Friday, December 31, 2010
Italian Pizza Dough
10 cups bread flour (will not work with AP flour)
4 tsp salt
4 tsp sugar
1 Tbsp yeast
1 Tbsp Italian seasoning
1 tsp garlic powder
4 cups warm water
1/4 cup olive oil
In your mixer bowl with dough hook, combine first 6 ingredients, mix well. Add liquid ingredients and, once dough is combined, allow to knead 4-5 minutes. Let rest, covered, for 20 minutes (can be skipped if in a great hurry). Form into pizzas. Top as desired. This makes three large, thin pizzas or two thick ones.
Thursday, December 30, 2010
11 quarts strawberry-lemonade concentrate
28 pints strawberry jam
9 pints strawberry-blueberry jam
10 pints pizza sauce
5 pints banana-strawberry jam
9 pints spiced peach jam
6 pints vanilla peach jam
10 pints peach plum jam
5 pints peach strawberry jam
14 pints zucchini salsa
6 pints hot El-Pato sauce
12 pints apricot-strawberry jam
9 quarts picante sauce
12 pints picante sauce
18 quarts mexican tomato sauce
5 quarts apple pear sauce
27 quarts applesauce
37 quarts pickles
8 pints lemon juice
10 half-pints lemon juice
21 quarts apple pie filling
5 quarts pinto beans
9 quarts turkey meat and broth
I canned many more beans in 2009. I found that I was using them almost as fast as I was canning them, though, so I forced myself to stop and get in the habit of cooking beans on a regular basis. In 2011, I plan to get about 20 quarts on the shelf and leave them there for needful meals, not for convenience. I also need to make more meals-in-a-jar. We depleted them when Polly was hospitalized last year. I have chili canning as I type this, for my first entry on the 2011 canning inventory. Several soups are on my to-do list for the coming weeks.
I *miss* having canned green beans. I was not able to make a bulk purchase at the farmer's market at all last year. Spring can't come fast enough! We do have a small number of strawberry based jams left, but they are almost gone. I used our last bag of frozen berries in smoothies last month. I should increase the strawberry jams by a batch or two.
Wednesday, December 22, 2010
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet or milk chocolate chips
2 tablespoons coconut oil
1.Line a baking sheet with waxed paper; set aside.
2.In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3.Melt coconut oil and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4.Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Tuesday, December 14, 2010
Apple Farina Pudding
Pour the left-over breakfast porridge into a 8x8 and stand it aside. When cooled, cut this into thin slices, cover the bottom of a 9x 13 baking-dish with these slices, and cover these with sliced apples, and so continue until you have the ingredients used, having the last layer apples. Beat an egg, without separating, until light, add a cup of milk and a teaspoon of salt, then stir in a cup of flour. When smooth pour this over the apples and bake in a quick oven a half hour or so.
Friday, December 10, 2010
Beef (or venison) Stew
5 pounds stew meat
1 Tbsp cooking oil
3 quarts cubed potatoes
2 quarts sliced or cut carrots
3 cups chopped celery
3 cups chopped onions
1 quart or more tomato sauce or stewed tomatoes (optional; may use water)
1½ Tbsp. salt
½ tsp. black pepper
Cut meat into 1-inch cubes; brown in oil. Combine meat, vegetables, and seasonings in large stockpot and cover with tomato sauce, tomatoes, or water and bring to a boil. Do not cook. Ladle hot stew into hot jars, leaving 1 inch of headroom. Remove any air bubbles. Wipe jar rim clean, put hot, previously simmered lid on jar and screw down ring firmly tight. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure.
*Note to self, thicken this after opening and reheating. Use arrowroot, flour or cornstarch.
Monday, December 6, 2010
Oat Dinner Rolls
5 cups water (divided)
2 cups oats, freshly rolled, if possible
1 1/3 cup brown sugar
6 Tbsp butter
3 tsp salt
1/4 cup yeast
10-12 cups flour
Boil 4 cups of water. Stir in oats and simmer. Add sugar, butter, salt and rest of water. Cool.
Stir in yeast - let sponge.
Add flour, 1 cup at a time. Put dough in lightly greased bowl. Cover with a towel and let rise in a warm place. Punch down, let rise until almost double. Punch down again. Shape into rolls. Let rise until almost double.
Bake for 15-20 minutes at 350 degrees.
Sunday, December 5, 2010
1 cup butter
3 cups packed brown sugar
2 tsp baking soda
2 tsp salt
2 tsp ground cinnamon
2 tsp ground cloves
1 tsp ground nutmeg
2 cups chopped peeled apples
2 cups chopped walnuts
1/2 cup milk (or apple juice)
2 C all-purpose Flour
3 cups confectioners' Sugar
2 Tbsp butter
1/2 tsp vanilla
1/4 tsp salt
5 Tbsp milk
In a large mixing bowl, cream butter, sugar, baking soda, salt, spices and egg. Stir in apples, nuts, milk and half of the flour; mix well. Blend in remaining flour. Drop by heaping tablespoons onto greased baking sheets. Bake at 400 degrees for 10 - 12 minutes. Remove to wire racks. Combine glaze ingredients and spread over cookies while warm. Yield: about 6 dozen.
