Tuesday, December 29, 2009

The Doctor's Sourdough Bread

This is from the Carl Griffith site. I have made slight adjustments to the original recipe.

The Doctor’s Sourdough BREAD

1 c Sourdough Starter
2 c Warm Water
2 c Warm Milk
1 Tbsp Butter
2 1/4 tsp SAF Yeast
1/4 c Honey
7 c Unbleached Flour
1/4 c Wheat Germ
2 Tbsp Sugar
2 tsp Salt
2 tsp Baking Soda

OPTIONAL: Add 1/4 c wheat bran, 1/4 c oat bran, 1 c whole wheat, rye, or kasha flour (adjusting the white flour volume) to increase the dietary fiber.

Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight.

Next morning mix in the butter with warm milk and stir in yeast until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed.

Form into loaves, place in well-greased loaf pans 9 x 3 size or in French bread pans. Let rise until double, about 2 to 3 hours in a warm room. Place pan with 3 c water in bottom of oven for steam. Then bake in hot oven, 400 degrees F. for 20-25 minutes. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness. Makes 4 1-lb Loaves (I have had it make up to 7 pounds of dough on a wet day. Yield will depend on many factors, including weather and humidity.)

Homemade Cottage Cheese

Cottage Cheese

1 gallon fresh milk
3/4 cup white vinegar
1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl.

Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

Monday, December 28, 2009

Homemade Canned Cat Food

This is from a forum I am on. I am excited to try this recipe!

Homemade Canned Cat Food

6 whole chickens or 20 lbs leg quarters
6 lbs chicken livers
1.5 lbs Yellow veggies (carrots, pumpkin)
1.5 lbs Green veggies (green beans, zucchini, collards)

The evening before: Bake chicken at 350 for 2 hours, cover or lower temp halfway. Cool quickly on cold porch or on dinner plates. Use heavy rubber gloves and strip meat from bones as soon as you can handle it, skin and all. It is quick when you are not picky! I put my stand mixer in the sink with the grinder attachment and strip it right into the grinder, and into two of the biggest mixing bowls you've ever seen. A couple big plastic pails would work, too. Run the livers through the grinder, too, raw (yuk!)

Put all bones in a large stock pot or crockpot, cover with filtered water or well water, and simmer overnight. No onions or garlic or salt.

Next day: Strain broth, use a bit to run the veggies through the blender, or run them through the food processor w/o broth. Add veggies to ground meat, and add enough broth to moisten the meat, the more the better. Let them have some of the fat, too, adjust according to their weight. Don't make it fat-free, they need some fat.

Pressure can it at 11 lbs in pint jars for 75 minutes, cold pack method.

The recipe makes about 30 pints.

Sugar Syrup for Canning

Sugar Syrup for Canning

Light: 2 cups sugar, 4 cups water, makes 5 cups syrup.

Medium: 3 cups sugar, 4 cups water, makes 5 1/2 cups syrup.

Heavy: 4 3/4 cups sugar, 4 cups water, makes 6 1/2 cups syrup.

Canning Pears Photo Tutorial

The process of canning pears was not as hard as I thought it was going to be. It would have been faster with a friend to help with the peeling, but as it was, it took just an hour to prepare the fruit for canning.

First, peel the fruit. Using a veggie peeler worked the best for me. Then cut the pears in half.

peel the pears

The cores are simple to remove with a spoon. I was so happy to see the pear half look just like what commercially canned fruit look like! I am easily amused.

remove the cores

Have a large bowl available half filled with salted water. I don't measure the salt. It might be a tablespoon or so. When the fruit is cored, soak it in the salted water. This keeps it from turning brown.

pears are prepared

Make a sugar syrup to cover the pears with in the jars. You can make light, medium, heavy or extra heavy, using different proportions of sugar to water. I use a light or medium syrup for my fruits. You can also cover pears with commercial white grape juice or apple juice. I haven't done that, though.

make a sugar syrup

Rinse the pears well to remove all the salt water. Pack pear slices into jars as tightly as you can. I fit 10 halves into each quart jar. When I do them again, I will force in two more, since I had a little room in the jars after they cooked. I will also use wide mouth jars rather than regular. Cover with your prepared syrup and remove any trapped air with a rubber spatula or other tool. I use a chopstick.

Remove the air bubbles

Can quarts of pears in a boiling water bath for 25 minutes (at 0-1000 ft. Adjust time for your elevation). Pints will need 20 minutes. Remove to a towel overnight to cool and seal. Wash the jars in the morning, since they will probably be sticky. You don't want to attract ants!

The finished product

Tuesday, December 22, 2009

Hot Cocoa Mix

I made this recipe the other day. I found it on MotherHen's wonderful blog.

* 1½ cups cocoa
* 2 cups sugar
* 4½ cups instant non-fat dry milk

Pour ½ cup boiling water into a pint jar. Add ½ cup of the Hot Cocoa Mix. Stir well. Now add another ½ cup of boiling water, and ¼ – ½ cup of milk.

My Lambies liked it very much, even without the milk.

Wednesday, December 16, 2009

Silly Putty

Silly Putty

1/2 cup Elmer's glue

1/4 cup liquid starch

food coloring, if desired (1 drop for pastel, more for more intense color)

Mix in plastic storage bowl with hands. When mixture begins to clump, pick it up and knead and fold in your hands. Mixture will begin to soften, smooth and solidify as you work it.

This recipe made enough for my four oldest to enjoy a good sized dollop. I made it plain-colored, then added a drop of food coloring to each chunk so they could choose their own color. They just carefully folded the putty until the color was worked through.

Friday, December 11, 2009

Peanut Butter Squares

Peanut Butter Squares
1 lb powdered sugar
18 oz peanut butter (creamy or crunchy, but recommend a high quality brand)
½ cup white granulated sugar
1 ½ teaspoon vanilla
1 stick butter, melted
½ cup water

Mix all together and press into pan. Use 8x8 for thick fudge or 9x13 for quite thin.

