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Marilyn’s Famous Whole Wheat Bread Recipe

This recipe has been our family’s daily bread for over 15 years and won many blue ribbons at state fairs and earned lots of money when sold at Farmer’s Markets in the summer time. Give it a try!

Testimonial:

“I have been making bread for years. Yesterday I wanted to find a recipe to use with my Montana White Wheat, and I found your website. My husband and five children could not believe how excellent your recipe turned out! It is the whole wheat miracle I have always searched for. Thank you so very much for sharing.” Sincerely, Kirsten Farmer

Hand Method: (yields 2 loaves)

1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer

Large Mixer Method: (yields 5-6 loaves)

2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer

3 TB Vital Gluten

Zojirushi Bakery Supreme (Auto Baker Method)

2 TB honey
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp Real Salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp Saf Instant Yeast

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Mix N Blend or (Bosch) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal, and use speed 4 on the Mix n Blend - or use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend or Bosch Universal, method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
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Sticky Dough
Julie, If the dough is a bit sticky to work with, lightly oil your hands and kneading surface with 1-2 tsp oil. If the dough is still too sticky, I would add more flour. Whole grain flour absorbs moisture more slowly, so usually I add a little extra flour so that during the kneading process the dough doesn\’t become overly sticky.
Marilyn Moll [2006-03-07]

Marilyn’s Famous Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more. Click this link for Whole Wheat Bread Dough Variations.

Learn how to obtain my cookbook, Fast and Healthy Menus for Busy Moms, with a Bonus Baking section here.

Link:
http://articles.urbanhomemaker.com/index.php?page=index_v2&id=83&c=6

WHOLE WHEAT BREAD DOUGH VARIATIONS

WHOLE WHEAT BREAD VARIATIONS

Any basic bread dough can be made into many tasty variations limited only by your imagination. Why not try Marilyn’s Whole Wheat Bread recipe for a basic bread dough and fashion it into pizza, cinnamon rolls, bread sticks, onion cheese bread, etc?

WHOLE WHEAT PIZZA
Use approximately one loaf of bread dough(1 1/2 pounds dough) for each pizza crust. If you are not baking the crust on a Pizza Stone, you will be much more successful if you pre-bake the crust for 6-8 minutes, and then cover it with toppings of your choice. Be sure to have all your toppings ready, or wrap and freeze pizza crusts for future meals.

CINNAMON PULL-APARTS
Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1T cinnamon to 1/2 C. sugar or sucanat). Place balls in layers, at least two layers or one-half to two thirds full), in a regular loaf pan or bunt pan. Let rise until doubled in bulk, bake at 350 for 20-30 minutes.

CARAMEL NUT PULL APARTS
Make caramel sauce by melting 1/4 cup butter, 1/2 Cup brown sugar, and 1/2 C. maple syrup in a saucepan, add 1/2 cup chopped walnuts or pecans if desired. Pour this mixture into the bottom of a bundt pan or 9X13” baking pan. Place walnuts sized pieces of dough in layers in the pan. Let rise until doubled, bake at 350 for 20-30 minutes.

MOCK RYE BREAD
For each loaf of bread, cut in 1 T caraway seed and 1 tsp. anise seed.

BREAD STICKS
Roll 1/2 Cup portions of dough into finger-thin ropes and cut to the desired length. Brush with melted butter. Sprinkle with a desired topping: Parmesan cheese, garlic salt, or powder, Italian Seasonings, sesame seeds, etc. Place the “sticks” onto a lightly greased baking sheet, about 2 inches apart. Let rise 10-15 minutes. Bake at 375 degrees for 18-18 minutes.
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ONION CHEESE BREAD
For each loaf, knead in 1/4 cup chopped onion (or reconstituted minced onion) and 1/2 C. grated, sharp, cheddar cheese. Proceed with regular rising and baking.

CINNAMON-RAISIN BREAD
Knead in 1/2 cup raisins and 1/2 cup chopped walnuts or pecans plus 1 1/2 tsp. cinnamon.

GARLIC-HERB PARMESAN BREAD
For each loaf, add 1/3 cup parmesan cheese and 1 tsp. garlic powder or more to taste, and 1 tsp. of herb of choice (optional).

JALAPENO-RANCH SHARP CHEESE
Add 1/2 Cup grated sharp cheese, 2 TB ranch salad dressing mix, and 2 chopped fresh jalapeno peppers.

ONION HAMBURGER BUNS:
Add 1 TB onion powder. Roll to slightly less than 1/2 inch thickness and cut with a can about 4 inches diameter. (Cut out both ends for air to escape) If desired, moisten the top of buns and sprinkle with onion flakes before rising. Bake 18-20 minutes at 350 .

ONION-DILL
For each loaf, add 2 slightly heaping tablespoons of dried onion flakes (or 1 TB onion powder) and 2 tsp. dill weed.

DRIED TOMATO AND ROSEMARY BREAD
For each loaf, add 3 TB snipped dried tomatoes, 1 tsp. crushed rosemary, and 1/4 tsp. paprika.

CINNAMON ROLLS WITH APPLE FILLING
In a medium mixing bowl, combine 2 C. finely chopped or grated apple, 1/2 C. raisins or dates, 2 T honey or brown sugar, 2 tsp. cinnamon or apple pie spice, dash of salt. For each loaf of bread, roll out the dough into a 12 X 18 rectangle, spread the apple mixture over the dough, roll up tightly, seal the roll, and cut rolls into 3/4-1 inch slices with dental floss.

To download my free ecookbook Fast and Health Recipe for Busy Homeschooling Moms, click on this link.

To receive my free newsletter ON MY HEART which is published twice a month with information, product updates and reviews, delicious recipes and much more in the spirit of Titus Two, click here.

If you haven’t tried my blue ribbon winning Marilyn’s Famous Whole Wheat Bread Recipe, here is the link to the recipe.

Complimentary copies of our 64 page catalog of products for homemakers is available here.

Link:
http://articles.urbanhomemaker.com/index.php?article=243

Sprouted Grain - For use with 100% Sprouted Wheat Bread and Ezekiel’s Bread

SPROUTED GRAIN METHOD:

Here is the method for making Sprouted Grain for 100% Sprouted Wheat Bread and other recipes. Large amounts of grain can be sprouted ahead, dried, and stored until needed.

SPROUTED GRAIN
Sprouted (or soaked) grain is used in four recipes in Yeast Breads: 100% Sprouted Wheat Bread, Sprouted Rye-Wheat Bread, Sprouted Oat-Wheat Bread, and Ezekiel’s Bread. Sprouted grain can be used in other recipes as well.

Use one of these Methods To Sprout the Grain:

#1 sprouted grain gives the bread a distinct sweet sprouted grain flavor.
#2 Soaked Grain gives the bread a slightly “sourdough” flavor.

Preparation Tips: Part of the grain used in the sprouted bread recipes is used moist and part of it is used dried and milled into flour. Any amount of sprouted or soaked grain to be used dried and milled into flour can be prepared in advance and stored after drying.

For sprouted or soaked grain that is going to be used moist, make no more than will be needed within a day or two (1 cup dry grain= about 2 cups sprouted)

METHOD #1 SPROUTED GRAIN (For a medium Loaf Bread)

To Sprout grain use a Sproutmaster

1. Soak overnight:

4 cups whole wheat kernels
2 quarts water

2. Drain, Saving soaking water to use as hot liquid in bread recipe (refrigerate until needed).

3. Sprout Grain for 1 day only for very short sprouts - 1/16” to 1/8” long; keep grain well drained, but damp, watering it twice.

4. Store 2 cups sprouted grain in refrigerator in tightly covered container until needed (not over a day or two).

5. Thoroughly Dry Out remaining grain. When thoroughly dried, mill into flour (any dried grain not to be used immediately may be stored in tightly covered container in cool place; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven.

6. Use moist refrigerated grain and milled flour as directed in specific recipes.

METHOD #2 SOAKED GRAIN (For 1 Medium loaf of bread)

1. Using same amount of grain and water as step #1 above; cover container with loose fitting lid; soak for 3 days at room temperature.

2. Proceed with steps #2, 4-6 of Method #1 above.

The above information comes from p. 64 Yeast Breads by Sue Gregg of Sue Gregg Cookbooks. Used by permission.

To download my free ecookbook Fast and Health Recipe for Busy Homeschooling Moms, click on this link.

To receive my free newsletter ON MY HEART which is published twice a month with information, product updates and reviews, delicious recipes and much more in the spirit of Titus Two, click here.

If you haven’t tried my blue ribbon winning Marilyn’s Famous Whole Wheat Bread Recipe, here is the link to the recipe.

Complimentary copies of our 64 page catalog of products for homemakers is available here.

Link:
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Ezekiel’s Bread

Take wheat and barley, beans and lentils, millet and spelt; put them together in a container and make them into bread for yourself. Ezekiel 4:9

This bread dries out quickly and therefore tastes best when fresh. If you want the bread to last longer, use 1/3 Cup honey, and additional flour as needed, although this modification is not as authentic it does promote shelf life.

Preparation Tip: This recipe calls for sprouted wheat. Use 1 cup whole wheat or spelt kernels to make 2 cups sprouts, using Method #l at this link.

