Soaked and Dried (Chocolate) Cereal

My pantry shelf with the jars of both plain healthy cereal and chocolate cereal

Some of this post is an older post, but I need to add the chocolate addition (since I was just eating some in my chia seed dairy kefir (did I do a post on that too? Hmmm . . .). I know I've mentioned somewhere about tweaking a chocolate cereal recipe. Monte requested it after having some chocolate granola from the store. My first try was with coco powder. It worked, but I wanted to experiment more. So, I've added some more pictures, and below I'll add what I now do . . .

Healthy 7 Grain soaked and dried Cereal

I've been making this cereal now for months. Everyone loves it - not only as a breakfast cold cereal, but it also makes a great snack. I'm now making it more often cuz I give it to both my sons. I mention it in an earlier post with source links to the health benefits of soaking grains. I'll be talking about these health reasons as well in a future post. That same earlier post also has recipes from my cookbook - how I made "cold" cereal before the knowledge of soaking grains.



You can use any flour. Since I've been grinding grains into flour for over 30 years, whenever I can get more grain varieties into our diet beyond basic wheat I go for it. So I make this cereal with a 7 grain mix I get in 25/50# bags.

When I had a lot of excess raw dairy milk by-products: whether plain soured milk, yogurt, or dairy kefir, that's what I made this with. Now I've narrowed our raw milk usage down to what we really like, and worth the extra cost and benefits of the raw dairy (I'll do a post about this). If I don't have enough dairy kefir, I buy a cultured buttermilk for making this cereal.

HEALTHY COLD CEREAL

1 quart cultured dairy (kefir, buttermilk, yogurt, or soured milk)
2 pounds flour
I weigh the flour now (for lots of things, especially sourdough) since amounts by cup vary depending on whether fresh ground or compacted over time. So cup-wise? Maybe around 8 cups.

Mix this together in a bowl to sit and soak for 24 hours.

The next day, after the 24 hour soak, mix in  -
1 C coconut oil (unrefined- organic virgin best)
1 C maple syrup (grade B is best)
1 1/2 tsp sea salt
3 tsps baking soda
1 1/2 tsp vanilla extract
1 Tb cinnamon




After mixing all together well spread in 2 baking pans. 9x13 would probably work; my 2 pans are 11x17. Bake at 350F for about 30 minutes, till a toothpick inserted in the center comes out clean. You don't want to over bake.

One pan of chocolate soaked cereal

When you want some chocolate cereal too, use the same recipe above. Put half in one pan, then mix into the other half one melted 4oz bar of 65-75% chocolate. Then spread that mixture into the second pan. Bake, crumble, and dry as stated.
 

Divide and crumble 'coffee cakes' for 9 dehydrator trays

Let these "coffee cakes" cool before crumbling into small pieces. You could dry this in a low temp oven at 200F, but you'll need lots of baking sheets to effectively dry. I dry mine in my dehydrator for about 12 hours.

I have ours in a glass canister for easy access and beauty! Try it, you'll like it!



Shared with: Granny's Vitals, My Cultured Palate, Simple Lives Thursday, Chicken Chick, Slightly Indulgent Tuesday, Fat Tuesday, A Better Mom, Hearth and Soul Hop, The Gathering Spot, Homestead Barn Hop, Nourishing Treasures, Traditional Tuesday

Blender Impossible Squash Pie

Blender Impossible Squash Pie

I have this recipe in my cookbook. One day we sat down with some of our grown kids, talking thru my cookbook I wrote 20 years ago. They'd make comments like, "I hated that" or "we do this this way now". Travis's comment about this recipe was, "I never liked pumpkin pie, but this recipe helped me like it. I love this pie, and it's even good leftover cold!"

I grow winter squash. It's a great feat at my mountain altitude to get winter squash, and have an abundance of it stored in the garage. So I have to remember to keep pulling it out to bake each week. This is a recipe I often do with the leftovers. And I don't really bother measuring the squash - like I probably have more than the called for 1 cup.

Back in the day, I was using powdered milk a lot. So my book's recipe has 1 cup water and then 1/3 cup milk powder. Now I'm using raw milk and will even add in some extra cream when I've got extra. And use whatever type of flour you want - I tried almond meal this time and it worked fine. The original versions for these impossible pies used Bisquick, and I came up with this version instead. Occasionally I'll use my extra sourdough I need to be using when building up for bread-making. Use any kind of squash (excepting stringy spaghetti squash).

Blender Impossible Squash Pie

1 cup milk
1+ cup of cooked squash
4 eggs
1/2 cup flour
1/3 cup honey (I'll occasionally use maple syrup)
1 tsp allspice
1 tsp cinnamon

Combine all in the blender and blend. Pour into greased and floured pie dish. Bake at 350 degrees for about 1 hour, or till toothpick or knife comes out clean.

Rhubarb Custard Pie

I'm re-posting this recipe I posted several years ago. We have guests staying here this week. I made it for dessert to go with a grass-fed chuck roast, mashed potatoes, and salad. Along with fermented veggies I made over Christmas and have stored in the cellar, and homemade wine. At the end of this post I'll add a few more tidbits of info.

