2 c. shredded coconut (unsweetened)
1 c. cold water
Optional:
a few pinches of sugar, or a couple drips of honey
a few drops of vanilla
Blend ingredients in a blender on high for about a minute. Strain mixture through muslin. Enjoy!
*Pulp can be used in cookies, or granola.
*Soak the coconut for a little while first to get a creamier milk.
*Shredded, unsweetened coconut is best found at bulk food sections like at Winco.
28.12.10
Coconut Icecream
2 c. Almond milk
2 c. Cocnut milk
1/2 c. honey, agave nectar or sugar
Choose a flavoring:
1 tsp vanilla
2-3 tsp cinnamon
cocoa powder (makes almond joy favor)
coconut pulp from coconut milk
blended pinapple chunks (pina colada flavor)
banana
etc.
Blend ingredients in a blender until all are mixed in well. Put in an icecream maker until frozen. Or, put in icecube trays until frozen. Put ice cream cubes in a blender with a little almond milk and blend to a shake like consistancy. Makes one quart.
2 c. Cocnut milk
1/2 c. honey, agave nectar or sugar
Choose a flavoring:
1 tsp vanilla
2-3 tsp cinnamon
cocoa powder (makes almond joy favor)
coconut pulp from coconut milk
blended pinapple chunks (pina colada flavor)
banana
etc.
Blend ingredients in a blender until all are mixed in well. Put in an icecream maker until frozen. Or, put in icecube trays until frozen. Put ice cream cubes in a blender with a little almond milk and blend to a shake like consistancy. Makes one quart.
Nut and or Rice Milk
1/4 c. Almonds (unsalted, unsweetened and best if untoasted)
1 c. cold water
Optional ingredients:
a couple pinches of sugar, or a few drips of honey
a few drops of vanilla extract
Blend very well in a blender (about a min.) on high. Add optional ingredients if desired. Strain mixture in muslin. Enjoy!
*Any nuts will work but cashews and almonds are the best. Rice can also be used to make rice milk.
*For highest nutritional value, soak 4-8 hours or overnight to begin sprouting.
*Leftover pulp can be used in cookies or granola.
*Make it yourself at a fraction of the cost of store bought milk alternatives.
1 c. cold water
Optional ingredients:
a couple pinches of sugar, or a few drips of honey
a few drops of vanilla extract
Blend very well in a blender (about a min.) on high. Add optional ingredients if desired. Strain mixture in muslin. Enjoy!
*Any nuts will work but cashews and almonds are the best. Rice can also be used to make rice milk.
*For highest nutritional value, soak 4-8 hours or overnight to begin sprouting.
*Leftover pulp can be used in cookies or granola.
*Make it yourself at a fraction of the cost of store bought milk alternatives.
22.12.10
Stuffed mushrooms
Mushrooms, regular 1 1/2 kind, whole
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded
Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)
Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.
Squeeze filling into mushrooms and put in dish.
Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.
Eat!
*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.
cream cheese, softened to room temperature
bacon
parmesean cheese, shredded
Wash and destem mushrooms and let dry completely, this may take up to an hour. Meanwhile, cook bacon and remove excess fat and chop into bits. (Food processor works great for chopping into bits, or just use the premade real bacon bits.)
Combine and mix well the cream cheese, bacon bits, and parmesean cheese and put into a ziplock bag with the corner snipped off. Or into a frosting bag with just the cupler, no fancy tips.
Squeeze filling into mushrooms and put in dish.
Bake on 350 degrees until cheese is melted and mushrooms are cooked. Takes about 15 min.
Eat!
*add chives, sub bacon for sausage, or get creative, this is the basic recipe, and I think it is the best. It was the first thing to go at Thanksgiving even though no one had them before.
16.12.10
Chili Verde
1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)
optional:
mozzarella cheese, sour cream
If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.
*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)
optional:
mozzarella cheese, sour cream
If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.
*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too
8.12.10
Lemon Tart
CRUST:
1 cup all-purpose flour
1/3 cup powdered sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter (cut into smaller pieces)
Preheat oven to 425 degrees. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.
Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 minutes. Remove from oven and let cool.
FILLING:
5 oz. cream cheese
1/2 cup granulated sugar
3/4 cup fresh lemon juice (about 2 large lemons - DO NOT use concentrated lemon juice)
2 large eggs
Zest from one lemon (get zest from lemon before juicing)
Reduce oven temperature to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.
(Source: Josi S. Kilpack, "Lemon Tart," pg. 12,13)
Pineapple Bars
1 cup packed brown sugar
1 cup flour
1/2 cup butter
1 1/2 cups coconut
3/4 cup sugar
1 Tablespoon lemon juice
1 cup pineapple
1 Tablespoon butter
3 Tablespoons cornstarch
Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about two-thirds of the mixture in a 9-inch-square pan. Set aside. In a saucepan, combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.
(Source: Lindsay Anderson/Deanna Buxton, "Worldwide Ward Cookbook," pg. 232)
29.11.10
Home made Goldfish Crackers
2 3/4 cups whole wheat pastry flour
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste
Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste
Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.
23.11.10
Blueberry Cheesecake
1 (8-oz.) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
1 graham cracker pie crust
1 (21-oz.) can blueberry pie filling (or other fruit filling)
In a small bowl, combine cream cheese, sugar, and eggs. Beat until fluffy. Pour mixture into graham cracker crust. Bake at 325 degrees for 25-30 minutes, until toothpick inverted comes out clean. Remove from oven. Cool. Spread blueberry filling on top. Chill 2-3 hours before serving. Garnish with whipped cream, if desired.
(Source: Recipe from Tamara Asbury - Deanna Buxton, Worldwide Ward Cookbook, pg. 267)
17.11.10
Yogurt Fruit Leather
Yogurt (plain or if using fruited kind, use the premixed version)
Fruit or jam
Puree yogurt and fruit. Line dehydrator sheets with plastic wrap. Place up to a carton worth of mixture on each sheet. Or in 3-4 inch circles for convienience. Dehydrate at the same temperature for fruit leather. Leather is done when it is not shiny or sticky when touched lightly, about 4-5 hours. Cut into portion size pieces, and stack or roll. Keep in a container in the fridge or a cool place once done.
*Healthy alternative to taffy, but just as satisfying!
*Once dried you can use cookie cutters to punch our shapes for holidays like hearts for valentines day.
*Get creative with fruits, and amounts of fruit pureed into it. Berries have a stronger flavor and color and will "go farther". Apple and pears will not go as far flavor wise.
*Label it "peaches and cream" or "strawberries and cream" leather, it tricks older kids to think they are even more appealing! He he!
Fruit or jam
Puree yogurt and fruit. Line dehydrator sheets with plastic wrap. Place up to a carton worth of mixture on each sheet. Or in 3-4 inch circles for convienience. Dehydrate at the same temperature for fruit leather. Leather is done when it is not shiny or sticky when touched lightly, about 4-5 hours. Cut into portion size pieces, and stack or roll. Keep in a container in the fridge or a cool place once done.
*Healthy alternative to taffy, but just as satisfying!
*Once dried you can use cookie cutters to punch our shapes for holidays like hearts for valentines day.
*Get creative with fruits, and amounts of fruit pureed into it. Berries have a stronger flavor and color and will "go farther". Apple and pears will not go as far flavor wise.
*Label it "peaches and cream" or "strawberries and cream" leather, it tricks older kids to think they are even more appealing! He he!
4.11.10
Mexican Brown Rice
2 c. dry brown rice
4 1/2 c. water
3 garlic cloves
2 jalapeno's-red (use seeds for more spice)
juice from 1 lime
2 tomatillo's
3 heads from bulb onions (can use dried onions or regular onions)
3/4 tsp salt
Mince garlic, jalapeno's, tomatillo's, onions. Combine all ingredients in a pot and cook for 45-50 min. or until rice is tender. Tastes great with black beans, avocado's, tomatoes, cheese etc, or with taco's.
