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Written by mary on August 31st, 2006 with no comments.
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Well, we are “Zuched”. We didn’t even plant a garden this year, but one of my older sisters did, and she has Zuchinni “coming out her ears”. OK, you can relate, right? Here’s a newly discovered recipe from our kitchen -
Zuchinni Potato Salad
8-10 medium sized boiled Potatoes, chilled and cubed
One large Zuchinni, grated
1 small-medium Onion, chopped (optional)
3 sticks of Celery, chopped (optional)
5 boiled Eggs, (optional)
1/4-3/4 cup Mayo
1-2 tsp Mustard (optional)
Stir together and serve chilled as a side dish.
Zuchinni Muffins
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup vegetable oil
2 large eggs (at room temperature), lightly beaten
1 teaspoon vanilla extract
1 1/2 cups shredded zuchinni
3/4 cup chopped walnuts
Preheat oven to 400 F. Butter twelve 2 5/8 x 1 1/8-inch (about 3-ounce) muffin cups.
In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. In another bowl, stir together oil, eggs, and vanilla until blended. Make a well in the center of the dry ingredients; add oil mixture and stir just to combine. Stir in zuchinni and nuts, if desired.
Spoon batter into prepared muffin cups. Bake 20 to 25 minutes, or until a toothpick inserted in center of one comes out clean.
Remove muffin pans to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cool on rack. Serve warm or cool completely and store in an airtight container and cool room temperature.
These muffins freeze well.
Makes 12 muffins.
Written by mary on July 19th, 2006 with no comments.
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Hello my faithful readers! To discourage the ever increasing risk of spam. I had not allowed comments. I now have the settings so that all comments must be approved by myself. Thank you always for comments! Now that we have this settled, feel free to post and I will review and allow them ASAP.
Alright, so this cheese… I’ve made some fabulous cheese lately! My sister owns a cow and us being the country folks we are, love fresh cows milk. Sometimes we get it in surplus, so that we can’t possibly drink it before it sours. (If you’ve had a cow, you know what I’m talking about!) Well, my grandma was here last month and she told me about the cheese curds her mother used to make when she was young. She would put the sour milk in a pot on the wood stove, and keep it warm until it curdled. I had some sour milk that I didn’t want to throw out, so I put it in a pot and put it on the stove on Low. I wasn’t sure what to expect, but I left it alone for a few hours. When I came back to it (I checked on it a few times) the curds had seperated from the whey. I poured off what I could, then dumped the curds into a collider with a bowl under it. After I let it drain out, I then squeezed what else I could out. I think the idea of curds was more to leave some whey in it, but what my end result was, was kind of like fetta. I salted it and it was really good. We ate it with Taco Salad (Chips, Salad, Salsa, Ground Beef and Cheese).
My next few attempts only made improvements. I salted it while still in the whey, put different spices (Sage, Parsley, Garlic etc.). I have now learned to use a small amount of Ascorbic Acid (Vitamin C Powder) along with a bit of white vinager to curdle the warm milk.
I have 3 gallons on the stove which should make 3-4 lbs of cheese. It’s been really fun making different things with it.
Written by mary on May 30th, 2006 with no comments.
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buy the e-recipe here (This recipe is also in a text post below)
Written by mary on May 26th, 2006 with no comments.
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Wow, and is it a good one! I was thrilled when Dad said I could get Crystal and Jesse Paine’s entire ebook collection. You see, they are having a two week sale (two days into it all ready) for their 500 pages of fabulous reading for only $24.97! I bought the set last night, instantly downloaded them and began reading excitedly and reviewing them. I am very impressed to say the least. This set is an answer to prayer for me, because I asked the Lord if he would somehow get me some of these inspiring books to encourage me in my home business, and here they are. I have them all!
Here are the titles ~
Homegrown Business
The Merchant Maiden
Thriving on One Income
Menu Planning Made Easy
The Best of Crystal’s Blog
Simply Centsible Suppers
How to Start Your Own Business
The Bread by Hand eBook
Momma’s Guide to Growing Your Groceries
Special Days
If you are at all interested, click here!!!
I also wanted to mention how much I really like the “Menu Planning Made Easy” ebook. It’s just great! I’ve printed off the menu planners and I’m already starting to use them.
Written by mary on May 4th, 2006 with no comments.
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I was in a dessert making mood last night… I don’t like to use a lot of sugar, so I’ve been working on a suger-free chocolate recipe using stevia for the sweetner. Well, the experement involved butter, unsweetend chocolate powder, almond flavoring and stevia (it is a lot like splenda). The one thing I would do differently is that I would use unsalted butter, because the salt brings out the bitter taste in the chocolate, and stevia doesn’t mask it like sugar does (I added some frutose to cover it in the end). So, any way, Chocolate is usually made basically with cocoa butter, sugar and cocoa powder, mixed in different ratios to get different types. Butter is a lot like cocoa butter, but it’s less expensive. Anyway, that’s what I was doing last night. It started with making my own graham crackers, then it went to the Chocolate mixture I was melting in a small pan on the stove, then my graham crackers turned out hard because I didn’t put any soda in them. (I should have followed a recipe.) 