This is a company and family favorite. It's in my cookbook. When I make something new, I often pull out several cookbooks to compare recipes, then pick and choose. This requires "knowing your ingredients" - which is a chapter in the Joy of Cooking cookbook.

RHUBARB CUSTARD PIE

First, I freeze the 1/2" cut-up rhubarb from our garden (see post here with daughter Heather helping with the harvest) in a heaping quart measuring bowl, so it's about 5 cups of rhubarb.


PIE CRUST
(for 2+ crusts)
2 C flour (could be sprouted grain flour)
3/4 C butter
pinch of salt
about 1/4 C water (depends on flour moisture)

I use my ground white whole wheat or pastry wheat I've always got in the freezer in Ziplock bags. Since I had kamut in there too, this pie is half wheat and half kamut. I always use butter, unsalted if I have it. I've used lard or the newer organic shortening which is palm oil. I never use shortening. It's vegetable oil heated so hot it's next step would be plastic. Our body does not know how to break this fat down - it's what's now called trans-fat. And labels that have partially hydrogenated anything I never get. It's the word "partial" that's killing people. It races around our body looking for a home and latches onto cells, hurting them, and today we have way more cancer, diabetes, and heart disease than ever.

Cut the flour, salt, and butter together till fine crumble. Mix in water till mixture forms a ball. It shouldn't be sticky. I use a food processor all the time now for the preliminary processing of the dough, unless I'm making a larger amount, then I use the whips in my regular Bosch bowl, putting the cut-up butter in first. But I always finish up both processes by hand with a pastry blender. Mixing the final bits of water in is when we often over-process pie dough, which makes it tough. Then I flatten the dough in plastic wrap and refrigerate it while putting together the filling. Keeping the dough chilled is another key to a flaky crust.

Filling -

the 5 cups cut up fresh or frozen rhubarb put in pie first.
Mix together -
3 eggs
2 Tb whole wheat flour
2 Tb tapioca
1/3 C honey
1 C organic sugar (we've been practically eliminating sugar, so I'm going to cut this back next time cuz it's too sweet for us now)
1/2-1 tsp orange peel
pinch of salt

Pour the filling over the rhubarb and cover with a top crust and make steam vents. I usually sprinkle it with a touch of cinnamon. Bake for 10 minutes at 400, then lower to 350 and continue baking another 45-60 minutes. We like pie crust well-browned and giving the bottom crust a chance to thoroughly cook too.

When I put on the top crust I knife off the excess dough before crimping the edges.

I roll out this excess dough for little cinnamon tarts. Sometimes I'll put pats of butter then sprinkle on lots of cinnamon. The very little bit of sugar added on these is Sucanat. It can't really be called a sugar, cuz by its very nature, sugar is processed. Sucanat is plain dehydrated sugar cane.

If you click on Rhubarb in my sidebar you'll find other Rhubarb recipes like Rhubarb Aid which is a company/family favorite, and a Rhubarb Crisp . . . Last summer I did a rhubarb ferment from Wardeh's Idiots Guide to Fermenting (my favorite fermenting book so far!)(And another summer fruit ferment from her book I'm going to do more of in the future is her bing cherry one. I'm going to leave nuts out tho, preferring to add my soaked and dried crispy nuts as I eat it. Like this morning I had some fresh frozen fruit with my dairy kefir with chia seeds, shredded coconut, a bit of the bing cherry ferment and added some walnuts.)

When we built our home here twenty nine years ago, rhubarb was seeded out into the meadow from an old homestead we still see the foundation of. We moved all the rhubarb to the back of a garden area we fenced in. It's a ways below our house on the edge of the woods. They'd also planted chokecherries on the edge of the woods (which I make into a great wine!)(rhubarb wine, by the way, is good too). All this to say, the rhubarb is probably 100 years old. It's mostly green stalks with some red and pink. I think today's all red stalked rhubarb has been bred as such. We still occasionally let some stalks seed into the woods, so we have babies to transplant and give to people.

The last note I want to add is that I made this pie - still with whatever ground flour was in the freezer, which was spelt this time - with Kerry Gold butter I'm now getting from Costco. Love it! A great pastured butter from Ireland. WELL . . . I could tell a difference in this crust with that butter. Excellent! And our company agreed, but then all men love a great meal of meat, gravy and mashed potatoes, with good wine, and pie for dessert!


Shared with: Frugally Sustainable, Food Renegade, Clever Chicks Barn Hop, Real Food Wednesdays, Simple Lives Thursday, Slightly Indulgent Tuesday

Sourdough Crepes

Once done I flip the sourdough crepe onto a plate

I like calendar days that contain stories and meal suggestions. For many years I've made crepes on Fat Tuesday/ Mardi Gras. My blog post on Mardi Gras into Lent is here. My crepe recipe is here. This year I made sourdough crepes.



Actually, since I found this crepe recipe (I bought the A to Z Sourdough eBook) I'm making them quite often. Sometimes for breakfast with unsweetened grated coconut, homemade yogurt, fruit and maple syrup. Sometimes for lunch or supper with leftovers of meats and veggies. These crepes can even be fried crisp like chips - use for nachos!