Melt 6 oz chocolate chips with 1 stick of butter over low heat in a saucepan. Pour over the top of the peanut butter mixture. Let sit to harden before cutting.

Tuesday, November 24, 2009

Spiced Cranberry Sauce with Honey

This sounds so good! I found it here.

Spiced Cranberry Sauce with Honey

  • 1 3/4 cups cranberry juice cocktail
  • 3/4 cup honey
  • 1 tablespoon grated orange peel
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon minced peeled fresh ginger
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 whole cloves
  • 1/8 teaspoon cayenne pepper
  • 1 12-ounce bag fresh or frozen cranberries
Combine 1 1/2 cups cranberry juice cocktail, honey and orange peel in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until honey dissolves. Simmer 4 minutes to blend flavors. Add cinnamon stick, bay leaf, ginger, coriander, salt, black pepper, cloves and cayenne pepper; simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat. Discard bay leaf; mix in remaining 1/4 cup cranberry juice cocktail. Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

30 Minute Rolls

Mix in your mixer bowl:

3 1/2 cups warm water
1 cup oil
1/2 - 3/4 cup honey or brown sugar
1/4 cup yeast

Then add:
3 eggs
1 Tbsp salt
10-10 1/2 cups flour (I like a 50% wheat/white mix)

Knead in mixer for 5 minutes. Shape into rolls. Place in very lightly greased baking sheets. Let rise 10-20 minutes. Bake at 375 for 9-10 minutes. Yield is about 50 rolls.

Hyacinth's Everything Cookies

This is from Pioneer Woman's great blog. These have become quite the popular treat around here. I can even make them for breakfast and feel ok about it, since there are so many good goodies inside! I generally use less sugar than called for and skip the nuts.

Hyacinth's Everything Cookies

  • 1-½ cup Butter
  • 1-½ cup Sugar
  • 2 cups Brown Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla
  • 4-¼ cups Flour
  • 4 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1-⅓ cup Quick Oats
  • 3 cups Granola
  • 1-½ cup Chopped Pecans
  • 1-½ cup Cran-raisins
  • 1-½ cup Apricots, diced
Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients.

With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes.

This post is shared in The Four Mom's Cookie Exchange


Raising Olives

Smockity Frocks

Life In A Shoe

Tuesday, November 17, 2009

Canning Garlic

From Jackie Clay from Backwoods Home:

To can garlic, either peel and can cloves whole or chop it fine. Then add just enough water to simmer it in for 5 minutes. Pack into half pint jars to within 1/2” of the top and fill to within 1/2” of top of jar with hot water that it has been simmered in. Wipe the rim clean and place a hot, previously simmered lid on the jar. Tighten a ring down firmly tight and process in a pressure canner for 40 minutes.

Saturday, November 14, 2009

Canning Sweet Potatoes

Canning Sweet Potatoes

Wash sweet potatoes. Cut into 1" strips and peel. Cut across the strips to form 1" chunks.

Place the sweet potatoes into a large stock pot. Bring to a boil. Boil 2 minutes.

Pack the hot sweet potatoes into wide mouth jars leaving 1" headspace. Cover with boiling water leaving 1" headspace. Add 1/4-1/2 tsp salt if desired. Wipe rims. Adjust two piece lids.

Process pints 65 minutes, quarts 90 minutes at 10 lb pressure.

Wednesday, November 11, 2009

Pumpkin Apple Butter

Pumpkin Apple Butter

1 (29 ounce) can solid pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Store in fridge or freeze. This recipe is not USDA approved for canning.

Tuesday, November 10, 2009

Split Pea Soup

Split Pea Soup
2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste

In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.

Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. 

Peach Pie Filling

Peach Pie Filling

This is from Creative Canning.

This makes a terrific peach pie.
You can add clear jell if you like, I do not, I add cornstarch and heat and then use.
This recipe is for seven quarts. Each quart makes one pie.

First wash the peaches and then dunk into boiling water for about 45 seconds, remove and
plunge into a bowl of iced water. The skins slide off easily now and you can cut the peaches into slices. I drop my slices into water with some lemon juice to keep from discoloring.

7 cups granulated sugar
5 1/4 cups water or peach juice or a combination of both
1 teaspoon cinnamon
1/4 cup bottled lemon juice
1 teaspoon almond extract (optional)

Combine water, sugar, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.

Add the lemon juice and boil the sauce 1 minute more, stirring constantly.

Add the peaches to the hot liquid and then fill the jars to 1 inch of the top with the peach mixture. Wipe the tops of the jars and seal and process for 30 minutes in a boiling water bath.
Make sure the water in the bath is at least 1 inch above the tops of the jars.

When making pie, drain some liquid and mix with a tablespoon of cornstarch in a pan, add more is needed until thick. Add to the peaches, put in pie shell and bake.

Strawberry Lemon Marmalade

This is from Recipezaar.

Strawberry Lemon Marmalade

  1. Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
  2. Remove the pulp and white membrane from the lemon peel, slice peel thinly.
  3. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
  4. Remove from heat; drain peel; set aside.
  5. Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
  6. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
  7. Bring slowly to a boil.
  8. Add the sugar, stirring until dissolved.
  9. Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
  10. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
  11. Adjust two-piece caps.
  12. Process 10 minutes in a boiling water canner.
  13. This recipe yields about 8 half-pints.

Lemon Marmalade

Lemon Marmalade

10 large lemons

4 cups water

4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy nonaluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

Pumpkin Butter Made in the Crock-pot

Pumpkin Butter Made in Your Crock-Pot

(you can double, triple, etc. this recipe)

2 cups of cooked, pureed fresh pumpkin (or you can use a 15oz can of pumpkin if you don't want to use fresh) (just put the fresh cooked pumpkin pieces in a blender to puree it)
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves

Combine all ingredients in crock-pot and stir to mix well. Cook on High for 3 hours, stirring occasionally. It will thicken as it cooks. Do not let it burn or stick. After it is done, fill the pint jars or 1/2 pint jars and seal. Process in water bath canner for 40 minutes.