Amount: 2 Medium Loaves

Bake: 350 - 35-45 minutes

1. Dissolve yeast with honey in water in a glass measuring cup;
let stand 5-10 minutes until bubles up:

1/4 Cup lukewarm water
1 tsp. honey
1 1/2 TB SAF yeast

2. Blend together in blender until sprouts are well pulverized:

2 Cups hot water (water from soaking grain can be used)
2 Cups moist wheat or spelt sprouts

3. Blend together in mixing bowl

1/4 Cup olive oil or melted unslated butter
1/3 Cup honey
1/4 tsp. vitamin C crystals or dough enhancer
2 tsp. salt

4. Blend flours together in separate bowl; add half to the moist ingredients:

1 1/2 cups barley flour
3/4 cup lentil flour
3/4 cup millet flour
3/4 cup soy flour, toasted
3 cups whole wheat flour or 3 1/2-3 3/4 cups spelt flour

5. Blend in proofed yeast and remaining flour.

6. Knead until smooth and elastic, adding1/2 cup or more whole wheat or spelt flour until dough in bread kneader clears sides of bowl or as needed to prevent sticking while hand kneading.

7. Divide dough, shape, let rise, bake, and cool as for regular bread recipes. Brush loaves with water and sprinkle with sesame seeds before baking, if desired.

This recipe is adapted from Sue Gregg’s Yeast Breads Book used by permission. Copyright The Urban Homemaker.

According to Sue Gregg, Ezekiel’s Bread is providing complete protein, high fiber, and vitamins and minerals for the body. Ezekiel’s bread bears a message concerning the need for spiritual renewal. God calls for justice and righteousness among his people. It is also a reminder that God has made complete provision for all our needs, calling us to praise and worship him.

To receive my free newsletter ON MY HEART which is published twice a month with information, product updates and reviews, delicious recipes and much more in the spirit of Titus Two, click here.

If you haven’t tried my blue ribbon winning Marilyn’s Famous Whole Wheat Bread Recipe, here is the link to the recipe.

Complimentary copies of our 64 page catalog of products for homemakers is available here.

Link:
http://articles.urbanhomemaker.com/index.php?article=278

German Stollen

3/4 cup raisins
1/2 cup chopped mixed candied fruits and peels
1/4 cup currants
1/4 cup rum (optional)
4 to 4 1/2 cups all-purpose flour
2 TB SAF
1 cup milk
1/2 cup butter or margarine
1/4 cup sugar
2 eggs
1/2 teaspoon almond extract
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1/2 cup chopped blanched almonds
Confectioners’ Icing

Soak raisins, mixed fruits, and currants in 1/4 C. water (or rum). In large mixer bowl, combine 1 1/2 cups of the flour and the yeast. Heat milk, butter, sugar, and 1 teaspoon salt til warm (115-120°F), stirring constantly to melt butter. Add to dry mixture; add eggs, almond extract, and peels.
Mix thoroughly by hand or the dough hook of a heavy duty mixer. Stir in fruit-rum mixture, nuts, and enough remaining flour to make soft dough. Knead on floured surface til smooth (8-10 minutes), or in a mixer until the gluten is developed. Shape into ball. Place in greased bowl; turn once. Cover; let rise til double (about 1 1/4 hours). Punch down; divide in half.

Cover; let rest 10 minutes. Roll each half to 10X7-inch oval. Fold long side of oval over to within 1/2 inch of opposite side; seal edge. Place on greased baking sheets. Cover, let rise until double (about 45 minutes).( Breads made with lots of nuts and fruits will not rise as high as regular breads.) Bake at 375°F til done, about 15 to 20 minutes. While warm, glaze with Confectioners’ Icing. Garnish with candied fruits, if desired. Makes 2 coffee cakes.

Confectioners’ Sugar Icing: In small bowl, combine 2 cups confectioners’ sugar, 1 teaspoon vanilla extract and 2 to 3 tablespoons milk. Beat until smooth.

Link:
http://articles.urbanhomemaker.com/index.php?article=700

Cracked Grain Rolls

These whole grain rolls are outstanding served for company meals and/or with hearty winter soups and stews.

2 cups hot water
2 cups Seed Mix (see below)
1/2 cup butter, softened
6 to 7 cups whole wheat flour OR 5 cups whole wheat flour and 1 to 2 cups bread flour
2tablespoons SAF yeast
1/2 cup nonfat dry milk
2 cups water
1/3 cup honey
3 eggs
1tablespoon salt

Seed Mix - Makes 2 cups
3/4 cup whole wheat, coarsly cracked
3/4 cup rye, coarsly cracked
2tablespoons flax seed
2tablespoons sesame seed
1/4 cup sunflower seeds, slightly cracked

Coarsly crack wheat and rye separately in hand mill or blender. Use high speed for about 45 to 60 seconds in blender. Be certain no whole kernels remain. Combine all “Seed Mix” ingredients and cook as directed below.

Bring hot water to a boil. Add Seed Mix, and cook 5 to 7 minutes, stirring constantly. Remove from heat, add butter, and set aside. Mix 3 cups flour, yeast, and dry milk in mixer bowl using kneading arm. (A large mixing bowl and heavy duty wooden spoon can be substituted for an electric mixer.) Mix well. Add water and honey to seed mixture. (Mixture should now be comfortably warm, approximately 120 .) Add this mixture to ingredients in mixer and mix about 1 minute. Turn off mixer, cover bowl, and let dough sponge 10 minutes. Add eggs and salt. Turn on mixer. Add remainder of flour, 1 cup at a time, just until dough begins to make a ball and clean the sides of the bowl. Knead 5 to 6 minutes. Dough should be pliable, smooth and elastic, but not sticky.

Lightly oil hands. Shape dough into balls using about 1/4 cup dough for each. Place quite close together, but not touching, on baking sheets. Let rise until double. Bake at 350 for 18 to 22 minutes. Yields 4 to 5 dozen large rolls. Put extra rolls in freezer. Recipe may be halved.

Link:
http://articles.urbanhomemaker.com/index.php?article=37

HOMEMAKING ESSENTIALS #1 - Tips for the Best Bread

TIPS FOR THE BEST BREAD. At the bottom of the article, you will find a special offer for a Bread Baker’s Combination of products followed by my blue ribbon award winning Whole Wheat Bread Recipe.

10 TIPS FOR THE BEST BREAD

1. When possible, use fresh home-milled flour with all of the bran and fiber intact for best results. Home-milled flour has the highest nutritional content, and the best baking characteristics for higher rising loaves of bread. Flour used for bread baking should always be room temperature for best results. Flour stored in the refrigerator or freezer must be brought up to room temperature before using.

2. Use high quality yeast such as SAF Instant Dry Yeast. SAF yeast has more live yeast organisms per tablespoon, is more heat tolerant, and does not require the extra step of “proofing” the yeast. If your whole-wheat bread is coming out like a brick, check and make sure that your yeast is still good. I have found that SAF yeast can be stored in the freezer in a moisture/vapor proof container (such as Tupperware) and remain viable for up to four years after it is opened. Unopened, the vacuum packed yeast can be stored on the shelf and remain viable for up to two years.

3. Remember to use warm water. Best temperature is 100-115 degrees for optimum yeast activity.

4. Many successful home bakers find the use of Dough Enhancer, a combination of natural ingredients which includes tofu, soy lecithin, whey, Vitamin C, yeast, citric acid, corn starch, natural flavor, and sea salt, to be quite helpful. These ingredients increase dough strength, and tolerance, aids lightness in bread, and promotes a longer shelf life for home baked goods.

5. If you aren’t satisfied with the way your bread rises, consider adding Vital Gluten. This natural protein derived from wheat increases dough strength and the shelf life of bread. (Also, don’t confuse Vital Gluten with gluten flour which is a high gluten white flour.) I especially like to use vital gluten when baking breads that contain a variety of grains and seeds other than wheat. I find vital gluten improves the texture of whole grain breads significantly and is essential to successful whole grain breads baked in automatic bread machines. In Marilyn’s Famous Whole Wheat Bread, I use up to one cup for best results in the large mixer method.

6. Remember that less flour is often best. Too much flour causes dry crumbly bread. Make every effort to keep the dough soft and pliable, but not sticky while you are kneading. Use 1 tsp. oil on your kneading surface or on your hands while kneading and when it is time to shape the dough. This helps keep dough from sticking and avoids using excess flour.

7. Develop the gluten thoroughly The most difficult aspect of mastering bread baking is recognizing when the gluten is fully developed. When dough is properly kneaded it will be smooth and elastic. A quick test for sufficient kneading is to take a golfball-sized portion of dough, stretch between the thumb and index finger of both hands to determine if the gluten is fully developed. The dough should stretch out thin and not tear readily.

8. Although my Marilyn’s Famous Whole Wheat Bread Recipe doesn’t call for a first rising or proofing period, you may let the dough proof or raise once before shaping the dough into loaves. This step will develop flavor, gluten framework, and help make light, fluffy loaves of whole wheat bread. Remember, when you are in a hurry, this step is optional.

9. Make sure the shaped loaves only double before baking. (That means a loaf pan half filled with bread dough is ready to bake when the dough reaches the top of the pan.) Only fill the pan half-way two-thirds before the final rising period. A common mistake is to over-raise the bread; the structure of the loaf becomes weak and the loaf may sink or fall before the baking is completed.

