Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Listening to Alex Jones-
Reporting on Police, Army, National Guard, Border patrol agents and SWAT teams have surrounded peaceful protesters who were opposing the replacing of the American $ and planning new world order.
Water cannons, high sound crowd control units, microwave heat mob control trucks, tear gas and all... He has just ordered the three cameramen out of the area - for them to duck into a business, restaurant, bar or whatever and to act as normal as they can.
Fox covering only the anarchists present only -
From the G20 meeting in Pittsburgh - don’t know if this is now or last week during the meeting. You can hear over their cell phones the broadcasts that it has been declared an unlawful assembly - telling them that regardless of their side they are standing for, they will all be arrested.
Anarchists mixing with America supporting citizens - Station is on 5.075 Mhz at 03:45 UTC 11:45 pm edt.
OK, confirmed that this is rebroadcast from two weeks ago.
Way more happened than MSM covered.
It was very interesting to hear the moment by moment reports from their 3 camera/reporters on the scene - Live!
As interesting and scary as Orson Wells War of the Worlds was to hear. (yes, I heard that on the radio too) this will send a chill down your spine...
>>>it sure does fill my craw up.<<<
LOL so that’s why I haven’t been hungry all day -
Went to Sam’s Club today - couple of 25# bags of sugar, 50# bag of beans, couple of big 20 pound boxes of parboiled rice (we prefer that), couple of giant size ground cinnamon jars, apple cider vinegar and a couple of whole beef loins which I cut up and repackage in usable amounts. Oh, two 50 pound bags of flour too will be putting that in 5 gallon pails. 10# coil of sausage.
I try to replace what I’ve used and add some extra each month. Gotta get those two additional shelf units my wife is pushing for... (don’t know why, maybe because I have three stacks of cases each 6 high of canned goods that need to be on shelves...)
Still gotta find time to move that greenhouse... Keep putting it off. Fixing up storm doors, re-grouting tile in bathroom, caulking around windows have all jumped ahead of moving it, along with the canning, planting cover crop, and need to clean the chicken house and spread that.
How could anyone get bored being retired? So much to do, so little time to do it. (and dang it I move slower than I used to - that doesn’t help)
Little by little though, we are getting there and stocking up.
Natural cough remedies
Posted by: “Shirl
Cough remedy I
1 teaspoon of honey *
1 tablespoon of lemon juice (freshly squeezed)
Stir mixture in a little bit of drinking water and drink immediately.
Take this 2-3 times a day.
Cough remedy II
Freshly squeezed lemon juice ( 1/2 a lemon )
Mix with a little bit of drinking water and drink immediately.
You can take this as many times as you want.
Simple, isn’t it? For those who are afraid of sour stuff, use the first
remedy. The second natural cure for cough remedy is for those who aren’t
afraid of the sour taste and maybe too lazy to stir in the honey. Both the
natural cough remedies works!
________________________________________________________________________
________________________________________________________________________
5. A red onion home made syrup for nagging coughs.
Posted by: “Shirl
A red onion home made syrup for nagging coughs.
My first son had a times a cough that would never really go away. My
second son was an extremely premature baby and therefore with “weak” immature
lungs. I used this homemade syrup after trying everything, including various
homeopathic formulas.
The original syrup calls for sugar but I have replaced it with honey or
stevia. The onion has to be RED onion and I give it to my children either as
lung strengthener or as medicine when they do have a cough or cold.
Ingredients
1 big red onion washed and peeled.
sweetener (brown sugar, stevia, honey)
Cut the onion HORIZONTALLY in slices. Start at the base of the onion. Lay
the newly cut base and place base in a bowl. Add a layer of the stevia or
honey in here. GO easy as you have many layers to go and the sweetener from
the top layers will eventually sip through the bottom layers
Repeat until the whole onion has been cut and reconstructed on the bowl.
Let it rest for at least 15 hrs at room temperature. I do it overnight.
Next day I have a bowl with about half a glass of “syrup”. Children like
the sweet taste. It doesn’t taste like onion at all.
I hope you find this remedy as “miraculous” as I have!”
To visit group on the web, go to:
http://groups.yahoo.com/group/NativeAmericanVoiceForHealth/
Get Rid Of Gnats: Tips & Remedies
Posted By TipNut On July 21, 2009 @ 6:16 am In Garden & Plants | No Comments
Fungus gnats are small dark flies (about 1/8” in size) that look similar to mosquitoes and are often confused with fruit flies [1]. They thrive in humid environments and breed in the damp soil of houseplants. The gnat larvae is what causes damage to your plants by eating the plant roots, root hairs and stems. The symptoms of a gnat infestation can be stunted plant growth, plant wilting, yellowing leaves and rotting roots. The adults feed on fungi at the top of the soil (where they lay their eggs) while the larva feasts on the plant roots.
How To Get Rid Of Gnats
Yellow Sticky Trap In Houseplant
Here is a collection of home remedies to get the gnats out of your house along with some tips for trying to control them:
* Dry Them Out: Allow the houseplant’s soil to dry very well to the point that your plants start to wither before watering again (approximately the top one to two inches of soil is completely dry). The soil needs to get this dry so the gnat larvae in the soil will dry up completely (ending their cycle), the adult gnats cannot breed in the dry soil so the cycle ends.
* Sticky Traps: You can purchase yellow sticky cards for houseplants with the purpose of indoor insect control, these will work with fungus gnats. The idea is that the color yellow will attract the gnats and when they come to investigate, they get stuck or trapped by the sticky substance on the card. Look for these in home and garden centers or greenhouse supply stores. If you’d like to try making your own, cover bright yellow index cards with Vaseline or Honey. Tape the card to a straw or chopstick and stick into the soil of the potted plant that has the gnat problem.
* Gnat Killer Soap Spray Recipe: Mix 2 tablespoons Ivory liquid soap or lemon dish detergent with 1 gallon of water, use this mixture to water the plant and drench the soil that is hosting the gnats. After about an hour, lightly spray the plant leaves with clear water to rinse the soap off.
* Gnat Trap: Pour a tablespoon or two of apple cider vinegar into a small cup, top with water. Leave the cup near the plant with the gnat problem. The gnats will be attracted to the vinegar and will be killed by drowning.
* Vodka Spray: Mix 1/2 cup vodka with 1 1/2 cups water, pour into spray bottle. Spray plants that are affected by gnats (first test a leaf to make sure the alcohol isn’t too harsh for the plant, if it doesn’t burn the leaf after a day or two it should be fine).
* Rubbing Alcohol Spray: Mix 1 cup rubbing alcohol with 1 quart of water, pour into spray bottle. Spray the plant affected by gnats, treat every three days for two weeks. Make sure to test a leaf first to make sure the mix isn’t too harsh for the plant.
* Tobacco: Break open a few cigarettes and make a light layer of tobacco over the top of the soil, the nicotine will get rid of the gnats. Do not use on herbs or plants that are eaten and watch that pets aren’t able to get at the tobacco.
Tips For Controlling Gnats
* Try putting a layer of sand on top of the soil in your potted plants, this may help deter the gnats from setting up home.
* Does your plant have gnats? Here’s a trick to find out if you’re not sure: slice a chunk of raw potato and leave it on top of the soil where you suspect gnats are thriving (lay it cut side down). After seven days, lift the potato up–if you have gnats you will see larvae on the potato.
* To prevent another infestation of gnats, reduce watering as gnats are usually a sign of over watering. Also make sure to remove any water from the saucer underneath the pot. Make sure soil is dry between waterings.
* Remove fallen leaves and plant debris so there’s no organic matter resting on the soil to attract gnats for them to feed on.
Don’t Miss These Tips:
* Houseplant Care & Growing Tips [2]
* Aloe Vera Plant Growing & Usage Tips [3]
* How To Pot A Plant: Gardening Tips [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/gnats-tips/
URLs in this post:
[1] fruit flies: http://tipnut.com/fruit-flies/
[2] Houseplant Care & Growing Tips: http://tipnut.com/houseplant-care/
[3] Aloe Vera Plant Growing & Usage Tips: http://tipnut.com/aloe-vera-plant-growing-usage-tips/
[4] How To Pot A Plant: Gardening Tips: http://tipnut.com/how-to-plant/
Copyright © 2008 TipNut.com. All rights reserved.
[Fun and pretty]
Scatter Sunshine Scrappy Quilt Tutorial: {Sewing}
Posted By TipNut On October 9, 2009 @ 1:06 pm In Sewing | No Comments
Today’s feature is from Brown Paper Packages with Scatter Sunshine Scrappy Quilt Tutorial [1]:
Scatter Sunshine Scrappy Quilt Tutorial By sugarnspicecreations.blogspot.com
Out of my overflowing scrap bin came this cute little number. A little bit tricky to sew up the strips, but uses up some of those strange shaped pieces. Here’s the how-to.
The tutorial is very detailed with lots of pictures and instructions. Lots of ironing and trimming involved but the results are well worth it. The example size is for a baby quilt but you can easily adjust for whatever size you like.
Making quilts out of scrap fabric is not only a great way to use up those scraps, they also make wonderful handmade gifts.
Please check out the site above for all the tutorial details, very nice!
Don’t Miss These Tips:
* Tied Quilt Tutorial: Sewing [2]
* How to Make a Vintage Sheet Quilt [3]
* Pillowcase Tote – Sewing Tutorial [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/scrappy-quilt/
URLs in this post:
[1] Scatter Sunshine Scrappy Quilt Tutorial: http://sugarnspicecreations.blogspot.com/2009/09/scatter-sunshine-scrappy-quilt-tutorial.html
[2] Tied Quilt Tutorial: Sewing: http://tipnut.com/tied-quilt/
[3] How to Make a Vintage Sheet Quilt: http://tipnut.com/vintage-sheet-quilt/
[4] Pillowcase Tote – Sewing Tutorial: http://tipnut.com/pillowcase-tote-sewing-tutorial/
Copyright © 2008 TipNut.com. All rights reserved.