From Laura William's Musings. She also has some recipes that use this butter in her blogpost.

Orange Pineapple Marmalade

Orange Pineapple Marmalade

  • 2 medium oranges
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 4 cups sugar
  • 2 tablespoons lemon juice


  • Grate outer peel from oranges and set aside. Peel off and discard
  • white membrane from oranges and section the fruit, discard any
  • seeds. In a food processor, combine orange peel and orange sections;
  • cover and process until orange is in small pieces

  • In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the
  • pineapple, sugar, lemon juice and orange mixture. Microwave,
  • uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes
  • longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2
  • minutes or until mixture is bubbly in center; stir. Heat 2 minutes
  • longer; stir. Cool for 10 minutes.

  • Carefully pour into jars or freezer containers; cool to room
  • temperature, about 1 hour.

  • Cover and let stand at room temperature for 4 hours. Refrigerate for
  • up to 3 weeks or freeze for up to 1 year.

  • Boiling water bath 10-15 minutes.

  • Yield: 4 cups.
From Taste of Home

Southwest Style Tilapia

Southwest Style Tilapia
from Recipezaar
  • 1 1/2 lbs tilapia fillets
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup yellow cornmeal
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • salt
  • vegetable oil cooking spray
Preheat oven to 400 degrees.
Combine Parmesan cheese, cornmeal, flour, paprika, pepper and salt in a bag.
Place fish in dry mixture and shake to coat each fillet.
Spray baking Dish with cooking spray; Place fish in baking dish, Spray with cooking spray, Sprinkle remaining cheese mixture over fish fillets.
Bake for 15 to 20 minutes or until fillets flakes when tested with fork.

Saturday, November 7, 2009

Basic Electrolyte Drink

I read this on a forum I am part of:

Basic Electrolyte Drink

4 oz water (half cup)
1 tsp honey
1 tsp lemon juice or raw apple cider vinegar
pinch of Celtic salt

Combine and use when ill or dehydrated.

Thursday, November 5, 2009

Cheesy Zucchini

This incredibly tasty side dish is from Recipezaar. Takes only about 15 minutes from start to finish and it was enjoyed by all in our family. I will certainly double this one.

Cheesy Zucchini

5-6 medium zucchini, sliced
1 cup broth
2 tsp Kosher salt
1 cup cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Boil zucchini in the broth, with the salt, for 3-4 minutes. Drain well. Arrange half the zucchini in a glass 8x8 or pie plate. Cover with half of the cheeses. Repeat layer. Bake in a warm oven till cheese is melted. Broil, if desired, for a crispier cheese topping.

Tuesday, November 3, 2009

Pomegranate Jelly

Pomegranate Jelly


  • 4 cups pomegranate juice
  • 1/4 cup lemon juice
  • 1 package powdered pectin
  • 5 cups white cane sugar

You'll also need:

  • 6-7 half pint canning jars


1 Make the Juice. There are two basic ways to make pomegranate juice from fresh pomegranates. The first is to cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender only a few times so that the seeds are broken up. Place a mesh strainer over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

2 Prepare canning jars. Seep the clean, empty canning jars in boiling water for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.

3 Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

4 Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.

5 Finish canning. This step you need to take if you plan to keep the jelly unrefrigerated. Place the jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by at least an inch. Boil for 10 minutes and then remove from the water. Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jars cool). Once the jars reach room temperature, put them in the refrigerator for a few hours to complete the jellying. Lasts about 3 weeks once opened.

Yield - 6-7 cups.

This is straight from Simply Recipes.

Thursday, October 29, 2009

Easy Cheesy Zucchini

From "A Veggie Venture", another 'to try' recipe. I am trying to get in the habit of serving two veggie sides with each dinner, so we need some new ideas!

Easy Cheesy Zucchini aka: "Easy Peasy Cheesy Zoosy-keesy-neesy"

1 tablespoon olive oil
2 garlic cloves, sliced thin
1 pound zucchini, ends trimmed, cut in half length-wise (unless baby zucchini) and then in half-inch thick half moons
2 tablespoons fresh basil or parsley, chopped
Kosher salt to taste
2 tablespoons freshly grated Parmesan
2 tablespoons grated mozzarella or other melt-y cheese

In a large skillet with a cover, heat the oil til shimmery. Add the garlic and stir to coat with oil, then cook for a minute or two, just until garlic begins to turn golden in color. Add zucchini, stir several times to coat with oil and garlic. Cover and cook for four minutes, stirring once or twice. Uncover and let continue to cook til done (slightly crisp suits my taste). Stir in salt and parsley. TURN OFF THE HEAT. Sprinkle cheese over top, cover and let rest for 1 - 2 minutes til cheese is slightly melted. Serve immediately.

Alfredo Zucchini

I haven't made this yet, but plan to try it in next week's menu.

Alfredo Zucchini

2 medium zucchini, julienned, about 10 ounces trimmed
2 tablespoons butter
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese, 2 ounces
2 Tbsp fresh parsley, chopped
Salt and pepper, to taste

Heat the butter in a large nonstick skillet and add the zucchini and garlic. Cook just until it softens and becomes a little limp but not soggy. Add the parmesan cheese and parsley and toss to coat the zucchini. Season to taste with salt and pepper. Serve hot.

Tuesday, October 27, 2009

Tammy's No Bake Cheesecake

This is an excellent cheesecake, and the site where I saw it has direction to make a cherry topping, too. Go to Tammy's for the full recipe.

No-Bake Cheesecake

Crust ingredients:

2 1/2 cup graham cracker crumbs
6 Tbsp sugar
2/3 cup butter, melted

Mix the ingredients in a 9x13 baking dish. Press firmly into the bottom of the dish.