10. To determine if the bread is thoroughly baked, the bread should be browned evenly over the sides, top, and bottom of the loaf. Remove the bread from the loaf pans and allow to cool on cooling racks. Finally, be sure to wipe out the bread pans, rather than to wash them, to protect the pans from premature rusting. This step is similar to seasoning castiron cookware.

*********************************

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Marilyn’s Famous Whole Wheat Bread Recipe

Hand Method: (yields 2 loaves)
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB SAF Instant Yeast
2 1/2 tsp salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer

Large Mixer Method: (yields 5-6 loaves)
2/3 C honey
2/3 C oil
6 C warm water
3 TB SAF Instant Yeast
1 1/2 - 2 TB salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer

Zojirushi (Auto-Bakery) Method:
2 TB honey
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp SAF Instant Yeast

Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Kitchenetics, Dimension 2000, or Bosch) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. 6-10 minutes of kneading by mixer method (use speed one on the Bosch or Dimension or the Auto-Knead function on the Kitchenetics) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.

Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the large mixer method. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

I hope your family enjoys my famous bread recipe as much as I do.

The next installment of Homemaking Essentials will include some of my healthiest, easiest, tastiest, kid friendly Family Favorite Recipes and much more. Don’t miss it! Look for Family Favorite Recipes in your mail box in the next few days.

Marilyn Moll
http://www.urbanhomemaker.com/catalog

Link:
http://articles.urbanhomemaker.com/index.php?article=178

7-Grain Bread

Hand Method Large Mixer Method

Use the smaller amounts for Hand Method and larger amounts for Large Mixer Method:

1/3 C. honey / 2/3 C. honey
1/3 C. oil / 2/3 C. oil
2 1/2 C. warm water / 6 C. warm water
11/2 TB Saf Instant yeast / 3 TB Saf Instant yeast
4 tsp. salt / 11/2 to 2 TB salt
5-7 C. fresh whole wheat flour * / 14-16 C. fresh whole wheat flour *
1TB dough enhancer / 2 TB dough enhancer
1 C. Bread Flour / 2 C. Bread Flour
1 C. 7-Grain Cracked / 2 C. 7-Grain Cracked
2 tsp sesame seeds (opt.) / 1 TB sesame seeds (opt.)
2 tsp. flax seeds (opt.) / 1 TB flax seeds (opt.)
4 TB sunflower seeds (opt.) / 2/3 C. sunflower seeds (opt.)

Combine the honey, oil, warm water, yeast, dough enhancer, 7-Grain Cracked, Bread Flour, and 2 Cups of the whole wheat flour in a large mixing bowl. Add the salt and 4-5 C. (14 to 18 C. if using a large mixer) additional flour until the dough is stiff and cleans the sides of the mixing bowl. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. In a large mixer, 5-6 minutes of kneading on speed #1 should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.

Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the large mixer method. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes). Bake loaves for 25-30 minutes in a 350 degree oven. (Oven temperatures vary) Bread is cooked through when it sounds hollow when tapped on the bottom and the top and sides of the loaves are a golden browned color.

* If you are unable to use fresh whole wheat flour, use equal amounts of store bought whole wheat and bread flour.

Reprint Permission Granted with the following information:

Copyright The Urban Homemaker 2004, “old fashioned skills for contemporary people”.

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Link:
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Black Russian Rye Bread

(This recipe can be doubled for large mixers)
This is my husband’s favorite bread!

Mixer or Hand Method
2 tablespoons SAF yeast
2-1/2 cups warm water
1/4 cup vinegar
1/2 cup molasses
4 1/2 tablespoons cocoa or carob
1/4 cup butter or oil
1 tablespoon salt
2 teaspoons instant coffee (opt)
2 tablespoons dehydrated onion
4 tablespoons crushed caraway seed
1/2 teaspoon crushed fennel seed
4 cups rye flour
4-5 cups fresh whole wheat flour
Cornmeal
1/2 cup cold water
1 teaspoon cornstarch

Combine the warm water, yeast, coffee, dehydrated onion, caraway seed, and fennel seed and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. In a small saucepan, or microwave safe bowl, combine vinegar, molasses, cocoa or carob powder, salt, butter or oil , Heat to lukewarm. Add the warmed mixture into yeast mixture. Add rye flour, and mix or stir. Gradually add most of the whole wheat flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry)

Knead 8-12 minutes, adding flour as needed, or until the gluten is developed. It is a common mistake for the beginning bakers to add too much flour. Lightly grease a baking sheet and sprinkle with cornmeal. Divide dough into two portions, and form into spherical shaped balls. Place on each end of the baking sheet. Cover with a damp towel, and let rise until double. (Do not put free-formed, round loaves in a warmed oven to rise, they will flatten.)

Bake in a 350 oven for 45 to 50 minutes. While bread is baking, combine 1/2 cup cold water and cornstarch in a small saucepan. Cook until thickened. Remove bread from oven, brush with cornstarch mixture, and return to oven for an additional 2 to 3 minutes to set the glaze. Remove from baking sheet, and place loaves on cooling rack to cool. Makes 2 loaves. Delicious with cream cheese on it.

NOTE: For a lighter bread, decrease rye flour and increase wheat flour, or use 3 cups bread flour and 2 cups whole wheat flour instead of the 4 to 5 cups whole wheat flour .

For more great whole grain bread recipes, tips, and information, please subscribe to From The Heart of the Urban Homemaker, it’s free!

To maximize nutritional value of whole grain breads and adapt this receipe to the 2 Stage Process click here.

Link:
http://articles.urbanhomemaker.com/index.php?article=496

Apple Coffee Cake, Apple Turnovers, Apple Smoothie

APPLE RECIPES

But who can just put apples aside without making some special apple cobbler, coffee cake or turnovers? Check out the recipes for these special treats in this special APPLES edition of our newsletter.

APPLE COFFEE CAKE
from Sue Gregg’s BREAKFASTS AND ALLERGY ALTERNATIVES COOKBOOK used by permission.

This is a whole grain recipe using the blender batter method, no grain mill is required.

1. Preheat oven. Grease or spray baking pan, 11.5 X 8 preferred or 9 X 13 Baking Pan

2. Cook apples with water over medium heat until tender; drain, and coat evenly with cinnamon; set aside:
2 Cups apples, peeled thin slices cut in half
1/4 Cup water
1 tsp. cinnamon (add after apples are cooked)

3. Place in blender; blend on high speed 4-5 minutes until smooth:

1 Cup buttermilk or non-dairy alternative
2 eggs (or alternative
3/4 cup honey (warm slightly if not easily pourable)
1 1/3 Cup whole wheat pastry whole grain or 1 1/2 Cups kamut or spelt whole grain

4. Meanwhile, for topping, blend together in order given with a fork; set aside:
4 TB butter (unsalted preferred)
4 TB Sucanat or crysatlline fructose
1 Cup uncooked rolled oats or 1/2 Cup flour
1 1/2 tsp. cinnamon
1/2 cup shopped walnuts

5. Mix into blender batter thoroughly, but breifly, using blender and or rubber spatula, as needed:

1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

6. Pour batter into prepared baking pan. Spread apple slices evenly over the top and press into batter slightloy with a fork. Add topping.

7. Bake at 325 degrees for 30 -40 minutes or until knife or toothpick comes clean out of center of cake. Serve cake hot.

APPLE TURNOVERS

This is my daughters favorite apple dessert and she always treats us to these top notch turnovers!

8 oz cream cheese
3/4 cup butter
1 egg separated
3 TB cold water divided
2 Cups flour
7 Cups of apples
3/4 cup sucanat or brown sugar
1 1/2 tsp. cinnamon

1. Mix together cream cheese and butter. Refrigerate egg white, mix in the egg yolk and 2 TB of water to the cheese and butter mixture.
2. Gradually add the flour.
3. Refrigerate the dough for one hour.
4. While the dough is chilling, prepare the apples by tossing the apples with sugar and cinnamon in a heavy skillet. Bring to a bowl and reduce heat, cover and simmer 8-20 minutes. Remove from heat to cool.
5. Turn pastry dough onto a lightly floured surface and roll the dough to 1/8 in thickness.
6. Cut into squares. Fill with fruit mixture. About 1/2 cup cooked fruit mixture per square.
7. Fold pastry over and seal the edges with a fork.
8. Whisk together 1 TB water and egg white, and brush over the pastry.
9. Bake at 375 degrees for 18 -22 minutes or until lightly browned. Remove from oven and sprinkle with powdered sugar if desired.

FROSTY APPLE SHAKE

Smoothies are a great way to have a nutritious and refreshing drink. They are easy to make, just use whatever ingredients are on hand and be creative.

Blend in blender until smooth:

1 Cup nonfat plain or vanilla yogurt
1 medium, tart apple, unpeeled, such as Jonathan, Golden Delicious, Honeycrisp
1 scoop vanilla protein powder (opt)
1/16 tsp. cinnamon
2-3 ice cubes

Variations:

Add one or more of any of the following ingredients per serving for variety and added nutrition:

1-2 TB peanut butter
1 TB wheat germ
1 TB wheat bran
1 TB oat bran
1 TB Flax Seeds
1 TB Sunflower Seeds
1 TB almonds
1 TB sesame seeds

Link:
http://articles.urbanhomemaker.com/index.php?article=98

Apple Bread

Ingredients:
3 cups whole wheat pastry flour
1-1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 eggs
1-1/2 cups Sucanat, or packed brown sugar
1/2 cup oil
1 Tablespoon vanilla
2 cups diced apple (without skins)
1/2 cup chopped walnuts
1 teaspoon flour

Mix flour, cinnamon, soda, salt, and baking powder together. Beat eggs and add Sucanat or brown sugar and oil. Add vanilla and dry ingredients. Stir in apples. Mix walnuts in a teaspoon of flour and add to batter. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour.