*use jalapeno's according to taste. I used two with seeds tonight and it wasn't spicy. Jalapeno's differ greatly in heat from plant to plant.
4 1/2 c. water
3 garlic cloves
2 jalapeno's-red (use seeds for more spice)
juice from 1 lime
2 tomatillo's
3 heads from bulb onions (can use dried onions or regular onions)
3/4 tsp salt
Mince garlic, jalapeno's, tomatillo's, onions. Combine all ingredients in a pot and cook for 45-50 min. or until rice is tender. Tastes great with black beans, avocado's, tomatoes, cheese etc, or with taco's.
*use jalapeno's according to taste. I used two with seeds tonight and it wasn't spicy. Jalapeno's differ greatly in heat from plant to plant.
2.11.10
Leatherby's Caramel Sauce
10 T. butter
1 c. brown sugar
1 c. white sugar
1 c. light karo syrup
1 t. salt
1 c. whipping cream
Combine butter, sugars, syrup and salt in a sauce pan. Bring to a boil and boil for 8 minutes. Add the whipping cream and bring back to a boil for two more minutes. (After the sauce is cooked, keep refrigerated - or warm to keep thin and runny for toppings.)
1 c. brown sugar
1 c. white sugar
1 c. light karo syrup
1 t. salt
1 c. whipping cream
Combine butter, sugars, syrup and salt in a sauce pan. Bring to a boil and boil for 8 minutes. Add the whipping cream and bring back to a boil for two more minutes. (After the sauce is cooked, keep refrigerated - or warm to keep thin and runny for toppings.)
30.10.10
Buttermilk Syrup and Waffled French Toast
I saw this recipe on facebook and it was posted by Brave Girls. It looked so good, I had to post it.
Buttermilk Syrup
1 stick butter
1 cup sugar
1 cup buttermilk (If you don't have buttermilk on hand, you can use 1 T. lemon juice or vinegar plus enough whole milk to make 1 cup. Let stand 5 minutes before using. Or 1 cup whole milk plus 1 3/4 teaspoons cream of tartar or 1 cup plain yogurt.)
1 T. vanilla
1 T. corn syrup
1/2 teaspoon baking soda
Begin by melting the butter in a deep, heavy saucepan. Add the sugar, buttermilk, vanilla and corn syrup and bring to boil. Next, add the baking soda and the mixture will foam. You will pour this yumminess onto the waffled french toast.
Waffled French Toast
6 slices of thick bread (sourdough is especially good)
2 eggs
2/3 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Pinch of salt
Whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt all together until it is well mixed. Dip the bread in the egg mixture coating each side well. Cook your french toast in a waffle iron to add crispness and little pockets for the yummy syrup.
24.10.10
Brown Sugar
1 cup white sugar
1 tablespoon molasses
Mix well, or if baking cookies for example premixing the two is not needed just put both in when mixing the other ingredients.
1 tablespoon molasses
Mix well, or if baking cookies for example premixing the two is not needed just put both in when mixing the other ingredients.
18.10.10
Granola
8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans
1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil
1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.
Mix the above ingredients together from the oats through pecans in a large bowl. Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm. Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.
5.10.10
Best Whole Wheat Bread Ever
1/3 Cup honey or agave or brown sugar (if using sugar add extra tsp water)
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
Thank you Tammy at http://simplehealthytasty.blogspot.com/
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
Thank you Tammy at http://simplehealthytasty.blogspot.com/
28.9.10
Healthy pumpkin cookies
1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)
optional:
1 c. chocolate chips, or raisins or dates
Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!
*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)
optional:
1 c. chocolate chips, or raisins or dates
Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!
*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.
30.8.10
Chocolate Zucchini Bread
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. (I used baking cocoa instead of the chocolate squares - 6 Tablespoons baking cocoa and 2 Tablespoons vegetable oil or shortening.)
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. (I used baking cocoa instead of the chocolate squares - 6 Tablespoons baking cocoa and 2 Tablespoons vegetable oil or shortening.)