For filling:

In a mixing bowl, combine till smooth:

16 oz. cream cheese at room temperature
2 tsp vanilla
2 cups powdered sugar

In a chilled glass bowl, combine:

1 3/4 cup heavy whipping cream
1/2 cup powdered sugar

and whip till stiff and fluffy.

Add the whipped cream into the cream cheese mixture and beat till light and fluffy, about 2 minutes. Spoon the filling onto the prepared crust, spreading it evenly. Store in refrigerator.

Monday, October 26, 2009

Green To Go Smoothie

Many of you know of "Above Rubies" (www.aboverubies.org), the wonderful free magazine about homemaking, parenting, and all those other interests that we all share. I got this recipe from there. We drink this (or another green variation) on a nearly daily basis, and have all learned to love it-even the one who hated it at first!!!

"Green To Go"

1 ripe banana

2 cups purified water

1 Tbsp. honey (raw and local is best)

2 Tbsp. flaxseed oil or coconut oil

a handful of ice

a blender full of greens

Blend in a good blender (I have a Blend-Tec) on high for 30 seconds, then max for 30 seconds, then high again for a few seconds until smooth.

When beginning this great drink, you can use fewer greens and a little more fruit. Add more veggies a little at a time as your family adjusts to the taste. We use whatever fruit is on hand, apples, pears, berries, etc. and whatever greens we have as well, romaine, spinach, red-leaf lettuce, etc. I like the organic salad greens mixture from Costco. I also add a Tbsp. or two of powdered spirulina when I have some.

Plum Muffins

Plum Muffins

Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.

Preheat oven to 350.

In mixer, combine:
1/3 cup oil
1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)

Beat until fluffy.

Add in 2 eggs, one at a time beating well after each addition.

In a separate bowl, mix together:

2 1/2 cup freshly ground whole wheat flour (not pastry flour!)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix into oil, egg, sugar mixture just until moistened.
Add gently:
1 cup kefir (recipe called for buttermilk, but I always substitute kefir)
1 cup prunes (from the first step)
1/2 cup raisins

Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.

I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.

They are very good! Try them and let me know what you think! I like to make minis for potluck and surprise everyone with the healthy ingredients! No one ever guesses that they are made from prunes!

Chili Con Elote

I love making this for dinner and everyone enjoys it! Some eat it as soup with crackers, some eat it drained and wrapped in a tortilla. Both soups and burritos receive a generous helping of shredded cheese (Jack and cheddar mixed together) topping!

Chili Con Elote

6 Tbsp red palm oil (use olive or canola if you haven't red palm oil, but red palm is wonderful tasting and very good for you!)

1 chopped onion

2 cloves garlic, minced

1 or 2 green peppers, seeded and chopped (I used 1)

4 cups chicken stock or broth

2 cups chopped tomatoes

2 cups corn (fresh or frozen)

8 cups cooked pinto beans (begin with 4 c. dried) or use well-rinsed canned beans if you like.

1 tsp. chili powder

1/2 tsp. cumin

1 Tbsp. salt

2 tsp. oregano

Saute onion and garlic in the oil. Add green pepper and saute 2-3 minutes more. Add chicken stock or broth, the tomatoes, and the corn. Mash two cups of the beans, then add them, the whole beans and the seasonings to the pot. Bring to a boil, then bring down to a simmer. Simmer, covered, 30 minutes.

Kefir Smoothie

Simple Kefir Smoothie

12 oz. frozen juice concentrate, any flavor (we love this with simple orange juice!)
4 cups kefir or raw milk
up to 1/2 cup sweetener (rapadura, etc.) to taste. (We don't find any needed with most juices. OJ needs about 1/2 cup)
2 cups water
2 tsp. vanilla
2 cups ice cubes

Add to blender and blend 30 seconds until smooth. When you use OJ, this tastes just like an Orange Julius!

Soft Banana Cookies

Please make sure to use regular whole wheat flour, not pastry as I first wrote. Most of the time pastry flour is used for cookies, but not in this case!

Soft Banana Cookies

3/4 cup butter

1/2 cup raw sugar

1 egg

1 tsp. vanilla

1 cup mashed banana

2 cups whole wheat flour

1 tsp. baking soda

Opt. 1/4 cup chopped nuts

Cream butter and sugar. Add egg, vanilla, and bananas. Stir in baking soda and flour. Drop by tablespoonful onto lightly oiled cookie sheet. Bake about 12 minutes at 350, just until edges are browning.

Though not the prettiest cookie, these are very tasty, even without a lot of spice!

Chicken Chimichangas

Chicken Chimichangas

1 pound pinto beans, cooked with salt, soaked overnight,and prepared earlier

Cooked chicken (enough to feed your family; I used two family packages of marked down "sell by today" chicken legs, boiled with some salt and pepper and a bay leaf or two for a couple of hours, then picked off the bone)

Chopped onion or green onions to taste (we used 1/2 an onion)

2-3 cloves garlic, crushed, to taste (we used 2 cloves)

Saute the above in oil until veggies are limp.


8 oz homecanned Salsa

1-2 tsp. oregano

1/4 -1/2 tsp. cumin

You could add olives, too, if you wish.

Grease a 9X13 (I used a 9X13 and a 10X15). Put a scoopful of the above mix into a flour tortilla, add a scoop of the beans, and a sprinkle of cheese. Wrap up, and place seam side down in the greased pan. Brush with melted butter and bake at 375 for 15 minutes. Then broil for a few seconds to brown them up. Wonderful!

Mashed Potato Pie

Mashed Potato Pie for Many

A boatload of homemade mashed potatoes (extra makes potato pancakes in the morning!)

2 pounds hamburger, cooked and drained

1 1/2 lb. frozen corn

lots of shredded cheddar cheese (Tillamook is the best!)


Assemble like this: In two 9X13's layer mashed potatoes, meat, corn, gravy then cheese two times. Bake at 350 about 25 minutes or until cheese is melted and everything's hot!

