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.