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
23.7.10
Taco Seasoning
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes (optional)
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
Mix together and add to your favorite meat, beans, or whatever. We like this SO much better than the store bought and it has no preservatives or MSG!!!
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes (optional)
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
Mix together and add to your favorite meat, beans, or whatever. We like this SO much better than the store bought and it has no preservatives or MSG!!!
4.7.10
Bleu Cheese/Blackberry Salad
Cucumber Slices (cut up small - at least 2 cukes for large salad)
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)
Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil
Mix in blender until smooth.
Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.
I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)
Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil
Mix in blender until smooth.
Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.
I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.
24.6.10
Cherry Almond Squares
1 cup sour cream
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.
Makes 3 dozen bars.
(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.
Makes 3 dozen bars.
(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)
16.6.10
Bananas Foster Over Ice Cream
1/4 cup margarine
1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
1/2 teaspoon pineapple extract
2 bananas, sliced
vanilla ice cream
Put margarine, brown sugar, and corn syrup in a microwave-safe bowl; microwave for 1 minute on full power. Stir for 1 minute, then add extract and bananas. Microwave for 30 seconds. Serve over vanilla ice cream. Makes 5 servings.
(Lion House Entertaining, [Salt Lake City: Eagle Gate, 2001] p. 55.)
1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
1/2 teaspoon pineapple extract
2 bananas, sliced
vanilla ice cream
Put margarine, brown sugar, and corn syrup in a microwave-safe bowl; microwave for 1 minute on full power. Stir for 1 minute, then add extract and bananas. Microwave for 30 seconds. Serve over vanilla ice cream. Makes 5 servings.
(Lion House Entertaining, [Salt Lake City: Eagle Gate, 2001] p. 55.)
14.6.10
Chocolate Chip Pie
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts
Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.
(Source: "What's For Dinner?", by Jana Schofield, pg. 60)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts
Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.
(Source: "What's For Dinner?", by Jana Schofield, pg. 60)
Unbelievable Caramel Pie
2 (14-oz.) cans sweetened condensed milk
9-inch graham cracker crust
Garnish: whipped topping, mini semi-sweet chocolate chips
Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into crust and chill. Garnish with whipped topping and chocolate chips. Makes 6 to 8 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 202)
9-inch graham cracker crust
Garnish: whipped topping, mini semi-sweet chocolate chips
Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into crust and chill. Garnish with whipped topping and chocolate chips. Makes 6 to 8 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 202)
Raspberry Brownies in a Jar
1/2 cup butter, sliced
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized
Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized
Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)
Aloha Chicken
4 lbs. boneless, skinless chicken
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated
Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.
Serve over steamed rice. Sprinkle with fresh coconut flakes.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated
Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.
Serve over steamed rice. Sprinkle with fresh coconut flakes.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)
French Country Chicken
1 onion, chopped
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes
Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes
Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.
14.5.10
Homemade Veggie Wash
Recipe 1:
Mix equal parts of vinegar and water.
Let your produce soak in mixture for 5-10 minutes
rinse well.
Recipe 2:
1 Tbsp of lemon juice
2 Tbsp of baking soda
1 cup of water
Recipe 3:
a very small amount of palmolive dish soap (green kind) mixed in water.
Put in a spray bottle and spray on produce, lightly scrub. Rinse well with cold water.
Tips of keeping produce to last longer:
1. Wash with water. Use a scrub brush and rinse well.
2. Discard outer leaves of leafy vegetables.
3. Scrub melons with water or produce wash before cutting. Rinse well.
4. Cut produce on a clean cutting board with a clean knife.
5. Thaw meats on a separate tray or plate in the refrigerator to prevent meat juices from dripping into produce drawers.
6. Clean and sanitize the refrigerator produce drawer regularly.
7. Don't pick off stems and such until ready to eat.
Mix equal parts of vinegar and water.
Let your produce soak in mixture for 5-10 minutes
rinse well.
