Basic Crepes

1 c. Pastry Flour

1 1/2 c. Milk

2 Eggs

1 T. Oil

1/4 t. Salt

In a bowl combine all ingredients. Beat with a beater till blended. Heat a lightly greased 6” skillet. Remove from heat. Spoon in about 2 T. batter. Lift and tilt skillet to spread batter. Return to heat, brown on one side only. Invert pan over cooling rack and remove the crepe. Repeat to makes 16 to 18 crepes, greasing skillet occasionally.

Sarah's Challah or Bread

This may be the best challah recipe I have ever made. It tastes even better when it has crushed up rosemary in it.

4+ c. Flour
1 T. Salt
2 T. Yeast
1/2 c. Honey
1/2 c. Oil or Butter
1 1/2 c. warm Water
3 Eggs, beaten
1 T. Rosemary (opt.)

Stir 3 cups of flour and the other dry ingredients together. Make a well, pushing the flour to the edges of the bowl. Add all the wet ingredients. Mix adding flour as needed. When the dough is difficult to stir, start kneading. Continue for 8 minutes adding flour as needed. Oil then let the dough rise for an hour, or until doubled. Shape into 2 medium challahs or 3 loaves of bread. Rise until doubled. Bake for about 25 to 30 minutes at 350° F. Best if serve warm with butter. This is a very airy bread and stays soft for a couple days.

Turkey Stuffing

Turkey Stuffing

2 Celery

1 Onion

Sauté in 1 stick of Butter

Mix in Bread crumbs, add:

1 t. Salt

Shake of Pepper

1 t. Sage

Mix together and put inside the turkey before you start to cook it.

Garlic Bread

1 stick of Butter, softened
1/2 c. Parmesan
2 T. Olive Oil
2 t. Garlic Powder
1/2 to 1 t. Salt
1 loaf of Bread, sliced

Mix the first 4 ingredients together. Spread mixture on the bread. Turn your broiler on and broil until the bread is brown, BUT ... make sure to watch it and do not let it burn.

 

Garlic Bread with Tomato Soup

Zucchini or Carrot Bread

1½ - 2 c. grated Zucchini or Carrots, or ½ of each

½ c. Oil or melted Butter

½ c. Honey

2 Eggs, beaten

1 t. Vanilla

1 ½ Flour

½ t. Baking Soda

½ t. Baking Powder

½ t. Salt

1 ½ Cinnamon

½ c. chopped Nuts

½ c. Raisins (optional)

½ t. Nutmeg (optional)

 

Preheat oven to 350° F. Beat together oil and honey. Add eggs, vanilla, and zucchini; mix well. Sift dry ingredients and add to liquid mixture. Stir in nut.

Bake the bread in a greased 9x5x3” loaf pan for 45 to 60 minutes, or until done.

Cool bread in pan 10 minutes. Invert onto a wired rack and cool.

French Bread

1 1/2 T. Salt

1 T.  Sweetener (Honey or Sucanat)

4 1/2 c. Warm Water

4 1/2 c. Flour

2 T. Yeast

6 or so cups Flour

 

Mix salt, sweetener, and water. Add 4 cups of flour then add the yeast. Stir well then, gradually add flour, until the dough becomes semi stiff. Knead 8 or so minutes adding flour until the dough is not sticky. Oil the dough, let rise until doubled (about 1 hour). Shape 3 loaves, let them rise until they are doubled then bake at 350° F for 30 minutes or until done.



Smoothies

Smoothies

Frozen Bananas

Milk, Water, or Orange Juice

What I do is nearly fill up our blender with bananas, then pour in milk almost as high as the bananas are. Blend together, you may need more milk or bananas, some people like thick smoothies and others thin, so just do as you like.

We like to add one or more of the following when we have it on hand:

Frozen Strawberries, Blueberries, or other fruit.

A couple scoops of Peanut Butter

1/4 t. Orange Extract

Pineapple Muffins

Pineapple Muffins

2 c. Whole Wheat Flour

2 t. Baking Powder

1/2 t. Salt (optional)

1/4 c. Butter, softened

1/4 c. Brown Sugar or Honey

1 Egg, beaten

3/4 c. unsweetened, crushed Pineapple (with the juice)

1 c. Nuts (optional)

Sift together flour, baking powder, and salt. Cream butter, sugar, and egg. Combine with flour mixture and pineapple; stir until just moist. Fill muffin tins 3/4 full and bake at 400° F. for 20 to 25 minutes. Makes 12 muffins.

From: Whole Foods For The Whole Family     page 21.

Ruthy's Apple Crisp

Ruthy’s Apple Crisp

10 Apples, peeled and sliced

8 c. Oats

1 c. Sucanant

4 t. Cinnamon

1 c. Butter, melted

Spread apple slices over pan. Mix the rest of ingredients and pour over apples. Bake at 350°F. until apples are soft.

