My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Sunday, January 15, 2012

Homemade Baking Powder

Do you make your own baking powder? Me either, until today. It's cold and some snow still on the ground and I'm bored. This takes less than 5 minutes to make and you always have fresh baking powder. Plus it has no aluminum-sulfate based powders to leave that metallic "tingle" on your tongue. Go ahead, read the back of your baking powder can!

This is all you do: sift together 1/4 cup of cream of tartar and 2 tablespoons baking soda, sift THREE times. Store in a clean, tight-sealing jar (mason jar). Store at room temperature, away from sunlight, for up to 6 weeks.

When I start talking about rendering my own lard you guys need to calm me down.
Posted by Beverly@Beverly's Back Porch at 1:43 PM
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5 comments:

  1. JaneJanuary 15, 2012 at 3:07 PM

    Thanks for sharing,very simple. I can't wait til you start rendering your lard-I really enjoy reading your posts. Blessings Jane

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  2. jaz@octoberfarmJanuary 15, 2012 at 5:10 PM

    you are turning into a true kitchen witch! next up...homemade ginger ale? have you made mine yet?

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  3. SharleneTJanuary 15, 2012 at 6:33 PM

    Rendering lard is easy-peasy. My homemade ginger ale got to 21% alcohol! Don't know how, but I love it. Conme visit when you can. I try to post here and it never goes through. So, will try it again. Joyce got me following you months ago -- just, can't get the post to work.

    ReplyDelete
  4. AnonymousJanuary 15, 2012 at 8:03 PM

    Jane you crack me up! I just know you can render your own lard and I believe we will be reading about it very soon. Great idea on the baking powder. I doubt I'll make it, but I like the idea of now knowing how.

    ReplyDelete
  5. MichelleJanuary 15, 2012 at 8:42 PM

    When you start rendering that lard, I will expect a lot of pictures.

    ReplyDelete

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