Tarter Sauce

Tarter Sauce

2 cups homemade mayo
1 cup chopped dill pickle
2 1/2 tsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. cayenne pepper

Mix well, adjust seasonings to taste. Pickle juice in teaspoonfuls may be carefully added if you like your sauce thinner.

1000 Island Dressing

1000 Island Dressing

Combine well and refrigerate at least 2 hours before serving:

2 Tbsp ketchup
1 Tbsp white vinegar
2 tsp sugar
2 tsp sweet relish
1 tsp finely minced onion
1/8 tsp salt
healthy dash of pepper
1/2 cup homemade mayo

Keeps 1 to 1 1/2 weeks in the fridge

Herbed Garlic Bread

Here's a super-easy garlic bread spread that saves having to purchase the pre-made margarine laden loaves from the store. I use this if I haven't time or desire to bake a loaf of home-made Italian bread. It's very easy and tasty, too! We usually double this for our family.

Herbed Garlic Bread Spread

Preheat oven to 400.

1/2 cup softened butter
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh parsley
4 cloves garlic, minced
1/2 tsp dried oregano
1/8-1/4 tsp garlic salt, to taste (I use 1/4 tsp)
1 loaf French bread

Combine the butter and spices together well. Split French bread loaf lengthwise and spread generously. Place on baking sheet and bake in oven until as crisp as desired, about 10 minutes. May be broiled for a minute if extra crispness is desired.

The Very Best Banana Bread

Here is my Lambies very favorite breakfast choice:

The Very Best Banana Bread

In your mixer bowl combine:
1/3 cup vegetable oil
1 cup kefir (or buttermilk)
4 eggs
6 ripe to overripe bananas
3 cups sugar
1 Tbsp vanilla
1 1/2 tsp. salt

Mix until smooth.

4 cups unbleached flour
1 1/2 tsp baking soda

Mix momentarily, just until combined.

Grease and flour three 1 to 1 1/2 pound loaf pans. Add batter to about 3/4 full. Sprinkle a generous layer of raw sugar on top. Bake at 325 for 50-60 minutes until they pass the toothpick test.

Cool, wrap and enjoy the next day.

Braided Garlic Bread

Braided Garlic Bread

Combine in your Bosch bowl:
1 1/2 cup very warm water
3 Tbsp dry milk powder
1 cup freshly milled whole wheat flour
1 cup unbleached flour
2 Tbsp yeast
Mix until combined. Then add:
1/4 cup sugar
1 1/2 tsp salt
2 Tbsp minced garlic
3 eggs
1/2 cup oil
Mix to combine, then add more unbleached flour until the sides of the bowl begin to come clean. Knead for 5 minutes. Turn out onto a lightly floured surface and divide into half.

Shape each half into a rectangle about 15" x 9". Spread with softened butter and sprinkle generously with garlic salt parmesan cheeses and parsley. Roll up like a jelly roll Place on greased baking sheet. Cut each roll in half lengthwise and twist each slice over itself. Secure the ends with a little pinch. Sprinkle with more garlic salt.

Let rise 30 minutes then bake at 375 for 25-30 minutes. Serve with butter.

Apple Bread

Apple Bread
3/4 cup finely chopped, peeled apples
3/4 cups warm apple juice
1/4 cup applesauce
1 Tbsp butter
2 Tbsp brown sugar
1 1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
2 cups bread flour
1 cup whole wheat flour
2 1/4 tsp yeast

Add all ingredients to the bread machine and bake on basic setting.

Since I don't have a bread machine, I just adapted the recipe to my Bosch as follows:

Combine applesauce, juice, butter, brown sugar, yeast and the whole wheat flour in mixing bowl. Let sponge 10 minutes.

Add remaining ingredients, mix then use more or less bread flour to make a soft dough that sweeps the sides of the bowl clean. Let knead five minutes. Remove from bowl to an oiled surface; and divide into balls. Form into loaves and let rise in a warm place till double (30 minutes or so). Bake at 350 for 22-25 minutes.

We tripled this and I made the applesauce just before making the bread, since I didn't have any on hand. I used Granny Smith apples.

Momma's Quick and Healthy Rice Dinner

Momma’s Quick and Healthy Rice Dinner

Saute until softened in 1 Tbsp. Butter and 2 Tbsp. Red Palm Oil (or more):

1 chopped carrot

1 rib celery, minced

1 cup corn

¼ cup freshly minced onion

2 cloves of garlic, minced

1 small red bell pepper, chopped fine

small amount shredded cabbage

1 cup minced cooked chicken (optional)

3 cups brown rice

Add 6 cups of homemade chicken stock (or water and bouillion) and add to rice and veggies/meat.

Bring to a boil, then simmer, covered, for 50-60 minutes.

Scramble 5 eggs and chop fine. Add to rice along with 2 Tbsp. of freshly minced parsley. Add salt and pepper to taste.

All of these veggies and spices can be adjusted to your family’s tastes. You could add any other veggies your family enjoys, or are sitting around in your fridge. This is perfect for using up leftovers. Since I began making this, I use more veges than written.

Homemade Taco Seasonings

Here's a couple of the seasoning mixes we enjoy.

Taco Seasoning

1/4 cup dried onion flakes (I used the blender and chopped these fine. No big bites of onion for me!)
4 tsp cornstarch
4 Tbsp. chili powder
3 tsp ground cumin
3 tsp garlic salt
2 tsp. red pepper flakes
2 tsp beef bouillon
1 1/2 tsp dried oregano

Mix well and store in an airtight container.

To use: Add 1/4 cup spice to 1 1/2 pound hamburger and 1/2 cup water or so. Mix well and cook until most of the water has evaporated. I add a little extra water when cooking beef for taco salad, leaving the meat saucy, so it covers the greens like a dressing. YUM! No more dry taco salad!