Makes: 2 loaves

Reprint Permission Granted with the following information:

Copyright The Urban Homemaker 2004, “old fashioned skills for contemporary people”.

Free 64-page catalogs are available by request at http://www.urbanhomemaker.com/catalog

Link:
http://articles.urbanhomemaker.com/index.php?article=82

CIVIL WAR IN THE KITCHEN - A Walk Through History

Civil War history has fascinated citizens from both the North and South for over a century. Since many homeschool families will eventually be studying the various aspects of the causes of the war from the Northern and Southern perspective, cooking typical foods eaten by Union or Confederate soldiers may capture the imagination of your children as they imagine the trying hardships imposed upon soldiers and families forced to improvise meals out of basic foods while often facing shortages of staple ingredients.

Soldiers, Confederate soldiers in particular, depended on hardtack, a hard cracker, biscuit shaped, made from flour, salt, and water. Hardtack, was a staple food of choice because it was easy to carry, did not readily spoil, had the additional advantage of being lightweight, and was not subject to crumbling . The salt in the crackers protected soldiers from fainting during the brutal, hot, sweaty summer weather. Soldiers gave hardtack nicknames like “iron plate biscuits” and “teeth cullers” because of its tough, hard, almost solid consistency. Sometimes the crackers might contain weevils and maggots which would burrow into the hardtack which was then referred to as “worm castle”.
The best way to eat hardtack was to dip it in water, coffee or tea. That practice softened the cracker enough so that it wouldn’t break a solder’s teeth, and, if the beverage was hot enough, would also kill the bugs. Soldier’s were known to break hardtack into small pieces with the ends of their guns instead of their teeth.

As the war progressed, shortages of all kinds of food prevailed particularly among the Southern troops because of railroad service disruptions and other war related factors. Hence, foraging, scavanging, and rummaging for food in fields and forests supplemented meager or non-existent rations. Fresh meat became rare and the men learned to hunt for any available squirrels, rabbits, and other wild game they could find to be added to soups and stews. Sweet potatoes were a treat when no other sweet food was available. They could be baked in campfire coals, or mashed to prepared Sweet Potato Pudding and other tasty desserts. As you can imagine, anything to break the monotony of the hardtack, hoe cake, and spoiled meat diet was welcomed by the men.

Fresh fruits and vegtables were often scarce since women and children had to perform all the household tasks, animal care and many other farm tasks without the help of the men.
The drastic scarcity of salt, sugar, wheat flour, coffee, tea and other staple foods caused the Confederate soldiers and families at home to rely on many substitutes such as cornmeal in place of white flour. The Confederates used cornmeal to make hoe cakes, a corn meal mixture cooked on hoe blades over a fire. Fried cornmeal in the shape of large cakes were known as pones. Confederate cornbread probably was prepared without baking powder, unlike the Confederate Cornbread recipe.

Prior to the war, peanuts were grown primarily for pig food or export to other countries however, with meat sources very scarce soldiers often ate peanuts in place of meat as a protein source. Since peanuts were easy to grow, and stayed fresh a long time, they could easily be carried in small bags during long marches, or roasted over fires before eating them. Southern cooks learned to depend on plentiful peanuts and the nuts were prepared into candies such as the Peanut Brittle Recipe, below, a hard candy which could be shipped to soldiers for a rare treat.

Packages mailed from home to Confederate troops at times offered an array of food items such as sweets, breads, smoked meats, and vegetables. Sweets might include apple or cherry pie, honey and jams. Familes might pack butter, pickles, apples, pears, cheese, and nuts into the boxes sent to soldiers along with other needed items such as candles, blankets, soap, books and clothing. With unreliable mail services, personal messengers often delivered packages to the soldiers to insure that the foods could be enjoyed before it spoiled.

Union soldiers were, in general, better fed than the Confederate Army because they had more money and better supplies. A Union soldier’s daily camp rations included upt to12 ounces of pork or bacon, or 20 ounces of salt or fresh beef, and 22 ounces of soft bread or flour, or 16 ounces of hard bread, or 20 ounces of cornmeal. And, for every 100 soldier’s rations, they were supplemented with additional rations including beans, peas, rice or hominy, coffee, sugar, candles, soap, salt, vinegar, pepper, potatoe, and molasses.

Most of the cooking was done by the soldier’s themselves, divided into small groups called messes, who cooked over open, hot, smokey fires with heavy cast iron cookware. Dried beans such as kidney, navy, pinto or waxed beans might be eaten three times a day. Beans placed in hot coals in a hole in the ground, would cook through the night. Salt pork or other available meats added flavor and any fresh or dried vegetables or greens and potatoes also went into soups such as the Navy Bean Soup.

Like their Confederate counterparts, Union soldiers foraged the countryside for fruits and berries. Fruit cobblers or pies, prepared from berries after a successful foraging trip, would also be baked on a bed of hot coals inside cast iron dutch ovens. Apples could be enjoyed from August through October. Often the men would thinly slice apples, and dry them in the sun, so they could be safely e stored and enjoyed through the winter months. Dried apples, excellent vitamin C sources for soldiers, helped prevent scurvy, a bleeding gum disease. Reconstituted apples could be prepared into Skillet-Fried Apples or made into pies for a sweet dessert.

Despite the hardships and shortages, both Northern and Southern families at home as well as the troops in the field, found ways to incorporate Christmas celebrations with traditional foods and special meals. Southern families lacked the food to make big dinners but did their best to set aside some special food for the Christmas holiday. Slaves celebrated New Year’s Day with Hoppin’ John, a mixture of black-eyed peas and rice, ingredients that were uksually available even during the food shortages. Northern families saved precious sugar and butter resources during the year in order to prepare special treats for holiday celebrations such as Tea Cake Cookies and Gingerbread.

It has been said that an army travels on it’s stomach and you can see how the outcome of military conflicts could hinge on how well-supplied the soldiers are. One thing is sure, some of our traditional foods of today, such as sweet potato pie, cornbread, Hoppin’ John, peanut brittle and others trace their origins back to the difficult days of the Civil War food shortages. Families who wish to maximize Civil War Era battlefield reenactments with tradtional recipes will enjoy the most authentic ambience when the foods are prepared in stoneware or wooden bowls, cooked over open fires in cast iron pans , and served on tin plates.

Link:
http://articles.urbanhomemaker.com/index.php?article=345

Civil War Cooking Recipes

Here are the recipes originally published in THE OLD SCHOOLHOUSE MAZAZINE - Winter 2005 Issue in an article entitiled CIVIL WAR IN THE KITCHEN A Walk Through History.

JOHNNYCAKE
Johnnycakes were popular particularly in the Northeast but eaten across the United States since the 1600’s. The recipe is very simple and fun to make.

1 Cup water
1 1/2 Cups ground yellow cornmeal
1/2 tsp. salt
1/2 cup milk
2 TB butter
syrup, molasses, or preserves for topping

Bring 1 cup of water to boil in a medium saucepan. Combine the cornmeal, salt, boiled water, and milk in a medium bowl. Stir well. Melt the 2 TB butter in a skillet or a cast iron griddle over medium heat. Pour 1 TB of batter into the skillet, pancake style to cook. Cook for 4-5 minutes on each side until edges are lacy and lightly browned using a spatula to turn. Serve hot with molasses, maple syrup and butter.

NAVY BEAN SOUP
Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.

1 Cup (8 oz) dried navy beans
5 Cups water
1/2 pound salt pork or slab bacon
2 large carrots or 1 cup chopped
1 large onion or 3/4 Cup chopped
1 large potato, unpeeled, but cut into 1/2 inch pieces
1 tsp. salt
1/2 tsp. pepper

Wash the beans in a colander and pick out and discard any discolored ones or pieces of dirt.

Place the beans in a large stock pot or Dutch oven covered with water at least 2 inches above the beans and allow to soak overnight. Drain the beans. Add 5 cups water, salt pork, carrots and onions to the beans. Stir the mixture. Bring to a boil, cover, reduce the heat to a simmer and simmer the beans at least 45 minutes or until the beans are tender. Add the chopped potatoes salt and pepper. Bring to a boil. Cover and cook about 15 more minutes or until the potatoes are fork tender.

FRIED APPLES
Tart apples cooked with butter and sugar make a wonderful side dish or dessert.

5 Tart cooking apples such as Granny Smith, MacIntosh, Golden Delicious, or other
4 TB or more butter
1 Cup brown sugar
1/2 tsp. nutmeg

Wash, core and slice the apples into 12-16 narrow wedges, do not peel. Melt the butter in a skillet or cast iron pan and add the apples. Cover the skillet and cook the apples 5 minutes over medium low heat. Stirring continuously, add the brown sugar and the nutmeg. Stir well. Continue cooking the apples covered for 10-12 minutes or until the apples are tender, check every few minutes while cooking. Add additional butter or water if needed to prevent the apples from sticking.