Coating Mix For Meats
2 cups dry bread crumbs
1 1/2 tsp salt
1 1/2 tsp paprika
1 tsp celery salt
1 tsp onion salt
1/4 tsp pepper
1 tsp poultry seasoning
1/4 cup oil
Blend all ingredients with a fork. If using a shelf stable oil, you can make this ahead of time and keep it stored in your cupboard in an airtight container. I prefer to use coconut oil and make it as I need it.
To use, place spice mix in a baggie or a pie plate. Moisten meat with egg, water or milk. and shake or press, one piece at a time, till covered well. Bake or fry meat as desired.
Monday, November 29, 2010
All Butter Pie Crust 2 1/2 cups unbleached flour
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into chunks
1 teaspoon kosher salt
1 teaspoon granulated sugar
6 to 8 Tbsp ice water
Cut the sticks of butter into chunks and place in the freezer for 15 minutes to an hour.
Combine flour, salt, and sugar in the Bosch bowl with whisks. Change to cookie paddles. Add butter and blend until mixture resembles coarse meal. Add ice water 1 Tbsp at a time, mixing until mixture just begins to clump together.
Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a butter knife or kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
Add filling to the pie.
Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Tuesday, November 16, 2010
Spanish Bar Cake (a.k.a. Applesauce Cake)
one 9x13 pan
2 1/2 c. white flour
2 c. sugar, raw or granulated
1/4 t. baking powder
1 1/2 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1/2 c. oil
1/2 c. water or apple cider
1 pint applesauce
1 c. raisins
1/2 c. walnuts, chopped (or more)
Preheat oven to 350.
Sift or mix the dry ingredients in a large bowl. Mix the wet ingredients in a medium bowl. Add wet ingredients to dry, and stir until well incorporated but do not over mix. Fold in the raisins and walnuts.
Spread into a 9x13 inch pan and bake for 25-35 minutes. Cake is done when tester comes out clean, and the top is lightly browned. (Time varies depending on the size and variety of your pan.)
Cool completely, and frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
4 oz. cream cheese, softened
powdered sugar (3-4 cups more for thicker frosting layer)
milk (2-3 T.)
1/2 t. (or more) Mapleine (maple flavoring)
(optional 1-2 T. butter)
Beat the cream cheese and optional butter until well mixed. Add Mapleine and enough powdered sugar to create a thick frosting. Thin with a bit of milk, and correct with additional powdered sugar should it get too runny.
Monday, November 15, 2010
Healthy Fresh Hot Cocoa
10 Tbsp unsweetened cocoa
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch of salt
2/3 cup of honey
1 cup hot water
8 cups milk
2 tsp vanilla
Combine the cocoa, cinnamon, nutmeg, salt, and honey in a large saucepan and mix well. Stir in the hot water. Heat until it just begins to boil. Quickly turn down the heat so the mixture barely simmers for about 30 seconds. Add milk to the saucepan. Stir constantly over medium heat for 1-2 minutes just to heat it.
Sunday, November 14, 2010
Old Fashioned Lemon Sugar Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup light brown sugar, packed
Zest from one lemon
Juice of one lemon juice
1 cup unsalted butter, softened
2 large whole eggs
Preheat oven to 350°.
Sift flour, baking soda, and salt into a bowl and set aside.
Put sugars and lemon zest in your mixer and mix at medium speed for about 30 seconds (until well blended). Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes. Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
Reduce speed and gradually add flour mixture. Mix until just combined.
Chill mixture for at least 15 minutes.
Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart. Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes. Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick. If desired, sprinkle cookies with colored sugar and brush lightly with wet pastry brush. Sprinkle with more sugar to taste.
Return to freezer for approximately 5 minutes. Bake at 350° for 15 minutes. Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool. Makes about 4 dozen cookies.
Lemon Shortbread Cookies
2 cups softened butter
1 1/2 cup light brown sugar
6 tsp fresh lemon juice (you can use more, too)
1 tsp vanilla extract
zest from 2 lemons (or more, depending on your taste)
4 cups all purpose flour
Preheat over to 325. Cream butter and sugar. Add lemon juice, vanilla, zest and flour and mix well. Shape level tablespoonfuls into logs or balls and place on ungreased cookie sheets or press into a jelly roll pan for bars. Bake 15-20 minutes till cookie spreads and is very light brown in color. Cool. You can dip cookies into melted chocolate or soft lemon frosting when cooled, or drizzle with a lemony powdered sugar glaze.
Lemon Buttercream Frosting
1/4 cup butter
1/2 pound powdered sugar
1/4 tsp lemon zest
1 1/2 Tbsp. lemon juice
1/2 Tbsp milk
dash of salt
Beat butter till soft. Add powdered sugar alternatively with combined zest, juice, salt and milk. Beat till smooth. Add more zest if not lemony enough for your taste. Add a drop or two more milk if it's too thick. You can tint with yellow food coloring, if desired.
