Honey Wheat Bread

This is the tried and true recipe that I've used for about thirty-five years.  Thanks to Julie Pizzino for sharing this recipe with me!

Dissolve yeast in water:
4 Tbsp. dry yeast
5 cups warm water (not too hot, but very warm)

Add:
1 cup honey
6 Tbsp. olive oil

Measure and add gradually, beating or kneading in a mixer:
*6 cups whole wheat flour    
*6 cups unbleached flour       
1 Tbsp. sea salt

*If using freshly milled flour from golden wheat berries, you can use 12 cups of all whole wheat flour and no unbleached.  I buy Prairie Gold hard wheat, grown in Montana, in 50 pound bags.

Knead by hand on a floured surface for 10-15 minutes, or by machine until the dough is not sticky, but not too dry.  A little more flour will be necessary.  

Place in a greased basin.  Cover lightly with plastic wrap and allow to rise in a slightly warm place if possible until double.  

Grease 4-5 loaf pans while dough is rising.  Punch down.  Knead again for a minute to remove air bubbles. 

Shape the dough into loaves by flattening, then rolling into a tube.  Turn under the ends, shaping evenly.  Place in pans.

Let dough rise in the pans until doubled in size.  A warm area is helpful in speeding up the process.   Set pans in oven preheated to 350 degrees, being careful not to bump them.

Bake for 35-40 minutes.

I cut one down the center to be sure they are all done.

Get out the butter and enjoy this healthy treat!

I slice the bread when completely cool, using an electric knife, and store in freezer bags in the freezer.

Granola Pops and Granola Bars

Granola Pops

1/2 cup honey                     
1 cup sucanat                     
1/2 cup melted butter         
2 tsp. vanilla flavoring        
3 cups oatmeal, uncooked
1 1/2 cups dried fruit, seeds, unsweetened coconut,nuts
3/4 cup sweetened carob chips
Large pretzel rods - use as sticks

        Preheat oven to 350 degrees.  In a large bowl mix honey, sucanat, butter and vanilla.  Gradually stir in the remaining ingredients, expect the pretzels.  The mixture needs to be sticky enough to mold around the pretzel sticks.
        Line a large cookie sheet with parchment paper.  Using 1/2 cup of the sticky granola mixture, shape into a long log
and wrap around a large pretzel rod. The shape doesn't matter so much now, because you will reshape after baking.  Place the granola sticks on a baking sheet, allowing plenty of room between.  Bake at 350 degrees for 14 to 15 minutes or until lightly browned.  Remove from oven and quickly remold the granola around the pretzel sticks with two table knives.  As the granola mixture cools it will harden on the stick.

To Make Granola Bars

Spray a 9 x13" baking dish.  Firmly press the granola mixture into the pan. Bake 15 to 18 minutes or until golden brown.  Allow the bars to cool completely before cutting with a sharp knife.   Double the recipe and spread in a large bar pan for a healthy snack.

Outdoor Grilling - Delicious Savory Potatoes and Onions

Spray a large piece of foil with canola or olive oil.  Slice several potatoes and a large onion onto the foil.  Add several pats of butter, sprinkle with salt, pepper and dried green herbs. 

Herb suggestions are sweet basil, rosemary, thyme or tarragon for added flavor and nutrition.  Fold foil up tightly and grill on medium heat for 30-40 minutes.  It needs turned over once, half way through the cooking time.  Delicious!   A favorite of ours!