Aloe Vera Plant Growing & Usage Tips
Posted By TipNut On July 2, 2008 @ 6:37 am In Garden & Plants, Popular Tips | 12 Comments
Buying Tips
* This plant usually grows slowly inside a house–purchase a large, more mature plant if possible. If a young plant is your only option, you can still use it for first aid treatments but know it will take a few years to get large.
* Young aloe plants are potent enough to use for first aid treatments, but the more mature plant offers a stronger potency, strength does increase with age.
Growing Tips
* Aloe Vera can be planted indoors or outdoors, but will turn brown in harsh sunlight so plant in indirect light.
* Will freeze, make sure to protect it during frost dangers. Not suitable for wintering over in cold weather zones.
* Will grow faster outside than inside, but definitely makes a good indoor plant.
* Use well-drained sandy potting soil, a good quality commercial potting mix with extra perlite, granite grit, or coarse sand are added is recommended. Cacti and succulent mixes may also be used. Source: Wikipedia: Aloe Vera [1].
Watering
* Aloe Vera is a succulent [2], don’t overwater.
* Allow the soil to become fairly dry before watering. Lightly water during winter months since the drying out will be slower.
* If planting in a pot, make sure there is a drainage hole so the water can drain easily.
Repotting
* When the plant is rootbound it will be top heavy and will send out more new shoots or pups, repot.
* Remove new shoots when they are 3 to 4 inches high and replant in their own pots. If you don’t, they will suck life from the mother plant. Signs of this happening: The mother plant will get bright green and spread its leaves horizontally rather than vertically.
* Water the pups well when repotting then don’t water again for about 3 weeks, forcing the new roots to get strong and seek water. They may turn grey or brown initially, this is normal. These make great gifts so give freely!
Symptoms Of Poor Plant Care
* Leaves lie flat instead of upright: usually because of insufficient light.
* Leaves are thin and curled: plant is not being watered enough, it’s using up its own liquid.
* Leaves are brown: too much direct sunlight.
* Very slow growth: High alkaline soil or water; too damp for too long; not enough light; too much fertilizer.
Removing Leaves
* Harvest leaves as you need, the plant wound is quickly sealed and healed. The leaf will not grow back, choose those closest to the ground as they are the most mature and most potent.
Using Aloe Vera For First Aid Treatments
For benefits and home remedies using Aloe Vera in first aid, see How To Heal With Aloe Vera Plants: Tips Guide [3].
How To Cut A Leaf
* Remove the leaf from the plant with a sharp knife.
* Trim the thorny edges from the severed leaf, then slice the leaf across its width. The inner transparent, gooey gel is ready to be applied directly to the afflicted area. Use generously, it will be absorbed by the skin within several minutes.
* After the gel from the first layer of ruptured cells has run dry, scratch the surface with a clean knife to rupture more cells, releasing more juice. This can be continued until there is nothing but green skin left.
How Long Will A Leaf Last
* Wrap partially used leaves in foil or plastic wrap and refrigerate, it will last for days.
Consuming The Plant Directly
* The colorless pulp is tasteless, but first rinse off the bitter yellow sap. Peel the green skin from the pulp, then rinse off the sap with cool water.
Source – More complete notes & tips can be found in the booklet:
The Ancient Egyptian Medicine Plant Aloe Vera Hand Book
Author: Max B. Skousen
Aloe Vera Research Institute (1982)
Don’t Miss These Tips:
* How To Heal With Aloe Vera Plants: Tips Guide [3]
* African Violets: Growing Info & Tips [4]
* Houseplant Care & Growing Tips [5]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/aloe-vera-plant-growing-usage-tips/
URLs in this post:
[1] Wikipedia: Aloe Vera: http://en.wikipedia.org/wiki/Aloe_vera
[2] succulent: http://en.wikipedia.org/wiki/Succulent
[3] How To Heal With Aloe Vera Plants: Tips Guide: http://tipnut.com/how-to-heal-with-aloe-vera-plants-tips-guide/
[4] African Violets: Growing Info & Tips: http://tipnut.com/african-violets/
[5] Houseplant Care & Growing Tips: http://tipnut.com/houseplant-care/
Copyright © 2008 TipNut.com. All rights reserved.
Four-Grain Bread
Posted by: “Sue
Four-Grain Bread
CARB GRAMS PER SERVING 21
1/3 cup quick-cooking rolled oats
1/3 cup quick-cooking barley
1-3/4 to 2-1/4 cups bread flour
1/2 cup whole wheat flour
1 tablespoon gluten flour*
1 package active dry yeast
1-1/4 cups warm water (120 degrees F to 130 degrees F)
2 tablespoons sugar
2 tablespoons cooking oil
1-1/4 teaspoons salt
1/3 cup cornmeal
1. Preheat oven to 375 degrees F. Spread rolled oats and barley in a shallow baking pan. Bake about 10 minutes or until light brown, stirring occasionally. Cool. Transfer oats and barley to a blender or food processor. Cover and blend or process until the mixture is the consistency of flour. Set aside.
2. In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, gluten flour, and yeast. Add the warm water, sugar, oil, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
4. Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease an 8x4x2-inch loaf pan; set aside.
5. Shape dough into a loaf shape by patting or rolling. To shape dough by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle. Roll up starting from a short side. Seal seams with fingertips as you roll.
6. Place shaped dough in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375 degrees F.
7. Bake about 40 minutes or until top is golden brown and bread sounds hollow when lightly tapped. Immediately remove from loaf pan. Cool on wire rack. Makes 1 loaf (16 servings).
*Test Kitchen Tip:Look for gluten flour at health-food stores and larger supermarkets.
Bread Machine Directions:Prepare oats and barley as directed in step 1. Add all of the ingredients to the machine according to the manufacturer’s directions, except use 1-3/4 cups bread flour and use only 1-1/4 teaspoons active dry yeast or bread machine yeast. If available, select whole grain cycle, or select the basic white bread cycle. Check the dough consistency during the kneading cycle (see tip). Remove hot bread from machine as soon as it is done. Cool on a wire rack. Makes one 1-1/2-pound loaf (16 servings).
Nutrition Facts Per Serving:
Calories 118
Total Fat (g) 2
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 183
Carbohydrate (g) 21
Fiber (g) 2
Protein (g) 4
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges
Starch (d.e.) 1.5
________________________________________________________________________
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2. Coffee Can Bread
Posted by: “*~Tamara~*”
Coffee Can Bread
Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Breads O.A.M.C.
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 cups Flour — divided
2 1/2 teaspoons Yeast
1/2 cup Water
1/2 cup Milk
1/2 cup Vegetable Oil
1/4 cup Sugar
1 teaspoon Salt
2 large Eggs — beaten
Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside.
In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture.
Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.
Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks.
Yield- 2 loaves
To freeze for later use: Cool loaves completely and wrap securely in foil.
Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes.
Per Serving (excluding unknown items): 202 Calories; 8g Fat (36.0% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 147mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Another Group Owned By *~Beth~*
To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
[I found this all interesting, do not know if it works or not..granny]
This reminds me of when my daughter was very young.
>
> She suffered from febral seizures, so when ever she got
>
> sick,.I was grabbing the tylenol and giving her cool baths
>
> to try to get/keep the fever down. Many times the fever
>
> was back up before I was allowed to give her any more
>
> tylenol,.and it’s no fun bathing a sick child in a cool bath
>
> all the time...
>
> I met an older woman who told me to wipe rubbing alcohol
>
> on the bottoms of her feet to get the fever down.
>
> It worked WONDERS!
>
>
>
> Another remedy, if you are congested w/cold,.rub some vicks
>
> on the bottom of your feet before you go to bed, put on socks and
>
> sleep,.it works really well for a good night sleep.
If you feel you MUST lower a child’s temp, which you really shouldn’t do unless the temp approaches 104 or even a tad higher, the best way is to place cool, wet cloths on their groin, tummy, axilla, and forehead. But the idea is to let the body and the immune system do it’s own thing — that way you build up resistance to the next round of flu or colds or whatever.
The doctor came upon this
one farmer and to his surprise, everyone was very healthy.
When the doctor asked what the farmer was doing that was different
the wife replied that she had placed an unpeeled onion in a dish in
the rooms of the home, (probably only two rooms back then).
The doctor couldn’t believe it and asked if he could have one
of the onions and place it under the microscope. She
gave him one and when he did this, he did find the flu virus
in the onion. It obviously absorbed the bacteria,
therefore, keeping the family healthy.
when i was a child (a very, very long ago)we were given onion tea when we were sick - it was onion & sugar with just a pinch of cinnamon boiled in water - the illness never lasted long - I always gave my children onion tea the minute they became ill, & my grandchildren give their children onion tea - lol. There is something to this “onion” thing. Actually, just eating onions regularly, i believe, helps you to fight off the common illnesses. Oh & the vicks on the soles of the feet works, too, & potato poultices to draw infection - lots of the folk remedies work much better than the medical profession would have us believe. As far as the helping or hurting the immune systems, I believe it probably helps - you don’t develop immunity to something you haven’t been exposed to. IMHO the reason so many people get so sick is the use of all the “anti-bacterial” products. When I was young there was a saying “you have to eat a peck of dirt before you die”. Our environment now is so polluted with chemicals that we are poisoning ourselves- that “peck of dirt” is probably 90% at least poisonous - no wonder there are so many deadly diseases.
Texas Chili Peanuts
1 - 16 oz jar dry roasted unsalted peanuts
1/2 cup water
1/4 cup hot pepper sauce; (like Tabasco)
1 1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp red pepper
1/8 tsp ground oregano
Place nuts in a 9 inch square pan.