Recipe 2:
1 Tbsp of lemon juice
2 Tbsp of baking soda
1 cup of water
Put this mixture in a sprayer bottle to spray my veggies with. Let it sit for a few minutes then rinse well.
Recipe 3:
a very small amount of palmolive dish soap (green kind) mixed in water.
Put in a spray bottle and spray on produce, lightly scrub. Rinse well with cold water.
Tips of keeping produce to last longer:
1. Wash with water. Use a scrub brush and rinse well.
2. Discard outer leaves of leafy vegetables.
3. Scrub melons with water or produce wash before cutting. Rinse well.
4. Cut produce on a clean cutting board with a clean knife.
5. Thaw meats on a separate tray or plate in the refrigerator to prevent meat juices from dripping into produce drawers.
6. Clean and sanitize the refrigerator produce drawer regularly.
7. Don't pick off stems and such until ready to eat.
12.5.10
Almost Famous Black Bean Soup
1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro
*optional on top
sour cream
cheese
Avocado pieces
After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.
Serve with fresh cilantro and any other toppings and eat with chips or tortillas.
*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro
*optional on top
sour cream
cheese
Avocado pieces
After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.
Serve with fresh cilantro and any other toppings and eat with chips or tortillas.
*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted
10.4.10
Emy's chili
2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper
optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips
Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.
Great as a main course, with nacho's or as a dip.
*This serves as a complete protein because of the beans and rice.
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper
optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips
Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.
Great as a main course, with nacho's or as a dip.
*This serves as a complete protein because of the beans and rice.
Emy's Black Bean Taco's
2 cans black beans or about 3 1/2 c. cooked beans
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt
Corn tortilla's
lettuce (red romaine is best)
tomatoes-diced
avocado-diced
shredded cheese
Mix together first 7 ingredients and let chill for 1 hour or more (the longer the better)
Spoon on tortilla's with other ingredients (all optional).
Emy's Sassy Salsa Dressing!
3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
24.3.10
Yogurt
Sterilized mason jars with lids
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt
optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor
Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.
Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.
Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.
*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.
Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt
optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor
Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.
Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.
Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.
*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.
Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.
20.3.10
Easy Tomato Basil Soup
Fresh Ingredients:
Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream
Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves
Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.
(From http://www.idareyoutoeatit.com/)
Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream
Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves
Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.
(From http://www.idareyoutoeatit.com/)
10.3.10
Crepes
(Makes about 10 crepes)
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla
Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla
Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.
27.2.10
Magnolia Café’s Gingerbread Pancakes & Syrup
3 Eggs
¼ Cup Brown Sugar
1 Cup Buttermilk
½ Cup Water
¼ Cup Milk
2 ½ Cup White Unbleached Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Ground Cloves
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
4 Tbsp Melted Butter
Mix eggs and brown sugar. Add buttermilk, water, and milk. In another bowl, sift flour, soda, powder, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in melted butter. Cook pancakes on greased griddle or heavy skillet.
Butter Syrup
1 Cup Sugar
1 Tbsp Karo Syrup
½ Cup Butter
½ Cup Buttermilk
Bring to a boil. Pull off heat as soon as mixture boils.
Add:
1 Tsp. Vanilla
½ Tsp. Baking Soda
¼ Cup Brown Sugar
1 Cup Buttermilk
½ Cup Water
¼ Cup Milk
2 ½ Cup White Unbleached Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Ground Cloves
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
4 Tbsp Melted Butter
Mix eggs and brown sugar. Add buttermilk, water, and milk. In another bowl, sift flour, soda, powder, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in melted butter. Cook pancakes on greased griddle or heavy skillet.
Butter Syrup
1 Cup Sugar
1 Tbsp Karo Syrup
½ Cup Butter
½ Cup Buttermilk
Bring to a boil. Pull off heat as soon as mixture boils.
