Applesauce Muffins

We've enjoyed this recipe for years...

These are muffins our 8 year old daughter
made for Shabbat last week

Applesauce Muffins

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
1 TBS cinnamon
1 cup brown sugar
3/4 cup olive oil
3/4 cup applesauce
3 eggs
1 cups chopped pecans (optional)


Preheat oven to 400.
Mix all of dry ingredients together.
Add oil, applesauce, and eggs. Mix.
Stir in nuts, if desired.
Fill greased muffin tins about 2/3 full.
Bake 12 to 15 minutes.

Enjoy!


You can, also, sprinkle brown or raw sugar
on top before baking...
or add a powder sugar glaze afterwards.

Matzah Brunch Bake

As the Feast of Unleavened Bread continues,
we are learning ways to eat accordingly...
which can be both fun and challenging.

This morning we experimented with a brunch bake.
Apparently the experiment went well
as the following came from the table when eating...

"Mmmmm!"

"Ooooh! Yum!"

"This is awesome, Mom! I want more!"

"You HAVE to make this again!"

lol... Ah, the accolades of being a keeper of my home. :)


Matzah Brunch Bake

Line a greased 9x13 in baking dish with Matzah bread/crackers.
Beat 8 eggs with a little milk (about 1/4 cup)
and pour over matzah crackers.
Sprinkle with onion powder and sea salt.
You can, also, add chopped onion, bell peppers, etc...
but I kept it plain and simple for our children.
Then sprinkle with cheese of choice
(I used cheddar here).
Top with more matzah.
Put slices of butter on top of matzah layer
and sprinkle a little sea salt.
Bake at 375 for about 25 minutes.
Serve hot and say "Mmmm!"

"And on the fifteenth day of the same month
is the feast of unleavened bread
unto {YHVH} the LORD:
seven days ye must eat unleavened bread."
Leviticus 23:6

Shalom!

Zucchini Pasta Dish

I wouldn't call myself a raw foodie
but I am interested in and learning
how to make better choices in my eating.
Choices that will honor YHVH
and benefit my health, too. :o)

After doing some browsing online,
looking for non-cooking inspiration,
I came across a recipe for a spaghetti substitute...
all raw food... no cooking involved.

We tried it for supper tonight.
I thought it turned out to be pretty tasty,
though a little tarty, which can be remedied
with some natural sweetner or carrot
(I hope to add carrot next time).

Mmmmm...

Zucchini pasta with marinara sauce

Zucchini Pasta:

2 zucchini (I grated them for easy eating)
1/4 cup olive oil
1 TBS basil
1 TBS oregano

Mix basil and oregano with oil.
Combine oil mixture and zucchini, to marinade.


Marinara sauce:

1 pint grape tomatoes
1/4 cup water (to thin), optional
1/2 sweet onion
1 clove garlic
1/2 red bell pepper
1 TBS coconut oil
2 TBS olive oil
2 tsp basil
2 tsp oregano
1 tsp salt


Puree sauce ingredients in food processor or blender
(I used my Magic Bullet).
Let process/blend until creamy
or until your liked consistency.
Serve with zucchini pasta.

Sauce can be done a variety of ways,
to add more nutrients and more flavor,
all to your liking. :o)


Eat! Enjoy! Give thanks!



recipe adapted from HERE

Whole Wheat Challah

We love the smell of Challah bread
baking in the oven as we
prepare for Shabbat.

After trying a few recipes,
this is one that we use the most often.

Today our youngest (age 6)
braided the dough herself.
These are her loaves...

Whole Wheat Challah Bread

6 cups whole wheat pastry flour
(or use part white wheat flour)
1/3 cup olive oil
1/3 cup honey
3 cups warm water
2 Tablespoons yeast
1 Tablespoon salt


In large bowl,
mix warm water and yeast,
let sit for 5 minutes.
Stir in honey and oil.
Add 4 cups of flour, stir,
then add salt.
Add rest of flour,
until dough clears the sides of the bowl.
Knead for about 5-7 minutes
(I do all of this in my Bosch mixer).