In a glass measuring cup combine remaining ingredients.
Pour over nuts. Let nuts sit at room temperature overnight. Drain
liquid from nuts then place nuts on regular drying tray.
Dry in your dehydrator at 145 degrees F. for 3 to 5 hours or until
nuts are crunchy. Store in an air tight container.
Starbucks Gingerbread Latte
To recreate the experience at home for the holidays at mere fraction of
the cost of the real thing, all we have to do is make our own
gingerbread syrup with a few common ingredients. When the syrup is done,
simply brew some espresso in your espresso machine, steam some hot milk,
and throw it all in cup. Top off your latte with whipped cream and a
dash of nutmeg as they do at the store, and you’ll fool anyone with this
hot little clone. By the way, this recipe is for a single grande size
latte but you’ll have enough syrup for as many as seven drinks.
Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 cup fresh espresso
8 oz milk, steamed (with a little foam)
Garnish
whipped cream
ground nutmeg
Make the gingerbread syrup by combining water, sugar, ginger, cinnamon
and vanilla in a medium saucepan. Be sure the pan is not too small or
the mixture could easily bubble over.
Bring mixture to a boil then reduce heat and simmer syrup, uncovered,
for 15 minutes. Remove the syrup from the heat when it’s done and slap a
lid on it.
Make a double shot of espresso (1/2 cup), using an espresso machine. Use
the machine to steam 8 ounces of milk, or heat up the milk in the
microwave if your machine does not foam and steam milk.
Make your latte by first adding 1/2 cup espresso to a 16 oz cup. Add 1/4
cup gingerbread syrup, followed by the steamed milk. Stir.
Top off the drink with a dollop of whipped cream, and a sprinkle of nutmeg.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://vegkitchen.com/newsletters/2009-10.htm
Hearty Whole Grains for Fall Meals
If you’re a vegetarian, or at least a health-conscious person, chances are that brown rice is already a staple in your pantry. And while this is undoubtedly a good thing, why not expand your repertoire by exploring other whole grains? They offer an impressive array of nutrients and high-quality protein. Whole grains supply essential complex carbohydrates and fiber, and are a superb source of B vitamins, vitamin E, and minerals, including iron. A diet rich in whole grains has been credited with lowered rates of certain cancers, cholesterol levels and blood pressure, and yes, even weight loss. That’s because high-fiber foods contribute to a feeling of fullness and help stabilize blood sugar levels.
Some high-protein diet gurus have helped spread the notion that a high-carb diet may not be the best; but it’s important to distinguish a diet filled with white breads, white rice, refined pasta, and starchy snacks from a diet that embraces a variety of whole grains. Next time you visit a natural foods store, stock up on quinoa, whole-grain couscous, whole oat products, bulgur (cracked wheat), millet, barley, and the rolled versions of certain whole grains (like kamut, spelt and rye), which take 10 minutes to cook and make delicious hot breakfast cereals. These recipes highlighting whole grains complement or combine well with fall harvest veggies.
Bulgur Salad with Fruits and Nuts
Serves: 6 to 8
Bulgur is perhaps best known for its use in the popular Middle Eastern salad, tabbouleh. Here’s another enticing way to use it in a salad.
Adapted from Vegetariana.
* 1 cup raw bulgur (presteamed cracked wheat)
* 2/3 cup coarsely chopped walnuts
* 1/2 cup raisins or currants
* 1 large celery stalk, finely diced
* 1/4 cup toasted sunflower seeds
* 2 tablespoons minced chives
* 1 medium tart apple, cored and finely diced (don’t peel)
* Juice of 1/2 lemon, or more to taste
* 3 tablespoons olive oil
* 1 tablespoon agave nectar or maple syrup, or to taste
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cinnamon
* Salt and freshly ground pepper to taste
Bring 2 cups water to a boil in a small saucepan, then stir in the bulgur. You can cook the bulgur in one of two ways: either simmer gently, covered, until the water is absorbed (about 15 minutes), or simply cover and let stand off the heat for 30 minutes. When done, transfer to a serving container and allow the bulgur to cool to room temperature.
Combine the bulgur with the remaining ingredients in a serving container. Stir to mix thoroughly. Serve at room temperature.
Moroccan-Style Vegetable Stew
Serves: 6 or more
Featuring whole-grain couscous, this delicious stew looks and smells as good as it tastes.
From Vegan Soups and Hearty Stews for All Seasons.
* 1 1/2 tablespoons olive oil
* 2 large onions, chopped
* 2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
* 2 heaping cups raw pumpkin or butternut squash, peeled and cut into 3/4-inch chunks
* 2 large carrots, peeled and coarsely chopped
* One 14-ounce can diced tomatoes, undrained
* 2 teaspoons ground cumin
* 1/2 teaspoon ground turmeric
* One 15- to 16-ounce can chickpeas, drained and rinsed
* Salt and freshly ground pepper to taste
* 1 cup raw whole-grain couscous (see note)
Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.
Add the chickpeas, and season to taste with salt and pepper. Simmer over low heat for 15 minutes more.
Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Serve at once.
Note: Couscous is presteamed, cracked semolina, and though you can find the refined variety in supermarkets (packaged in small boxes), do try the whole grain variety, which is available in bulk in natural goods stores. It’s more nutritious and is a lovely tan color.
Variation: Substitute one large sweet potato for the white potatoes.
Nutty Wild Rice Pilaf with Barley and Mushrooms
Serves: 6
This earthy dish is good served warm or at room temperature.
* 1 vegetable bouillon cube
* 1/2 cup wild rice
* 1/2 cup pearl or pot barley
* 1 tablespoon light olive oil
* 1 cup carrot, cut into matchsticks or sliced diagonally
* 1 to 2 cups cleaned and sliced mushrooms, any variety
* 2 scallions, white and green parts, thinly sliced
* 3 tablespoons minced fresh parsley
* 1/4 cup finely chopped walnuts
* 1/3 cup natural low-fat vinaigrette, or as needed to moisten
* Salt and freshly ground pepper to taste
Combine 3 1/2 cups water and the bouillon cube in a large saucepan and bring to a simmer. Stir in the wild rice and barley. Cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
Heat the oil in a nonstick skillet. Add the carrot and sauté for 3 to 4 minutes. Add the mushrooms and scallion along with just enough water to keep the skillet moist, then cover and cook until the mushrooms have wilted, about 3 to 4 minutes more.
Combine the rice and barley mixture in a serving container with the mushroom mixture. Add the remaining ingredients together and serve warm or at room temperature.
Quinoa with Wild Mushrooms and Mixed Squashes
Serves 4 to 6
This kind of hearty grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year.
From Vegan Express.
* 1 cup raw quinoa, rinsed in a fine sieve
* 1 natural, salt-free vegetable bouillon cube
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/4 cup dry white wine, optional
* 1 medium zucchini, halved lengthwise and sliced
* 1 medium yellow summer squash, halved lengthwise and sliced
* 6 to 8 ounces crimini or baby bella mushrooms, sliced
* 1/4 cup chopped fresh parsley or cilantro, or more, to taste
* 1/2 teaspoon dried oregano, or more, to taste
* 1/2 teaspoon ground cumin, or more, to taste
* Salt and freshly ground pepper to taste
Combine the quinoa and natural, salt-free bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.
Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
Add the wine, squashes, and mushrooms, and sauté over medium-high heat until the squashes are touched with golden spots.
Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Season with salt and pepper, then serve at once.
Apple Strudel from Vegan Yum Yum by Lauren Ulm
Makes 6 servings
This dessert is super easy to throw together, even at the last minute. Surprisingly, the most common brand of puff pastry sold at the health food store is actually vegan. It’s not the healthiest puff pastry in the world, but it’s definitely vegan, easy to use, and easy to find. Check the freezer section for it; it’s sold in sheets that come in a narrow, rectangular box. Keep one in your freezer and you’ll always be prepared.
* 1 puff pastry sheet, defrosted
* 3 tablespoons sugar
* 1 1/2 tablespoons all-purpose flour
* 1/2 teaspoon cinnamon
* 1 pinch nutmeg
* 1 pinch allspice
* 1 pinch salt
* 2 to 3 apples, peeled and thinly sliced
* 1 tablespoon lemon juice
* 2 tablespoons Earth Balance margarine, melted
* Sugar, for sanding
Defrost the puff pastry according to package directions (it takes approximately 30 to 40 minutes to defrost one sheet).
Preheat the oven to 375 degrees F.
Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture.
Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with the melted margarine and sand generously with sugar.
Using a serrated knife, make several diagonal slashes in the strudel.
Bake for 35 minutes until golden and puffy. Let it cool for an additional 20 to 30 minutes before slicing, then serve.
http://vegkitchen.com/recipes/sweet-potatoes.htm
Sweet potatoes, one of the most ancient, nutritious, and valuable food crops of the Americas, are also one of the most underused and misunderstood. Among us Yankees, their use is fairly concentrated in the stretch from Thanksgiving to Christmas.
Not to diminish the value of the white potato, but as a point of comparison, sweet potatoes are substantially richer in nutrients. They are especially high in vitamin A and the major minerals. I think that sweet potatoes deserve far more attention. Southern or regional American cookbooks are a great source of recipe idea. Otherwise, just bake or microwave them for a nourishing side dish.
TORTELLINI OR RAVIOLI IN SWEET POTATO SAUCE
Serves: 4
Sweet potato sauce for pasta? Try it and see! Serve with strips of colorful sauteed bell peppers and zucchini. Sweet potato sauce:
* 1 tablespoon light olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 to 2 1/2 cups diced sweet potato (1 large)
* 1 cup low-fat milk, rice milk, or soymilk
* 1/2 teaspoon salt
* 1 pound spinach or tri-color cheese tortellini or small cheese ravioli (or try vegetable or tofu-filled tortellini or ravioli)
* Minced fresh parsley for garnish, optional
Heat the oil in a medium saucepan. Add the onion and garlic and sauté over medium-low heat until golden. Add the diced sweet potato and just enough water to cover. Bring to a simmer, then cover and simmer gently until the sweet potatoes are tender, about 15 minutes.