Before I jump into the recipe I have to start from the beginning, a very good place to start. My sourdough starter is made from rye flour. I used to have a starter I made from potatoes and wheat flour (it might have used a bit of yeast at the beginning, I don't remember) from an Alaska Sourdough book. When I bought Sally Fallon's Nourishing Traditions book in the early 2000's I started my rye starter. I use this starter for everything including the sourdough pancake recipe I got from the Alaskan book. My starter how-to along with the Sourdough pancakes I've made for years is here.

Starter in jar and crepe ingredients

SOURDOUGH CREPES

1 C sourdough starter

3 Tb butter or oil

3 eggs

pinch of salt



I usually start with melting the butter in a 2C Pyrex mixing bowl, then mix in the eggs and starter. I use a silicone whip, keeping it in to periodically stir while making the crepes.

Pour a few Tablespoons batter and tilt pan to spread batter

Crepe ready to flip, this one looks a bit thicker than I usually make them

Have a very well seasoned smaller cast iron skillet preheated. First add a bit of oil and swish it around by tilting the pan. Then add a few tablespoons of batter depending on what size pan you're using - mine is an 8" (and sometimes I'll use a 6" pan). Wait till the crepe develops little bubbles all over, then with spatula quickly flip it over. It doesn't need to cook on this side for long, like just a few seconds and then flip out onto a plate. The crepes can stack till you're done with all the batter. This amount will make about 10 crepes.



I've put leftover crepes in a zip-close bag and frozen. It works great. No need to put waxed paper between.



Happy crepe-ing. Sharing of crepe filling ideas could be numerous, so how about you? what have you tried, and what's your favorite?

Spice Cake and Caramel Frosting for Birthdays

Will's birthday cake

I've been
asked several times for the Spice Cake recipe I use for my favorite cake
- My favorite birthday cake since I was a kid. I've been making it for
years from The Joy of Cooking cookbook. But, as usual, I don't do the exact recipe...

First
off, I have to say, I am not a cake person. I've never loved cakes for
dessert, preferring pies, cheesecakes, and now Tiramisu. Also, I rarely
eat desserts. I have to choose the types of carbs I consume carefully.
I'm pretty good at avoiding store bought desserts and processed flour
products. Since the only place my body can grow is out, when I take in
foods, they are nutrient rich, phytonutrient rich choices. I even have
to limit my homemade breads.

So
when it comes to foods with flour, I make everything from home-ground
grains. That way I know they are nutrient rich and at their optimal. So
I've made all my pie crusts, cookies, and cakes from ground whole grains.
For this recipe I use either pastry berries or white wheat, not the red winter wheat
berries.

When
I look at cakes, all cakes made from cake mixes have a plasticky sheen
to them. Maybe my baked
goods aren't as light and fluffy, but that's what's been built into our
likes from the era when processed flour was introduced as a 'rich mans'
food, just like processed white sugar was coveted in the same way.

In the Joy of Cooking, it's the Velvet Spice Cake, 

but here's my version:

I start by beating

4 lg egg whites 

1/8 tsp cream of tartar, till soft peaks form and gradually add in

1/4 c sugar, till peaks stiffer, but not dry.

I scrape this mixture into another bowl to add in at the end.

Next I beat 

1
1/2 sticks butter (12 Tb) in my Bosch mixer bowl, with the butter
(usually unsalted if I have it) sliced in pieces so the whips don't get
bent. And add in

1 1/4 c sugar

Beat in 4 lg egg yolks

Adding in the dry ingredients:

2 1/4 c whole grain flour (and I never sift either)

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp freshly grated nutmeg (I do have a cute nutmeg grinder)

1 tsp cinnamon

1/2 tsp grd cloves

1/2 tsp salt

Fold in beaten egg whites.

(The eggs can be done whole, without mixing them separate if you don't mind the cake being denser.)

Pour into greased and floured tube or bundt pan, and it works in a 9x13, or round layered cake pans. Bake
at 350 degrees about 45 minutes (probably less for round cake pans) or until toothpick comes out clean.
Cool about 10 minutes to invert the cake out of the pan (or just leave
it in the 9x13 if you want).

I've loved
the flavor of spiced cake with caramel or maple frosting since I was a
kid. My mom always made it for me for my birthday, but from boxes and cans. I carried on that
tradition, making it for me from scratch for my birthday since I got
married.

It's considered a Boiled or Cooked Frosting, and I've been making it from the Joy of Cooking
cookbook all these years. But when we moved to 8000 feet elevation in Colorado from Tucson, Arizona, the recipe did not work and I
had to do a lot of reading and figuring.

Old-Fashioned Caramel Frosting

In a medium saucepan heat and stir until sugar is dissolved:

2 c packed brown sugar

1 c heavy cream (or 1/2 C butter plus 1/2 C milk)

Cover
and cook for 3 minutes. Spoon down any sugar on the sides of the pan
and cook uncovered, hardly stirring, until the syrup reaches 238
degrees. Add:

3 Tb butter

Remove from heat and cool to 110 degrees, then stir in:

1 tsp vanilla.