Add:
1 Tsp. Vanilla
½ Tsp. Baking Soda
Hash Brown Breakfast Casserole
8 Frozen Hash Brown Patties
½ Cup Melted Butter
1 Cup Cubed Ham
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese
8 Eggs
2 Cups Milk
½ Tsp. Salt
Place hash browns in bottom of greased 9x13 pan. Pour melted butter over hashbrowns and bake at 350 degrees for 20 minutes. Sprinkle cheese and ham over top. Beat eggs, milk, and salt; pour over all. Bake 30 minutes or until egg in center of casserole is done.
½ Cup Melted Butter
1 Cup Cubed Ham
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese
8 Eggs
2 Cups Milk
½ Tsp. Salt
Place hash browns in bottom of greased 9x13 pan. Pour melted butter over hashbrowns and bake at 350 degrees for 20 minutes. Sprinkle cheese and ham over top. Beat eggs, milk, and salt; pour over all. Bake 30 minutes or until egg in center of casserole is done.
10.1.10
Broccoli Winter Blitz
1 1/3 cups cold water/ice
1/2 tsp stevia or 1/8 c. honey or agave or sugar
1 c. broccoli (florets and/or stem
spinach
blend (keep adding spinach till it reaches 2 1/2 c.
1 orange peeled and quarted
1 c. pinapple chopped
1 banana, chopped and frozen
1 c. frozen mixed berries
blend again till smooth
serve immediately or refridgerate in a mason jar up to 24 hours. Shake well before serving.
1/2 tsp stevia or 1/8 c. honey or agave or sugar
1 c. broccoli (florets and/or stem
spinach
blend (keep adding spinach till it reaches 2 1/2 c.
1 orange peeled and quarted
1 c. pinapple chopped
1 banana, chopped and frozen
1 c. frozen mixed berries
blend again till smooth
serve immediately or refridgerate in a mason jar up to 24 hours. Shake well before serving.
Salad Blender
1 very large handful of spinach
1 tomato
1/2 avocado ot 1 Tbsp extra virgin olive oil
1/4 zucchini or yellow squash
a few sprigs of cilantro
1 Tbsp. lemon juice
water to achieve consistancy (about 2 c. to be drinkable, 1 c. plus about 1 1/2 c. for a smoothie)
pinch of salt
Blend until smooth.
Easy for on the go. Make it fast-no chopping, and easy to eat a "salad" no endless chewing to get it down.
Great way to use up garden veggies!
1 tomato
1/2 avocado ot 1 Tbsp extra virgin olive oil
1/4 zucchini or yellow squash
a few sprigs of cilantro
1 Tbsp. lemon juice
water to achieve consistancy (about 2 c. to be drinkable, 1 c. plus about 1 1/2 c. for a smoothie)
pinch of salt
Blend until smooth.
Easy for on the go. Make it fast-no chopping, and easy to eat a "salad" no endless chewing to get it down.
Great way to use up garden veggies!
Green Smoothie Template
*Super great, fast and easy way to get 15 servings of fruits and veggies in your diet, plus-kids LOVE them!
Makes 8 cups, you may want to half this recipe!
Makes 8 cups, you may want to half this recipe!
2 1/2 water
1/2 tsp stevia, or 1/4 c agave nectar or honey or sugar
1/4 whole lemon without seeds, or 1/4 c lemon juice
blend
3/4-1 lb raw washed greens added up till the 5 c. line (preferably spinach, kale or collards)
blend till smooth
1-2 bananas
1-2 c frozen mixed berries
any other fruits till you hit the 8 c. line
blend till smooth and blend in ice
*Optional subsitute some yogurt for some fruit.
*Banana's make it creamier, berries make it turn purple instead of green, and pears are a great too.
*Spinach, kale and collards are sweet and mild and the smoothie will take on the taste of the berries. you will never know you are eating greens!
*Makes great home made popsicles! And its a great way to use up fruits and veggies in the garden!
*1 adult serving = 1 quart or 4 c. = 15 servings of fruit and veggies!
1 child serving = 1 pint or 2 c. = 15 servings of fruit and veggies for a child!
6.1.10
whole wheat pita bread
2 Tbsp or 2 packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
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