We use this version now. I measure this out into a quart jar. It has just enough room to shake the spices to blend them up, and I store it in there, too

1 cup dried onion flakes
1/2 cup salt
1/2 cup chili powder
1/4 cup ground cumin
1/4 cup garlic powder
1/4 cup red pepper flakes
1/4 cup cornstarch
1 Tbsp dried oregano

Homemade Rice-a-Roni

In large pot combine:
1 tbsp red palm oil (or butter, if you haven't got this)

Add: 1 1/2 cup brown rice. Brown.

Add 6 cups chicken broth. Bring to a boil and then simmer, covered, for 25 minutes.

When the 25 minutes is almost up...

In a small pan, melt another tbsp of butter, or use red palm oil, and brown 1 1/2 cup fideo pasta. Add into the rice that is simmering and stir well, just this once! Put the lid back on and simmer another 25-30 minutes, until the rice is tender and all the broth is absorbed. Season with salt and pepper to taste.

Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

2 large carrots, chopped
2 stalks of celery, chopped
1 onion, chopped, 3/4 cup butter
3/4 cup flour
1 tsp. seasoned salt
1/2 - 1 tsp curry powder
3 (12 oz) can evaporated milk
4 cups chicken broth
2-3 cup chicken, cooked
2 cup cooked long grain brown rice

In a large saucepan, saute vegetables in butter for two minutes. Whisk in flour, seasoned salt and curry until smooth. Gradually add the milk. Bring to a boil and stir two minutes. Gradually add chicken broth. Stir in chicken meat and rice. Return to a boil and then reduce heat and simmer uncovered for 10 minutes.

The Best BBQ Sauce

I just love this sauce...You can make it then cook a pork roast in it, then pulled the pork and serve on sandwich buns. You can do the same with beef. Or you can just use it as a BBQ sauce. Versatile and easy. just what I like!

The Best BBQ Sauce

Combine all ingredients in a saucepan and simmer until smooth and hot, about 10 minutes:

1/2 cup sugar
8 tsp cornstarch
1 Tbsp minced onion
2 tsp salt
1/2 tsp pepper
3 cups ketchup
1 1/2 cups water
1/2 cup apple cider vinegar
1/4 cup butter, cubed
6 Tbsp coconut aminos
4 tsp lemon juice
2 tsp prepared mustard

Greek Beans

Greek Beans

Put 5 cups dried white beans in a large pot. Cast iron is the best!
Cover with water.
3 carrots, chopped
4 celery sticks, chopped
4 tsp freshly chopped onion (or more)
1 Tbsp dried oregano

Bring to a boil, and lower heat to a simmer. Simmer until the beans are soft. This will take an hour or more.

When beans are soft and almost all of the water has been absorbed, stir in:
6 Tbsp red palm oil
3 tsp salt (to taste)
1/2 tsp paprika
and 1/2 tsp pepper

Wednesday, October 21, 2009

Multi-Grain Bread

I found this recipe on a forum, and will be making it by hand. I'll experiment with the method and type it out when I am satisfied with the result.

Multi-Grain Bread

1/4 c steel cut oats
3 T medium grind cornmeal
2 T blackstrap molasses
3 T local honey
2 tsp salt
3 T unsalted butter
1 1/2 c boiling water
1 1/2 c whole wheat flour
1 c unbleached white flour
1 c amaranth flour
1/4 c wheat germ
1/2 c brown rice flour
2 T powdered buttermilk
2 T flaxseed meal
1 T poppy seeds
1 1/2 tsp active dry yeast
2 T cider vinegar (any type of vinegar will work)

Place oats, cornmeal, molasses, honey, salt and butter in the pan of your bread machine. Pour boiling water over the mixture, stirring to prevent lumps. Let rest for 10 minutes. In a separate bowl, blend listed dry ingredients, omitting yeast. Add vinegar to liquid in the bread machine pan and stir. Top with flour mixture. Make a small well in the center and add yeast. Place pan in your bread machine and bake on machine’s whole-wheat setting (DO NOT use rapid whole-wheat, or unsatisfactory rise will result!). Remove promptly from pan when completed.

Friday, October 9, 2009

Caramel Apple Jam

This is similar to another recipe I posted recently, but I think this one will be much better, since you don't have to use store-bought caramels. It is from my newly-discovered favorite blog, Chickens In The Road.

Caramel Apple Jam

6 cups cooked apple pulp
1 package fruit pectin
2 cups sugar
2 cups brown sugar
1/2 teaspoon cinnamon

Get your water boiling in your canning pot, rack tucked inside. Boil lids in another, smaller, pot, and remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot with the rack, place prepared apple pulp in another large pot.

Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.)

Meanwhile, get your sugars measured and ready. As soon as apple pulp and pectin are at the boil, add sugars and the 1/2 teaspoon of cinnamon all at once.

Return to boil and keep at the full, rolling boil for one minute.

Remove from heat and ladle immediately into clean jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes. For me, this made 4 pints + 1 1/2 pint or 9 half-pints per batch.

Whole Wheat Honey Oatmeal Bread

Whole Wheat Honey Oatmeal Bread (three loaf recipe)

2 1/2 cups warm water
2 Tbsp olive oil
2/3 cups honey
2 Tbsp yeast
2 tsp salt
2 cups rolled oats
3 cups whole wheat flour
2 1/2 to 3 cups white flour

Combine the first four ingredients in the bowl of your mixer. Add the whole wheat flour and mix. Let sit for 5-10 minutes till foamy.

Add salt, oats and white flour. Mix until the dough scrapes the sides of the bowl clean, adding more flour as needed. Knead for four minutes.

Form into three loaves and place in greased loaf pans. Let rise till nearly doubled. Bake in
325 oven for 25-30 minutes. till done.

Monday, October 5, 2009

Apple Pie Filling

Apple Pie Filling

Yield: 7 quarts

4 1/2 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp ground cloves (opt.)
1/4 tsp ground allspice (opt.)
2 teaspoons salt

10 cups water
3 tablespoons lemon juice
7 pounds apples

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Add some syrup, then pack the sliced apples, alternating layers, packing tightly, into hot canning jars, leaving a 1 inch headspace.
4. Gently remove air bubbles with a rubber spatula.
5. Put lids on and process in a water bath canner for 20 minutes.