Split dough into two balls,
for two loaves.
Split each ball into six smaller balls,
roll into six strands for each loaf,
and then braid.
(Here is a helpful tutorial video
on how to braid a six strand challah)
Brush with egg wash, if desired,
to give bread a shine when baked.


Place on cookie sheet
and let rise for one hour.
Bake at 350 for about 20 minutes.

Variations:
For an herb challah,
knead a teaspoon of basil,
rosemary, oregano, and thyme
into the dough.


Enjoy!
And share with others. :)




What is Challah bread
and why two loaves?

Here's a portion from wikipedia:
According to Jewish tradition,
the three Sabbath meals
(Friday night, Saturday lunch,
and Saturday late afternoon)
and two holiday meals
(one at night and lunch the following day)
each begin with two complete loaves of bread.
This "double loaf" (in Hebrew: lechem mishneh)
commemorates the manna that fell from the heavens
when the Israelites wandered in the desert
for forty years after the Exodus from Egypt.
The manna did not fall on the Sabbath or holidays;
instead, a double portion would fall
the day before the holiday or sabbath.
It is these hunks of bread,
recognizable by their traditional braided style
(although some more modern recipes are not braided)
that are commonly referred to as challah.

Want to know how YHVH
commanded His people?
See Exodus 16


Shalom!

Black Forest Torte

Black Forest Torte

2/3 cup butter
4 squares (1 oz each) unsweetened chocolate
1 1/3 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 cups water
1 teaspoon vanilla extract
3 eggs

Chocolate filling:
2 bars (4 oz each) semi-sweet chocolate, divided
(I used Ghirardelli)
3/4 cups buter
1/2 cup chopped pecans (optional)

Cream filling:
2 cups heavy whipping cream
1 Tablespoon confectioners' sugar
1 teaspoon vanilla extract

Line two greased 9 inch round baking pans
with waxed paper; set aside.
In saucepan or microwave,
melt butter and chocolate;
stir until smooth and cool.
In a large mixing bowl, combine flour, sugar,
baking soda and baking powder.
Add the chocolate mixture, water, and vanilla.
Beat on low speed for 1 minute;
beat on medium for 2 minutes.
Add eggs, one at a time,
beating well after each addition.

Pour into pans. Bake at 350 for 25-30 minutes
or until toothpick inserted comes out clean.
Cool for 10 minutes
before removing from pans.
Then remove to wire racks to cool completely.


For chocolate filling:
Melt 1 1/2 bars of bittersweet chocolate
in saucepan or microwave; stir until smooth.
Stir in butter and nuts.
Watching closely, cool filling just until
it reaches spreading consistency.

For cream filling:
beat cream in a chilled large mixing bowl
until it begins to thicken
(about a few minutes).
Add confectioners' sugar and vanilla;
beat until stiff peaks form
(5-8 minutes or so).

Split each cake into horizontal layers.
(I used a bread knife to do this)
Place one layer on a serving plate;
cover with half of the chocolate filling.
Top with a second cake layer;
spread with half of the cream filling.
Repeat layers.
Grate remaining bittersweet chocolate;
sprinkle on top. Store in refrigerator.

Enjoy!!! Mmmmm!!!


{recipe courtesy of The Taste of Home Baking Book}

Chicken Noodle Soup

Soup! Ah!
Nothing else need be said... :)

Chicken Noodle Soup

2-3 boneless chicken breast
1 onion, finely chopped
2-4 cloves garlic, peeled and diced
10 carrots, diced or 'sticked'
5 celery stalks, peeled and diced
10 cups liquid (water/broth)
1/4 cup olive oil
1 TBS tarragon
1 TBS basil
(a teaspoon or Tablespoon
of whatever seasons you like)
1 pkg (a few cups) uncooked favorite noodle


Combine in the crockpot
and cook until done. :)

I, many times, will allow my chicken
to cook in the liquid almost thoroughly
before adding other ingredients.

And, as with the beauty of soups,
there are many variations you can have.
You can add whatever veggies you like,
whatever seasonings you like,
whatever liquid you like,
whatever noodle, rice, starch you like.
It's your soup. ;o)
Enjoy!



recipe from:
being thrown together in my kitchen :)

Happy soup slurping!

