juice you’re drinking right now, just add ice if desired & enjoy!
— 3) Immediately pour any remaining juice into GLASS mason jars, sealed shut w/ PLASTIC lids (metal lids rust). GLASS JARS + LIDS for your JUICE can be found here: http://JARS.life-regenerator.com Then just keep your jars of juice in a fridge or cooler until you’re ready to drink some more! Your juice can stay very fresh this way for 2 days, 3 at the absolute most. IDEALLY, you want to drink juice RIGHT after it’s made. REALISTICALLY, not many people are able to make a fresh juice in the morning before work, nor while at work! So do the best YOU can & make JARS o’ JUICE! Can you dig it? 
* I n s p i r a t i o n *
— It is the highlight of my day to make these videos for you!
— Living foods bring human beings back to life!
— We have gotten so off-kilter that we have forgotten about the natural power of the living vitality in the living vitality in the green herbs of the earth.
— Heal yourself with herbs w/ lots of green juices, hydrate the cells, stay illuminated & stay alive!
— I’m alive with the fire of life!
— I love to love YOU & love LIFE & have an attitude of GRATITUDE!
— Build your blood with leafy green herbs and oxygen!
— Amino acids from leafy greens like spinach are what your body REALLY needs, not protein!
— Alkalize, baby! Alkalize to stay alive!
— Whenever you add a lemon to your juice it helps to preserve it if you’re storing it for awhile in the fridge! Lemons also tonify & have astringent properties!
— When your body works as it’s supposed to work, it is easier to be of service to others & get more out of life!
— Get out of the prison of the mind, and go into the heart! The love is now; life is now!
— The mind IS a useful tool, don’t get me wrong, but don’t let it take you out of your heart!
— Let go of the past & be in the present moment!
— Open up your heart & let your heart pull you forward!
Love, Dan
.
Duration : 0:9:57
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I’ve never worked with fresh anchovies before. but I want to. Also I want to preserve some with salt for later. Again, must I gut each one…? Are they safe to eat unprocessed? Please don’t laugh! I haven’t done this before. Thanks to all serious answers!
Hi..
you always have to gut a fish … just like a chicken … the anchovies you get in cans are fillets … the side of the fish stripped off the bones …
What do you mean "unprocessed’?..
raw, you mean? It depends upon where you catch them … are they to be from clean waters? … and I suppose they would be as safe as any raw fish.. (see Japanese cuisine: sushi) … I personally would not want to even try, but that is up to you…can you pickle raw fish, is that what you mean by preserving in salt? I think so … isn’t herring deli-style salted a little and packed in vinegar with spices, sometimes packed in additional sour cream?
I have seen Italian recipes for using them just like other fish… broiled or done in the pan with oil and fennel, unless I am mistaken, garnished with fresh fennel and sliced lemon …
I know this is not very authoritative, but I hope it is a start for you ..
My curiosity got the better of me:
I typed in "Italian Recipes for fresh anchovies" … these sites look ok:
* allrecipes.com …. the heading of the listing is: Italian Recipes – European – All Recipes (that is: the headline of the listing on Yahoo..)
* www.lifeinitaly.com …. has a picture of freshly caught fish
* italianfood.about.com …
Peace & Love
Any canning recipes other than just plain squash would be great too.
SQUASH PRESERVES
6 c. grated squash
6 c. sugar
1/4 c. real lemon juice
1 (20 oz.) can crushed pineapple
2 boxes Jello (orange, apricot, cherry, etc.)
Cook first 4 ingredients 1/2 hour or until starts to thicken. Add 2 boxes Jello. Put in jars or freeze.
SQUASH PRESERVES
6 c. squash
6 c. sugar
1/4 c. Realemon juice
1 (10 oz.) can crushed pineapple
Peel and remove seeds and pulp from one large zucchini. Shred. Boil above ingredients for 40 minutes. Add 2 small boxes Jello and bring to a boil. Put into jar and seal at once.
NOTE: Any flavor Jello may be used according to flavor desired.
ZUCCHINI PRESERVES
1 (46 oz.) can pineapple juice
1/2 c. lemon juice
2 1/2 c. sugar
14 c. squash, peeled, diced & seeded
Mix pineapple juice, lemon juice and sugar; heat. Peel, dice and seed the squash. Mix all ingredients and simmer 20 minutes then can.
I have all of these wonderful recipes that call for fresh herbs…but i’d hate to buy spendy little bundles of them, only use a tiny bit, and then the rest go to waste. How long do fresh herbs last anyway? How can i keep them fresh for as long as possible?