The
238 degrees is where I had to change the recipe (and it has an optional
addition of rum flavoring which I don't like). It was in the Joy of Cooking's
"Know Your Ingredients" chapter, and maybe under making candy, and
maybe even canning, that I figured it out. Cooking and canning
temperatures and timings are set for sea level. At 8000 ft I had to
lower the temperature 16 degrees (At my elevation, boiling water temp is at 186, which
means 20 minutes of waterbath canning time stretches out to 46 minutes!) When making candy, that soft-ball stage at 238 has
to lower 1 degree per every 500 feet above sea level.

Once
the frosting is cooled and vanilla added you beat it with a hand mixer
in the pan (or transfer it to a mixing bowl) till it gets
thick and creamy. If too thick you can beat in some cream a tablespoon at a time till spreadable.

The
recipe actually makes more frosting than the cake needs, but my kids
always wanted the extra to add to their cake slices or spread on ginger
cookies or graham crackers. Yummm ....

In
Ogema, Wisconsin, Monte's Aunt Ruby makes this cake and frosting. She always brings it to events and I recognize it and we talk about it.
She says it's everybody's favorite. Aunt Ruby is the only other person I
know who makes it. She raised her family on a dairy farm, so you know
her cream had to be the BEST ever! 

 

Just a side note: The Joy of Cooking
has changed over the years and I don't know what's still in the newer
versions. I heard it talked of on a program - mainly editing out some of
the details and maybe ingredients or recipes that people today don't
stock. Hopefully it's still making everything from scratch.

"Cocolate Pudding"

OK . . . This may sound totally weird . . .

But it's actually pretty good! I need to credit Mitra Ray from her Juice Plus email for the recipe. I'm making the recipe smaller for just one or two servings.

"CHOCOLATE PUDDING"

1 avacado

1/8 C unsweet cocoa

1/4 C agave nectar or maple syrup

1/4 tsp vanilla extract

pinch of salt

(water, coconut milk, rice milk ... to thin it if needed)

Blend this till creamy.

Garnish with fresh fruit.

Meringue Cookies

A family favorite for years has been Raspberry Kisses - meringue cookies made with raspberry jello for the flavoring. I've always wanted to try making them without having to use the jello. I still need to find a raspberry flavoring/extract, but these are the basics for meringue cookies -

VANILLA MERINGUES

2 egg whites at room temp

1/2 C + 2 Tb sugar

1/2 tsp vanilla extract



Whip egg whites till they hold a soft peak. Add the sugar slowly till stiff and glossy. Fold in flavoring with a rubber spatula. Other flavorings? -

1 tsp cocoa powder or

2 Tb ground hazelnuts or

1 Tb dark brown sugar or

1 Tb ground unsalted pistachios ...



Most recipes suggest piping these 1" apart on parchment paper. Bake till crisp and dry at 250 for about 1 hour. Cool completely before removing them from the baking sheet. OR you can shape an indentation in the mounded unbaked kisses with the back of a spoon, for adding a filling to when cooled. I just mounded them on the parchment.

Piping would have made them even. For the tea I stuck two meringues together with jam.

Cranapple Rolled Grains (Oatmeal) Cookies

I filled a large tin with these cookies. Monte's always asking for homemade cookies and these are going to become regulars. I made them for my Spring Tea.

COOKIES

3/4 C unsalted butter

1 1/4 C sucanat sugar (unprocessed dehydrated sugar cane)

1 Tb molasses

1 lg egg

1/4 C milk

1 1/2 tsp vanilla

1 C whole wheat flour

1 1/4 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

3 C rolled oats (I used 1 C each rolled oats, barley, and rice)

1 1/2 C dried cranberries (could use dried cherries, or raisins)

3/4 C dark chocolate chips

1 C applesauce or chopped apples (the first thing I found in my freezer was pear sauce instead of applesauce, so used it)(I make applesauce from our crabapples and freeze it)

(1/2 C chopped walnuts or pecans)



2" rounds (I usually make them smaller) on ungreased cookie sheets. Bake at 375 about 12-15 minutes.

Scones, Curds, and Un-clotted Cream

I'm posting recipes I used for my Valentine crafting open house tea party. I already posted about the square bread recipe I used for the sandwich bread. Like it, I didn't want my scones to be like the typical tea house white flour kind. I used my home-ground whole wheat pastry berry flour and oat flour. I also didn't want large scones, so used a small round cutter - like a donut hole size. I wanted to make pumpkin scones too, but found I didn't have any canned pumpkin like I thought I did ... Typical me ... I did plan a lot for this party, but I assumed I had canned pumpkin. Hmmmm.... now that I think of it, I do have that proportion in the freezer ... Oh well, we had enough.

BUTTERMILK SCONES

3 C whole grain flour
1/2 tsp baking soda
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 stick (3/4C) unsalted butter
3/4 C buttermilk

Combine dry ingredients and cut in butter till fine crumble, then add buttermilk. OR you could do this just fine with the butter melted and mix the wet ingredients in with the mixed dry ingredients. The most important thing with scones is to not over mix - like DON'T KNEAD! Dump ingredients out onto floured (oiled would probably work too) counter, mixing together more - I had to add a bit more buttermilk. Pat out in large circle till about 1 - 1 1/2" thick. Cut with a circle cutter (recipe called for 3" circles). Put on ungreased baking sheets. Bake at 425 degrees for about 12 minutes or till lightly browned.