1 cup powdered sugar
2 Tbsp melted butter
2 Tbsp lemon juice
Mix well. Drizzle or pour over cookies. This works without the butter, as well.
The Best Browned Beef Stew EVER!
3 -4 1/2 lbs cubed beef stew meat
1 1/2 cups flour
4 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 cup vegetable oil
1 onion, chopped fine
3 carrots, chopped fine
3/4 cup finely chopped celery with a few minced leaves
3 tablespoons dried parsley
3 pinches thyme
10 1/2 cups beef broth (chicken broth works, too)
6 medium potatoes, diced
6 carrots, diced
- Put flour, salt and pepper in a large zippy bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots and cook for another 45 minutes or until potatoes are tender.
Tuesday, November 9, 2010
Wash cucumbers and put them in a gallon or larger jar, barrel or another container.
To make the brine:
2 1/4 cups white vinegar
1/2 cup salt
8 1/2 cups water
6 teaspoons dill seed
3 cloves of garlic
3 teaspoons mustard seed
Put garlic into jar with the cucumbers. Put all other ingredients in a large saucepan and bring to a boil. Pour over cucumbers until jar is full. Weight down the pickles (you can use a plate). Let set in cool, dark place for up to six weeks.
To can: Put cucumbers in wide mouth quart jars and pour over the brine until full. Cap and process in a boiling water bath for 15 minutes.
Found on Life123.com
Canning Garlic Dill Pickle Relish
Ingredients You Will Need:
5 pounds pickling cucumbers (about 14 cups chopped)
2 cups red bell pepper, chopped
5 ½ cups cider vinegar
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling salt
Prepare jars by sterilizing them. Jars should be kept hot until filled and processed. Lids and rings should also be sterilized.
Wash vegetables, discard stems and chop. Measure the vegetables and place them into a large bowl. Set aside. In a large, heavy-bottomed kettle, combine the remaining ingredients, stirring until the salt dissolves.
Add the vegetables to the vinegar mix and bring to a boil. Reduce the heat and simmer for ten minutes.
Using a canning funnel, fill the sterilized pint jars, leaving a ½ inch of headspace. Remove any air bubbles with the sterilized handle of a wooden spoon. Adjust hot lids and rings and process the jars in a hot water bath for 15 minutes. A hot water bath means the jars will be covered with water by one to two inches and that the water will be at a full rolling boil for the entire 15 minutes.
Remove the jars from the heat and place them on a rack to cool. Leave the relish undisturbed for about 12 hours. Jars that did not seal must be refrigerated.
Monday, November 8, 2010
Canned Dill Pickles
Measurements are for 1 quart. Multiply as desired.
1-1 1/2 pounds of pickling cucumbers
2 Tbsp pickling salt
1 cup vinegar
1 cup water
1 tsp pickling spice
1 Tbsp dill weed
1/4 tsp Pickle Crisp
half a clove of garlic (optional)
Sterilize jars and keep hot.
Wash cucumbers, cut into slices or wedges as desired.
Combine salt, water and vinegar. Bring to a boil. Dissolve the salt, then turn reduce heat. Keep warm.
Pack cucumbers into jars. Add spices, including Pickle Crisp. Ladle hot liquid into jars to 1/2" headspace. Arrange cukes until they are all under the brine.
Clean jar rims, sterilize lids and rings, and process in a boiling water bath for 15 minutes. Cure for 3 weeks to 3 months before eating.
This recipe is adapted from the refrigerator pickle recipe we like so much. This makes 8 quarts.
Claussen Kosher Dill Pickle Clone ~ Canned Recipe
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill or 8 Tbsp dill weed
1 1/2 quarts water
2 cups apple cider vinegar
1/2 cup canning salt
- Slice cucumbers lengthwise into quarters, or slice into rounds, and add to sterilized jars along with the dill.
- Boil liquids and seasonings to dissolve the salt. Pour over pickles to 1/2" headspace. Properly prepare lids and rings. Process in a boiling water bath for 15 minutes.
Tuesday, October 26, 2010
1/2 cup dutch cocoa powder
1 cup sugar
1 cup water
8 cups milk
a bit of vanilla, if desired
You can put this in a thermos or crockpot to take with you on picnics or potlucks.
This post is shared at The Common Room's Potluck Saturday.
Sunday, October 24, 2010
Caramelized Spicy Pumpkin Seeds
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Monday, October 18, 2010
Just mix 1/4 cup of cinnamon with 4 tsp of ground ginger, 2 tsp of nutmeg, 2 tsp allspice, 1 tsp freshly ground cloves.
How simple is that?
Thursday, October 14, 2010
Shred a few potatoes with your food processor
4 T butter, melted
½ c milk
2 c Jack or Cheddar shredded
1 c cooked ham, sausage, or hamburger
Beat eggs; add milk, ½ t salt, ¼ t pepper.
Mix in potatoes.
Add meat, chives, and cheese. Stir.
Bake until eggs are set.