Creamy Wild Rice Soup

When the weather cools,
soups are always a warm welcome...

Creamy Wild Rice Soup


1 onion, chopped
4 carrots, diced
3 celery stalks, diced
1/2 cup whole wheat pastry flour
4 cups vegetable stock/broth
2 cups water
2 cups wild rice, cooked
1 TBS sea salt
3/4 tsp curry powder
1/2 cup chopped parsley
2 cups milk

In a large saucepan,
cook onions in butter (or olive oil)
for 5 minutes or until tender.
Add carrots and celery;
cook for a couple of minutes.
Add vegetable stock and water,
stirring for 5 minutes on high heat.
Stir in wild rice and spices.
Reduce heat and stir in milk; cook thoroughly.
Add parsley and serve hot. :o)

As with most soups,
there are many variations you can have.
You can add whatever veggies you like
(in the photo above, I added green beans
because that's what we had).
You can, also, omit the milk, if desired.
You can do what ever additions, omissions,
and substitutions you'd like!
It's your soup. ;o)
Enjoy!


{recipe adapted from the book:
From the Kitchen of Two Sisters
by Danielle & Lindsay Voeller}

Keeper in Training: Chocolately Mint Chocolate Chip Cookies

Today our dear Carolynne (age 6) volunteered
to make her family a treat...
all by herself.

She measured, poured, mixed, scooped, and served.
What a blessing she was!













"The aged women likewise...
...That they may teach the young women...
...to be keepers at home..."
(Titus 2: 3-5)



Chocolately Mint Chocolate Chip Cookies

2 cups flour
2/3 cups cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter
2/3 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 eggs
1 2/3 cup dark chocolate & mint chips
(Nestle makes them)

Mix all dry ingredients together.
Add wet ingredients and mix.
Stir in chocolate & mint chips.
Drop by tablespoon onto ungreased cookie sheet.
Bake 11 to 13 minutes at 325 degrees.
Cool on baking sheet for 2 minutes,
then cool on wire racks.
Enjoy!

Scones and Devonshire Cream

Basic Scones


2 cups flour
1 TBS baking powder
2 TBS sugar
1/2 tsp salt
6 TBS butter
1/2 cup buttermilk

Mix dry ingredients. Cut in butter
until mixture resembles a coarse cornmeal.
Make a well in the center
and pour in buttermilk.
(can use regular milk)
Mix until dough clings together
and is a bit sticky but do not over mix.
Turn out dough onto a floured surface
and shape into a 6 to 8 inch round,
about 1 1/2 inches thick.
Cut into pie wedges or use a biscuit cutter.
Place on ungreased cookie sheet.
Brush with lightly beaten egg for shine.
Bake at 425 degrees for 10 to 20 minutes,
till light brown.

Serve warm with cream! Mmmm!

Mock Devonshire Cream

1/2 cup heavy cream
OR 8 oz softened cream cheese
2 TBS confectioners' sugar
1/2 cup sour cream

In a chilled bowl, beat cream
until medium-stiff peaks form,
adding sugar during
the last few minutes of beating.
(If using cream cheese,
just stir together with sugar)
Fold in sour cream and blend.

Enjoy on warm scone! Mmmm!

Have a cup of tea
Along with cream on a scone.
'Tis better with a friend
But can be enjoyed alone.
~ Me





Recipes courtesy of "An Invitation to Tea" by Emilie Barnes

Chocolate Chip Oatmeal Cookies

Last week, I tried this healthier version
of this much loved cookie.


They were wonderful!
We all loved them!





Chocolate Chip Oatmeal Cookies
(original recipe found HERE)

2 1/2 cups whole wheat pastry flour
1 cup rolled oats
1 teaspoon sea salt
1 1/4 cups chocolate chips
1 tablespoon vanilla extract
2 tablespoons water
3/4 cup organic virgin coconut oil (softened)
3/4 cup honey

Preheat oven to 350°F degrees.

Mix all the dry ingredients in a large bowl.
Mix the wet ingredients in separate bowl.
Pour the wet ingredients into the dry ingredients
and mix until well combined.