Sweetened recipes used same recipe, but added 1/3 C sugar. I did a mixed berry scone recipe adding in the sugar as well as about 2C mixed berries - I had fresh blueberries, raspberries, and strawberries (I used the leftover berries to make a mixed berry jam for the scones). The pumpkin scones used the same recipe with the added sugar, 1 C canned pumpkin, 1/4 tsp each ginger and cinnamon, then 2 Tb vanilla. I did make turtle scones later, using a caramel glaze also used on the pumpkin scones.

TURTLE SCONES

3C whole grain flour
1/3C sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4C unsalted butter
3/4C chopped pecans
3/4C mini choc chips
1 1/4C buttermilk
1 tsp vanilla
Caramel Glaze

Mixed the dry ingredients, added in the wet till barely mixed, dumped onto counter mixing it together better, tho not kneading, into a circle about 1 1/2" thick. Cut in circles and put on ungreased baking sheet. Bake 12 minutes at 425 degrees.

CARAMEL GLAZE

2 sticks (1C) unsalted butter
1C brown sugar
1/2 tsp fresh lemon juice
pinch of salt
1/2C heavy cream

Heat all but cream in a saucepan over medium till light boil. Add the cream having turned the heat to low. Cook about 2 minutes or until thickened. Hold the scone bottoms and dip the tops into the glaze and put them back onto the baking sheet.

Like I said above, I made a mixed berry jam from extra fresh berries I bought for the berry scones. I made a Tangerine Lemon Curd and a Un-clotted Cream for the scones.

UN-CLOTTED CREAM

1 Qt heavy cream
3 1/2 C powdered sugar
2/3 C fresh lemon juice

Mix the cream, slowly adding the sugar. Then add the lemon juice in a slow stream. Turn to high speed and whip till the mixture holds peaks. This will keep refrigerated a week.

I ordered up Tea Party books from the library. One book I gleaned a lot of ideas from was Alice's Tea Cup - a famous tea house in New York. When googling lemon curd recipes I came upon this tangerine curd recipe from a blog: www.joythebaker.com, which I've bookmarked cuz I want to try a lot of stuff she posts!

TANGERINE LEMON CURD

Mix together well, rubbing together with the back of a spoon -
5 Tb sugar
1 tsp tangerine zest
In a saucepan over low heat whisk together -
1 lg egg & 2 lg egg yolks (I'd written down another lemon curd recipe and they used the whole eggs so I used 3 whole eggs)
the tangerine sugar mixture
2Tb lemon juice
1/4C tangerine juice
4Tb unsalted butter
pinch of salt

Whisk in the saucepan over low (the other recipe did it over medium) till thick enough to coat the back of a spoon - about 5 minutes (the other recipe stirred in the butter in pieces, a bit at a time, lowering the heat and continuing cooking stirring constantly till thick)(I probably did a mixture of both recipes.) Joy pressed hers thru a fine mesh strainer, then jarred up the mixture. I didn't. I figured the tangerine peel pieces would be fine. I did jar it up and pressed plastic wrap on the surface, as the other recipe suggested, to keep a skin from forming, let cool to room temp and then refrigerated. This will keep a week too or freeze.

PS I read it's best to make these fresh, so I was making them the morning of the tea. Now it's several days later and I'm reheating them in the toaster oven and they're still good. I'm thinking if made later in the day the day before, covered with foil and kept in a warm oven right before the tea, they'd be good. They really aren't hard tho to whip up quickly and cut out and bake ...

PPS I ran out of baking soda! I'm usually a great list-maker, adding things to a list when getting low. I looked all over for another box, so I googled "baking soda substitute" that morning in the thick of making everything! Lots of science you could read: base/acid... The bottom line? Add extra baking powder - so I used a Tb of baking powder in the scones.

Raspberry Tart

I'd mentioned in another post that we had company last week - investor/geology men. I wanted a dessert one night, without much work. When I make pies, I roll my crusts out very thin and always have extra crust. If I don't make little cinnamon tarts with the leftover, I put it in a ziplock in the freezer. Well, I remembered I had lots of little bags in the big ziplock of leftover crusts. I pulled out two of them to thaw. That evening I rolled them out to fit in a tart pan. I didn't have a recipe or want to spend time looking for a recipe, so here's what I did ...

RASPBERRY TART

- unbaked crust put in tart pan (click side bar "pies" label to see my crust recipe - it's whole wheat or whole grain something, considering the leftover varieties there could be).

- dumped frozen raspberries till it looked just right - still gaps of crust showing through - not too much and not too little.

- sprinkled several Tablespoons of sucanat (dehydrated sugar cane) - here again, went by looks

- poured over some cream.

Baked at 375 degrees till it looked done - pretty set (set up more as it cooled) and crust browned.