Note: The USDA preferred method is to use ClearJel rather than cornstarch. You can find a great recipe with ClearJel here.

Sunday, October 4, 2009

Beef Noodle Casserole

Beef Noodle Casserole

1 1/2 pounds hamburger, cooked, seasoned with pepper
1 1/2 pounds of egg noodles, or other shaped noodles, cooked and drained
a quadruple serving of Cream of... (made with red palm oil, if you can)
1 16 oz bag of frozen corn
8 oz (or more) shredded cheddar cheese (Tillamook brand, if possible!)

Mix the noodles, hamburger, Cream of, and corn well. Put into an ungreased 11 X 15 or 2 9 X 13's. Top generously with cheese. Bake at 350 for 10-20 minutes, until cheese is melted and as crisp as you like.

Garlic Parmesan Orzo

Garlic Parmesan Orzo

2 cups uncooked orzo pasta
3 tsp minced garlic
1/2 cup butter, cubed
1/2 cup Parmesan cheese, grated
1/4 cup milk
2 Tbsp fresh parsley, minced
1 tsp salt
1/4 tsp pepper

Begin cooking the orzo.
Meanwhile, in a large skillet, saute the garlic in the butter until tender. Add the drained, cooked orzo, the cheese, milk, parsley, salt and pepper. Cook and stir until heated through and the cheese is melted.

I prefer this made with rice rather than the orzo.

Cole Slaw #2

1 medium head cabbage, grated
1 medium onion, grated
1 small red bell pepper, grated

Pour 3/4 cup raw honey over the veggies.
In saucepan, combine and bring to a boil:
1 cup oil
1 cup white vinegar
1 Tbsp salt
Pour over the veggies.

After two days in the fridge, I drained the extra liquid off the coleslaw and stirred in 2 Tbsp. mayo, salt and pepper. The recipe did not call for this, but we thought it improved the flavor.

Cover and refrigerate for up to three weeks.

Granny's Stuffing

Granny's Stuffing

3/4 cup chopped celery
1/3 cup butter
1 tsp celery seed
2 tsp sage
2 tsp poultry seasoning
2 3/4 cups chicken broth
3/4 cup chopped onion
3 beaten eggs
1 tsp ground thyme
2 Tbsp parsley flakes
1 8x8 pan of cornbread, crumbled
8 slices day of bread, cubed

In a large bowl, combine all ingredients except cornbread and bread cubes.
Mix well. Add the breads, mix gently until covered, pat into a buttered 9x13 and bake at 325 for 1 hour, uncovered.

Pear Breakfast Drink

Pear Breakfast Drink
2 pears
1 apple
1 banana
1 carrot, chunked
2 Tbsp honey
2 tsp vanilla
1 cup OJ
2 cups water
1 cup ice
a sprinkle of cinnamon
a squirt of flax seed oil or coconut oil(optional, but yummy)

Put all ingredients in your blender (I recommend getting a Blend-Tec or VitaMix), and blend until smooth. Serve.

Champion Energy Bars

Champion Energy Bars

1 1/2 cup whole wheat flour
3/4 cup soft wheat flour or white flour
1/2 cup brown sugar
1/4 cup wheat germ
1 tsp EACH baking soda and cinnamon
1/2 tsp salt
2 eggs
1/3 cup oil
1/4 cup molasses
1/4 cup sugar
1 Tbsp grated orange peel
1 cup orange juice
1 cup dried figs (if available)
1/2 cup golden raisins
1/2 cup almonds, chopped

Combine in one bowl, the dry (first seven) ingredients. In smaller bowl, combine the wet (next six) ingredients. Add the liquids to the dry, just until smooth. Stir in the fruits and nuts. Spread in a greased 9x13 and bake at 350 for 35 minutes. Cut into 24 bars.

Bran Flax Muffins

Bran Flax Muffins

Mix together:
3 cups whole wheat pastry flour
1 1/2 cup oat bran
1 1/2 cup flax seed meal (freshly ground, please...no rancid flax here!)
2 cups brown sugar
4 tsp baking soda
1 tsp salt
2 tsp baking powder
4 tsp cinnamon

Stir in:
3 cups grated carrots
4 cups grated apples
3 cups raisins (or cranberries)

1 1/2 cup milk
4 eggs
2 tsp vanilla

Fill greased muffin tins all the way up for big muffins, 2/3 for smaller muffins. Bake at 350 for 18-20 minutes.

This yielded 3 dozen large muffins and not one left over!

Delish Chicken Soup

Delish Chicken Soup
Combine and saute:

1 large carrot, chopped
3 ribs celery, chopped
1/2 tsp garlic salt
1/4 tsp onion powder
1/4 cup butter

Add and bring to a boil, then simmer till warm and tender through out:

3 cups chicken broth
8 cups water
8 tsp. chicken bouillion
1/2 tsp pepper
1 chopped potato
1 cup frozen corn
1/2 cup chopped green beans
1 cup fideo pasta
3 chicken breasts cooked and cubed

Serve with rolls or breadsticks.

Tender Steak Marinade

Tender Steak Marinade
1/4 cup coconut aminos
2 Tbsp water
2 cloves garlic, sliced thin
1 Tbsp brown sugar
1 Tbsp red palm oil or olive oil
1/2 tsp ground ginger
1/2 freshly ground pepper

1 pound steak

Combine marinade ingredients well. Add steak and flip to coat entirely with marinade. I use a zippy bag. Let steak marinate overnight. Cook and prepare steak as desired.

We usually double or triple this for our family. Before adding the steak to the marinade, you can reserve some for basting during cooking, or for thickening for a dipping sauce.

Sweetened Condensed Milk

Sweetened Condensed Milk
3/4 cup powdered milk
3/4 cup sugar

Place in a blender and while blending, slowly add in:

1/2 cup hot water

Blend until smooth.

