Tuesday, June 28, 2011

Almond Flour Chocolate Chip Cookies:

Recipe adapted from www.comfybelly.com

2 1/2 cups of blanched almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons of butter (if you want the cookies a little chewier add 1-2 TBS additional butter)
1 tablespoon of vanilla
1/2 cup of honey (I use sugar-free honey from Nature’s Hollow)
1 cup of chocolate chips (I use sugar-free chocolate chips)

1. Preheat your oven to 350 degrees F.
2. Combine the dry ingredients in a bowl and blend well.
3. Add the wet ingredients and blend well again.
4. Prepare baking sheets with parchment paper, and drop a spoon full of cookie dough on the parchment paper, spacing the cookies about 2 inches apart.
5. Bake for about 15 minutes, or until they start to brown on the edges.

Friday, June 24, 2011

Who's YOUR momma?

It started with an Amish Friendship Sour Dough in a bag from Cub Scouts.
it Evolved into a day of reckoning
The 10 day to get to this point are an excersize in patience.
Note: Do not Refridgerate starter. It is normal for the batter to rise and ferment. if air gets in the bag, let it out.
Day 1: do Nothing
Day 2, 3, 4, 5: Mash the bag
Day 6: Add to the bag: 1 cup of flour, 1 cup of sugar, 1 cup of milk, mash the bag.
Day 7, 8, 9: Mash the bag
Day 10: follow the directions below:
pour the entire bag into a nonmetal bowl
add 1.5 cups four, 1.5 cups sugar, 1 cup milk
measure out 4 separate batters of 1 cup each into 4 1-gallon ziploc bags, label the current date.
keep one for yourself, and give the other bags to 3 friends along with the recipe.
Remember: if you keep a starter for yourself, you will be baking in 10 days.
Baking instructions:
1. preheat oven to 325'F
2. measure out 1 cup of remaining starter in a non metal bowl
3. add 2.5 cups of flour (could be white, wheat, or a blend)
4. add 2 tsp of yeast, fold and toss until flour is incoporated.
5. in a pint jar, add 1.5 cups of water, 3 Tbl sugar, 3 Tbl butter, microwave for 1 minute until butter is nearly melted
6. stir in jar, and add to starter / flour / yeast mixture until mixed well.
7. measure out 2.5 cups of flour (could be white, wheat, or a blend), add 1/2 tsp of baking soda, 1 tsp of sea salt
8. mix gingerly with rubber paddle or fingers until all evenly, kneed to smooth finish, cover and let rise about an hour, kneed again. each batch makes one 2 lb or 2 one lb loaves
bake until golden brown.
one starter can make up to two or three large dough's

Wednesday, June 22, 2011

Thursday, June 16, 2011

Squash Patties


The recipe for these delicious patties was given to me by my friend Ellen. She’s always been one of my favorites. Written on the recipe is the following blurb, “This is the only way I can get Russ to eat squash.” If you have somebody in your family who thinks they don’t like squash, give this recipe a try.


* 1 cup cooked, drained and mashed yellow squash
* 1 egg
* 1 tablespoon sugar
* 1 teaspoon salt
* 1/2 c. self-rising flour
* 1/4 c. sauteed chopped onions
* 1/4 c. sauteed peppers (red or green), optional
* freshly ground pepper


Combine all ingredients.

Drop by large spoonfuls into hot skillet coated with vegetable oil spray or 2 t. vegetable oil. When browned on one side, flip and cook until brown on reverse side (just like you would make regular pancakes).

on my list to do today

6 TBSP cocoa, 1/4 C butter, 1 C sugar, 1/2 tsp vanilla, 1/3 C flour, 2 eggs,
Cook 350 - 25 mins.