Advertisements

Food Colors

Red
1 cup beets, fresh or canned
Water to cover
2 teaspoons vinegarCover fresh beets with water and boil in an enamel or glass pan until barely done. Remove the beets and peel, slice, and chop them, reserving the juice. Return beets to the juice and soak them for 4 hours. Strain liquid and measure out 3/4 cup. Add the vinegar to the liquid. If using canned beets, strain out 3/4 cup of the liquid and add 2 teaspoons of vinegar.1 cup cranberries
Water to coverCover cranberries with water and boil for 2 hours, mashing the cranberries as they soften. Strain liquid.Yellow
Outer skins of 5 yellow onions
1 cup waterBoil the dark, dry outer skins of yellow onions in a covered glass or enamel pan for 10 minutes, or until the liquid is dark yellow. Strain the juice.1 cup daffodil, acacia, or crocus blossoms
Water to coverCover blossoms with water in an enamel or glass pan, bring to a boil, and simmer, covered, for 2 hours. Strain liquid.Blue
1/2 head red cabbage, chopped
1 cup waterSimmer the cabbage and water in a covered enamel or glass pan until the cabbage turns dark green and is just tender. Strain the juice, which will be blue.1/2 cup blueberries, fresh or canned
Water to coverFor a darker shade of blue, cover the fresh blueberries with water and simmer for 30 minutes. Mash the berries and strain the juice. If using canned blueberries, strain the juice.Purple
1/2 cup fresh-frozen blackberriesAllow the frozen blackberries to soften at room temperature for 30 minutes, then blend for 30 seconds.Green
Outer skins of 5 red onions
1 cup waterBoil the outer skins of the onions in the water in a covered enamel or glass pan for 10 minutes. Strain the juice.1 cup clean grass clippings, spinach, or moss
Water to coverCover the grass, spinach, or moss with water and boil in an enamel or glass pan for 1 minutes, and then simmer, covered, for 10 minutes. Strain the liquid.Brown
1 cup coffee grounds or 10 tea bags
1 cup waterCover coffee grounds with water or add tea bags to water. Simmer, uncovered, in an enamel or a glass pan for 30 minutes. Strain the liquid.Hints: If you plan to use any of these colors on fabrics, you will have to boil the fabric in a fixer or mordant before adding the colors. You can use either 4 tablespoons of potassium alum mixed with 1 tablespoon cream of tartar, or 1 teaspoon of chrome mixed with 1 1/2 teaspoons cream of tartar. To apply mordant to fabric, dissolve the mordant you have chosen in 1 cup of water. Add this mixture to a large pot containing at least 1 gallon of water. Use the above measures of mordant for each 8 ounces of fiber. Add the fabric, making sure there is enough water to cover, and simmer for 1 to 4 hours, depending on the color intensity that you want to achieve. Turn off the heat and let the fabric rest for another 4 hours; rinse, and dry.Try experimenting with flowers and leafy materials that you can boil for color. Small rocks, berries and twigs yield pretty colors.

Fruit leather
Fruit Leather10 cups any fruit or berries, washed    and seeds or pits removed1 cup granulated sugarCombine fruit and sugar in a kettle and simmer over moderate heat until a thick, syrupy consistency is reached. Remove from heat and pur?e in a blender or foo (Upload by user)

Gelatine dessert
Gelatine Dessert1 envelope unflavored gelatine1 cup granulated sugar1 3/4 cups fruit juice, fresh or frozen** If using pineapple, only use canned juice. DO NOT use fresh juice.Place gelatine in a pan and pour 1/2 cup of the fruit juice over the gelatin to soften. Wa (Upload by user)

Gravy color and thickener
Gravy Color and Thickener(like Kitchen Bouquet)1/2 cup brown sugar2 cups waterPut brown sugar in a pan over low heat and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add water and stir well, and then bottle.Use a few drops at a (Upload by user)

Citrus extracts
Citrus ExtractsLemons, limes, oranges,    grapefruits or tangerinesVodkaPeel fruit in strips, discarding all the white pith. Place the strips in a jar, then cover them with a good quality vodka. Cover the jar tightly and let it stand at room temperature for (Upload by user)

Colored sugar
Colored Sugar1 cup granulated sugarFew drops food coloringCombine sugar with food coloring. Shake in a jar until color is evenly distributed.Try placing several layers of different colored sugar in a glass jar for a gift. (Upload by user)

Decorator sparkling sugar
Decorator Sparkling Sugar3 cups granulated sugar1 cup Food Colors (in this section)Preheat oven to 150 degrees F.Stir sugar and dye together and spread the mixture in a shallow baking pan. Place the sugar in the oven for 20 minutes, stirring every 5 minutes.Remov (Upload by user)

Flower flavored sugars
Flower Flavored Sugars1/4 cup fresh flowers or leaves*1 cup super fine sugar**Use only one type of flower or leaf in each batch of flavored sugar. Wash and dry the flowers or leaves carefully. In an airtight storage container, put in 1/4 inch of sugar, then a layer of flowers (Upload by user)

Hazelnut extract
Hazelnut Coffee1/3 cup ground coffee1/2 teaspoon nutmeg1/2 teaspoon butter flavoring/extract1/2 teaspoon nut flavoring/extractBlend coffee and dry ingredients in a blender, process until powdered. Blend in flavorings and extracts, scrape sides of blender and blend 15 s (Upload by user)

Lavender Sugar
Lavender SugarUse in place of plain sugar, in baked goods and in tea, and for sweetening berries and fruit salads.1 pound granulated sugar1/4 cup fresh or dried lavender budsMix sugar and lavender. Store in an airtight, dry container.As you need it, sift the suga (Upload by user)

Rose Sugar
Rose SugarThis sugar is delicious sprinkled on fresh berries or used in shortbread cookies that call for confectioners` sugar. It is also wonderful in homemade lemonade.1 cup tightly packed, unsprayed,    fragrant rose petals*1 1/2 cups granulated sugar (Upload by user)
TAG: sugar, blender, petals, place, ,

Vanilla Powder
Vanilla Powder1/4 cup confectioners` sugar 1 vanilla beanFor an intense flavor, grind the bean and blend with the sugar in a small coffee grinder. The flavor increases with time, and will exude into foods when baked. The bean can be used for other purposes as well. (Upload by user)
TAG: vanilla, ,