Yield is equal to one can of purchased (15 or 16 oz).

One Bowl Holiday Fudge

One Bowl Holiday Fudge
1 pound chocolate chips (that's 2 cups + 2/3 cup for all you bulk buyers!)
1 can sweetened condensed milk
2 tsp vanilla
1 1/2 cups nuts, if desired

Melt the chocolate in the milk. Stir in vanilla and nuts. Spread in a foil lined 8x8 and refrigerate until hard. Pop out of pan, peel off foil, and cut into squares.

Morning Glory Muffins

Morning Glory Muffins
2 1/2 cups flour (whole wheat pastry or white)
1 1/4 cup sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 med. tart apple, peeled and chopped or grated
1 cup crushed pineapple
1/2 cup flaked coconut (we omit this)
1/2 cup raisins
1/2 cup chopped walnuts (we omit this, too)

In a large bowl, combine first five ingredients
In another bowl, combine eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Stir in all desired fruit and nuts. Fill greased muffin cups 2/3 full. Bake at 350 for 20-24 minutes. Cool 5 minutes then remove to a wire cooling rack.

I double this for our family.

Albers Cornbread

Albers Cornbread
2 cups Albers yellow cornmeal (It really must be Albers.  I've made it with others and Albers is FAR superior.)
2 cups all purpose flour (You can use 1 white and 1 pastry wheat, if you wish)
1/2 cup sugar
2 tbsp baking powder
2 tsp salt
2 cups milk
2/3 cups oil
2 eggs, lightly beaten

Preheat oven to 400. Grease a 9x13.
Combine dry and wet ingredients well in separate bowls. Add wet to dry and mix just until blended. Pour into prepared pan. Bake for 20-25 minutes or until it passes the toothpick test.

For muffins you use can use paper liners or simply grease the tins, fill 2/3 full and bake for 15 minutes.

You may halve the recipe and use an 8x8.

Chili #1 and #2

Chili 1
Sort, rinse and soak in lots of water six cups of beans overnight. I use pinto, kidney, pink and navy. Then rinse, add new water and about 1 Tbsp. salt and bring to a boil and softly boil, covered, until tender.

If you forget to soak them, you can sort and rinse, then cover with a lot of water and bring to a boil for three or four hours, till they are tender.

Cook 1 1/2 lb hamburger seasoned with pepper, 4 Tbsp. chili powder,
2 cloves minced garlic and about 1/4 cup chopped onion. Drain only if REALLY greasy.

When beans are ready, drain and return to pot. Add the seasoned meat and 4 18 oz. cans of tomato sauce. You can add a can of diced tomatoes and a can of Mexican stewed tomatoes if you wish. My family doesn't like the chunks of tomato, so if I add these, I puree them in the Vitamix. Bring back to a boil and then cover, and lower heat to simmer. Simmer, stirring occasionally, for about 1 hour, while you are making cornbread. Serve topped with shredded cheese.

If you are short on time:

Chili 2
Cook 1 1/2 lbs hamburger with 4 Tbsp chili powder and, if you wish, garlic, onion, salt, pepper.

When cooked,
drain and rinse well, then add:

2 cans pinto beans
2 cans kidney beans
2 can white or pink beans
4 (15 oz) cans of tomato sauce
1 can diced tomatoes (optional)
1 can Mexican stewed tomatoes (optional)

Bring to a boil, then cover and simmer, stirring occasionally, for one hour. Serve with shredded cheese.

MultiGrain Bread

Multi Grain Bread
1 1/4 cup warm water
1/3 cup seven grain blend
2 Tbsp sunflower seeds
1 Tbsp EACH millet, amaranth, flax seeds, sesame seeds
1/4 cup vital wheat gluten
2 Tbsp EACH oil and honey
1 1/2 tsp salt
2 tsp yeast
2 1/2 to 3 cups whole wheat flour

I have a Bosch, so the method is easy!

Combine all the ingredients except the whole wheat flour. Let sponge for 15 minutes. Mix in the whole wheat flour as needed until the dough cleans the sides of the bowl. Knead for five minutes. Turn out onto an oiled surface and form into 2 loaves. Place in lightly oiled pans, and allow to rise until double. Bake at 350 for 20-25 minutes, until lightly browned and hollow sounding when thumped.

Banana Muffins

Banana Muffins
3 2/3 cups flour (I milled 1 1/2 cup of white pastry wheat, and used white for the remaining measure)
1 3/4 cup sugar
2 1/2 tsp EACH baking soda and baking powder
2 tsp cinnamon
1 1/4 tsp salt

Combine in separate bowl:
7 mashed bananas
2 eggs (recipe calls for three, but I substituted 1 egg with 3 Tbsp water and 1 Tbsp freshly ground flax seeds, just for nutrition's sake)
1 cup melted butter (I used 1/2 cup butter, 1/2 applesauce)

1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.

Combine wets with drys and mix gently, just until moistened. Fill muffin cups (I don't do 2/3 full...we like big muffins!) Spoon some topping mix on top and bake at 375 for 20 minutes.

Makes 2 dozen

Layered Mint Fudge

Layered Mint Fudge

1 1/2 tsp butter, softened
2 cups chocolate chips
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla
1 cup white chocolate chips
3 tsp peppermint extract
1-2 drops green food coloring (optional)

Line an 8x8 or 9x9 square pan with foil and butter. Melt chocolate chips in 1 cup sweetened milk. Cook and stir for 5-6 minutes, until smooth and silky. Remove from heat and stir in vanilla. Stir for 3 minutes. Pour 1/2 into lined pan. Refrigerate 10 minutes.

Meanwhile, melt the white chocolate in 1/4 cup milk in same manner. Add peppermint and food color. Spread over cooled layer of chocolate. Chill 10 more minutes. Reheat first pan of chocolate and then pour over green layer. Chill until firm. Cut into shapes and serve.