Transfer the mixture from the saucepan, including the liquid, to a food processor. Add the remaining sauce ingredients and process until smoothly pureed. Transfer back to the saucepan and set aside, covered, off the heat.
Cook the tortellini in plenty of rapidly simmering water until al dente. Drain, then stir them into the sweet potato sauce. Heat gently and briefly, just until well heated through.
Serve, garnishing each serving with some parsley, if desired.
CANDIED YAMS
Serves: 8 or more
Here’s a lightened version of the American holiday classic.
* 1/2 cup orange juice, preferably freshly-squeezed
* 1/2 cup natural granulated sugar
* 1/4 teaspoon cinnamon
* Pinch of nutmeg
* 2 tablespoons nonhydrogenated margarine, melted
* 3 pounds sweet potatoes, peeled and sliced 1/4-inch thick
* 1/4 cup finely chopped walnuts or pecans for topping, optional
Preheat the oven to 375 degrees.
Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined. Add the sliced potatoes and stir well, then transfer to a shallow 1 1/2 -quart round or 9- by 13-inch baking dish.
Bake, covered, until the sweet potatoes are just tender, about 40 minutes. Stir once or twice during that time to distribute the liquid over the potatoes. If desired, sprinkle the nuts over the sweet potatoes at this time. Bake, uncovered, for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.
BAKED SWEET POTATOES AND APPLES
Serves: 4 to 6 servings
Though sweet potatoes have never been as favored in the North as in the South, this simple dish hails from old New England. A cheering winter recipe, and a great side dish for Thanksgiving, it is characteristically sweetened with maple syrup.
* 4 large sweet potatoes
* 2 tablespoons nonhydrogenated margarine, melted
* 1/2 cup maple syrup
* 2 large apples, peeled, cored, and thinly sliced
* Cinnamon
* Ground cloves
* 1/2 cup apple juice
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.
Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm
JICAMA COLESLAW WITH CITRUS DRESSING
8 to 10 servings
Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.
* 3 cups red cabbage, thinly shredded
* 3 cups white cabbage, thinly shredded
* 1 cup peeled, matchstick-cut jicama
* 2 scallions, sliced
Dressing:
* 1/2 cup organic plain low-fat yogurt or soy yogurt
* 2 teaspoons prepared mustard
* 1 teaspoon honey or maple syrup
* Juice of 1/2 orange
* Juice of 1/2 lime
* Freshly ground pepper to taste
Combine the cabbages, jicama, and scallions in a bowl and toss together.
Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.
JERUSALEM ARTICHOKE SALAD
8 servings
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower. These brown-skinned, knobby roots are not exactly pretty, but their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Sometimes they are labeled as “sunchokes.” If all else fails, substitute the crispest turnips you can find.
* 1 pound Jerusalem artichokes, scrubbed
* 1 bunch watercress, most stems removed
* 2 small red or green bell peppers, cut into long, thin strips
* 2 tablespoons minced fresh dill
* 2 tablespoons minced fresh parsley
* 1 to 2 scallions, minced
Dressing:
* Juice of 2 limes
* 2 teaspoons honey or maple syrup
* 2 tablespoons olive oil or a fragrant nut oil
* 1 medium head red-leaf lettuce
* Cherry tomatoes
* 1/4 cup toasted sunflower seeds
Trim the Jerusalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a mixing bowl.
Combine the dressing ingredients in a small bowl and stir. Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours.
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cherry tomatoes and sprinkle the sunflower seeds over the top.
CRANBERRY SLAW
8 to 10
Adapted from The Vegetarian 5-Ingredient Gourmet
This slightly sweet slaw is easy enough for everyday meals, yet plenty festive for holiday meals. It’s always a hit, and adds little to your workload.
* 6 cups thinly shredded white cabbage (use pre-shredded coleslaw if you’d like)
* 2/3 cup dried cranberries
* 1/3 cup toasted slivered almonds
* 1/2 cup vegan mayonnaise
* 1 tablespoon lemon juice
* 2 tablespoons minced fresh parsley
Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.
VARIATION: Use 3 cups each red and green cabbage for a more festive look.
Mixed Greens with Apples, Carrots, and Pickled Beets
8 to 10 servings
Here’s a simple salad of mixed greens that harmonizes well with the holiday meal, and, like the slaw above, adds little hands-on time in preparation of the meal.
* 6 to 8 ounces mixed baby greens
* 3 medium carrots, sliced
* 2 medium Granny Smith apples, thinly sliced
* 8-ounce jar pickled beets, well drained
* Extra-virgin olive oil as desired
* Balsamic or red wine vinegar to taste
Combine the greens, carrots, apples, and beets in a serving bowl. Dress with olive oil and vinegar, toss well, and serve.
http://vegkitchen.com/recipes/muffin-mania.htm
DOUBLE-ORANGE CHOCOLATE CHIP MUFFINS
Yield: 1 dozen
These pretty, streusel-topped muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrate. The concentrate also contributes sweetness as well as color.
* 2 cups whole wheat pastry flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 cup orange juice (preferably fresh, with pulp)
* 1/2 cup orange juice concentrate
* 1/2 cup vanilla soy yogurt
* 1 tablespoon light vegetable oil
* 1 cup chocolate chips, preferably cane juice sweetened
Streusel:
* 1/4 cup whole wheat pastry flour
* 1/4 cup natural granulated sugar
* 1 1/2 tablespoons unsweetened cocoa powder
* 1 teaspoon cinnamon
* Dash nutmeg
* 1 1/2 tablespoons vegetable oil
Preheat the oven to 350 degrees.
In a mixing bowl, combine the first 3 (dry) ingredients and stir together. In another bowl, combine the juice, concentrate, yogurt, and oil and stir until blended.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until thoroughly combined, then stir in the chocolate chips. Divide the batter evenly among 12 foil-lined muffin tins.
Combine the first 5 ingredients for the streusel in a small mixing bowl. Drizzle in the oil, then stir together until the dry ingredients are evenly moistened. Sprinkle the streusel evenly over the muffins.
Bake for 25 minutes, or until a toothpick inserted into the center of a muffin tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
GINGERY PEACH OR NECTARINE MUFFINS
Yield: 1 dozen
Use perfectly ripe fruit—lush and sweet, but not too soft—for these late-summer muffins.
* 2 cups whole wheat pastry flour
* 1/4 cup wheat germ or oat bran
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 cup soy yogurt or applesauce
* 1/2 cup undiluted orange juice concentrate
* 2 tablespoons light vegetable oil
* 1 1/2 cups finely diced, lushly ripe peaches or nectarines (off-season, use organic canned peaches)
* 1/2 cup peach all-fruit preserves
* 1/4 cup finely diced crystallized ginger
* 1/4 cup finely chopped walnuts, plus walnut halves for topping
Preheat the oven to 350 degrees.
In a mixing bowl, combine the first 5 (dry) ingredients and stir together.
Make a well in the center of the dry ingredients and pour in the applesauce, juice concentrate, and oil. Stir together until thoroughly combined.
Mix the diced fruit with the fruit preserves until evenly coated, then gently stir into the batter along with the walnuts. Divide the batter evenly among 12 foil-lined muffin tins. Top each muffin with a walnut half.
Bake for 25 minutes, or until a small knife inserted into the center of a muffin tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
CARROT WALNUT MUFFINS WITH MAPLE CREAM CHEESE FROSTING
Yield: 1 dozen
Carrots and orange juice concentrate pair up in these moist muffins, providing a dose of vitamins A and C, as well as an enticing golden color.
* 1 3/4 cups whole wheat pastry flour
* 1/4 cup wheat germ or ground flaxseeds, or half of each
* 1/4 cup yellow cornmeal
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/2 cup vanilla soy yogurt
* 1/2 cup undiluted orange juice concentrate
* 3 tablespoons safflower oil
* Orange juice, as needed
* 1 cup firmly packed grated carrot
* 3/4 cup raisins (or substitute other chopped, dried fruit)
* 1/2 cup finely chopped walnuts
Preheat the oven to 350 degrees.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
In another bowl, whisk together the next 3 ingredients until smooth. Make a well in the center of the dry ingredients and pour in the yogurt, juice concentrate, and oil. Stir until completely mixed. If the batter is too stiff, add a very small amount of orange juice to loosen it. Stir in the carrots and raisins.
Divide the batter among 12 foil- lined muffin tins. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean.
Transfer muffins to a plate or rack when cool enough to handle.
When muffins are cooled to room temperature, spread frosting (following) over the tops.
MAPLE-CREAM CHEESE FROSTING
Makes about 2/3 cup
* 1/2 cup vegan cream cheese, at room temperature
* 2 to 3 tablespoons pure maple syrup, to taste
* 1 tablespoon cornstarch or arrowroot
Combine the ingredients in a small mixing bowl and whisk together until completely smooth. Spread on cooled quick breads and muffins.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been “stuffed.” This satisfying dish makes a handsome centerpiece for the holiday meal.
* 4 medium-small butternut squashes (about 1 pound each)
* 3/4 cup raw wild rice, rinsed
* 1 tablespoon light olive oil
* 1 heaping cup chopped red onion
* 1 clove garlic, minced
* 2 1/2 cups firmly packed torn whole wheat bread
* 1 tablespoon sesame seeds
* 1/2 teaspoon each: dried sage, dried thyme
* 1 teaspoon seasoned salt, or to taste
* 1 cup fresh orange juice
Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and sauté until golden.