Found out raspberries were the guest's favorite fruit. So the next morning when I made sourdough pancakes I heated some frozen raspberries for a pancake topping with my homemade yogurt and maple syrup.

Mexican Flan or Caramel Custard

Whenever we have a Mexican meal with guests I always make flan for dessert. We rarely have any left-overs - Dawson inhaling what's left. This time Aaron and Dawson divided what was left.

FLAN

6 eggs

3 C milk

1/2 C sugar

1 tsp vanilla

Mix this all together for pouring in the pan



Caramel sugar for coating the pan

1/2 C sugar melted in a skillet

Stir this frequently. I like using a wooden spatula. You want it a deep amber color, but not burnt. Immediately pour this into the greased pan.



I like using a bundt pan for flan (as you can see, I didn't this time. My recipe amount did not fit this pan. I have to get a new pan). Pregrease it. Heat the oven to 325 degrees. Find a pan the flan pan will fit in and put about 1/2" hot water in it. Pour in the caramelized sugar, it doesn't need to coat the pan, cooking will distribute it. Pour in the flan ingredients. Bake about 1 hour, till a knife inserted in center comes out clean. Remove the pan from the hot water and set on rack to cool. Then refrigerate until cold. I usually get this done in the morning, so I don't have to think about it with meal prep.



When ready to serve, loosen the edges with the tip of a knife. Cover the pan with a large serving plate and invert. It usually releases right away, or will in a bit.



I'd heard that if you make a good dessert, and have a good appetizer, your meal will be a success - like focus on those first.

Rhubarb Custard Pie

Having company this past week, I made a family favorite. It's in my cookbook. When I make something new, I often pull out several cookbooks to compare recipes, then pick and choose. This requires "knowing your ingredients" - which is a chapter in the Joy of Cooking cookbook.

RHUBARB CUSTARD PIE

First, I freeze the 1/2" cut-up rhubarb from our garden in a heaping quart measuring bowl, so it's about 5 cups of rhubarb.


PIE CRUST
(for 2+ crusts)
2 C flour (could be sprouted grain flour)
3/4 C butter
pinch of salt
about 1/4 C water (depends on flour moisture)

I use my ground white whole wheat or pastry wheat I've always got in the freezer in Ziplock bags. Since I had kamut in there too, this pie is half wheat and half kamut. I always use butter, unsalted if I have it. I've used lard or the newer organic shortening which is palm oil. I never use shortening. It's vegetable oil heated so hot it's next step would be plastic. Our body does not know how to break this fat down - it's what's now called trans-fat. And labels that have partially hydrogenated anything I never get. It's the word "partial" that's killing people. It races around our body looking for a home and latches onto cells, hurting them, and today we have way more cancer, diabetes, and heart disease than ever.

Cut the flour, salt, and butter together till fine crumble. Mix in water till mixture forms a ball. It shouldn't be sticky. I use a food processor all the time now for the preliminary processing of the dough, unless I'm making a larger amount, then I use the whips in my regular Bosch bowl, putting the cut-up butter in first. But I always finish up both processes by hand with a pastry blender. Mixing the final bits of water in is when we often over-process pie dough, which makes it tough. Then I flatten the dough in plastic wrap and refrigerate it while putting together the filling. Keeping the dough chilled is another key to a flaky crust.

Filling -

the 5 cups cut up fresh or frozen rhubarb put in pie first.
Mix together -
3 eggs
2 Tb whole wheat flour
2 Tb tapioca
1/3 C honey
1 C organic sugar (we've been practically eliminating sugar, so I'm going to cut this back next time cuz it's too sweet for us now)
1/2-1 tsp orange peel
pinch of salt

Pour the filling over the rhubarb and cover with a top crust and make steam vents. I usually sprinkle it with a touch of cinnamon. Bake for 10 minutes at 400, then lower to 350 and continue baking another 45-60 minutes. We like pie crust well-browned and giving the bottom crust a chance to thoroughly cook too.

When I put on the top crust I knife off the excess dough before crimping the edges.

I roll out this excess dough for little cinnamon tarts. Sometimes I'll put pats of butter then sprinkle on lots of cinnamon. The very little bit of sugar added on these is Sucanat. It can't really be called a sugar, cuz by its very nature, sugar is processed. Sucanat is plain dehydrated sugar cane.

Posted at Gnowfglins

Yogurt Ice Cream

Whenever Monte and me are in Ft Collins Colorado, visiting our son Travis, wife Sarah, and now little Emery, we always want to visit a family operated Yogurt Ice Cream place. They sell by the weight and there's lots of flavors and topping choices. The mechanism instantly freezes fresh yogurt, and it's not too sweet (unless you add tons of sweet topping). So I got to thinking ...

YOGURT ICE CREAM

Why not make our own yogurt ice cream. I make yogurt all the time. So with the last making, before even refrigerating it, I mixed

- 4 cups of the yogurt with

- 3/4 cup of sugar till it dissolved and refrigerated it till ready to make ice cream

- (I suppose a bit of vanilla flavoring would be good too)

For years we had a hand-crank ice cream maker - not the kind needing ice and salt - but an insert you keep in the freezer. We still have it for an extra, but it doesn't work as well (dented or something for an improper fit). Now we still have one with an insert for the freezer, but it's electric. While the guys were still enjoying sitting on the deck talking and watching the birds, and I was putting away pizza and salad makings, I dumped the yogurt mixture into the machine and let it run till it was frozen thick. We ate it along with the fresh strawberry grilled dessert pizza.