GINGER BREAD
Gift boxes sent to Union soldiers from home might contain the traditional gingerbread along with items such as socks, soap, and other foods.

1 TB butter
2 1/2 Cups flour
1 1/2 tsp. baking soda
1/2 Cup butter
1 1/4 Cups molasses
1 egg
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1 Cup very hot water

Preheat the oven to 350 F. Grease a 9” square baking pan with the butter. In a large mixing bowl, combine the flour, soda and spices, and cut in softened butter to the flour mixture with a fork. Combine molasses, egg and water in a small mixing bowl. Add the liquid ingredients to the dry ingredients and stir well. Pour the batter into a baking pan and bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Makes 9 servings.

HARDTACK
This staple hard cracker like bread made of flour and water must be dipped into milk, tea, hot chocolate before eating as it is so hard you could break your teeth eating it dry!

butter for greasing the baking pan
5 Cups all-purpose flour
1 TB baking powder
1 TB salt
1 2/3 cups water

Preheat the oven to 450 F. Grease the baking sheet. In a medium sized bowl, combine flour, baking powder, salt, and water. Stir the mixture with a wooden spoon. With freshly washed hands, squeeze the flour mixture with your fingers, this will be a very stiff dough. Flatten the dough to about 1/2 inch into a large rectangle. Using a knife, lightly trace lines into the dough to divide the pieces into 3 X 3” square pieces. Use a toothpick to prick holes across the entire surface in neat rows 3/4 of an inch apart. Be sure the holes go all the way through the dough to the baking sheet. Bake the dough about 25 minutes or until lightly browned. Allow to cool 10 minutes. Remove the hardtack from the baking sheet with a metal spatula. Makes about 9 hard crackers.

CONFEDERATE CORNBREAD
Wheat flour was quite scarce in the South during the Civil War so soldiers baked bread from available ingredients such as white cornmeal. Try to find white cornmeal to make this a bit more authentically Confederate. Although this recipe uses baking powder to make the cornbread fluffier, Confederate soldiers did not have baking powder.

1 TB butter
2 Cups white cornmeal (not self-rising)
2 tsp. baking powder
3/4 tsp. salt
2 eggs
2 Cups milk
1/4 cup oil

Preheat the oven to 400 . Grease the 9” square baking pan with the butter. Combine the cornmeal, baking powder, and salt in a large bowl. In a small bowl whip the eggs with a fork and combine with the milk and oil. Stirring only until all the dry ingredients are wet, add the wet ingredients to the dry ingredients and then pour the batter into the prepared baking pan. Bake 20-25 minutes or until the top is lightly browned.

TEA CAKE COOKIES
5 Cups flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 cup butter
1 Cup buttermilk
2 large eggs
2 cups sugar

Heat the oven to 375 F. Grease the cookie sheets with butter. Combine flour, soda, and nutmeg together in a large mixing bowl. Cut in the butter with a fork or pastry blender until the mixture looks like coarse crumbs. In a medium bowl, stir together 1 Cup milk, 2 eggs, and sugar. Pour into dry ingredients. Stir well. Wash hands and lightly coat your fingertips with butter. Shape the dough into 1 inch round bowls. Place the balls on baking sheets. Dip a fork in flour and use it to glatten the balls in a criss/cross pattern like you might do for peanut butter cookies. Bake 10-12 minutes or until golden brown. Makes 5 dozen.

Additional Civil War Recipes can found in the following resources:
Cooking Up US History Recipes and Research to Share with Children, Second Editon by Suzanne I. Barchers and Patricia C. Marden, Teacher Ideas Press, Englewood, CO. Copyright 1999. 1-800-237-6124.

http://www.foodhistoryl.com/foodnotes/leftovers/dstorm.htm
http://www.kidport.com/RefLib/UsaHistory/CivilWar/CampLife.htm
http://www.unctv.org/thecivilwarexperience/cooking3.htm

Link:
http://articles.urbanhomemaker.com/index.php?article=346

BAKING WITH PUMPKIN

PUMPKIN PIE CAKE DESSERT
This is a very easy and delicious dessert for a crowd

1 – 29 oz can pumpkin
1 cup sugar
1 tsp salt
3 tsp cinnamon
3 large eggs
1 large can Evaporated milk (Not sweetened condensed)
1 Yellow Cake Mix
1 cup pecans, chopped
1 cup butter, melted

Combine the pumpkin, sugar, salt, cinnamon, eggs, and milk and place in a 9 X 12 – inch baking dish. Sprinkle one box dry yellow cake mix over the pumpkin mixture. Sprinkle the chopped pecans over the top of the pumpkin mixture and dribble the melted butter over the top.
Bake at 350°F for 50-60 minutes. Serve with real whipped cream.

PUMPKIN PIE CAKE DESSERT - Adjusted for NT by Maria Atwood author of Cook Your Way to Wellness DVD
This is the above delicious recipe adjusted to using healthier ingredients

1 29 oz can pumpkin (Use fresh baked pumpkin)
1 cup sugar (Use raw honey or rapadura)
1 tsp salt (Specify Real, Celtic or sea salt)
3 tsp cinnamon
3 large eggs
1 Box Yellow Cake Mix (The ingredients in this box would scare you and so maybe just use good whole sprouted pastry flour)
1 large can Evaporated milk (Not sweetened condensed) (Use real cream)
1 cup pecans, chopped (soaked with a little salt the night before to remove anti-nutrients)
1 cup butter, melted

Follow the above instructions for preparations.

Pumpkin Zucchini Bread
Adapted from Taste of Home Magazine

3 eggs, lightly beaten
2 cups sugar or Sucanat
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups flour, whole grain pastry flour is best
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup zucchini , shredded (shredded carrot could be substituted)
1 cup walnuts or pecans, chopped

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in x 5-in x 3-in loaf pans. Bake at 350 degrees for 45-50 minutes or until breads test done when a toothpick inserted in the center of the bread comes out clean. Cool in pans 10 minutes. Remove to a wire rack.

Yield: 2 loaves.

PUMPKIN APPLE STREUSEL MUFFINS
Makes 18 muffins

2 1/2 Cups whole grain pastry flour
1 Cup honey
1/2 Cup milk, buttermilk, or yogurt thinned
1 TB pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 cup pumpkin
1/4 cup oil
2 cups peeled and finely chopped apples
Streusel Topping* (recipe below)

Grease muffin cups well. In a large bowl, whisk together honey, eggs, oil, pumpkin and milk. In a medium mixing bowl, combine pumpkin pie spice, soda, salt, flour. Stir dry ingredients into moist ingredients gently, being careful not to over mix. Stir in apples gently.

Spoon the batter into muffin cups filling 3/4 full. Sprinkle streusel Topping over batter. Bake in preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.

Streusel Topping: In small bowl, combine 2 TB flour, 1/4 Cup sugar, and 1/2 tsp. groudn cinnamon. Cut in 4 tsp. butter, until mixture is crumbly.

Pumpkin Chocolate Chip Muffins
Incredibly rich and spicy, filled with chocolate chips and crunchy almonds,
these muffins are delicious with steaming cups of espresso. Children also
love them with cold milk. Make one or two days ahead for best flavor.

1/2 cup sliced unblanched almonds or pecans, chopped
1 2/3 cup flour, whole grain pastry if possible
1 cup sugar or Sucanat
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips

Heat oven to 350 F.
Toast Almonds step is optional:
Put almonds on a baking sheet or pie pan and bake about
5 minutes, just until lightly browned; watch carefully so almonds don’t
burn. (You can also toast them in a toaster oven). Slide almonds off the
baking sheet so they cool quickly.

Grease muffin cups or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt
in a large bowl.

Break eggs into another bowl. Add pumpkin and butter and whisk until well
blended. Stir in chocolate chips and nuts. Pour over dry ingredients and
fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups. Bake 20-25 minutes or until puffed
and springy to the touch in the center. Turn out onto a rack to cool. Wrap
in a plastic bag and keep for 1-2 days. Reheat before serving.

JODI’S FAVORITE AUTUMN PUMPKIN PIE RECIPE
Prep Time: 5 minutes

1-3/4 C. mashed cooked pumpkin (canned pumpkin is OK)
1-1/3 C (1 can) sweetened condensed milk
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 Cup hot water

After blending, pour into a pastry-lined pie pan and bake for 50-55 minutes at 375 F. (Bake until an inserted knife comes out clean). Serving suggestion: Top with real whipped cream and chopped nuts! Fabulous and light!

PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 large or 4 medium sized loaves, plenty for family and gifts.

4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil OR melted butter
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour

Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined. Pour batter into loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage.
Variation: Add 1-2 C. chopped nuts and,or raisins to batter before baking. #

Link:
http://articles.urbanhomemaker.com/index.php?article=870

Anzac Biscuits

Named for the Australia and New Zealand Army Corps (ANZAC), which fought in World War I. This recipe is courtesy of my daughter, Laura.