For more grilling recipes:  http://www.pam4you.com/pages/index_flash.jsp

Cooking Eggs / Natural No-Cook Apricot Preserves

Cooking Eggs ~ A trick that I learned from my grandmother to cook the eggs on top without having to flip them over is to put a lid on the pan while they are cooking.  The steam will cook the whites over the yokes and, of course, the longer you leave the egg in the pan the more the yoke will cook so you can have them as “runny” (my brother and I used to call them “dippy eggs.” We liked to dip our toast in the yokes) or as cooked as you like.  My grandmother always cooked our eggs like that for us.  If someone prefers the crispiness of fried eggs then they can cook them as follows:   Grandma Weber’s DIPPY EGGS”  (for those who like to dip their toast).  Heat some butter in skillet. When hot crack eggs into pan and turn heat to medium and put on tight fitting lid. Let cook very briefly (takes only moments really) until the whites around the eggs are starting to get done. Pour in just a few dribbles of cold water and pop the lid back on. Cook until the whites are formed (cooked) over the top of the yoke.  I like this method because I don’t have to flip the eggs and risk breaking the yokes or over cooking the yokes.  My grandmother would also put dippy eggs between pancakes and serve the stack with syrup over top.  My grandfather especially liked them with buckwheat pancakes.  ~ From Tracy Voorhis in Michigan 

Natural No-Cook Apricot Preserves ~ After finding 1 pound containers of dried apricots on sale for $1.99, I bought several, and covered one pound with distilled water in a bowl.  After about 24 hours, some puffed up to a completely round shape.  They are delicious that way.  You can also make natural apricot preserves by blending all of the fruit and some of the liquid in a blender.  If added sweetener is desired, add Stevia, honey or Agave nectar, made from cactus plants in Mexico (all found at health food stores).  Store in the refrigerator.  Delicious! ~ Lois

Oatmeal Raisin Walnut Cookies - All Natural

Thanks to Rachael Walton for this recipe! (2006)

1 cup real butter, softened 

1 1/2 cup or less sucanat (evaporated cane sugar found in health food stores)

2 eggs

1 tsp. pure vanilla extract

1 1/2 cup spelt or whole wheat flour         

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. sea salt

3 cups old fashioned oats

1 cup raisins

1 cup walnuts, chopped

Cream butter and sucanat.  Add eggs and vanilla and beat until fluffy.  Add flour, soda, cinnamon and salt and mix well.  Stir in oats, raisins and walnuts.  Use a small ice cream scoop to place cookie dough on greased cookie sheet.  Bake for 10 - 12 minutes at 350º.  Bake  soon to freeze for school lunches and snacks later - if they last!  Or double the recipe! Best if kept refrigerated.  

Delicious All Natural Homemade Vanilla Ice Cream

Thanks to Rachael Walton, our future daughter-in-law, for this delicious recipe! (2006)

1 quart whole milk

1 cup honey

1 quart heavy whipping cream

2 -3 tsp. pure natural vanilla

In medium bowl, use a whisk to combine the milk and honey until well mixed.  Stir in cream and vanilla.  Pour into ice cream freezer, fill with ice around the ice cream container.  Pour table salt over the ice.  Repeat one or two times.  It takes about 30 minutes until the ice cream is done and the freezer stalls.  At that time you can either serve it fast, or allow it to become a little more firm in the freezer before serving.  Enjoy!  We sure did!

All Natural Skyrocket Pops

12 (8 oz.) plastic cups (or popsicle molds)
12 craft sticks (They look like popsicle sticks)

Blue Layer:

        1-2 cups fresh blueberries (or 4 cups blueberries if plentiful and no juice)
        100% grape juice - enough for both juice and blueberries to total 4 cups

White Layer:
        2 cups plain yogurt, sweetened with honey (or Stevia, found in health food stores)

Red Layer:
        4 cups strawberries sweetened with honey

        Mix grape juice and blueberries in blender. Pour into plastic cups, filling them 1/3 full. Place into the freezer.  As they start to freeze, insert a craft stick in the center of each cup and freeze until solid.

        Mix the yogurt and honey.  Place a layer on top of the frozen blue layer. Freeze one hour.

        For the red layer, mix the strawberry mixture and honey.  Add a red layer to each cup and freeze until frozen.

        When ready to eat, run the outer side of the cups under cold water to release them.