Our favorite frozen desserts have been pureed fruits - like mango and lime juice. Last year we did some with our garden's currents and greenhouse grapes. Lazy me no longer likes to make up the cooked ice cream bases. Last night's yogurt ice cream was fantastic! We'll be doing it all the time now. Monte often likes to cook up older fruit sitting about and old jam jar bottoms into what he calls a Swedish word for a fruit sauce- 'crem'. This would be good on the yogurt ice cream. The next time I make this I'm going to try substituting the sugar with 1/2 the amount using Agave Nectar.

Rhubarb Crisp

Today Heather harvested the rhubarb. We usually harvest our rhubarb mid to late June, freezing several dozen heaping quart bags as well as heaping pints. I planted some newer rhubarb last year, and we've been letting some of the old plants go to seed and are finding baby plants.

When we built our home in 1984 chokecherries, wild raspberries and the rhubarb were already here, mainly at the edge of a bluespruce and aspen woods, with the rhubarb seeded out into the meadow. There's evidence of a homestead foundation from long ago here. We figure the rhubarb is 100 years old.

We fenced in a large area there for a garden. It's a ways from the house so now I've got more permanent or end of season plants - like asparagus, berry bushes like currents, saskatoon blueberries, canadian bred cherries and plums. I did plant blueberries too, for fun, and added almost 3/4ths of the dirt as peat, so to be acid. Then I plant all the broccoli cabbage family there and winter squash, and have some greenhouse frames for peppers and eggplant (we're at 8000 ft elevation - so cool).

From the rhubarb I primarily make rhubarb custard pie and rhubarbade, yes ... it's my version I invented of a beverage like lemonade. Then someone made rhubarb crisp for a function that I LOVE, so I got the recipe.

RHUBARB CRISP

Set oven at 350 and grease a 9x9 dish.
Mix together, cutting in the butter-
1C rolled oats
1/2C flour (I always use whole grain)
1C brown sugar (using less and sucanat instead)
1/2C butter (I usually use unsalted)

Press 1/2 of this mixture in the dish and spread
2C 1/2"chopped rhubarb
Sprinkle on the other 1/2 of the above mixture and
1/2C coarse chopped pecans

Bake for 45 minutes.

For some of you, you might be asking, "Heather?" Yes, Heather, Bill and 16 month old Will are here for a visit. Heather always loved harvesting rhubarb and helping with preserving food and doing chicken chores. Once she got married and it's pretty much just Monte and me, we got rid of the chickens (but I'm missing them and we may make a new coup up by the house next Spring and have SOME - not lots like before).

Posted at Gnowfglins

Old Fashioned Caramel Frosting

I've loved the flavor of spiced cake and caramel or maple frosting since I was a kid, so my mom always made it for me for my birthday. I carried on that tradition, making it for me from scratch for my birthday since I got married. And like I said in the last posting, where I wrote the cake recipe, my daughter Heather made it for me for this year's birthday when Monte and me arrived at her new home in Texas. She left for me, the frosting to make. 

It's considered a Boiled or Cooked Frosting, and I've been making it from the Joy of Cooking cookbook all these years. But when we moved to 8000 feet elevation in Evergreen, Colorado from Tucson, Arizona, the recipe did not work and I had to do a lot of reading and figuring.

Old-Fashioned Caramel Frosting

In a medium saucepan heat and stir until sugar is dissolved:

2 c packed brown sugar

1 c heavy cream

Cover and simmer for 2 minutes. Spoon down any sugar on the sides of the pan and cook uncovered, hardly stirring, until the syrup reaches 238 degrees. Remove from the heat and add, without stirring:

3 Tb butter (unsalted if you have it)

Set aside, without stirring, until the mixture cools to 110 degrees and stir in:

1 tsp vanilla.

The 238 degrees is where I had to change the recipe (and it has an optional addition of rum flavoring which I don't like). It was in the Joy of Cooking's "Know Your Ingredients" chapter, and maybe under making candy, and maybe even canning, that I figured it out. Cooking and canning temperatures and timings are set for sea level. At 8000 ft I had to lower the temperature to 18_ degrees (I'm not at home with my cookbook and notes. But at my elevation, boiling water temp is at 186, which means 20 minutes of waterbath canning time stretches out to 46 minutes for me! And I think when making candy, that soft-ball stage at 238 has to lower about 2 degrees per thousand ft or is it hundreds?)

Once the frosting is cooled and vanilla added you beat it with a hand mixer in the pan (or you have to transfer it to a mixing bowl) till it gets thickened creamy.

The recipe actually makes more frosting than the cake needs, but my kids always wanted the extra to add to their cake slices or spread on ginger cookies or graham crackers. Yummm ....