Well, they tasted about right, so I ground them up in my Vita-Mix and added butter and cinnamon. It made a nice crust so I patted small amounts into a mini muffin pan and poured chocolate in them. I put them in the fridge, and went on to other things. I used the graham cracker crist in a pie pan and poured the last of my chocolate on in a thin layer, then I mixed up one package of cream cheese and 1 cup of sour cream in the Vita-Mix. I added about a 1/4 tsp of Lemon Extract and put about a 1/8 cup of frutose and a few dashes of stevia until it tasted good. Then, I smeared that onto the crust and smoothed it out. the final layer was the sour cream scrapings and a little bit of cocoa powder and stevia mixed together like chocolate mousse. I spread that out on top and sprinkled unsweetend coconut on top. After refridgerating it all night, we ate it for breakfast, and it was really good! You’ll have to try it!
Written by mary on April 25th, 2006 with no comments.
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2 1/2 cups flour
1 cup sugar
3 1/2 tsp baking powder
1 stp salt
1 cup milk
1 egg
4 ripe bananas
1 cup walnuts (optional)
Mash the bananas with a potato masher or use your kitchen aid mixer. Add the egg and milk, then sugar, salt, baking powder and flour. Mix well. Butter two or three bread pans, and fill them half full of the batter. Bake at 350 for 55-65 minute.
I made 10 x this recipe yesterday with th 40 bananas that were going “down hill”. It was loads of fun! My little neice, who is 20 months, helped me stir and managed to fling quite a bit around the kitchen. We wore matching red aprons. She loves to work in the kitchen!
Written by mary on April 14th, 2006 with no comments.
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My old starter got thrown out a while back when the fridge got cleaned, but that’s ok, because I was mad at it. Now that I think I know a little bit more about Sourdough Bread making, I’m getting a new starter going. If you want to start your own Sourdough colony, here’s how I am doing it. I’ve put about 2 cups of whole wheat flour and 2 cups of warm water in a glass jar, and I’m letting it sit for 24 hours on top the fridge (a warm place), then I’m going to dump out half, and add half again to feed it. I’ll do this three days in a row or until it gets sour and bubbly. Then, when I go to use it, I’ll use just part of it to make my “sponge”, which is just a big batch of sour batter. See Classic Sourdoughs
Written by mary on April 13th, 2006 with no comments.
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I would like to recommend to you, my favorite cookbook! Nourishing Traditions
challenges me to do crazy things. It’s packed full of weird and Delicious recipes. Make your own Sourdough Starter or Sour Kraut. Learn appropriate soaking times for whole grains. You’ll love it! Sally Fallon, also shares her own Kombucha Recipe, and some other exciting beverages. It’s a totally new way to approach nutrition.
Written by mary on April 11th, 2006 with no comments.
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I make Honey Whole-Wheat bread, 3 long loaves, or 4-5 short loaves at a time and knead it by hand. If we want a variation, I’ll maybe use Molasses instead of part of the Honey or add some Oats, Rasins & Cinnamon or something else I can think of. There are SO MANY things you can use for spreads, and Sandwiches are easy planning. In a pinch, bread and cheese are great. One loaf of bread costs roughly $0.40 in ingredients! We eat anywhere from 2-4 loafs a day in my family. The best part is that it’s good for you and tastes so much better then store-baught bread!
This is my sister-in-law’s recipe that I use all the time.
5 1/2 Cups warm Water
1/2 Cup Honey
4 tsp Salt
1/3 Cup Oil
3 TBS Yeast
6 Cups Whole Wheat Flour.
Stir for 1 minute.
Add 6 more cups of flour, a little at a time.
Knead for 10 minutes. (You may use a mixer, but I always knead by hand). Let the dough rise in the bowl for 20-30 minutes, in a warm place ( 85 -100 degrees). Punch the dough, cut it into four sections, shape it into loafs and place them in four buttered bread pans. Let them rise again in a warm place for about 20-30 minutes, and bake for 30 minutes at 350. The Loaves should be golden brown. I usually butter the tops when I get them out, and wrap them in a big towel until they cool. (One loaf is usually eaten while it’s still warm!)
I use Western Family Whole Wheat Flour, most of the time, and it works great with this recipe. Some flours vary just a little bit, so you’ll get slightly different results.
Written by mary on April 10th, 2006 with no comments.
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