Yogurt

Yogurt

1 gallon Raw Milk

1 c. Plain Yogurt Starter

Pour milk in a big pot. Heat at medium, until it comes to 180° F., check it from time to time. When it reaches 180° F. turn it off. Let it cool to 110° F. then add the yogurt. Mix well and then pour everything in a gallon jar that has been washed then put into an oven heated to 175° F. Wrap in a heavy blanket and set in a cooler. Check it after 6 hours and if it is thick, take it out and put it in the refrigerator. But if it is not thick, let it sit longer checking it every couple hours until it is how you like it.

Waffles or Pancakes

Waffles or Pancakes

"We one and a half this recipe for our family of nine and usually have a few left-overs to snack on later."

5 c. Flour

1 1/2 T. Baking Powder

1 1/2 t. Baking Soda

1 1/2 t. Salt

4 Egg Yokes

4 c. Milk

4 Egg Whites

2-3 mashed Bananas (optional)

 

Mix together the dry ingredients, make a well. Beat the egg whites until they are stiff, set aside. Add the egg yokes and water to the flour mixture stir until almost mixed then fold the whites into the batter. Add water if it needs to be thinned out. MAKE SURE to not stir any more than you have to, because it will make them less fluffy.

Pumpkin Muffins

"These are good breakfast muffins but I would not make them if I wanted a light and fluffy dessert. “Pumpkin Cake or Fluffy Muffins” (under Cakes and Icings) is a good recipe for dessert muffins."

1/2 c. Butter, softened

1 1/4 c. Sugar

2 Eggs

3 t. Vanilla

4 c. Flour

1 t. Ginger

2 t. Cinnamon

2 t. Baking Soda

1 t. Salt

2 c. Pumpkin

Cream butter, sugar, eggs, and 1 t. vanilla. Sift flour, ginger, cinnamon, and salt; add to creamed mixture. Blend the remainder of vanilla and baking soda into the pumpkin, then blend into the batter. Batter will be stiff, so you may have to stir until well mixed. Spoon into greased muffin tins (or papers) about 3/4 full. Bake at 400° for about 12 minutes or until golden brown. Makes around 2 dozen. Serve warm with butter.

Yellow Grits

Yellow Grits

8 c. Water

2 t. Salt

2 c. Yellow Corn Grits

Bring the water to a boil, add salt. Whisk in the grits and simmer until they are thick. If desired, you can whisk in grated cheese. Serve with butter. Serves 8.

Pancakes

Pancakes

5 c. Flour

1 1/2 T. Baking Powder

1 T. Baking Soda

1 1/2 t. Salt

4 c. Buttermilk

3 Eggs

Mix dry ingredients then add the wet ones. Stir as little as possible as it will make them less fluffy. Cook on medium heat. Serve fresh with whatever toppings you desire.

Ima's Granola

Ima’s Granola

16 c. Oats

2 c. Sun-flower Seeds

2 c. Coconut

1 T. Cinnamon

2 c. Olive Oil

2 c. Honey

1/2 c. Water

1 T. Vanilla

Stir together first 4 ingredients, mix then add the last 4 ingredients. Mix together and pour into ungreased shallow pans. Bake at 300° degrees. Stir every 15 minutes, until it looks nice and browned (about 30 minutes or so), NOT burnt, but crispy.

Honey Whole Wheat Bagels

Honey Whole Wheat Bagels

4 to 4 1/2 c. Whole Wheat Flour
1 pkg Yeast (2 1/4 t.)
1 1/2 c. Warm Water (if you put your finger in and it hurts, it’s too hot and will kill your yeast)
3 T. Honey + 1 T. Honey
1 t. Sea Salt

Stir together 2 cups of the flour, the salt and the yeast. Add in the warm water and 3 T. honey. Gradually add in the remaining flour. Dump it out and knead the flour in until the dough is smooth and elastic. Cover the dough and let it take a nap for about 10 minutes. 

Divide the dough into twelve equal parts. Set a timer for 20 minutes. Begin shaping each piece of dough into a nice ball. Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole. Lay it onto a buttered cookie sheet or baking stone. Continue until all the bagels are formed. Let them sit until your timer goes off. After your 20 minute timer goes off, turn the broiler on in your oven. Broil your bagels for 2 minutes on each side. 

Meanwhile…bring a big pot of water to a boil. Stir in the remaining 1 T. honey. Put 4-6 bagels into the water, turn down the heat and simmer for seven minutes, turning the bagels over once during that time. Continue to boil your bagels until they are all done. Let them drain on a towel. 

Bake at 375 ° for 25-30 minutes or until the tops are golden brown. Slice these, toast them, then slather them with butter or cream cheese for breakfast….oh my goodness.  