Wednesday, October 6, 2010
Claussen Style Pickles with Hickory House Option
pickling cucumbers or small slicing cucumbers
fresh dill OR dried dill seed and dill weed
hot pepper flakes
carrots OR sugar
Select fresh, evenly colored cucumbers. Slice if desired. Wash and pack in sterilized quart jars. Place several sprays of dill on top of cucumbers. (use 1/2 Tablespoon dill weed and dill seed if not using fresh)
To each quart, add 1 tsp minced garlic, 1/4 tsp mustard seed, 6 whole peppercorns, 1/8 tsp powdered allspice, 1/4 tsp hot pepper flakes and either one whole sliced carrot or 1/4 tsp sugar and Pickle Crisp as per the package instructions (I doubled all of these since I used 1/2 gallon jars).
Heat 1 quart distilled water, 1 cup vinegar and 2 Tbsp fine kosher or canning salt to boiling
Cool brine, pour over cucumbers to within 1/4 inch of top. Seal. Refrigerate. This liquid may become cloudy in a few days but will soon clear. The pickles will be firm, crisp and evenly colored.
Now, for the ‘Hickory House’ version (sweet and spicy!):
Use the above recipe, but:
Increase sugar to 1 cup and add to the brine.
Increase garlic in each quart to 2 large cloves each, chopped.
Increase pepper flakes to 1 teaspoon per quart.
Sunday, October 3, 2010
Cheddar Pepper Crisps
1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup cold water
2 tablespoons vinegar
Coarsely ground pepper
In a large bowl, combine the first five ingredients. Cut in butter
until crumbly. Stir in cheese. Sprinkle with water and vinegar.
Toss with a fork until a ball forms. Wrap tightly in plastic wrap;
refrigerate for 1 hour or until dough is firm.
Divide into six portions. On a lightly floured surface, roll each
portion of dough into an 8-in. circle. Cut into eight wedges and
place on greased baking sheets. Sprinkle with pepper; lightly press
into dough. Bake at 375° for 10-14 minutes or until golden brown
and crisp. Cool on wire racks. Store in an airtight container.
Yield: 4 dozen.
Tuesday, September 28, 2010
Strawberry Cinnamon Muffins
- 3 cups all-purpose flour
- 1 1/2 cup sugar
- 5 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 3/4 teaspoon salt
- 2 cup vanilla yogurt
- 3/4 cup butter, melted
- 9 tablespoons whole milk
- 3 large egg, lightly beaten
- 3/4 cup strawberry jam
- 3 tablespoon sugar
- 1 1 /2 teaspoon ground cinnamon
Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
Friday, September 24, 2010
Red Beans and Rice
- 1/2 pound dried kidney beans, rinsed
- 1/2 pound dried pinto beans, rinsed
- 4 cups water
- 4 cups chicken broth
- 2 garlic cloves, minced
- 2 bay leaves
- 1 quart home-canned tomatoes with liquid
- 1 jar (4 ounces) canned peppers, drained
- 1 large green pepper, chopped
- 1 large sweet red pepper, chopped
- 1 large onion, chopped (I used 1 Tbsp dried minced onion)
- 1 cup chopped celery (I didn't have any, so I used 1 tsp celery salt)
- 1/4 cup snipped fresh parsley (I used 1 Tbsp dried)
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/4 to 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1 teaspoon paprika
- 1 teaspoon salt (I used less since I used celery salt)
- 1 tablespoon vinegar (I used the vinegar I pickled the peppers in)
- Hot cooked rice (I used 2 cups dry rice...should have used 3)
- Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yield: 12 servings.
Wednesday, September 22, 2010
Homecanned Spiced Applesauce
4 pounds apples
½ cup apple cider or water
2 pieces star anise
1 tablespoon cinnamon
1 teaspoon grated nutmeg
½ teaspoon cloves
1 cup sugar
Quarter apples. Put them in a large, non-reactive pot. Add liquid and star anise, put on lid and bring to a simmer. Let fruit cook for approximately 15-20 minutes, until the fruit has broken down. Use tongs to fish out apple skins.
Remove star anise. Using a potato masher or immersion blender, break down the fruit until it has reached your desired consistency. Add cinnamon, nutmeg and cloves. Taste and add sugar if you feel it is necessary.
Pour applesauce into your prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.
When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.
To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.
Tuesday, September 21, 2010
Brown Sugar and Honey Granola
5 cups of regular oatmeal
1/2 cup of unsweetened coconut
3/4 cups of sunflower seeds, pumpkin seeds, or flax seed
2 Tbsp of cinnamon
Pour into a 9x13 baking dish and bake at 300 for 15 minutes.
In a medium saucepan, melt 1 stick of butter, 1/2 a cup of honey, 1/2 a cup of brown sugar and 1 tsp of vanilla extract.
Stir until dissolved.
Pour over granola mixture and mix until well coated.
Bake at 350 for 15 minutes.
The longer you bake this granola the crunchier it becomes.
If you want it chewy then bake for 15 minutes or less.
Pumpkin Chocolate Chip Muffins
Sunday, September 19, 2010
Sort and wash two pounds of dry pinto beans (or about 4 1/2 C.)