In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.
VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
“THREE SISTERS” STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the “three sisters.” These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
* 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/2 medium green or red bell pepper, cut into short, narrow strips
* 14- to 16-ounce can diced tomatoes, with liquid
* 2 cups cooked or canned pinto beans
* 2 cups corn kernels (from 2 large or 3 medium ears)
* 1 cup homemade or canned vegetable stock, or water
* 1 or 2 small fresh hot chiles, seeded and minced
* 1 teaspoon each: ground cumin, dried oregano
* Salt and freshly ground black pepper
* 3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
PUEBLO CORN PIE
6 to 8 servings
This layered casserole is adapted from a Native American recipe.
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 medium green or red bell pepper, diced
* 1 1/2 cups cooked fresh or thawed frozen corn kernels
* 2 1/2 cups canned or cooked pinto beans
* 2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
* 2 teaspoons chili powder, or to taste
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* Salt to taste
Cornmeal topping:
* 1 1/4 cups cornmeal
* 1 teaspoon salt
* 1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional
Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees.
Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
QUICK BLACK BEAN AND SWEET POTATO CHILI
8 or more servings
Adapted from The Vegetarian Family Cookbook
With the addition of sweet potatoes, this easy chili is invigorating yet comforting. If youÕre looking for a colorful and hearty addition to your vegetarian Thanksgiving that can be made in a snap, this is a great choice.
* 3 medium-large sweet potatoes
* 2 tablespoons light olive or extra virgin oil
* 1 cup chopped onion
* 2 to 3 cloves garlic, minced
* 1 medium red bell pepper, diced
* Two 28- to 32-ounce cans black beans, drained and rinsed
* One 28-ounce can diced tomatoes
* One 16-0unce can crushed tomatoes
* 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles
* 2 teaspoons ground cumin, or more, to taste
* 1/2 teaspoon dried oregano
* 1/4 cup minced fresh parsley or cilantro, or more, to taste
* 2 to 3 scallions, thinly sliced
* Salt and freshly ground pepper to taste
Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.
Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.
Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#3
WALNUT-APPLE STUFFING
Serves: 8 or more
Vegetarians won’t want to eat stuffing that has been cooked in the bird. Here’s a tasty stuffing that bakes separately.
* 6 cups firmly packed diced whole grain bread
* 1 1/2 tablespoons light olive oil
* 1 1/2 cups chopped red onion
* 1 1/2 cups peeled, diced tart apple
* 3 bunches scallions, minced
* 2 tablespoons chopped fresh parsley
* 1/2 teaspoon each: dried thyme, savory
* 3/4 teaspoon seasoned salt, more or less to taste
* 1/2 cup finely chopped walnuts
* Freshly ground pepper to taste
* 1 1/2 cups apple juice
Preheat the oven to 350 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.
In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
OLD-FASHIONED POTATO-BREAD STUFFING
6 servings
This hearty stuffing recalls Thanksgivings of days gone by. You need not stuff it into anything, but simply enjoy it as a side dish.
* 5 or 6 medium potatoes, cooked or microwaved in their skins
* 1 cup organic low-fat milk, rice milk, or soymilk
* 4 average slices whole-grain bread
* 1 1/2 tablespoons light olive oil
* 1 cup chopped onion
* 1 cup chopped celery1/4 cup finely chopped fresh parsley
* 2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
* Salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup ofthe milk.
Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes.
In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
SOURDOUGH STUFFING WITH PINE NUTS AND RAISINS
6 to 8 servings
This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.
* 6 cups firmly packed diced whole grain sourdoughbread
* 1 1/2 tablespoons light olive oil
* 1 cups chopped red onion
* 3 scallions, minced
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon each: dried thyme and rosemary
* 1/2 teaspoon seasoned salt, more or less to taste
* 1/4 cup toasted pine nuts
* 1/2 cup dark raisins
* Freshly ground pepper to taste
* 1 cup apple or orange juice, or as needed
Preheat the oven to 350 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden.
Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.
CRANBERRY-PEAR WILD RICE STUFFING
8 or more servings
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish.
* 2 1/2 cups low-sodium vegetable broth, or 2 1/2 cups water with 1 vegetable bouillon cube
* 2/3 cup raw wild rice
* 1 1/2 tablespoons olive oil
* 1 medium red onion, chopped
* 1 large celery stalk, diced
* 2 medium firm pears (such as bosc), cored and diced
* 4 cups finely diced whole grain bread
* 1/3 cup dried cranberries
* 1/4 cup finely chopped pecans or walnuts
* 2 teaspoons salt-free seasoning (like Spike or Mrs. Dash)
* 1/4 to 1/2 teaspoon dried thyme, to taste
* Salt and freshly ground pepper to taste
* 1/2 cup apple or pear juice, or as needed
Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Preheat the oven to 375 degrees.
Heat the oil in a medium-sized skillet. Add the onion and saute until translucent. Add the celery and sauté over medium heat until both are golden.
Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
Transfer the mixture to a lightly oiled, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.
NOTE: Whirl slices and chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#4
WINE-GLAZED BRUSSELS SPROUTS
Serves: 8
The slightly sweet glaze makes Brussels sprouts taste deceptively rich.
* 2 pounds Brussels sprouts
* 1/2 cup dry red wine
* 3 tablespoons honey or maple syrup
* 1 1/2 tablespoons soy sauce or tamari
* 1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.
In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.
Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
* 4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
* 1/2 cup maple syrup
* 1/4 cup nonhydrogenated margarine, melted
* 1/4 cup orange juice
* 1/4 teaspoon cinnamon
* 1/2 teaspoon salt
* 2 teaspoons dried tarragon
Preheat the oven to 350 degrees.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top.
Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.
BAKED SWEET POTATOES AND APPLES
6 or more servings
A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup.
* 4 large sweet potatoes
* 2 tablespoons non-hydrogenated margarine, melted
* 1/2 cup maple syrup
* 2 large apples, peeled, cored, and thinly sliced
* Cinnamon
* Ground cloves
* 1/2 cup apple juice
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top.
Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
SCALLOPED CORN
4 to 6 servings
Here’s a tasty dish that features the classic American crop.
* 1 tablespoon light olive oil
* 1 large onion, chopped
* 1 large green bell pepper, finely diced
* 2 medium firm ripe tomatoes, chopped
* 1 1/2 tablespoons unbleached white flour
* 1/4 teaspoon paprika
* A few grains cayenne pepper
* 1 cup low-fat milk or soymilk
* 3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
* Salt and freshly ground black pepper
* 1 tablespoon nonhydrogenated margarine, melted
* 1 cup soft whole grain bread crumbs
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften.
Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.
Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once.
GLAZED BAKED ONIONS
8 servings
Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.
* 1 cup homemade or canned vegetable stock
* 1/4 cup honey or maple syrup
* 1 tablespoon nonhydrogenated margarine
* Pinch each: dried rosemary and thyme, and ground nutmeg
* 4 large Vidalia or pure white onions
* Wheat germ for topping
Preheat the oven to 375 degrees.
Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat.
Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.
CRANBERRY-APPLE RELISH
8 or more servings
This relish adds vivid color to fall harvest meals, and is a nice change of pace from jellied cranberry sauces for holiday meals.
* 12-ounce bag fresh cranberries
* 4 sweet cooking apples (such as Cortland), peeled and diced
* 1/2 cup light brown sugar or Sucanat
* 1/4 cup apple juice
* 1/2 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* Pinch of allspice or nutmeg
* 1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir together; bring to a simmer, then simmer gently, covered until the cranberries have burst and the apples are tender, about 20 to 25 minutes.
Stir in the raisins and allow to cool, uncovered. Transfer to a serving container and serve at room temperature.
CRANBERRY CHUTNEY
8 servings
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
* 12 ounces fresh cranberries
* 1 cup peeled, diced apple
* 1 cup orange juice, preferably fresh
* 1/2 cup chopped dried apricots
* 1 teaspoon freshly grated ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 3 to 4 tablespoons honey or maple syrup, to taste
Place all the ingredients except the honey in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#5
EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.
* 2 cups well-baked and mashed butternut squash
* or sugar pumpkin (see Notes)
* 3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
* 1/2 cup natural granulated sugar
* 1 teaspoon cinnamon
* 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
* ground nutmeg and ginger)
* 9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees.
Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.
NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.
If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!
PEAR AND APPLE CRUMBLE
8 servings
If you’d like an alternative to pumpkin pie, or an additional dessert, here’s a good one. It’s especially tasty served warm over vanilla frozen yogurt or nondairy dessert.
* 4 medium bosc pears, cored and thinly sliced
* 3 Granny Smith apples, peeled, cored, and thinly sliced
* 2 tablespoons natural granulated sugar
* 1/3 cup finely chopped almonds
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1 teaspoon vanilla extract
Topping:
* 1/2 cup whole wheat pastry flour
* 1/2 cup wheat germ
* 2 tablespoons natural granulated sugar
* 1/4 teaspoon cinnamon
* 2 tablespoons safflower oil
* Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional
Preheat the oven to 350 degrees.
In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.
In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.
http://vegkitchen.com/tips/preserving-garlic.htm
Preserving Garlic
By Victoria Renoux
A time comes in most garlic lovers’ lives when they suddenly go overboard. Gardening types will become so enamored with the stinking rose that they plant and harvest more than they can possibly eat. Others, drawn into a passion-induced frenzy, go to their local farmers market and buy cases of precious and perishable garlic with no idea of how they can possibly consume it all before it spoils. Both scenarios necessitate the exploration of methods of garlic preservation. As we all know, garlic preserved by any method is not a substitute for fresh, but it does have its own charms and advantages, especially when fresh garlic is out of season. Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs.