French Toast Casserole

French Toast Casserole

1 loaf French Bread

8 Eggs

2 c. Half & Half

1 c. Milk

2 T. Sucanat

1 t. Vanilla

1/4 t. Cinnamon

1/4 t. Nutmeg

Dash of Salt

Place bread slices in a buttered 9x13” casserole dish- overlapping. Mix remaining ingredients, and pour over bread, and cover, sit overnight. Next day, preheat oven to 350° F. Then make topping, as below:

Praline Topping:

2 sticks Butter

1 c. Sucanat

1 c. chopped Pecans

2 T. Maple Syrup

1/2 t. Cinnamon

1/2 t. Nutmeg

Sprinkle topping over the casserole, and bake 40 minutes.

Oatmeal

Oatmeal

8 c. Water

4 c. Rolled Oats

Bring water to a boil and add the oats and stir around one time. Let sit till thickened. Serves plain or with topping such as milk, honey, coconut, raisins, sunflower seed, etc. Serves 9.

Egg Casserole

Egg Casserole

Casserole Meat:

1 lb. Ground Meat (we use Turkey or Beef)

1 t. Salt

1/8 t. Pepper

1 t. Thyme

1 t. Sage

1 t. Coriander

Put the meat in a frying pan with a very small amount of oil or butter. Add the spices and salt; then cook until meat is done. You may need to add a little more of a spice so taste it and see.

Casserole:

18 Eggs

8 oz. Cheese, (Cheddar, Pepper Jack, Swiss, etc.) grated

5 lb Potatoes (about 10 medium)

Casserole Meat

1 t. Salt

Garlic and Pepper

Peel potatoes, cut into little cubs. Put in a pot, cover with water and boil until they are tender but not mushy (it can take less than 5 minutes once boiling, so watch them). Whip the eggs, add the cheese, meat, potatoes, salt, and shake in the pepper and garlic. Pour into a 10x14" pan and bake a 350° F. for about 30 to 45 minutes. Serve. 

Cobbler

Cobbler

6 T. Butter (melted in a large baking pan)

Then mix in a bowl:

4 c. Flour

1 t. baking powder

1 c. Sucanat, or 1/2 c. Honey

4 c. Milk or Cream

10 c. Fruit

Mix all ingredients except fruit. Pour in pan. Sprinkle fruit on top. Bake at 350° till done (the time depends mostly on how juicy the fruit is, 30 to 45 minutes is a rough estimate). Serves 10 people.

Cinnamon Rolls

Cinnamon Rolls
 

Dough:

1 T. Yeast

1 c. warm Milk

Dissolve yeast in milk. Add:

1/2 c. Sucanat, or 1/2 t. Stevia

1/2 c. Butter

1 t. Salt

2 Eggs, beaten

4 c. Flour

Add all ingredients, make soft dough, knead, let rise in greased bowl for about an hour. Roll dough out on counter into a 21x16” rectangle. Make filling.

 

Filling:

1/2 c. Sucanat

1 1/2 T. Cinnamon

1 stick Butter Soften

chopped Nuts and or Raisins, optional

Spread softened butter over dough and sprinkle sugar mixing on top. Then put nuts and raisins on if you want them. Roll dough up, starting from the 21” side. Cut with a knife or dental floss. Cut about 30. Place in a greased pan. Bake at 400° F. for about 8 to 10 minutes, or until lightly browned and not gooey. Make icing while rolls are baking.

 

Icing:

8 T. Butter (NOT melted)

1/4 c. Sugar, or Honey

8 oz. Cream Cheese

1/2 t. Vanilla

1/8 t. Salt

Beat together. When rolls come out of the oven coat with icing. Makes a nice and sweet breakfast and a good dessert.

We usually make these on Friday then reheat them the next morning for Shabbat breakfast. When we do this we only bake the rolls for 8 minutes on Friday then reheat them in the

morning at 400° F. for about 8 more minutes to heat them. If you make these a day ahead, DO NOT frost until reheated.

 

Brown Rice Pudding

Brown Rice Pudding

2 2/3 c. Brown Rice, cooked

6 Eggs

2/3 c. Honey or Maple Syrup

6 c. Milk

2 t. Vanilla

1 t. Cinnamon

1/2 t. Nutmeg

1/2 t. Cloves

Beat eggs with honey until smooth. Stir in other ingredients. Pour into greased 10x14” casserole dish. Set in a pan of water (1” deep) if desired. Bake at 350° F. for 45 to 60 minutes, or until knife is inserted into the middle and it comes out clean. Serve warm or cold. Serves 8 or so.

From: Whole Foods For The Whole Family     page 259.

Breakfast Sandwich

Breakfast Sandwich

2 slices Bread

1 Egg

1 slice of Cheese (your choice)

3 slices Turkey Bacon (opt.)