Cover with 4 quarts filtered water then add:
6 TBS butter
2 TBS. garlic powder
1/2 tsp. black pepper
1 tsp. cayenne pepper (or more or less depending on the heat you want)
4 tsp. salt
Cook on high for at least 7 hours or until beans are tender.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dry Italian seasoning
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup butter
- 1 more teaspoon garlic powder
- 1/2 teaspoon salt
- Parmesan cheese (optional)
Measure flour, salt, garlic powder, parsley and baking powder into mixture bowl equipped with dough hook. Stir well. Pour in milk. Mix until you get a ball of dough that leaves the sides of the bowl. Dust the ball of dough with a little flour if it seems sticky. Knead the ball of dough for 30 seconds. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. Use your hands to press the edges smooth. You are aiming for a rectangle that will fit into a 9 by 13-inch pan. When you get the dough the right size, set it aside.
Meanwhile place the butter in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the butter to melt. When the butter is melted, carefully remove the pan from the oven. Sprinkle the second teaspoon of garlic powder, the 1/2-teaspoon of salt and the optional Parmesan cheese evenly into the pan.
Now, very carefully lay your rectangle of dough into the pan, over top of the butter. Next cut the rectangle into narrow strips. The butter will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.
Friday, September 17, 2010
2 tablespoons olive oil
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
4 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
3 tablespoons grated Parmesan cheese
salt and pepper to taste
In large skillet, saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.
Sunday, September 12, 2010
Saturday, September 11, 2010
Zucchini Salsa, Canned
If you want this recipe HOT, add a dozen jalapenos. 10 cups zucchini, peeled and shredded 4 onions, chopped 2 green peppers, chopped 2 red peppers, chopped 1/4 cup pickling salt ~~~~~~~~~~~~~~~~~~ 1 tablespoon pickling salt 2 tablespoons dry mustard 1 tablespoon garlic powder 1 tablespoon cumin 2 cups white vinegar 2 tablespoons red pepper flakes 1 teaspoon nutmeg 1 teaspoon pepper 5 cups chopped ripe tomatoes 2 tablespoons cornstarch 1 12 ounce can tomato paste In a large bowl combine; Zucchini, onions, green and red peppers and salt. Mix together, cover;let stand over night.
The next day rinse, drain well; put into large pot; add salt, mustard, garlic, cumin, vinegar, pepper flakes,
Sunday, September 5, 2010
This smoothie can be served as a full meal or a dessert/snack–it all depends on the quantity. This smoothie combines the rich nutrient content of spinach with its creamy, fruity base. No one will ever know!
1-1/2 to 2 cups raw milk
1/2 cup blueberries or mixed berries, fresh or frozen
1 banana, fresh or frozen
1/2 cup chopped mango, peaches or apricots, fresh or frozen
1-2 tsp. agave nectar or honey
1 tsp. carob powder (optional)
1 tsp. vanilla
1/2-1 cup packed fresh spinach leaves (or try other greens, such as chard, kale, or lettuce)
Blend and enjoy!
Thursday, September 2, 2010
Patricia's Breakfast Cookies
1 cup butter
1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup honey
2 eggs, beaten
1 1/2 cup all purpose flour
1 tsp EACH baking soda, baking powder and cinnamon
1 3/4 cup oats, uncooked
1 1/4 cup raisins
1 medium apple, peeled and grated, shredded or finely chopped
2/3 cup grated carrot
1/4-1/2 cup flaked coconut
Oven to 350.
Cream butter, peanut butter and sugars in bowl. Beat in eggs.
Combine flour, baking powder, baking soda and cinnamon. Add gradually to the creamed mixture on low speed. Beat till blended. Stir in oats, raisins, apple carrot and coconut. Drop by tablespoon onto ungreased baking sheet.
Bake for 9-11 minutes or until browned on the edges. Do not overbake. Cool on cookie sheet 2 minutes. Remove to wire racks for cooling.
Thursday, August 12, 2010
Pineapple Zucchini Carrot Muffins
4 1/2 cups all-purpose flour
1 cup applesauce
1 cup shredded carrot
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Friday, August 6, 2010
3 tbsp olive oil
1 onion, chopped
1 tsp sea salt
1/2 tsp pepper
1/2 cup celery, chopped
1 cup carrot, chopped
5 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp chili pepper
2 cups lentils
2 quarts chicken stock
juice of 1 lemon
1 cup whole milk plain yogurt
Pour olive oil in a large pot over medium-high heat. Add onions, sea salt and pepper. Saute until onions are clear, about 3-5 minutes. Add celery, carrot, garlic, cumin, coriander, and chili pepper. Stir and cook until vegetables are soft. Add lentils. Stir until lentils are coated with oil. Add enough stock to cover lentils. Cover pot and let simmer 30-45 minutes, until lentils are soft and creamy. Add more stock if lentils are too thick. Remove from heat, add lemon juice and 1/2 cup of yogurt. Reheat slowly before serving. Garnish with a dollop of yogurt.
Monday, July 26, 2010
Brown hamburger with a jar of diced tomatoes. *I used 2 pounds of burger and 1 quart homemade Mexican diced tomatoes.