Before we examine the specific preservation methods, I want to emphasize that preserving garlic in oil is not safe unless the garlic oil is frozen. Garlic is a low-acid food and oil provides an oxygen-free environment, a combination that allows the growth of the bacteria Clostridium botulism, which causes botulism. However, if you follow the methods in this book for freezing garlic-and-oil mixtures and keep them frozen until needed, it is safe.
Since we are discussing the potential dangers of preserving garlic, I would like to bring up a peculiar aspect of garlic’s personality that is a bit disconcerting but not dangerous. Garlic sometimes changes color. It turns blue when its sulfur compounds come into contact with copper. Not much copper is needed for this to happen. The water in some areas of the United States contains enough copper to cause this reaction. Copper utensils can also instigate a color change in garlic. If garlic is harvested before maturity or is not allowed to completely dry, it can turn green in the presence of acid, such as from lemon. These color changes, as bizarre as they are, do not harm the garlic. It is still safe to eat.
There are six excellent methods for preserving garlic. They are freezing garlic, drying garlic, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles.
Freezing Garlic
Perhaps the easiest way to preserve garlic is to freeze it. Just peel the cloves and place them in freezer bags in the freezer. Easier yet, simply place the unpeeled garlic in freezer bags and remove as needed. With both these methods, the cloves become a little mushy when they are thawed, but their flavor remains good.
Another method for freezing garlic is to chop it and wrap it tightly in plastic wrap. With this method, you can simply grate or break off small amounts of chopped garlic as needed, which is helpful for cooks who often must quickly throw a meal together.
You can also freeze garlic that has been pureed in oil. This is nice because the oil keeps the mixture from freezing solid and it can be spooned out as needed, another help for busy cooks. To make frozen garlic oil puree, place one part peeled garlic cloves in a blender or food processor along with two parts olive oil. Puree the mixture, then immediately transfer it to a freezer container. Cover the container and place it in the freezer. Do not store the garlic oil puree at room temperature or in the refrigerator because the mixture can support the growth of Clostridium botulism bacteria.
Drying Garlic
Peel the garlic, making sure to discard any bruised or damaged cloves. Cut the cloves in half lengthwise, place them in an electric food dehydrator, and follow the manufacturer’s instructions for drying.
If you do not have a food dehydrator, you can dry the garlic in your oven. Make drying racks by stretching cheesecloth over the oven racks and securing it with toothpicks. Place the garlic on the racks and turn the oven to 140 degrees Fahrenheit for two hours, then lower it to 130 degrees until the garlic is completely dry and crisp.
Garlic Vinegar
To make garlic vinegar, take a bottle of white or red wine vinegar and drop in either whole or chopped garlic. Use as much garlic as you wish, as long as it is completely submerged in the vinegar. Store your garlic vinegar in the refrigerator and use both the vinegar and the garlic in salad dressings or any dish that calls for both vinegar and garlic. Garlic vinegar will keep, refrigerated, for about four months. If mold develops, discard the mixture.
Garlic Salt
Place dried garlic in a blender and process it until it turns to powder. Add four parts sea salt for each one part garlic powder and process for just a second or two to combine the two ingredients. Do not process the garlic salt too long because it will cake. Store the garlic salt in an airtight glass jar.
Garlic Oil
Fresh garlic and oil are a dangerous combination if left at room temperature. Because of garlic’s low acidity and oil’s lack of oxygen, they can cause botulism toxin to develop. However, peeled cloves of garlic can be added to oil and stored in the freezer for several months.
Commercially prepared garlic in oil contains a preservative to increase the acidity of the mixture and keep it safe. To make garlic-flavored oil at home, add dehydrated garlic to olive oil in a wide mouth jar, screw on the lid, and place the jar in the refrigerator. If the olive oil turns solid, just spoon it out. Be careful, however, to always use a dry spoon.
Refrigerator Garlic Pickles
Loosely fill a glass jar with peeled garlic cloves. Add enough red or white wine vinegar to cover the garlic and then add about one tablespoon of sea salt per cup of vinegar. Dried (not fresh) herbs such as red pepper flakes, bay leaves, and oregano may be added to taste. Cover the jar with a tight-fitting lid and shake to distribute the salt and herbs. Refrigerator garlic pickles will keep almost indefinitely in the refrigerator, as long as the garlic remains submerged in the vinegar.
Excerpted from For the Love of Garlic: The Complete Guide to Garlic Cuisine.
1. Chocolate Peanut Butter Cake (Slow Cooker)
Posted by: “Lynnda”
Chocolate Peanut Butter Cake (Slow Cooker)
18.25 oz. pkg. milk chocolate cake mix
1 cup water
3/4 cup peanut butter
4 eggs
1 cup chopped nuts
Vanilla ice cream, optional
Chopped peanut butter cups, optional
Mix first 5 ingredients in a mixing bowl. Beat 2 minutes with mixer. Pour into greased and floured 3 lb. shortening can. Place can in slow cooker. Cover top of can with 8 paper towels. Cover cooker and cook on high 3 hours. Allow to cool 10 minutes. Run knife around edge and invert cake onto serving plate. Cool completely before slicing and serving. Top with ice cream and chopped peanut butter cups if desired.
Serves 6 to 8
Source: Fix it and Forget it
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2. Apple Bean Bake (Slow Cooker)
Posted by: “Lynnda”
Apple Bean Bake (Slow Cooker)
1/4 cup butter
2 large Granny Smith apples, cubed
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 cup catsup
1 t. ground cinnamon
1 T. molasses
1 t. salt
24 oz. can great Northern beans, undrained
24 oz. can pinto beans, undrained
Ham chunks, optional
Melt butter in skillet. Add apples and cook until tender. Stir in brown sugar and white sugar and cook until melted. Stir in catsup, cinnamon, molasses and salt. Add beans and if desired, ham chunks. Mix well. Pour into slow cooker. Cover and cook on high 2 to 4 hours.
Serves 10 to 12
Source: Fix it and Forget it
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3. Sweet Potato Casserole (Slow Cooker)
Posted by: “Lynnda”
Sweet Potato Casserole (Slow Cooker)
2 cans sweet potatoes, drained and mashed (29 oz each)
1/3 cup butter, melted
2 T. sugar
2 T. brown sugar
1 T. orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup firmly packed brown sugar
2 T. flour
2 t. butter, melted
Miniature marshmallows, optional
Mix sweet potatoes, 1/3 cup butter, 2 T. sugar, and 2 T. brown sugar in large bowl. Beat in orange juice, eggs and milk. Transfer to greased slow cooker. Combine pecans, 1/3 cup brown sugar, flour and 2 t. butter in bowl. Spread over sweet potatoes. Cover and cook on high 2 to 3 hours. If desired, spoon mixture into individual oven safe dishes. Sprinkle with marshmallows and broil in oven for 2 to 3 minutes.
Serves 8
Source: Fix it and Forget It
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4. Candied Bananas Foster (Slow Cooker)
Posted by: “Lynnda”
Candied Bananas Foster (Slow Cooker)
6 firm bananas, peeled and cut into quarters
1/2 cup flaked coconut
1/2 t. ground cinnamon
1/4 t. salt
1/2 cup dark corn syrup
1/3 cup unsalted butter, melted
1 t. lemon zest, grated
3 T. lemon juice
1 t. rum
1/4 cup walnuts, chopped
1 quart French vanilla ice cream, softened
Combine bananas and coconut in slow cooker. In medium bowl, mix the cinnamon, salt, corn syrup, butter, lemon zest, lemon juice, rum and walnuts. Pour over banana and coconut mixture. Cover and cook on low 1 to 2 hours. To serve, ladle bananas and sauce over individual servings of ice cream. Serves 6
Source: Unknown
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5a. Deviled Beef Patties
Posted by: “Lynnda”
Deviled Beef Patties
2 lbs. ground chuck
2 eggs
1/4 cup chili sauce
1 T. instant minced onion
1 T. plus 1 t. Worcestershire sauce
1 T. prepared horseradish
2 t. prepared mustard
1/4 t. pepper
8 hamburger buns
Combine all ingredients except hamburger buns; shape into 8 (1 inch thick) patties. Grill 3 to 5 inches from slow to medium coals, 4 to 7 minutes on each side or until desired degree of doneness. Serve on hamburger buns. Makes 8 servings, 216 calories per serving, plus 120 calories for the bun.
Source: Unknown
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6. Cranberry Fizz
Posted by: “Lynnda”
Cranberry Fizz
1 quart cranberry juice cocktail
1 cup grapefruit juice, chilled
1 cup orange juice, chilled
1/2 cup sugar
2 cups ginger ale, chilled
In large nonmetal pitcher or punch bowl, mix cranberry juice, grapefruit juice, orange juice and sugar until well blended. Just before serving, stir in ginger ale. 90 calories per serving
Source: Pillsbury
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7. Cranberry Wassail
Posted by: “Lynnda”
Cranberry Wassail
6 whole cloves
6 whole allspice
1 bottle cranberry juice cocktail
1/2 cup packed brown sugar
1/2 t. ground nutmeg
1 bottle dry red wine
Cinnamon sticks if desired
Tie whole spices in 2 layers of cheesecloth or place in tea ball. In large pan or kettle, mix cranberry juice, brown sugar and nutmeg; add spices. Cook over medium heat, stirring occasionally until sugar dissolves. Reduce heat; cover and simmer 10 minutes. Add wine; cook until thoroughly heated. Remove spices. If desired, garnish with cinnamon sticks. Serves 12
Source: Pillsbury
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8. Moon Bars
Posted by: “Lynnda”
Moon Bars
1 cup water
1 stick oleo
1 cup flour
4 eggs
2 pkg. instant vanilla pudding
4 cups milk
1 pkg. cream cheese, softened, 8 oz
1 carton Cool Whip, 8 oz
Chocolate syrup
Nuts, optional
Boil water and oleo. Add flour and stir well. Add eggs one at a time. Stir well. Spread out in jelly roll pan and bake at 400 for 30 minutes. Cool. Mix pudding as pkg. directs. Add softened cream cheese. Mix and put on baked crust. Cool. Add Cool Whip. Drizzle with chocolate and top with nuts if desired. Cut into bars.