Roll dough into small balls,
flatten slightly and place on greased cookie sheets.
Bake in preheated oven for 18-24 minutes.
Remove from sheets to wire rack to cool.

Enjoy!

Lemon Bread

This recipe was a big hit in our family.
Lemony, moist, and slightly tangy. Mmm!



Lemon Bread

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
2 TBS lemon juice
1 TBS grated lemon peel
1 1/2 cups unbleached flour
1 tsp baking powder
1/8 tsp sea salt
1/2 milk

Glaze:
1 TBS lemon juice
1/2 cup confectioners' sugar


In a large bowl or mixer,
cream butter and sugar
until light and fluffy.
Beat in the eggs, lemon juice, and peel.
Combine flour, baking powder and salt;
gradually stir into creamed mixture
alternately with milk,
beating well after each addition.

Pour into a greased 8x4 in loaf pan.
Bake at 350 for 45 minutes
or until toothpick inserted
near the center comes out clean.
Combine glaze ingredients.
Remove bread from pan;
immediately drizzle with glaze.
Cool on wire rack.
Enjoy!!


recipe courtesy of Taste of Home online

Honey Wheat Bread...

Our family's favorite bread recipe
(other than sourdough ;o)...



Honey Wheat Bread

6 cups whole wheat flour
1/3 cup olive oil
1/3 cup honey
3 cups warm water
2 TBS yeast
1 TBS sea salt

In mixing bowl (or in mixer - we use a Bosch),
mix the honey, oil, water, and yeast.
While running on low speed,
add 4 cups of flour and then add the salt.
Continue adding flour until the dough
clears the sides of the bowl.
Knead on a low speed for 5-10 minutes.
Shape into 3-5 loaves
and let rise in a warm oven
for about 20 minutes
or on counter for 1 hour.
Bake at 350 for about 20 minutes.

**For herb bread, knead into the dough
a teaspoon of each (or one) of the following:
basil, rosemary, oregano, and thyme

Enjoy!




recipe from:
"From the Kitchen of Two Sisters"
by Danielle and Lindsay Voeller

Chocolate Chip Coffee Cake

We enjoyed this for breakfast
over the weekend...
Well, actually, only on Saturday
(with our son enjoying
the last small sliver Sunday morning).
The 9x13 dish of this yummy delight
did NOT last long...




Chocolate Chip Coffee Cake

1/2 cup unsalted butter, softened
1 1/2 cups sugar, divided
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 1/2 cups unbleached flour
1 1/2 tsp baking powder
1 tsp baking soda
1 cup semisweet OR dark chocolate chips
1 tsp ground cinnamon


In large mixing bowl,
cream butter and 1 cup of sugar
until light and fluffy.
Add eggs, sour cream, and vanilla;
mix well.
Combine flour, baking powder and soda;
add to creamed mixture
(batter will be thick).

Spread half of the batter
into a greased 9x13 inch baking dish.
Combine chocolate chips, cinnamon,
and remaining sugar in a bowl;
sprinkle half over batter.
Drop remaining batter
by spoonfuls over top,
spreading carefully.
Sprinkle with remaining chip mixture.
Bake at 350 for 25-30 minutes.
Cool on wire rack.
Cut into squares and enjoy!

Chicken Dijon With Couscous

3-4 boneless chicken breasts
1 box of chicken broth/stock
2-3 tsp tarragon

1 cup water
1/2 cup broth from cooked chicken
1 cup uncooked couscous
1 TBS butter
1 tsp tarragon

1 TBS butter
3 TBS flour
1/2 tsp sea salt
3/4 cups milk
1/3 cup sour cream
2 TBS dijon mustard


Place chicken in crock pot with chicken broth.
Let cook on high for 4 hours or low longer.
Place in skillet with ½ cup of broth from pot,
Sprinkle with tarragon and cook on low
until chicken is somewhat shredded.

For couscous, in a saucepan,
bring water and broth from crock pot to a boil .
Stir in couscous, butter, and tarragon.
Remove from heat;
cover and let stand 5-10 minutes
Or until liquid is absorbed. Fluff with fork.