In Ogema, Wisconsin, Monte's Aunt Ruby makes this cake frosting. Even last year she had it at an event and I recognized it and we talked about it. She says it's everybody's favorite. Aunt Ruby is the only other person I know who makes it. She raised her family on a dairy farm, so you know her cream had to be the BEST ever!

Spice Cake

I've been asked several times for the Spice Cake recipe I use for my favorite cake - My favorite birthday cake since I was a kid. I've been making it for years from The Joy of Cooking cookbook. But, as usual, I don't do the exact recipe...

First off, I have to say, I am not a cake person. I've never loved cakes for dessert, preferring pies, cheesecakes, and now Tiramisu. Also, I rarely eat desserts. I have to choose the types of carbs I consume carefully. I'm pretty good at avoiding store bought desserts and processed flour products. Since the only place my body can grow is out, when I take in foods, they are nutrient rich, phytonutrient rich choices. I even have to limit my homemade breads.

So when it comes to foods with flour, I make everything from home-ground grains. That way I know they are nutrient rich and at their optimal. So I've made all my pie crusts, cookies, and cakes from ground whole wheat. I use either pastry berries or white wheat, not the red winter wheat berries.

When I look at cakes, all cakes made from cake mixes have a plasticky sheen to them. Maybe it's just my self-conscious seeing things. Maybe my baked goods aren't as light and fluffy, but that's what's been built into our likes from the era when processed flour was introduced as a 'rich mans' food, just like processed white sugar was coveted in the same way.

In the Joy of Cooking, it's the Velvet Spice Cake, 

but here's my version:

I start by beating

4 egg whites 

1/8 tsp cream of tartar, till soft peaks form and gradually add in

1/4 c sugar, till peaks stiffer, but not dry.

I scrape this mixture into another bowl to add in at the end.

Next I beat 

1 1/2 sticks butter (12 Tb) in my Bosch mixer bowl, with the butter (usually unsalted if I have it) sliced in pieces so the whips don't get bent. And add in

1 1/4 c sugar

Beat in 3-4 lg egg yolks

Adding in the dry ingredients:

2 1/4 c whole grain flour (and I never sift either)

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp freshly grated nutmeg (I do have a cute nutmeg grinder)

1 tsp cinnamon

1/2 tsp grd cloves

1/2 tsp salt

Fold in beaten egg whites.

(The eggs can be done whole, without mixing them separate if you don't mind the cake being denser.)

Pour into greased and floured tube or bundt pan, and it works in a 9x13.

Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Cool about 10 minutes to invert the cake out of the pan (or just leave it in the 9x13 if you want).

I always make a boiled brown sugar frosting for it. I don't have time to post it right this minute, so will do it later.

Just a side note: The Joy of Cooking has changed over the years and I don't know what's still in the newer versions. I heard it talked of on a program. Mainly editing out some of the details and maybe ingredients or recipes that people today don't stock. Hopefully it's still making everything from scratch.

Family Time

Travis and Sarah just left. They live 1 1/2-2 hours away in Ft Collins. As a Worship Minister he gets Mondays off and Sarah asked to have Mondays off too. So we usually get together Sunday afternoons over to Monday. Dawson started school today, so we had supper together.

I got a new cookbook, a Webber Grill book. I tried a recipe out of it tonight that was fantastic and want to try everything in it! Monte wanted to try making 'Ices' - out of the Thompson seedless grapes hanging everywhere in our greenhouse, and the ripe red currants we have on bushes in my fenced in veggie/produce garden. In googling grape ice cream I found that most things are made with the purple concord grape. It's probably because the green isn't that appealing of a color.

Monte didn't use all the sweetening syrup I made for the ice cream, and it would have been better had he followed the recipe. So most of us mixed in store bought vanilla. It was good.

A good relaxing day together.

Rhubarb Crunch

I'm taking a break before making us bean tostadas for supper, and then before cutting up veggies to go with a dip I made earlier for Monte's Geolly Boys coming for a geology meeting this evening. I just put a second rhubarb crunch in the oven since I broke into the other one and Monte's complaining about it not being enough. And besides, we hope to have some left over for us!

I made a California Dip with even amounts of sour cream and mayo. But instead of putting an onion mix in from the store, I sauted up till golden and some browning, chopped onions. They need to cool before being added. I parboil carrots, beans, and broccoli and chill. But our favorite is preboiled and cooled fingerling potatoes. Them and snow peas are the best in the dip.

I had to have this rhubarb recipe I tasted when we were at a party, and have made it several times this summer. But I've not made it with frozen rhubarb. Heather and me had harvested and froze bags of it in the quantity for this dish. Thus the piece eaten out of it. I had to see if the frozen rhubarb made it mushy, but no, as good as ever! I didn't let it thaw, but broke the pieces up in the bag, before adding.

Lightly grease a 9x9 and preheat the oven to 350 degrees.
First mix together 1/2 cup butter and
1 cup brown sugar, till crumbly. Then add in
1/2 cup flour, and then
1 cup oats. I do it in my food processor.
Spread 1/2 in the dish, then layer the rhubarb, and then the other 1/2 of the mixture.
Put 1/2 cup cut up pecans (I add a bit more) on top. I press in a bit.
Bake for 45 minutes.