Source: Trinity Lutheran Church Centennial Cookbook (Iowa)
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9. Double Cheese Pork Chops
Posted by: “Lynnda”
Double Cheese Pork Chops
3 T. bread crumbs
1/4 cup Parmesan cheese
8 butterfly pork chops, 1/2 inch thick
3 JT. oil
1 clove garlic
8 slices mozzarella cheese
2 cans tomato sauce, 8 oz. each
Freshly ground black pepper
Mix bread crumbs and 3 T. Parmesan; coat chops evenly. Heat oil in large skillet and brown garlic. Add chops and cook over medium heat about 5 minutes on each side or until well browned. Lower heat, cover and simmer about 45 minutes. Remove garlic and arrange 1 slice mozzarella cheese on each chop; cover land cook until melted. Remove chops to warm platter. Add tomato sauce to skillet land cook over low heat, scraping browned particles, until sauce begins to boil. Season with salt and pepper. Stir in remaining Parmesan and pour over chops. Each serving container 362 calories.
Source: Jan Sebby
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10. Old Time Beef Stew
Posted by: “Lynnda”
Old Time Beef Stew
2 T. fat
2 lbs. beef chuck
1 large onion, sliced
1 clove garlic
4 cups boiling water
1 T. salt
1 T. lemon juice
1 t. sugar
1 t. Worcestershire sauce
1/2 t. black pepper
Paprika as desired
1 to 4 bay leaves
Dash allspice or cloves
6 small potatoes
6 small onions
1 cup carrots, cut into 1 inch pieces
Heat fat in Dutch oven. Cut beef into 1 1/2 inch cubes, add to fat and brown on all sides. This will take about 20 minutes. Add onion, and garlic, (on toothpick), boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaf and spice. Gentle cooking makes the meat tender, cover and simmer ( do not boil) for 2 hours. Stir occasionally. When meat is almost done, add vegetables, and simmer the stew about 30 minutes longer until vegetables are tender. Discard bay leaf and garlic.
Gravy:
Pour 1/2 cup cold water into a shaker and add 1/4 cup flour; shake hard to blend. Remove stew from heat, push meat and vegetables to one side of container; stir in flour mixture. Cook and stir until gravy thickens and boils. Cook gently for a few minutes.
Serves 6 to 8
Source: Marilyne Burgess
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11. Nantucket House Upside Down French Toast (Make Ahead)
Posted by: “Lynnda”
Nantucket House Upside Down French Toast (Make Ahead)
1 cup packed brown sugar
1/2 cup butter (1 stick)
2 T. white corn syrup
Challah or white bread, crusts removed
8 large eggs
2 t. pure vanilla extract
2 1/4 cups milk
Fresh fruit for garnish
Combine brown sugar, butter and corn syrup in a large heavy skillet over medium heat. Stir until the butter melts and the sugar dissolves. Boil for 1 to 2 minutes then pour into a 9 x 13 inch glass baking dish and tilt to coat the bottom of the pan. Arrange the bread in two layers over the caramel. In a mixing bowl, combine the eggs, vanilla and milk. Whisk to blend and pour over the bread. Cover with plastic wrap and refrigerate overnight. The next day, Preheat oven to 350. Bake the toast, uncovered 40 to 60 minutes. To serve, slice into portions and invert onto plates so that the syrupy side is on top. Garnish with fresh fruit.
Notes from the cookbook: My friend Julie got this recipe from her sister in law, Shari, who got it form her mother. When we bought the inn, Julie gave it to me. One time, we had a father and his twelve year old daughter visiting with us from Texas. I served them Nantucket House Upside Down French Toast for breakfast. They love it and requested it again before they left with the recipe and a solemn promise from daughter to father to make the French toast for him frequently when they returned home to Texas.
Source: Nantucket House of Chatham Bed and Breakfast, South Chatham, Massachusetts, and Sleep On It Cookbook
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12. Coconut Orange Squares
Posted by: “Lynnda”
Coconut Orange Squares
1 1/2 cups flour
1 t. baking powder
1/4 t. salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 t. orange rind
1/4 cup orange juice
3 cups coconut
Heat oven to 350. Grease and flour a 9 x 9 inch pan. Sift flour, baking powder and salt together. Cream butter and sugar together until crumbly. Add eggs, orange rind, orange juice and 2 cups coconut. Add sifted dry ingredients and mix well. Spread in prepare pan. Top evenly with mixture of :
1 cup coconut
2 T. melted butter
2 T. sugar
Bake for 25 minute
Makes about 24 squares.
Source: Edna T. Matthews
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13. All In One Household Cleaner
Posted by: “Lynnda”
All In One Household Cleaner
If you’re like us, your inventory of grime fighters rivals that of the supermarket. But in addition to causing clutter and posing a health hazard to your little ones, the cost really adds up.
To save space and money, try this nontoxic alternative: In an empty spray bottle, combine three parts vinegar, one part water and 1/2 cup salt.
Use in place of your usual cleaners. The diluted acetic acid combined with the antibacterial properties of salt will effectively remove stains, grease and mildew. You’ll save about $4 a bottle of all purpose spray cleaner.
Source: First for Women
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14. Apple Baked Sweet Potatoes
Posted by: “Berrie”
Apple Baked Sweet Potatoes
Serves: 8
1 1/2 lb sweet potatoes, peeled and cut into 1/2 inch rounds
1 lb tart apples, peeled and cut into wedges
1/2 cup apple cider
1/4 cup brown sugar
2 tbsp. butter
1. Preheat the oven to 375 degrees.
2. Spray a glass baking dish with cooking spray.
3. Alternate potato and apple slices in rows.
4. Pour apple cider over the potatoes and apples.
5. Dot with butter and brown sugar.
6. Cover and bake one hour. Enjoy!
Source: iVillage
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15a. Cheese Bread Sticks
Posted by: “ny14467”
Cheese Bread Sticks
1 pkg. (10 oz) refrigerated pizza crust dough
1 tbsp. butter or margarine, melted
1/3 cup grated Romano or Parmesan cheese (1-1/2 oz)
Preheat oven to 425~F. Lightly grease cookie sheet. On lightly floured
surface, roll out dough to 1/8-inch thickness (about 12 by 8 inch rectangle).
Spread with butter/margarine. Sprinkle with cheese.
Cut into 32 sticks (6 by 1/2 inch) Place on prepared cookie sheet. Bake 7 minutes or until lightly browned. Serve warm with Marinara sauce for dipping.
Note: You can use garlic powder sprinkled onto the butter before
adding the cheese. You can vary the taste sometimes by using a mixture of both the Parmesan and Romano cheese together.
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16. Vermont Maple Walnut Muffins
Posted by: “ny14467”
Vermont Maple Walnut Muffins
2 cups flour
3 tsp. baking powder
1/2 tsp salt
2 Tbs. sugar
1/4 cup butter, softened
1 egg
3/4 cup Pure Vermont Maple Syrup
1/4 cup milk
1/2 cup walnuts, chopped
Preheat oven to 400 degrees.
In large bowl combine dry ingredients. Add softened butter and mix well. Add egg, syrup, and milk stirring until well blended. Fold in nuts. Grease muffins tins and fill a little over half full with batter. Bake for 20-25 minutes.
Yield: 12 muffins
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17. Apple Butterscotch Cookies
Posted by: “ny14467”
Apple Butterscotch Cookies
1 cup - chopped pecans
1/2 cup - grated apple unpeeled
11 ounce - butterscotch morsels
1/2 cup - apple cider
1/2 cup - butter softened
1 1/2 cup - brown sugar
1/2 teaspoon - salt
1 teaspoon - baking soda
1/4 teaspoon - cloves
1/2 teaspoon - ginger
1/2 teaspoon - nutmeg
2 teaspoon - cinnamon
2 1/2 cup - all-purpose flour
Combine the flour, spices, soda and salt together in a small mixing bowl, set aside.
Cream the butter and brown sugar until fluffy with an electric mixer. Beat in the egg. Add the flour mixture alternately with the cider. Stir in the morsels, apple and nuts. Drop by rounded tablespoons unto a lightly greased cookie sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a rack before storing in airtight containers.
Makes 3 dozen cookies.
Tip: Garnish each cookie by sprinkling cinnamon- sugar lightly over the cooled cookies while on the cooling racks.
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18. Nacho Chorizo Casserole
Posted by: “Lynnda”
Nacho Chorizo Casserole
1/2 pound chorizo
1/2 pound ground beef
1 can refried beans
1 pound jack cheese, shredded
1 small can olives, sliced
1 can diced green chiles, 8 oz
1/2 cup sour cream
Salsa to taste
1 avocado, peeled, diced
tortilla chips
Preheat oven to 350. IN large skillet, brown chorizo and ground beef; drain fat. In an 8 x 8 inch pan, layer meats, beans, cheese, olives and chiles. Bake 10 to 15 minutes or until cheese is melted. Top with sour cream, salsa and avocado. Serve with tortilla chips. This is great stuff! We make it in our Foods 2 classes with homemade tortilla chips and the students love it!
Serves 6 to 8
Source:West Valley High School, Hemet, CA
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19. Lemony Furniture Polish
Posted by: “Lynnda”
Lemony Furniture Polish
1 cup olive or vegetable oil
1 t. lemon essential oil, found at health food or aromatherapy stores
Mix the oils together thoroughly and apply sparingly with a soft rag. Wipe dry with a clean soft cloth, buffing to a gleaming finish. This furniture polish protects the wood surface and makes it shine. Mix it fresh before each use.