For sauce, in a small saucepan, melt butter.
In measuring cup, mix flour and salt into cold milk,
then add to saucepan.
Add about ½ cup of broth from crockpot.
Bring to a boil; cook and stir with whisk
for 2 minutes or until thickened.
Remove from heat;
stir in sour cream and mustard.

Serve chicken on top of couscous.
Drizzle sauce over chicken.
Enjoy! We did! :o)


{recipe adapted from Taste of Home Magazine: June & July 2010 Issue}

Washing Mount Washmore...

with homemade detergent...


I've seen this recipe many different places
and finally got around to trying it.
Very simple to make. ;o)


Homemade Laundry Soap

1 cup washing soda
1 cup of Borax
1 bar of soap (Ivory or Fels Naptha)

Put in food processor (or blender) and mix.
Store in container (I used a large empty pickle jar).
Use 2 TBS to 1/4 cup per load.

Something Pot Pie

This is one of our favorite meals!
We call it "Something" Pot Pie
because any meat can be (and has been) used...


{Turkey pot pie pictured above}


2-4 cups of cooked meat (turkey, chicken, beef, etc...)
1 cup of diced carrots
1 cup peas
1 cup diced red potatoes
3 cups chicken broth
1 cup milk
2/3 cup flour


Crust:
3 cups flour
1 1/2 tsp salt
3 cups milk
2 TBS baking powder
1 1/2 sticks butter (melted)


Cook vegetables in chicken broth till soft;
then add cooked meat and stir.
Dissolve flour in milk and add to mixture to thicken.
Pour into 9x13 baking dish. Pour crust on top.
Bake at 400 for 30 minutes or till crust is done/golden brown.
Serve and enjoy!




"She ... giveth meat to her household..."
~ Proverbs 31:15


{adapted from a recipe in Spice of Life Cookbook}

Pumpkin Pie Variations...

Over the Thanksgiving holiday,
I made two pumpkin pie variations
that were very new to me.
Below are the recipes...


The first pie came from a recipe that was given to me
by a thoughtful friend that knew I loved chai green tea.


Chai Pumpkin Pie

Crust:
1 1/4 cups unbleached flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, cut up
3 to 4 TBS of ice water


Filling:
3/4 cup packed light brown sugar
1 tsp ground cardamom (I recommend only 1/2 tsp)
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
2 eggs
1 egg yolk
1 (15 oz) can pure pumpkin
1 1/2 cups half and half


Topping:
1 cup heavy whipping cream
2 TBS sugar
1/4 cup finely chopped crystallized ginger
(or tsp ginger)


1. Whisk flour, 1/2 tsp cinnamon and 1/4 tsp salt
in large bowl. With pastry blender or fork,
cut butter until mixture resembles
coarse crunbs with some pea-size pieces.
Add 3 TBS of the water;
stir until dough begins to form, adding additional water,
1 TBS at a time, if necessary. Shape into flat round;
cover and refigerate 1 hour.

2. Whisk brown sugar, cardamom, ginger,
1/2 tsp cinnamon, cloves, and salt in large bowl.
Whisk in eggs and egg yolk.
Stir in pumpkin and half and half

3. Heat over to 400.
On lightly floured surface, roll dough into 11 inch round.
Line 9 inch pie pan with dough; crimp edges.
Pour filling into crust.

4. Bake 20 minutes.
Reduce temp to 325; bake additional 35 to 45 minutes
or until edges are slightly puffed
and center barely moves when side of pan is gently tapped.

5. Beat cream in medium bowl
at medium speed until soft peaks form.
Beat in sugar, stir in ginger.
Bake till streusel is browned.
Cool on wire rack. Store in fridge.



{photo does not include topping}



Ginger-Streusel Pumpkin Pie

1 pie crust
3 eggs
1 can (15 ounces) solid-pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves

Streusel:
1 cup unbleached flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped walnuts
1/3 cup finely chopped crystallized ginger
(or 1-2 tsp ground ginger)


In large bowl, whisk the eggs, pumpkin, cream, sugars,
cinnamon, salt, allspice, nutmeg, and cloves.
Pour into pastry shell.
Bake at 350 for 40 minutes.