2 C. rolled oats
11/2 C. unsweetened shredded coconut
11/2 C. all-purpose flour
2 C. Sucanat - (or sugar)
1 C. butter, softened
2 TB honey
6 TB boiling water
4 tsp baking soda

Measure oats, coconut, flour, and sucanat (or sugar) into a medium-sized mixing bowl: toss to mix.
Melt butter and honey.
Pour boiling water over baking soda and stir to dissolve. Add to the melted butter mixture.
Pour the butter mixture over the mixed dry ingredients; mix well.
Heat oven to 300 . Grease cookie sheets and drop teaspoonsful of dough onto prepared baking sheets. Bake 10-12 minutes, until crisp and golden brown.
Cool cookies on baking sheet 1-2 minutes then remove with spatula and cool on wire racks.

Reprint Permission Granted with the following information:

Copyright The Urban Homemaker 2004, “old fashioned skills for contemporary people”.

Free 64-page catalogs are available by request at http://www.urbanhomemaker.com/catalog

Link:
http://articles.urbanhomemaker.com/index.php?article=43

Applesauce and Date Nut Quick Bread Recipes

DATE NUT LOAF

The Cheddar Cheese really pulls the flavor of the dates and nuts into a very pleasing taste.

3/4 cup boiling water
1/2 pound pitted and chopped dates
2 tablespoons olive oil or butter
1-3/4 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup sugar or Sucanat
1 egg, well beaten
1 cup shredded cheddar cheese
1 cup chopped walnuts or pecans

Pour boiling water over dates and oil or butter-let stand for 5 minutes or
until mixture is cool. Sift flour with salt, soda, and sugar
into a bowl. Stir in date mixture, beaten egg, cheese and walnuts. Sir
only until well blended.

Pour into a buttered loaf pan (9 x 5). Bake at 325 degree for 50 to 60
minutes. Turn out on a rack to cool. Wrap well in foil or plastic to
store. Makes one loaf.Photobucket - Video and Image Hosting

DATE NUT BUTTER

1/2 cup (or 1/4 lb) unsalted butter (at room temperature)
3 tablespoons powdered sugar (I used a few drops of Stevia)
3 tablespoons pitted, chopped dates
1/4 cup chopped walnuts or pecans

Whirl all in food processor. Makes about 1 cup. Enjoy. (This butter is awesome!ed.)

OATMEAL APPLESAUCE LOAF

1 cup applesauce
2/3 cup brown sugar or Sucanat
2 eggs
1-1/2 cups whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup olive oil
1-1/2 cups rolled oats
1 cup raisins
1/2 cup chopped walnuts or pecans

Beat together brown sugar and eggs until smooth. Add applesauce. Sift
flour with baking powder, soda, salt, cinnamon and nutmeg into egg mixture.
Blend. Stir in olive oil, rolled oats, raisins and nuts.

Spoon batter into buttered loaf pan (9 x 5). Bake at 350 degrees for one
hour. Makes one loaf.

Contributed by Marilyn Cummelin, Picture by Marilyn Moll

Link:
http://articles.urbanhomemaker.com/index.php?article=631

Basic White Sauce Cream Soup Alternatives

Basic White Sauce

Cream Soup Alternatives

Thin Medium Med-Thick Thick

Butter 1 T 2 T 3 T 4 T

Flour 1 T 2T 3 T 4 T

salt ¼ t ¼t ¼ t ¼ t

Milk, stock,

or Combo 1 C 1 C 1 C 1 C

Instructions:

Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. using a wire whisk to prevent lumps, stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.

Variations:

Cheese Sauce: Add ½ C grated sharp cheese and ¼ tsp mustard

Tomato Sauce: Use tomato juice as liquid and add a dash each of garlic powder or garlic salt, onion powder or onion salt, basil and oregano.

Mushroom Sauce: Saute ¼ C finely chopped mushrooms and 1 Tbsp finely chopped onion in the butter before adding the flour.

Celery Sauce: Saute ½ Cup finely chopped celery and 1 Tbsp finely chopped onion in butter before adding flour

Chicken Sauce: Use chicken broth or bouillon as half the liquid. Add ¼ tsp poultry seasoning or sage, and diced cooked chicken if available

The following ingredients can be used to vary the flavors for other casseroles or your own creative concoctions:

curry powder

garlic, onion, celery salt

grated nutmeg

lemon jice

Worcestershire sauce

chili powder

chopped or blended vegetables

chopped parsley

chopped chives

The above information is adapted from More with Less Cookbook by Doris Janzen-Longacre. This is a classic cookbook I have relied on for years for basic, economical family oriented recipes.

Link:
http://articles.urbanhomemaker.com/index.php?article=896

Popsicle Paradise!
By Tawra Kellam
www.LivingOnADime.com

To help moms keep their cool by helping their kids chill out, here are some recipes from www.LivingOnADime.com.

Remember when you used to sit on your front steps on a hot summer day eating a popsicle? It was usually red or purple and on special occasions you got a fudgesicle. Remember how you tried to lick the drips faster than the sun could melt them? Sometimes the drips would roll down your fingers, forcing you to make the mind numbing decision whether to lick your fingers or the new drips forming on your popsicle.

Every once in a while a few drips would get out of control and fall on your bare toes. Remember how your dog’s tongue felt like sandpaper when he licked the sweet gooeyness off of them? It’s funny how we try to make drama and expensive memories for our children when it’s the simple everyday things we remember the most. Use some of these ideas from www.LivingOnADime.com to keep the kids entertained this summer.

To find popsicle molds, look at discount and mail order stores or garage sales. If you don’t have any molds, use small paper or plastic cups. Put a wooden stick or plastic spoon in the center.
For mini popsicles, pour orange, apple or grape juice or flavored drink mix into ice cube trays. Partially freeze and then place toothpicks in the center of each cube (or place plastic wrap over the top, secure and insert toothpicks through plastic wrap).

For non-traditional popsicles:
~Freeze applesauce in popsicle molds.

~Mix fruit or jam into yogurt. Freeze in small, snack sized Ziploc bags for frozen yogurt on the go. Cut a hole in the end of the bag for easy access/eating.

~Mix gelatin and freeze. Add gummie fish or worms before freezing for added fun.

~Freeze syrup from canned fruit.

~ Add food coloring or sprinkles to yogurt or softened ice cream for added pizzazz. Then freeze in popsicle molds.

~Make a batch of pudding. Add coconut, nuts, marshmallows, crushed cookies or sprinkles if desired. Pour into molds. Freeze several hours until firm.

~Stick a toothpick in the center of blackberries, strawberries, raspberries or sliced bananas. Dip in chocolate if desired. Freeze on a tray. Once frozen, store in freezer bags.

~For easy snow cones, freeze orange juice (or any other flavored juice) in ice cube trays. Store frozen juice cubes in a plastic bag. Blend 5 cubes in the blender until they have a shaved ice consistency. The shaved ice will keep its consistency if kept frozen in a container.

~For watermelon popsicles, blend one cup each watermelon chunks (seeds removed), orange juice and water. Blend well. Then pour and freeze into molds.

~For strawberry popsicles, blend 2 cups strawberries, 1 cup vanilla ice cream or yogurt, 4 cups orange juice and 2 tablespoons sugar. Blend smooth. Pour into molds and freeze.

~For banana popsicles, dissolve one 3 oz. package strawberry gelatin with one cup boiling water. In a blender, mix gelatin, 1 banana and 1 cup yogurt or ice cream. Blend well and pour into molds.

Pudding Pops

1 pkg. pudding (not instant*)
3 cups milk

Combine 1 large package of pudding with 3 cups of milk. Mix only enough to blend well. Quickly pour into popsicle molds and freeze. Chocolate and vanilla pudding may be layered for a fun treat. Makes 8-10 popsicles.

*Regular homemade pudding may be used instead of store-bought pudding mix.

For more refreshing summer ideas visit www.LivingOnADime.com Tawra Kellam is the author Dining On A Dime Cookbook. Tawra and her husband paid of $20,000 debt and medical bills in 5 years on $22,000 averaged income.

Link:
http://articles.urbanhomemaker.com/index.php?article=822

PACK THE PERFECT PICNIC FEAST

HAMBURGERS AUX FINES HERBS
I have been using this recipe for over 30 years. After you try these tasty seasoned hamburgers, you will never go back to plain old hamburgers. I make lots and freeze the patties individually on cookies sheets and then place into zip lock baggies. If you don’t have all the herbs, use whatever you have.

Double, triple, or quadruple amounts for extra hamburgers for the freezer!

2 lbs. hamburger
1 TB chopped chives
1/2 tsp. crumbled tarragon
2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/4 c. chopped green onion
1 egg

Mix all ingredients. Shape into 6-8 large patties. Broil.

DREAM BARS
Very easy and healthy recipe adapted from PICNIC ( Storey Pub) Omit whipped cream for lower fat version.

3 egg yolks, beaten
7 graham crackers, rolled into crumbs
1 cup chopped pecans
1/2 cup chopped pitted dates
1/2 cup Sucanat or sugar
1 tsp. baking powder
3 egg whites, beaten until stiff peaks form
1 cup heavy cream, whipped, optional

Preheat oven to 350 F and grease a 9 X 13” baking pan. Place the egg yolks in a large bowl., Add the graham cracker crumbs, pecans, dates, sugar, and baking powder and mix well. Gently fold the egg whites into the crumbs mixture until combined. Pour the batter into the prepared pan. Bake for 15 to 20 minutes, or until lightly browned. Cool on a wire rack for 10 minute before cutting. Put the pieces on a plate and cover with plastic wrap if traveling to a picnic and bring whipped cream in a separate container and chilled. Add a dollop to each piece before serving, if desired.

