How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, October 30, 2013

Pumpkin prep from scratch

Pick a pumpkin with good color and texture. Wash it thoroughly. Cut it in half. Remove the seeds then break or cut into uniform pieces. Bake in a 350 degree oven or steam until tender. Cool. Relive the pulp from the skin and mash, blend or food process. Package and freeze for pie fillings or to use with your favorite recipes.

In the microwave, place two sections upside down on wax paper. Cook on high for 10 minutes. Move to a different location and cook for another 10 minutes. Cool. Scrape out the pulp and process as above.  ** Microwave disclaimer: I've never done it this way, so pleaee hold the hateful comments if it isn't pretty! **

Flubber

2 cups of white glue
1 ½ cup warm water

Mix well.

In another bowl, mix ⅓ cup water and 1 tablespoon of borax.

Combine the two and mix until it begins to congeal. Add food coloring if  desired. Store in a plastic bag.

Roasted Pumpkin Seeds

Every stinkin year, I have to look up how to do roasted pumpkin seeds again. This year, I'm putting the recipe where I'll remember where it is!!

1. Remove the seeds from the pumpkin. It's ok to leave some pulp on because it adds to flavor. Best not to rinse the seeds for flavor and because if you rinse them, it takes three times as long to roast them.
2. Oven to 300. Do a single layer on a flat pan. Sprinkle with salt.
3. Bake 15-20 minutes or until lightly brown and crunchy.
4. Cool.
5. Enjoy!

Wednesday, October 16, 2013

Salt Dough

In a bowl . . .

2 cups flour
1 cup salt
2 tbsp cooking oil
3/4 cup water

1.  Mix flour and salt together in a bowl.
2.  Add oil to the water.
3.  Pour the water mixture over the flour, kneading w/ hands until it becomes soft and doughy.  If it's sticky, add a little more flour.  If it's dry, add a little more water.  You should be able to form things from it when and they'll keep their shape when it's the right consistency.

This dough does not need cooking.
In a air tight baggie or container, it will remain pliable to complete projects.


I came across a second recipe that we used when Big was in 4th grade .....
3 cups of flour
1 cup of salt
1 tablespoon of cream of tarter
1 ½ cups water

Same as above .... If too sticky or grainy that means there is too much salt, so add flour until it feels like play-doh. Be patient. You have to work with it!