Basic Bread
1 1/2 C HOT
water
1/3 C EVOO
1/3 C local
honey
2 t REAL
salt
4-4 1/2 C
fresh milled flour (3 C grains = 4 C flour)
1 T rice
bran
1/2 C flax
or Salba, optional
1 T active
dry yeast
~Grind
flour: (I use 2 C Hard Red, and 1 C Kamut)
~Stir: hot
water, honey, oil, and salt. Add half
the flour and the rice bran. Stir
well. Add 1 T yeast and 2 more cups of
flour and mix until you have soft dough.
~Kneed the
dough on a flour surface for 5-6 minutes.
~Place in
glass bowl, cover with flour cloth and let rise in a warm place (set outside or
use proofing setting on oven).
~When the
dough has risen to double the size, punch down (my kids favorite part) and
kneed a couple times.
~Let rise
again to double the size.
~Punch down
and shape. Place in a 2lb bread pan (I use USA Brand). Let rise a 3rd time.
~Bake at
350 for 30 minutes. Cool a bit, remove
from pan. Spread a bit of butter or EVOO
on the top and sprinkle with pink Himalayan or REAL salt. Continue to cool on a rack for hours.
Cranberry Bread
From the
kitchen of: My Grandma Barbara Veith
4 C all
purpose flour (whole wheat flour, freshly milled if possible)
2 t salt
1 t baking
powder
1 t baking
soda
1 stick of
butter (½ C), melted
2 cups of
whole cranberry sauce
1 ½ C sugar
2 eggs,
beaten
1 and 1/3 C
milk
Walnuts
(optional)
~Mix dry
ingredients before adding wet ingredients.
~Pour into
(2) 4x8 greased and floured loaf pans.
~Bake at
350 for 1 hour.
~Cool for
10 minutes and remove from pans.
~Keep in
refrigerator and serve with cream cheese!!!
EVERA'S BANANA (OR CRANBERRY OR PUMPKIN) MUFFINS
1 1/3 C
fresh milled wheat (or 2 cups of all-purpose flour)
2 t baking
powder
1 t salt
½ C sugar
or honey
1 large
egg, lightly beaten
1 C (2-3
large) mashed bananas, or 1 C pureed pumpkin* OR 1 C cranberry
*Add 1 t
pumpkin pie spice for the PUMPKIN version
3/4 almond
or cow milk
1 t vanilla
extract
2 squares
of semi-sweet baker’s chocolate crushed up, or 1 C chocolate chips (optional)
~Mix dry
ingredients.
~Mix wet
ingredients.
~Combine
and stir.
~Fold in
chocolate and nuts.
~Spoon into
greased muffin tins.
~Bake at
400 for 17 minutes.
PUMPKIN SPICED SYRUP
Keep in
fridge for up to 3 weeks
Pumpkin
Latte: 1 T syrup, 1 shot of espresso and steamed milk. Top with frothed milk and a sprinkle of
pumpkin pie spice.
Quickly
bring up to a boil, turn down, then slow cook, for 1 hour:
½ C pumpkin puree
2 t pumpkin pie spice
2 C organic
granulated sugar
1 T vanilla
extract
1 ½ C filtered
water
EVERA'S ALMOND MUFFINS
1 ¾ C fresh
milled wheat (or 3 cups of all-purpose flour)
2 t baking
powder
1 t salt
½ C sugar
or honey
1 large
egg, lightly beaten
3/4 C
almond or cow milk
2 t almond
extract
¾ chopped
almonds
½ C apple
sauce or oil
2 squares
of semi-sweet baker’s chocolate crushed up, or 1 C chocolate chips (optional)
~Mix dry
ingredients.
~Mix wet
ingredients.
~Combine
and stir.
~Fold in
chocolate and nuts.
~Spoon into
greased muffin tins.
~Bake at
400 for 17 minutes.
EASY CHOCOLATE PUMPKIN MUFFINS
1 box
Duncan Hines Devil’s chocolate cake mix
1 (15oz)
can of Pure Pumpkin Puree
~Mix
together and spoon into greased muffin cups.
~Add ½ t
pumpkin spice.
~Sprinkle
with cinnamon sugar.
~Bake at
350 for 25 minutes.
MUFFINS FORMULA
Mix dry:
1 1/3 C
grains: Hard red, Ezekiel blend, Hard white, Spelt, Kamut (=2 C fresh milled
flour)
1 t REAL
salt
1 t baking
powder
1 t baking
soda
1/2 C honey
or Sucanat with honey
Mix and add
liquids:
1 cup
buttermilk (1 Cup sweet-milk plus 1 T Apple Cider vinegar and let sit until
thick)
1 egg
1/2 C
safflower oil or applesauce
1 t vanilla
or almond extract
PUMPKIN:
Add 1-2 C
organic mashed pumpkin and 1 t pumpkin
spice, Trader Joe's and 1/2 C chocolate chips (Trader Joe's)
BANANA:
1-2 C
mashed banana and 1/2 C chocolate chips (Trader Joe's)
BLUEBERRY:
1 C
blueberries, mashed
CHEESE:
No extract,
add 2 C cheese and some herbs (rosemary, parsley... )
Sucanat (a
contraction of "Sucre de canne naturel") was introduced by Pronatec
in 1978 and is a brand name for a variety of whole cane sugar. Unlike refined
and processed white cane sugar and brown cane sugar, but similar to panela and
muscovado, Sucanat retains its molasses content. It is essentially pure dried
sugar cane juice. The juice is extracted by mechanical processes, heated, and
cooled, forming small brown grainy crystals.