Salt and Pepper

Toast the bread and butter. Fry the egg (salt and pepper it as it cooks) and the turkey bacon. Place egg on bread lay your turkey bacon and then you pieces of cheese on then the egg. Makes 1 sandwich.

Blueberry Muffins

Blueberry Muffins

(We got this recipe off the Internet. My father liked them so much, along with the rest of us!)

3/4 c. Milk

1/4 c. Lemon Juice

2 c. Flour

1/2 c. Sugar

1 T. Baking Powder

1/2 t. Ground Cinnamon

1/2 t. Salt

1 Egg, lightly beaten

1/4 c. Oil

1 c. Fresh or Frozen Blueberries

In a small bowl, mix milk and lemon juice, set aside. In a large bowl combine all dry ingredients, set aside. Add egg and oil to milk mixture, mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-22 minutes or until center of muffin springs back when lightly touched. Serves 12.

Blueberry Buckle

Blueberry Buckle

1/2 c. Butter

1/2 c. Honey

2 Eggs

2 c. Pastry Flour

2 t. Baking Soda

2/3 c. Buttermilk or Yogurt

4 c. Blueberries, fresh or frozen

Cream together butter, honey, and eggs. Add flour, baking soda, and buttermilk. Mix well. Spread in a greased 9x13" baking dish, cover with blueberries.

Topping:
1/2 c. Butter

1/4 c. Honey

2/3 c. Pastry Flour

1 t. Cinnamon

In a small bowl combine topping ingredients, until mixture resembles coarse crumbs. Spread over blueberries.

Bake at 350° F. for about 40 minutes. Cut into squares. Makes 12-16 servings.

From: Rodale's Basic Natural Foods Cookbook     page 640

Blue Ribbon Blueberry Muffins

Blue Ribbon Blueberry Muffins

2 c. Flour

1/2 c. Sucanat

1 T. Baking Powder

1 t. Salt

1 Egg, slightly beaten

3/4 c. Milk

1/3 c. Oil

1 c. fresh or thawed frozen Blueberries

Preheat oven to 400°F. Place muffin cups in tins and set aside. In a medium bowl mix flour, sugar, baking powder, and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the cups, filling each 3/4 full. Bake 20 to 22 minutes or until golden brown. Remove the muffins out of the tins immediately. Makes 12 muffins.

From Brunch Cookery    page 86

Tomatillo Salsa

(Also known as "Green Salsa")

1 pound fresh Tomatillos, or 1 (10 oz.) can of tomatillos, well drained

2 fresh Jalapeno Pepper, seeded and chopped (use canned if necessary)

1 c. fresh Cilantro leaves

1 Garlic clove, peeled and chopped

1 White Onion, peeled and chopped

Salt and Pepper to taste

If you are using fresh tomatillos, peel the paper-like skin away and boil for 10 minutes in salted water. Drain all but ½ c. of the liquid (cooking or canning liquid), and puree the tomatillos in a food processor with the reserved liquid and the remaining ingredients. Serve as a green salsa with tortilla chips. Makes 1 ½ cups.

Spicy Cheese Drops

2 c. Flour

1/8 t. ground Red Pepper

1/2 t. Salt

1 c. Butter, softened

2 c. (8 oz. chunk) shredded Sharp Cheddar Cheese

1 c. finely chopped Pecans

Combine dry ingredients; set aside. Preheat oven to 350° F. In medium bowl cream butter and cheese. Stir in dry ingredients, and nuts. Roll teaspoon of dough into balls. Place on a ungreased cookie sheets. Bake 15 to 18 minutes, or until golden.

Fresh Salsa

2 (14.5 oz.) Diced Tomatoes

1 (7 3/4 oz.) El Pato Jalapeno Salsa

2 fresh Limes

1/2 to 1 White Onion (diced-soaked and squeezed about 20 minutes)

1 to 2 cloves of Garlic

Cilantro (as much as you please)

1 to 2 T. Mrs. Renfro’s Hot Jalapeno Green Salsa or 1 fresh Jalapeno- chopped

Salt and Pepper to Taste

Mix altogether and sever after it has chilled. Serves 10

Salsa Roja

(This sauce is best when made at least 6 hours before serving. It can be mild with no peppers or as hot as you like. The salsa can also be used as a base for quick guacamole-just add some avocados to it.)

 

8 ripe Tomatoes, seeded and chopped

1/2 c. loosely packed Cilantro leaves

2 medium White Onions, minced

2 Garlic cloves, minced

1/2 c. chopped fresh Italian flat leaf Parsley

1/2 c. Olive Oil

Salt and Pepper to taste

3 fresh Jalapeno Peppers, seeded and minced, or 3 canned jalapeno peppers, minced (optional)

Combine all of the ingredients in a mixing bowl. Season to taste and refrigerate until ready to use.