Source:Unknown
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20. All Purpose Cleansing Paste
Posted by: “Lynnda”
All Purpose Cleansing Paste
1/2 cup pure soap flakes
1 cup chalk or diatomaceous earth (this stuff is found in pool supply stores. Trust me, we get it all the time!)
1/2 cu baking soda
3 T. glycerin
In small bowl, crush soap flakes into a powder with the back of a spoon or whirl in blender if desired. Thoroughly mix in the chalk or diatomaceous earth and the baking soda. Stir in enough of the glycerin to form a thick paste. Spoon mixture into a wide mouthed screw to jar or other container. Keep paste covered when not in use, to prevent it from drying out. This past is effective for most household cleaning chores and contains no harsh abrasives to harm surfaces. The paste resembles a gray putty, except that it is slightly softer and has a bubbled surface. The chalk or diatomaceous earth provides a fine sheen without scratching. You can find diatomaceous earth in garden, pool and hardware stores. Use store bought brands of pure soap flakes, such as Ivory or Dreft, or make your own by grating a bar of pure soap.
Source: Unknown
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21. Crispy Marshmallow Ghosts
Posted by: “ny14467”
Crispy Marshmallow Ghosts
1/3 c Butter
6 c Miniature marshmallows
1 t Vanilla
8 c Crispy rice cereal
2 oz Semisweet chocolate, chopped—
PALLOR ICING————————
1 c Granulated sugar
3 tb Water
1 Egg white
pinch Cream of tartar
pinch Salt
1/2 t Vanilla
Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Can be stored up to 3 days.][Makes 2 cups.]
Ghosts: In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
[Ghosts can be refrigerated in airtight container for up to 3 days.]
Decorate by drawing faces with chocolate, or use candies and licorice strings.
Variation: Jack-O-Lanterns: Add orange food coloring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.
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22. Nonstreaking Spray Glass Cleaner
Posted by: “Lynnda”
Nonstreaking Spray Glass Cleaner
1/4 cup white vinegar
1 T. cornstarch
2 cups warm water
Mix ingredients in spray bottle and shake well to dissolve cornstarch. Spray liberally onto glass surface. Wipe dry with clean cloth or newspapers, buffing to a streak free shine.
Source: Unknown
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23a. Dark Chocolate Cake
Posted by: “lrr rtrg”
Thanks From http://picturemycake.blogspot.com
INGREDIENTS
475 ml boiling water
85 g unsweetened cocoa powder
345 g all-purpose flour
9 g baking soda
2 g baking powder
3 g salt
225 g butter, softened
450 g white sugar
4 eggs
8 ml vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
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24. Pine Floor Cleanser
Posted by: “Lynnda”
Pine Floor Cleanser
1/2 cup soap flakes
1/4 cup washing soda
1 cup salt
2 cups water
2 t. pine essential oil, available at health food store or aromatherapy stores
In pan, place the soap, washing soda, salt and water and heat gently, stirring until soap,soda, and salt have dissolved. Cool mixture to lukewarm, then add essential oil. Stir well and pour into a jar or other container. To use, pour two to three tablespoons of the mixture into half a bucket of hot water, stirring well. For large areas, you may need to double the amount. After cleaning, rinse floor with half a bucket of clean water into which you have poured a cup of white vinegar. Note: Washing soda, available at grocery store laundry sections is an inexpensive yet effective cleansing agent that quickly cuts grease and removes stubborn stains. Mixed with soap and salt, it makes an excellent cleanser for most hard floor surfaces.
Source: Unknown
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25. (5) Things to Do with-—(Flour)
Posted by: “RUSSIE-—— >^..^<”
5 THINGS TO DO WITH FLOUR
CLEAN PLAYING CARDS-—When those cards are looking gray, put them in a plastic bag with a half cup of flour. Shake for a minute. Remove the cards, and shuffle the deck a few times over the sink to clear.
UNSTICK A LID-—Have a plastic container that closes a little too tightly. Dip the container edge in flour to prevent sticking.
CLEAN HEAVY WHITE FABRICS-—Spot clean white canvas, leather, faux leather, vinyl and even curtains by rubbing flour into the dirt lines, then brushing clean.
MIX UP SOME GLUE-—Whip up craft glue by mixing 1 part flour with 3 parts water. Boil, stirring, until it becomes a paste, store in the fridge.
MAKE CLAY-—Knead together 1 cup water, 3 cups flour and 1 tsp vegetable oil. Add food color. To store, moisten and wrap it in plastic, and put in the fridge...
To visit group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/
http://www.easy-wine.net/homemade-watermelon-wine-recipes.htm
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Homemade Watermelon Wine Recipes
The first cultivated watermelon dates back to Egypt over 5,000 years ago. Since then, it has become one of the world’s most popular fruits. Grown in over 96 countries, there are now over 1200 different varieties of the melon. In the United States, it is the most commonly eaten melon.
Many winemakers experiment with using watermelons to make wine to varying degrees of success. Because of the watery consistency and delicate taste, it can be rather challenging for the melon flavor to hold up through the wine’s fermentation process. Subsequently, some of the best watermelon wines are also flavored with other types of fruits such as berries or grapes. However, it is still possible to create a solely watermelon wine if the juice extracted is sweet and strong in flavor. For this, it is essential to use the highest quality, ripe watermelons. Here are two recipes for watermelon wine. One uses exclusively watermelon, and the other uses a combination of grapes and melon.
Homemade Watermelon Wine Recipe
2 large ripe watermelons
5 lbs sugar
1 1/2 teaspoons acid blend
1 Campden tablet
1 1/2 teaspoons yeast nutrient
1 packet Champagne yeast
Extract juice from watermelons using juicer. Discard pulp. This should produce 1- ½ gallons of juice. Pour into primary fermentation container. Add sugar, acid blend, crushed Campden tablet, and yeast extract. Cover and let sit for 1 day. Uncover and add yeast. Cover again and stir once daily for 1 week. Let rest another week without stirring. Rack into secondary fermentation container a nd attach airlock. Let rest for 3 months. Rack into bottles and let age for one year.
Homemade Watermelon Grape Wine Recipe
1 10 lb watermelon
3 lbs green grapes
Juice of 2 lemons
4 cups sugar
1 teaspoon pectic enzyme
1 Campden tablet
1 teaspoon yeast nutrient
1 packet wine yeast
Extract juice from watermelons using juicer. Discard pulp. Add juice to primary fermentation container. Add lemon juice. De-stem and crush grapes in bowl. Add crushed grapes to container. Crush Campden tablet and add to container. Stir in sugar and stir until dissolved. Cover container and let rest for 12 hours. Add pectic enzyme and yeast nutrient. Let rest for 12 more hours. Add yeast. Cover and let ferment for 1 week. Strain liquid into secondary fermentation container. Attach airlock and ferment for 1 month. Rack once a month for three months. Rack into bottles and age for 1 year.
If you are serious about making homemade wine, check out this book. It has tons of homemade wine recipes and advice. It is also a great value and even includes some free bonuses.
http://www.easy-wine.net/wine-cake-recipes.php
Wine Cake Recipes
Mixing wine into cakes before baking is an ages old technique to create moist, flavorful deserts. The wine’s alcohol evaporates in the baking process, and most people who try a wine cake cannot pinpoint the unique flavor, but they usually ask for seconds and want a copy of the recipe. There are many variations of wine cakes that include white and red wine. As well, fruit wines are frequently included in fruit based cakes. Some recipes also include wine in the icing or filling. Here are a couple of delicious wine cake recipes that are definitely worth the effort.
Easy White Wine Cake
Makes 10 Servings
1 box yellow cake mix (do not use cake mix that already has pudding in the mix)
1 (3 ¾ ounce) box instant pudding
4 eggs
½ cup canola oil
½ cup water
½ cup unoaked dry white wine like Riesling or Sauvignon Blanc
1 ½ cups chopped pecans
Preheat oven to 325 degrees. Mix all ingredients, except nuts for 1 minute on low speed. Scrape sides of bowl, and mix on medium speed for two minutes. Fold in 1 cup of pecans. Grease and flour a 10-inch tube pan, and sprinkle remaining pecans on bottom of pan. Add cake batter and place in oven. Bake for 50 to 60 minutes. Cool on baking rack
Glaze
2 cups powdered sugar
1 cup butter, softened
½ cup of the same wine used in the cake
½ cup water
Combine all ingredients in saucepan and heat until boiling. Drizzle over cooled cake.
Chocolate Port Wine Cake
Makes 10 Servings
4 ounces butter
½ cup port wine
5 ounces unsweetened chocolate
1 cup granulated sugar
3 eggs, separated
¾ cup all-purpose flour
1/8 teaspoon salt
Preheat oven to 350 degrees. Butter and flour one 9 or 10-inch cake pan. Melt butter and chocolate together in small saucepan, and add wine.
Combine sugar and egg yolks in bowl and mix on medium speed until pale yellow in color. Add melted chocolate slowly, and beat until smooth. Add flour and beat on medium speed for 1 minute. In another bowl, beat egg whites on high until stiff peaks form. Gently fold in 1/3 of chocolate mixture into egg whites. Fold in remaining chocolate carefully. Pour into cake pan and bake for 30 minutes.
Port Wine Sauce
1 cup granulated sugar
1/3 cup port wine
1 ¾ cups water
8 ounces unsweetened chocolate
2 cups heavy whipping cream
Blend water, sugar, and wine in small saucepan, and cook on medium heat to create syrup. Reduce heat to low, and add chocolate. Stirring constantly until melted. Remove from heat and add cream. Pour over Chocolate Port Wine Cake and serve.
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