I am a former chef and agree with "H-mans" way, I also put mine in a ziplok bags, just make sure for fragile herbs like basil and cilantro to use dry paper towels the moisture will turn them black.
If you keep them in the crisper/veg keeper, they can last a few weeks, the only thing I find works like the first person added is parsley. As for growing your own, that is fine if your first have a sunny and large window sill, not a cold area and gets the late day sun. I start my seedlings up here in Canada in early March in seedling trays then in moss pots and transplant them in May.
You can do the same thing indoors but make sure to expect alot and using them sometimes is alot harder than you think, buy them during the winter and grow them in the summer.
I have been doing this for a few years. I started using NeverSayDye chemical for the preservation, then started making my own with glycerin and water and food dye. Does anyone have any great recipes for this hobby? FYI, I have started a preservedbonsai group at Yahoo if you want to stay in touch.
try lime sulphur
Fig Preserves
1 pound fresh ripe figs, washed, stemmed
1 cup sugar
In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes. If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.
nfd♥
I’ve heard that regular tap water is fine, but I’ve also heard stuff like Sprite and sugar water. What is the best liquid to give a Christmas Tree so it can live long and smell good? I’m not looking for home recipes unless they’re easy to make.
The main thing is first of all cut off the end of the trunk, so liquids nan be absorbed by the tree.Also use warm(not hot) water to keep it watered. Sugar would be best. because it is like the sap in the tree.If you want add a few drops of green food coloring.As with flowers the color will be brought up w/ the water.
More Recipe Details at
www.indianrecipevideo.com/Ghee.aspx
Duration : 0:2:35
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Nice combinations are welcome too, like peach blueberry with triple sec, tomatoe vodka, etc. Thanks so much – I know I can always rely on you guys!
Here’s a few links and recipes:
Grape Juice Preserves
1/2 cup unsweetened grape juice
1 teaspoon fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup cold water
Bring grape juice and lemon juice to boil; reduce heat and simmer for 4 minutes.
While simmering, soak gelatin in cold water until dissolved.
Remove juice from heat.
Add gelatin to hot grape juice; mix well.
When cool, pour into small sterilized containers and refrigerate.
Makes 1 1/2 to 2 cups.
I haven’t tried this recipe. It’s all I could get with no sugar. It came from this site: http://www.recipegoldmine.com/nosugaradded/nsa.html
And these are kinda neat:
Pepper Jelly
Hot peppers have become a popular garden item. This jelly is a safe and delicious way to preserve them–it’s excellent with cream cheese and crackers. However, take caution and wear rubber gloves when handling hot peppers. Sweet peppers may be substituted for hot peppers, if desired.
4 or 5 hot peppers, cored and cut in pieces
4 sweet green peppers, cored and cut in pieces
1 cup white vinegar
5 cups sugar
1 pouch (1/2 bottle) liquid pectin
Green food coloring
Yields 5 half-pint jars
Sterilize canning jars. Put half the peppers and half the vinegar into blender container; cover and process at liquify until pepper is liquified. Repeat with remaining peppers and vinegar. Combine liquified peppers, sugar, and vinegar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Skim and add a few drops of green food coloring. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Pear-Apple Jam
2 cups peeled, cored and finely chopped pears (about 2 pounds)
1 cup peeled, cored, and finely chopped apples
1/4 teaspoon ground cinnamon
6 1/2 cups sugar
1/3 cup bottled lemon juice
1 pouch liquid pectin
Yields 7 or 8 half-pint jars
Sterilize canning jars. Crush apples and pears in a large saucepan. Stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; quickly skim off foam. Pour jam immediately into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
References
Complete Guide to Home Canning. United States Department of Agriculture, Agriculture Information Bulletin No. 539.
So Easy to Preserve (Third Ed.). Cooperative Extension Service, The University of Georgia, College of Agriculture, Athens.
Preserving Food Safely (Version 3.0). Home Economics Library Program, Cooperative Extension Service, Michigan State University.
Information Compiled by Sharron Coplin, Extension Associate, Food and Nutrition
Revised by Pat Shenberger, Family and Consumer Sciences, Ashland County
http://ohioline.osu.edu/hyg-fact/5000/5350.html
and here’s some more with unique preserves:
http://www.seasonalchef.com/recipe1005e.htm
This one has some REALLY unique ones:
http://www.all-recipes.ws/category/Preserve
http://www.recipeatlas.com/extrasrecipes/preserverecipes/