CHRISTMAS
TEQUILA CAKE
Unlike
traditional brown sugar, vitamins, minerals, and molasses are not displaced
during the processing of the product.
PUMPKIN RIBBON BREAD
For the
bread: For the filling:
1 C pureed
pumpkin 6 oz
cream cheese, softened
½ C oil or
(applesauce) 1/3 C sugar
2 eggs 1 T flour
1 2/3 C
flour, freshly milled 1 egg
1 ½ C
sugar 1 t vanilla
1 t baking
soda
½ t salt
½ t pumpkin
spice
½ t
cinnamon
~If using
fresh milled wheat, use soft white.
~Preheat
oven to 350.
~Beat cream
cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in vanilla.
~In a large
bowl, combine pumpkin, oil and eggs. Add
sugar, flour, baking soda, salt and pumpkin spice. Mix to blend.
~Pour ½
into two greased and floured 8X4 loaf pans.
Carefully spread filling over batter.
Add remaining pumpkin batter.
~Bake at
350 for 1½ hours until done. Cool 5-10
minutes before removing from pans. Finish cooling on a wire rack. ~Store in the
refrigerator.
PUMPKIN CRESCENT ROLL
2 packages
of TJ's crescent rolls
1 jar TJ's
pumpkin butter
1 package
of TJ's cream cheese or Mascarpone cheese, softened
~Unroll
crescent rolls
~Mix cream
or Mascarpone cheese with pumpkin butter and spread on bottom crescent roll
(MAY ALSO USE THIS AS A DIP).
~Top with
second crescent roll and seal edges.
~Bake at
350 for 15-20 minutes until golden brown.
EVERA'S CHOCOLATE PIE
Cocoa
mixture, mix and set aside:
Mix:
¼ C sugar
2 T
cornstarch
1 T self
rising flour (or 1 T flour pinch of powder)
1 C GOOD
chocolate (Dove or Trader Joe’s) plus 2 T cocoa powder
¼ t salt
Add:
¼ C milk
3 egg
yolks, lightly beaten
In
saucepan, bring milk mixture to a boil:
¾ C sugar
and 2 C milk
~Combine
cocoa and milk mixtures.
~Stir in 1
C hot milk mixture into cocoa mixture, and then return to saucepan.
~Bring to a
boil over medium heat, stirring constantly.
~Boil for 5
min while continuing to stir.
Add:
1 T butter
1 t vanilla
~Remove
from heat and stir in butter and vanilla.
~Pour into
cooked pie shell and let sit on counter until cool.
~Put in
fridge until needed.
~Serve with
fresh whipped cream and sprinkle with cocoa powder.
PIE CRUST
Mix:
2 C flour,
sifted
1 t salt
Cut in:
2/3 C
butter
Add:
5-7 T COLD
water
~Cut butter
into flour.
~Add salt
and water.
~Mix and
form into ball.
~Cover and
refrigerate for 30 min.
~Roll out,
put in pie dish, poke with fork and bake at 375 for 30.
WHIPPED CREAM
Place bowl
and whisk in freezer before mixing:
1 C heavy
whipping cream
1 t vanilla
(or other extract… peppermint, almond…)
2 T sugar
May add:
1-2 T liquor
Christmas Tequila Cake
Ingredients:
1 cup of
water
1 tsp
baking soda
1 cup of
sugar
1 tsp salt
1 cup of
brown sugar
Lemon juice
4 large
eggs
Nuts
1 bottle
tequila
2 cups of
dried fruit
~Sample the
tequila to check quality. Take a large bowl, check the
tequila
again. To be sure it is of the highest quality, pour one
level cup
and drink. Repeat. Turn on the electric mixer. Beat one
cup of
butter in a large fluffy bowl. Add one teaspoon of sugar. ~Beat again. At this
point it's best to make sure the tequila is still OK.
~Try
another cup...just in case. Turn off the mixerer thingy. ~Break eggs and add to
the bowl and chuck in the cup of dried fruit.
~Pick the
frigging fruit up off floor. Mix on the turner. If the
fried druit
gets stuck in the beaterers just pry it loose with a
drewscriver.
~Sample the
tequila to check for tonsisticity.
~Next, sift
two cups of salt. Or something. Check the tequila. Now sift the lemon juice and
strain your nuts. Add one table. Add a
spoon of
sugar, or somefink. Whatever you can find. Greash the oven.
~Turn the
cake tin 360 degrees and try not to fall over. Don't forget to beat off the
turner.
~Finally,
throw the bowl through the window. Finish the tequila and wipe the counter with
the cat.
Cherry
Mistamas!!