Add lots of veggies of your choice. *I used 3 green squash and 1 orange squash, diced, 6 carrots diced, 1/2 a full bunch of celery, 2 cloves garlic, minced, 6 potatoes, diced. You can add whatever kind of veggies your family enjoys or you have on hand.
Add a complex carb or two. *I used 1 cup of hulled barley. You can use pearl barley, or lentils, canned beans or brown rice.
Add spices. *I used thyme, Italian seasoning, salt, pepper, garlic salt and onion powder. I would skip the onion powder if you use onions as one of your veggies. You just have to taste to see if you have enough spice. You use enough salt to make it just right. If it's bland, add a pinch more salt.
Add more water. *I used about 2 quarts. I also added a couple of tablespoons of Frontier Naturals Beef Bouillon powder.
Bring to a boil. Lower heat to simmer and let cook for an hour. Stir occasionally.
I serve it with buttermilk biscuits and raw milk.
Friday, July 23, 2010
One 15-ounce can of beans = one and one-half cups cooked beans, drained
One pound dry beans = six cups cooked beans, drained.
One pound dry beans = two cups dry beans.
One cup dry beans = three cups cooked beans, drained.
Tuesday, July 20, 2010
I made this, doubled, for breakfast today. It's really good and very easy. I entered it (then copied it here) into my livestrong account and found that one serving has just 202 calories. I found the original recipe from Taste of Home.
Baked Egg Omelet 6 eggs
1 cup whole milk
1/2 cup All Purpose Flour
1 tsp Kosher Salt
1/4 tsp Pepper, Black
1 cup Shredded Medium Cheddar Cheese
Place eggs and milk in the blender. Add flour, salt and pepper. Cover, process until smooth. Pour into greased 9x13. Bake at 400 for 20 minutes, until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on serving platter and cut into 1" slices. You can also add cooked bacon or sausage and veggies if you want.
Wednesday, July 14, 2010
Combine in a large pot:
12 cups diced tomatoes with the juice
6 Tbsp lemon juice
Bring to a low boil for 5 minutes.
Meanwhile, prepare the following spice mix:
2 tsp basil
1 tsp thyme
1-1/4 tsp oregano
3/4 tsp rosemary
3/4 tsp sage
1/2 tsp garlic powder
1/2 tsp hot pepper flakes
Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 1/4 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints
Tuesday, July 13, 2010
Mexican Diced Tomatoes
Combine in a large pot:
12 cups diced tomatoes with the juice
6 Tbsp lemon juice
Bring to a low boil for 5 minutes.
Meanwhile, prepare the following spice mix:
1 Tbsp chili powder
1 tsp each ground cumin, oregano, garlic powder and coriander
Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints
Sunday, July 11, 2010
- 1 ½ Gallons Fresh Ripe Tomatoes (peel tomatoes by putting in boiling water for 15 seconds and then in ice water) hand chop and if tomatoes are watery - let set for a few minutes and drain off excess juice. This will make your sauce chunky!
- 3 large onions
- 8 bell peppers
- 1 quart jalapeños
- 1 Tablespoon Garlic Powder
- 4 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon crushed Red Pepper
- 2 Tablespoon Sugar
- 1 Tablespoon Salad Oil
- ½ cup Vinegar
- 1 Tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
Beef Stew for Canning
- 3 1/2 lbs beef roast, cubed
- 10 Cups potatoes, peeled & cubed
- 5 Cups carrots, peeled & cut into chunks
- 2 1/2 Cups celery, chopped
- 3 Cups onions, chopped
- 3 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoons black pepper
- Boiling Water
Thicken it up, by adding a roux when you reheat it from the jar.
Thursday, July 8, 2010
Claussen Kosher Dill Pickle Clone
- Slice cucumbers lengthwise into quarters, or slice into rounds, and add to jars along with the dill.
- Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally, then refrigerate for up to a year.
- Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
Add 1/4 cup butter to a medium sized pot. Melt over low heat.
Add 1 1/2 cup white rice and 1 cup fideo pasta. Saute till rice is translucent and fideo is slightly browned.
Add 1/2 Tbsp kosher salt, 1 tsp black pepper, and 4 cups chicken broth. Bring back to a boil.
Stir and cover. Simmer for 20-22 minutes, till rice is tender and all liquid is absorbed. Fluff before serving.
Wednesday, June 30, 2010
I will assume you know the basics of water bath canning. If not, study up. You need to keep everything properly sterilized.
Vanilla Peach Jam
Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.
Puree enough to make 4 cups. Pour into a large pot.
Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Bring to a boil.
While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.
Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.
Add 1 tsp vanilla extract and stir well. Taste. You may add vanilla in small amounts until you like the taste. (I used 5 cups sugar and 1 1/2 tbsp vanilla for 12 cups of fruit)
Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups
Monday, June 28, 2010
2 1/2 cups finely chopped or ground peeled peaches
1 1/2 cups finely chopped or ground pitted plums
4 tablespoons fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon butter, optional
2 pouches (3 ounces each) liquid fruit pectin
In a large nonreactive kettle, combine the finely chopped or ground peaches and plums, the lemon juice, and the sugar. Cook, stirring, over medium heat until sugar is melted. Bring to a boil that can't be stirred down. Add butter, if desired, to keep foaming down. Boil, stirring, for 1 minute. Add the fruit pectin and boil, stirring, for exactly 1 minute longer. Remove from heat and skim off the excess foam.
Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes.
Makes 7 half-pints
Saturday, June 26, 2010
Sourdough Strawberry Muffins
- 1 Cup Sourdough Starter
- 1/2 C Whole Wheat Flour
- 1 1/2 C Unbleached All-Purpose Flour
- 1/2 C Unsweetened Applesauce
- 1/2 Cup Sugar
- 1 Egg
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 C Milk
- 1 Tablespoon Vanilla Extract
- 1 1/3 Cup Strawberries, diced
Preheat oven to 375 degrees. Mix everything but the strawberries in a large bowl, until combined. Fold in the strawberries. Pour into greased muffin tins. Bake 30 to 35 minutes or until a toothpick comes out clean. Allow to cool 5 minutes in the pan before removing to cool completely on wire racks. Makes 18 muffins.
Friday, June 25, 2010
Homemade Dish Washing Liquid
- 4 Tablespoons of Liquid Castile Soap
- 2 teaspoons Vegetable Glycerine
- 2 Tablespoons Vinegar
- 2 Cups Warm Water
- 3 Drops Tea Tree Oil
Slow Cooker Blueberry Butter
makes approximately 3 1/2 pints of butter
8 cups of pureed blueberries
2 cups sugar
1 lemon, zested
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you use something to prop the lid a bit. Laying a wooden spoon across the rim of the cooker and then placing the lid on gives just enough room to let the steam evaporate.
At the beginning of hour five, add the spices and the sugar, remove the lid completely and turn the heat up to high, in order to speed the cooking down.
Once it’s cooked down sufficiently (perhaps an hour or so at high), pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.
Wednesday, June 23, 2010
40 Minute Rolls
2 Tbsp SAF yeast
1 cup + 2 Tbsp warm water
1/3 cup oil
1/4 cup sugar or honey
Let sit for 5 minutes.
1 tsp sea salt (or 1 1/2 tsp kosher salt)
3 1/2 cups all purpose flour
Knead for three minutes. Divide into 12 rolls. Place on greased baking sheet or in a greased 9x13” baking pan. Let rise for 10-15 minutes. Bake at 425 for 8-10 minutes, or until golden brown. Brush tops with butter, if desired.
Lemon Meringue Pie Green Smoothie
- 1 cup fresh lemon juice (or you can simply use the juice of one lemon, depending how strong you like the taste of your smoothie to be)
- Few drops of vanilla flavored stevia (or few drops stevia with vanilla essence/pod)
- 2 bananas
- One head Romaine lettuce
Monday, June 21, 2010
1/2 cup butter
2 tablespoons honey
2 tablespoons milk
1 cup chopped, slivered, or sliced almonds
1 tsp almond extract
1 3/4 cup sifted flour
1/2 cup sugar
2 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
In saucepan combine 1/2 cup butter, 1/4 cup sugar, honey, milk, almonds and almond extract. Bring to a full rolling boil, stirring constantly. Set aside to cool slightly.
Sift together flour, 1/2 cup sugar, baking powder and salt. With pastry blender, cut in 1/2 cup butter until particles are very fine.
Beat egg with a fork until blended; add to crumb mixture, tossing with a fork to mix. Gather dough and work with hands until mixture holds together, with lightly floured fingertips, press evenly over bottom of lightly greased 15 1/2 X 10 1/2 x 1" Jelly roll pan.
Pour honey-almond topping over dough and spread evenly. Bake in moderate oven (350) 20 to 25 minutes, or until a deep golden color. Place pan on rack at least 10 minutes, or until cool. Cut in 2 1/2 inch squares, then cut each square diagonally to make triangles. Makes 4 dozen.
Saturday, June 19, 2010
Pepperoni Sausage- Found at Sustainable Eats, Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn
5 pounds lean, grass fed beef, ground
3 tablespoons kosher or sea salt
1/3 cup dry red wine
3 teaspoons cayenne pepper
1/2 teaspoon allspice
1 teaspoon fennel seeds
4 tablespoons organic sugar
2 tablespoons paprika
Combine all ingredients well then freeze as is or fry and freeze until needed for spaghetti, pizza or pasta salads. Another thing you could do is adapt these ingredients and make pepperoni beef jerky with it by slicing the meat as thinly as possible, marinating in this spice mix overnight and then drying on low in an oven or dehydrator until the meat is no longer moist.
For 1.5 pounds of ground beef (one serving for our family)
1 Tbsp salt
1 tsp cayenne
1/4 tsp allspice
scant 1/2 tsp fennel
4 tsp sugar
2 tsp paprika
Friday, June 4, 2010
1/2 cup sour cream
1/2 tsp EACH chives, parsley, dill weed
1/4 tsp garlic powder and onion powder
1/8 tsp salt
milk or cream to thin to desired consistency
Combine all ingredients.