TORTELLINI SALAD with Pine Nuts
Pine nuts make this salad authentic Mediterranean cuisine, but the pine nuts are an optional ingredient.

2 lbs fresh tortellini pasta or 1 9 oz pkg dry torellini cooked el dente
1 Cup chopped green pepper
1 cup chopped red pepper
1 cup chopped green onion
1/2 cup chopped pine nuts (optional)
1/4 cup chopped fresh basil, or 1 TB dried
1/4 cup chopped fresh dill, or 1 TB dried
1/4 cup grated Parmesan cheese

DRESSING
Homemade dressings are much healthier and economical than commercial equivalents and made in minutes.

1/4 Cup balsamic vinegar (or whatever you have)
1 clove of garlic, minced or to taste
1/4 tsp. salt
3/4 cup good quality oil such as Safflower or Peanut oil

BROCCO-VEGGI MANIA - - Reprinted from LUNCHES AND SNACKS

A plate or tray of raw vegetables can be as simple as carrot and celery sticks or a whole rainbow array of interesting shapes, textures, and bright colors, including cooked broccoli, for a beautiful vegetable tray, perfect for snacks or a picnic. Serve with a tasty dip!

Picnics and company occasions are a great time to get the children involved with cooking.

Cook and chill broccoli flowers 2 hours or more before preparing the vegetable tray. See below. Prepare Easy Dip ahead to blend flavors.

COOKING BROCCOLI

1. In a saucepan bring enough water that will cover the broccoli to a boil.
2. Meanwhile, thoroughly was broccoli and trim away tough outer part of stalks. Cut off the flowers with 1” of the stalk.
3. Drop broccoli into boiling water. Raise heat to bring quickly back to a boil. Cover and boil for only 1 minutes.
4. Drain in colander, place in covered container and refrigerate to chill.

Assemble Choice of desired vegetables from the following list:

carrots
celery
cucumber
radishes
cauliflower
kohlrabi
cherry tomatoes
dark leaf greens

1. Wash vegetables in cool water. Scrub as needed with a vegetable brush.

2. Cut vegetables in desired shapes; place in a bowl or on a try (don’t arrange yet).

A few ideas:

Ruffled cucumber wheels: Leave peeling on unless heavily waxed. Score cucumber lengthwise all around with the tines of a dinner fork. Cut in slices crosswise.

Radish roses: Slice a little piece off top of radish to make a flat white top. Cut down through radish from the flat top, but not all the way through, with a paring knife. Cut where lines are drain in first illustration at the right. Soaking in ice water will help the radish “petals” to fan out. Another way to make radish flowers is to cut them in half sawtooth-shaped .
Carrot curls: Fat carrots work best. Lay carrot on cutting board and slice it in half lengthwise with chef’s knife. Peel down flat side with a vegetable peeler. Roll strip in a curl and secure with a toothpick. Soak in ice water. Toothpicks can be removed after soaking.
Stuffed celery: Fill the celery sticks with peanut butter or some other filling (so p. 81).

3. For a special picnic or company dinner, line the bottom of tray or plate with dark leafy greens.

4. Place bowl for dip in center of the platter, and arrange vegetables attractively around it. There are no rules, so have fun with this!

EASY DIP (OTHER DIP RECIPES ON PP 134-136)

1. Blend ingredients thoroughly with a wire whisk; chill:

1/2 CUP light sour cream or regular
3/8 CUP (6 TB) low fat yogurt
1 tsp. dried onion flakes or 1 TB fresh chopped
1 tsp dried parsley flakes or 1 TB fresh minced
1-2 tsp. dried dill weed.

2. For a special occasion, use a hollowed out head of red cabbage for a dip bowl. You;ll need a large platter for such a larg dip container.

NUTRITION QUIZ:

Can you name 3 nutrient groups that vegetables are especially high in? Loook up Broccoli in MAIN DISHES p. 211. It has good amounts of serveral important nutrients. What are they? Are vegetables a good source of fiber? What do the many different nutrients, shapes, textures, tastes, and colors of vegetables tell you about God’s creative genius?

Reprinted from LUNCHES AND SNACKS by Sue Gregg used with permission.

Download our free ebook called FAST AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy Families.

Link:
http://articles.urbanhomemaker.com/index.php?article=365

Homemade Ice Cream Recipes

Old Fashioned Ice Cream Recipes:

Each of the following recipes makes about 1 quart; double, triple, quadruple recipes as needed.

Tips: Prepare the ice cream mixture ahead of time and chill in the refrigerator several hours or more before freezing for best results. Blend ice cream mixture thoroughly before freezing, which helps incorporate more air into the ice cream mixture and results in a more smooth taste. Heavy cream makes yummier ice cream than milk, but use what you have.

Fresh Peach Ice Cream

Fresh summer peaches make a wonderful ice cream. Sprinkle with some fresh raspberries for color and flavor contrast.

2 cups half and half or heavy cream
3/4 cup sugar
1/4 cup nonfat dry milk
3 Cups peeled, pitted, sliced peaches, or 1 pkg (16 oz sliced peaches, thawed)
3 TB lemon juice
2 tsp vanilla extract
dash salt

Combine half and half, sugar and dry milk in a blender or food processor and process until smooth. Add peaches with remaining ingredients and process until smooth. Chill in the refrigerator until ready to freeze. Blend mixture for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.

Strawberry Ice Cream
Here is an old-fashioned , full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries for garnish.

1 1/2 Cups fresh strawberries, stemmed, or 12 oz frozen unsweetened strawberries
1/2 cup milk
1 1/2 cups heavy cream
2/3 cups sugar
1 TB vanilla extract
2 TB orange flavored liqueur or 1 tsp. orange extract
dash salt

Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow instructions for freezing.

Old-Fashioned Chocolate Ice Cream
Yum! A real family favorite.

1 cup milk
2 cups heavy cream
1/2 cup sugar
2 egg yolks, beaten
2 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
2 tsp vanilla extract
dash salt

Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge an mixture is hot. Add sugar and stir to dissolve. Beat egg yolks in a small bowl and carefully add a few spoonfuls of hot cream mixture to eggs to gradually warm them. Stir eggs back into saucepan and continue to cook over low heat, stirring constantly, until mixture thickens slightly and reaches 160 on a candy thermometer. Remove from heat and strain custard into a bowl. Add chocolates, vanilla, and salt. Place bowl in a pan of cold or ice water and cool to room temperature. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow instructions for freezing.

Link:
http://articles.urbanhomemaker.com/index.php?article=585

Chicken Salad with Variations by Marilyn Moll

The below recipes and variations is excerpted from Sensational Summer Salads By Marilyn Moll

BASIC CHICKEN SALAD w/VARIATIONS
4-6 servings

3 cups cooked or canned chicken, cubed
OR cook boneless breasts in pressure cooker, cool, and cube
1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
1/2 cup celery, sliced
1/2 cup onion, chopped
3 tbsp. parsley, chopped
salt and pepper to taste

Toss chicken with mayonnaise, yogurt, celery, onion, parsley, and salt and pepper until all ingredients are blended well. Serve over torn lettuce or cut up tomatoes.

Company Chicken Salad

To the basic chicken salad recipe add:
1-2 tsp. curry powder
1/2 cup ripe olives, chopped or sliced
toasted pecan halves or pine nuts.

California Chicken Salad

To the basic Chicken Salad recipe add:
1 tsp. fresh chopped tarragon (1/4 tsp. dried)
1/4 cup slivered almonds
Garnish with:
1 avocado, peeled and thinly sliced or diced
alfalfa sprouts

Southwestern Chicken Salad

To the Basic Chicken Salad add:
1/2 cup diced green pepper
1/2 - 1 tsp. chili powder to taste

Hawaiian Chicken Salad

To the Basic Chicken Salad add:
1/4 to 1/2 cup diced pineapple or crushed pineapple, drained

Oriental Chicken Salad

To the Basic Chicken Salad add:
1 small can of mandarin oranges, drained
1/2 cup bean sprouts
1-3 tsp. soy sauce
3-4 water chestnuts, sliced
Garnish with Chow Mein noodles

Ed Note: Sensational Summer Salads ebook is available for purchase at $6.97.

Link:
http://articles.urbanhomemaker.com/index.php?article=828

COOKING WITH CHILDREN - QUICK & HEALTHY SNACK IDEAS

COOKING WITH CHILDREN - FUN AND HEALTHY SNACKS
MARILYN’S FAMOUS FRUIT LEATHER

1 Cup fruit (fresh or canned) strawberries, apricots, and peaches are my favorites
1 large apple, peeled
1 Cup. vanilla or strawberry yogurt

Blend the above ingredients in your blender for about one minute or until pureed. Taste the puree and add honey or spices such as cinnamon to taste. (Remember that drying concentrates flavors). Pour puree onto lightly greased fruit leather inserts, or saran covered cookie sheets. Dehydrate overnight at 115 degrees or in a low oven with the door ajar. Leather is ready when no wet places remain. Wrap the leather in saran and freeze. Freeze fruit leather so it doesn’t vanish too quickly. Make lots. Children and their friends will love this snack and beg for more.