In a small bowl, combine flour and brown sugar;
cut in butter until crumbly.
Stir in walnuts and ginger. Sprinkle over filling.

Bake 15-25 minutes longer or until done.
Cool on a wire rack. Refrigerate leftovers.

Cheddar Garlic Biscuits...

An all-time family favorite!



Cheddar Garlic Biscuits

1 1/2 cups unbleached flour
1/2 cup cornmeal
3 tsp baking powder
2 tsp sugar
1/4 to 1/2 tsp salt
1 TBS garlic powder
1/2 cup butter
1/2 cup shredded cheddar cheese (or mexican blend)
1 cup milk

In a large bowl, combine flour, cornmeal,
baking powder, sugar, salt, and garlic powder.
Cut in butter and mix with fork until mixture is crumbly.
Stir in cheese and milk just until moistened.

Drop by heaping tablespoons onto greased baking sheet.
Bake at 450 for 10-15 minutes or until golden brown. Mmm!

Sweet Cinnamon Biscuits

One of our favorite breakfast time (or anytime) treats!

Sweet Cinnamon Biscuits

2 Cups unbleached flour
1 TBS baking powder
1 tsp salt
1/4 tsp baking soda
1/4 Cup oil
3/4 Cup buttermilk
8 TBS butter, softened
3/4 Cup sugar
1 tsp cinnamon

Combine flour, baking powder, salt,
and baking soda in a bowl and mix well.
Stir in oil. Add buttermilk and stir just until blended.
Knead dough on lightly floured surface til smooth.
Roll dough into rectangle about 1/4 inch thick.
Spread butter over dough.
Combine sugar and cinnamon in a small bowl and mix.
Sprinkle over butter. Roll up rectangle,
in a jelly roll fashion. Pinch seams to seal.
Cut the roll into 1 to 1 1/2 inch slices
(using dental floss works best)
Place in 13x9 baking dish. Bake at 400
for 15 to 20 minutes or till lightly browned.
Remove from oven and enjoy! Mmm!

Loaded Potato Soup and Sweet Biscuits

Autumn brings a beautiful array of vibrant, warm colors,
cool breezes, sweaters, and crunchy leaves.
It's, also, the season of hot, creamy soups!
We started October with a family favorite...




Loaded Potato Soup

8 medium red potatoes, diced (I leave my peelings on)
1 medium onion, diced
1 zucchini, diced (peel it if is better eaten unseen)
2-3 cups of chopped, cooked bacon (about 1 package)
1/2 cup uncooked, brown rice
1 box chicken stock/broth (or about 2-3 cans)
2 cups water
1 1/2 cups milk
1/2 cup flour
1 cup sour cream
5 teaspons ranch mix (about 1/2 envelope)
shredded cheddar cheese

Add first 7 ingredients to crockpot
and cook on low for 8 hours.
About an hour before serving,
whisk flour into milk until disolved
and stir into crockpot.
Mix sour cream and ranch mix together
then stir into crockpot.
Cook on low for about an hour.
Serve with shredded cheddar cheese on top. Mmm!



And what better way to complement a bowl of soup
than with a warm, sweet biscuit fresh out of the oven?!



Sweet Biscuits
recipe by From the Kitchen of Two Sisters

2 1/2 cups whole wheat flour (or you can use unbleached white)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1/2 cup milk
1/4 cup honey

Combine the first three ingredients.
With your hands (or a fork or pastry blender),
work in butter until mixture resembles coarse crumbs.
Add the milk and honey, then mix together.
(If using white flour, you'll need to add
a little more milk to get the right consistency)
On a floured surface,
pat out dough to 1/2-3/4 inch thickness.
Cut out bisuits with biscuit cutter.
Bake on ungreased cookie sheet at 375 for 10-15 minutes.
Enjoy with a pat of butter, your favorite jam,
or even all by itself!



And what makes Sweet Biscuits even sweeter???


When they're made with someone you love...



"O taste and see that the LORD is good:
blessed is the man that trusteth in him."
~ Psalm 34:8