This is a thick recipe, perfect for dipping veggies. Thin it for use on salad.
Sunday, May 30, 2010
1 pound sausage
1/2 cup chopped green onion
1/2 cup chopped bell pepper
Cook together in a skillet.
1 1/2 cup flour
1 cup cornmeal
2 tsp baking soda
1 tsp salt
1/4 tsp red pepper flakes
Combine in a separate bowl:
2 eggs, lightly beaten
2 cups buttermilk
1 cup shredded cheese
Combine meat, dry ingredients and wet ingredients together, mixing just till moist. Spoon into greased, paper lined muffin tins. Bake at 400 for 18-20 minutes. Makes about 2 dozen
Friday, May 21, 2010
1 cup milk
1 cup water
1/4 cup butter, softened
1 tsp salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 Tbsp EACH sugar and yeast
1/4 cup butter, softened
1 cup packed brown sugar
2 tsp cinnamon
4 oz cream cheese
1 1/2 cup powdered sugar
1 1/2 tsp milk
1/2 tsp vanilla
In a bread machine, place first 9 ingredients and run the dough cycle. When completed, turn out onto a floured board. Roll out to measure 10"x17". Spread with butter and sprinkle with brown sugar and cinnamon. Roll up (long side first). Cut into 21 slices. Place in a greased 9x13 and 8x8. Cover with towel and let rise till double, about 45 minutes.
Bake at 350 for 20-25 minutes. Cool on wire racks for 5 minutes, while making frosting. Beat all the frosting ingredients in a bowl. Frost the warm rolls. Store any leftovers in the refrigerator.
Makes 21 rolls
Sunday, May 16, 2010
12 tbsp cocoa powder
1 cup butter
2 cups sugar
2 tsp vanilla
1 cup flour
1/4 tsp salt
Beat eggs in a large bowl. Gradually add eggs. Beat in butter, cocoa powder and vanilla. Stir in four and salt. Pour into greased 9x13. Bake at 350 for 20-25 minutes.
1 15 oz can of tomato sauce
1/4 cup water
1 tsp sugar
1/4 tsp EACH oregano, basil, thyme, garlic powder, salt
1/8 tsp pepper
1 whole bay leaf
1/2 tsp lemon juice
Simmer together for 20 minutes. Remove bay leaf. Use as desired.
Saturday, May 15, 2010
Chocolate Cake Dry Mix
2 cups flour
1 3/4 cup sugar
1 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tbsp vegetable shortening, cut into above ingredients well
Store in a glass jar tightly covered.
To prepare cake:
Combine dry mix with 1 1/3 cup water
1/2 cup vegetable oil or butter
3 large eggs
Mix on low speed for 2 minutes. Pour into 2 greased and floured 9" pans (or a 9x13 or cupcake pans) and bake at 350 for 30-33 minutes (or 35-38 mins for 9x13, 19-22 minutes for cupcakes)
Tuesday, May 11, 2010
FuddRucker's Seasoning Clone
12 tsp paprika
9 tsp pepper
7 1/2 tsp salt
3 tsp brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cayenne pepper
Blend and store in airtight container. Sprinkle as desired on hamburgers and even steak!
Strawberry Lemonade Concentrate
Makes about seven pint jars
- 6 cups hulled strawberries
- 4 cups freshly squeezed lemon juice (about 25 lemons)
- 6 cups granulated sugar
In a blender or food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees Fahrenheit over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.
To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale; adjust concentrate to taste.
Friday, May 7, 2010
1 1/2 tsp sesame seeds
1 tsp paprika
3/4 tsp salt
1/2 tsp EACH poppy seeds, celery seed, black pepper
1.4 tsp garlic powder
dash cayenne pepper
2 Tbsp grated Romano (or Parmesan) cheese
Combine and store in a jar in the fridge. Sprinkle on salad and enjoy!
If desired - frost with a favorite cream cheese frosting. I like to frost the 9x13 pan but leave the muffins as is.
Wednesday, May 5, 2010
Sesame Honey Candy: Ingredients
- olive oil, for greasing the baking sheet (see sources)
- 3 cups hulled sesame seeds
- 1 cup honey
- unrefined sea salt to taste
Sesame Honey Candy: Method
- Generously grease a baking sheet with olive oil and set aside.
- Heat a well-seasoned cast iron skillet over medium-high flame until it becomes hot to the touch.
- Pour three cups sesame seeds into the hot pan and stir them continuously with wooden spoon until they’re well-toasted and golden-brown in color – about four to six minutes.
- Stir honey and a generous dash of unrefined sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens.
- Pour the mixture of honey and sesame seeds onto your greased baking sheet and pat down and smooth out the mixture with a wooden spoon.
- Score the candy into pieces of 1/4-inch by 1-inch and set the pan aside until the candy is cool enough to handle comfortably.
- When cool to the touch, but still warm enough to be malleable, grease your fingers with olive oil and roll the pieces of honey candy into small small, round logs.
- Allow to cool completely before serving.
YIELD: approximately 96 candies.