NUTTY BUTTER BALLS
Dried fruits are concentrated in natural fruit sugar; nuts are high in fat. Yet dried fruits are high in minerals and nuts high in protein and essential fatty acids. To learn about what kinds of nuts and dried fruits are best to buy for good nutrtion, consult p. 11-12 of LUNCHES AND SNACKS by Sue Gregg.
This recipe from Sue Gregg, used by permission, is a family favorite.

1. Chop together in small pieces in blender or by hand:
1/2 Cup date dices
1/4 cup cashews
` 1/4 cup walnuts
1/4 cup pecans
1/4 cups wheat germ, raw or toasted
1/4 cup rolled oats, uncooked
1/4 dried coconut, unsweeteneed, optional

2. In a large mixing blowl blend together thoroughly with a large mixing spoon:

3/4 cup peanut butter
2 TB honey
1 tsp. vanilla
1/4 cup nonfact dry milk powder

3. Gradually mix chopped mixture into peanut butter mixture with large mixing spoon. When you can no longer mix easily with the spoon. Knead mixture well with your hands into a smooth ball.

4. Shape into walnut-size balls; refrigerate until firm on a cookie sheet lined with wax paper. Store in a plastic gag or covered plastic container and referigerate.

NUTRITION QUIZ: What nutrients are dried fruits and nuts especially h9igh in? What is an essential fatty acid (see p. 100)? Name the two important essential fatty acids. Why should dried fruits and nuts be eaten in small, rather than large, quantities? Why is it healthier to use unsulfured dried fruits (p.11)

NACHO SNACK
Another family favoraite snack from Sue Greggs LUNCHES AND SNACKS.

SPECIAL TIP: Most taco chips are not made from whole corn. Look for chips made with stoneground cornmeal (this is whole corn), and, if possible, also with canola oil. Avoid chips made with hydrogenated or partially hydrogenated oil such as shortening, or coconut oil. Some chips are made with less salt. Look in supermarkets and health food stores.

Amount: 1 serving

Oven: 325 F - about 10 minutes

1. Top chips with cheese and salsa; heat in oven at 325 for about 10 minutes or until cheese melts:

1 oz (about 3/4 cup) taco chips or Corn Chips
1/4 cup grated cheddar cheese
1 tsp. salsa, to taste
2. Garnish with CHOPPED GREEN ONION, IF DESIRED.

^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

Snack Time!
by Leanne Ely

It’s summer. They’re home. They’re whining and most of all,
they’re constantly hungry. So what’s a mom to do?

Feed ‘em!

Kids need snacks, but not constant grazing. You need to make
sure the snacks are healthy and are going to do them some good,
nutritionally. Just giving them the junk that they clamor for
from watching too much TV is going to keep them eating
continually. It makes sense, if you think about it. When your
children (or you for that matter) don’t get the nutrition
necessary, their bodies are still craving those nutrients and
will keep signaling that it’s time to eat-even after downing a
bag of Doritos and drinking a whole liter of Pepsi. They might
be temporarily full-but never satisfied because the body was
never fed. See why good nutrition is so important?

So let’s get a grip on this summertime food issue. Not having a
plan (as we well know!) is a recipe for disaster. You know how
to make a grocery list-how about adding some of these items on
your list this week?

Veggie Ranch. I think my son will eat anything with ranch
dressing on it. It’s not my very favorite thing in the world
nutritionally, but if you blend it up with some non-fat cottage,
you’ve got a fairly decent dip. Add baby carrots, celery sticks,
broccoli flowerettes and even some cherry tomatoes and you have
a veggie platter they’ll love. Keep your ready-to-go veggies
(separated in big plastic zip-top bags) and dip (in a container)
within easy reach and let that be your first answer when they
ask. Remind your children to pour their dip into their own bowls-
you just KNOW they’re going to double dip!

Favor Fruit. Summer is fruit season. Snip some grapes from the
bunch and they have a great snack to go. A banana is a season-
less fruit and easy to grab, too. Watermelon is perfect this
time of year with the heat and everything-why not have it sliced
up and cold in the fridge, ready to go? Ditto that idea with any
melon. You might even make up a fruit salad of honeydew and
cantaloupe. My troops love this treat and grab the plastic bowl
and help themselves when it’s in the fridge. And don’t forget
the perennial favorite: apple slices dipped in peanut butter.

Pop up. I am a huge fan of popcorn. Lots of roughage (like your
grandma used to say) and a fun snack that won’t take major bites
out of your budget, too. Use an air popper (way cheaper than the
microwave kind and none of those nasty hydrogenated fats either)
and add a teeny bit of butter. We also add a little grated
Romano cheese. My kids love this!

Nuts to you. I keep raw almonds in the fridge and will mix some
almonds with dried apricots. Talk about your fiber count-yee
haw! Plus the added bonus of all those nutrients. Great snack for
kids and adults alike!

Cheese Whiz! Not that icky stuff you squirt out on a cracker.
But string cheese and cheddar cubes, for starters. American
cheese—its more “product” than real cheese. For optimal
digestion, cheese should be aged over 60 days. That should be
enough to scare you away!

Link:
http://articles.urbanhomemaker.com/index.php?article=199

CORN “CONFETTI” SALAD
This corn salad is very colorful and uses canned, frozen, or leftover corn-on-the-cob.
Use whatever veggies you have, don’t worry if you don’t have everything on hand.

2 cups corn (thawed/cooked)
1/3 cup diced green pepper
1/3 cup diced red pepper
1/3 cup diced celery
1/3 cup diced red onion
1/2 cup cilantro, chopped (I measure the cilantro before chopping)
1/2 tsp. cumin
1/2 cup Ranch Dressing (pg. 10)

Mix together and chill. Perfect for picnics and potlucks.

TOMATO/CUCUMBER CHOP SALAD
Combine at least three of the veggie ingredients
with the dressing for a great summer side dish.
This recipe works well when tomatoes and cucumbers
are prolific in late summer.

1-2 stalks celery, chopped
2 or more tomatoes, chopped
1 cup cucumber, chopped
1/2 cup green pepper, chopped (optional)
1/2 cup onion, chopped (optional)
1/4 cup fresh parsley, chopped (optional)
salt and pepper to taste

Mix the vegetables with 1/4-1/2 cup Marilyn’s French Dressing and salt to taste.

GREEN BEAN SALAD
Awesome way to use an abundance of green beans

4 cups cut up green beans, cooked, drained and chilled
1/2 large red onion, sliced
10-12 cherry tomatoes, halved
1/2 - 1 cup Feta cheese (optional)

Mix these ingredients together with Marilyn’s Basic French Dressing below.
Add 1/2 tsp. oregano, and extra black pepper, and Feta Cheese
for a Greek Flair.

Link:
http://articles.urbanhomemaker.com/index.php?article=833

Marilyn’s French Dressing Recipe

MARILYN’S FRENCH SALAD DRESSING
This recipe, courtesy of a chef, has been my family’s favorite salad dressing recipe for nearly 25 years. I use this versatile dressing to marinate veggies, and potato salad as well. Double or triple the recipe as it goes fast!

1/4 Cup vinegar, Balsamic, Red wine, or Apple-Cider Vinegar
1 TB Dijon mustard, prepared
2 or more cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper, fresh ground if possible
1/2 tsp. paprika
2/3 Cup quality oil such as olive oil, coconut oil, sesame oil, or combination of oils. Be sure to use pure pressed or expeller pressed oils which contain the anti-oxidants and vitamin E.

Combine these ingredients in a carafe, glass jar, or whisk together with a fork in a small mixing bowl.

The ecookbook, FAST AND HEALTHY RECIPES FOR BUSY WOMEN -Reliable Recipes for Busy Families, is downloadable at this link and ncludes many of my easiest family favorite, kid friendly recipes such as Peppy Pizza Pasta and Honey Glazed Chicken. This ebook is downloadable at this link

For more information, contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323. Sign up for our complimentary bimonthly newsletter here.

Link:
http://articles.urbanhomemaker.com/index.php?article=374

Information on canning, dehydrating and more:

http://articles.urbanhomemaker.com/index.php?category=17

http://articles.urbanhomemaker.com/index.php?category=1

http://www.freerepublic.com/focus/news/2011426/posts?page=2

Insurance savings -Five types of credits that will cut your home insurance bill
Market Watch ^ | 5-4-08 | Amy Hoak

Posted on Monday, May 05, 2008 7:36:54 AM by RKBA Democrat

http://www.freerepublic.com/focus/f-chat/2011564/posts

Recession plan 12 ways to put in place good spending habits, for recessions and beyond
MarketWatch ^ | 5-4-08 | Andrea Coombes

Posted on Monday, May 05, 2008 1:09:27 PM by RKBA Democrat

http://www.freerepublic.com/focus/f-news/2011751/posts

Wal-Mart cuts prices on more drugs Retailer adds a 90-day supply for $10
Market Watch ^ | 5-5-08 | Andrea Cheng

Posted on Monday, May 05, 2008 7:37:16 PM by RKBA Democrat

I checked the Kingman Walmart and they were about $40. higher for my prescriptions, than what I now pay at a small local pharmacy.

these fancy prices, are ‘with insurance’, not for those of us who spend $500. a month and do not have insurance.

granny