Avocados: Tips, Salad and a Tree

CREAMY AVOCADOS

(2006) Avocados are in season now, and contain good fat that our bodies need.  They are creamy and delicious!  But how in the world do you eat them?  Rachael Walton gave great instructions!  Leave the skin on and slice around the avocado, lengthwise.  Pull two halves apart.  To remove the seed, hold the fruit securely in a towel and carefully whack the large seed with a butcher knife.  I found that a good paring knife will also work, while the avocado half is resting on a cutting board.  Twist the knife to remove the seed.  Push down to remove the seed from the knife.  Slice the fruit in the shell, horizontally and vertically.  Invert the shell and most of the cubes of fruit will come out.  Use a spoon for what remains.  It is best to cut an avocado right before eating to prevent browning.  However, if you dice it into a dish ahead of time for lunch, adding the seed to the fruit will slow down the browning process.  Fruit that is browned a bit is fine to eat though.  You can also eat it right from the shell with a spoon!

 

AVOCADO AND TOMATO SALAD - QUICK, EASY AND DELICIOUS!

A delicious and healthy lunch can be made with just three ingredients:

An avocado, a tomato and an olive oil dressing (or an Italian dressing)!

AVOCADO TREE

This is an old favorite from www.EmilyCompost.com:

After using an avocado, save the pit for a future plant.
Using 3 - 4 toothpicks, stick them in the avocado pit.
Place in a jar or glass of water, so only the bottom of the point is in the water.
It may take a while for the roots to appear.
Once there are a fair amount of roots, plant in a pot and place in good bright light.

Bun Buggie Veggie Dip

Have your children help put this fun food idea together.  See a picture at this link:
http://www.pfaltzgraff.com/connections/conreciparchiv.asp?CODIV=0107&checked=Y

Ingredients and Directions:
1 lb. loaf Italian or French bread - Scoop out the center top of oval loaf (about 8" long)
4 cucumber slices - Slices of cucumber with radishes on top form wheels - use toothpicks
4 large radish slices to fasten onto the bun.
2 thin carrot sticks - Use one for lips and one for the exhaust pipe.
2 stuffed olives - Fasten with toothpicks for the eyes.
1 cherry tomato - Fasten with toothpick right between the eyes for a nose.
2 containers (8 oz. each) sour cream dip - Or make your own, then fill bun buggie with dip.
Assorted vegetables cut for dipping - Stick vegetables into the dip.  Include celery with leaves.

For one of our family's beach vacations, I made the bun ahead of time, and assembled it for one of our meals.  The grownups seemed to enjoy it as much as the little one.  Fun!

Scripture Cake / Ice Cream to Go

SCRIPTURE CAKE

1 1/2 cups butter — Psalms 55:21
2 cups granulated sugar — Jeremiah 6:20
6 eggs — Isaiah 10:14
4 1/2 cups flour — I Kings 4:22
1/8 teaspoon salt — Luke 14:34
2 teaspoons baking powder — I Corinthians 5:6
1/2 teaspoon nutmeg — II Chronicles 9:9
4 teaspoons cinnamon — II Chronicles 9:9
2 teaspoons allspice — II Chronicles 9:9
2 teaspoons ground cloves — II Chronicles 9:9
2 tablespoons honey — Judges 4:19
1/2 cup milk — Judges 4:19
2 cups raisins — II Samuel 16:1
2 cups chopped figs — Song of Solomon 2:13
2 cups blanched, slivered almonds — Numbers 17:8

Preheat oven to 325 degrees F.   Cream together the butter and sugar until light and fluffy, then beat in eggs, one at a time. Sift together flour, salt, baking powder, nutmeg, cinnamon, allspice and ground cloves and add alternately with the milk to the batter.  Stir in the honey and fold in fruits and nuts; mix well.  Bake in two greased 9 x 5-inch loaf pans for one hour or until done. Cool for 30 minutes before removing cakes from pans to rack to finish cooling.

ICE CREAM TO GO

Thanks to Julie Druck in Pennsylvania for this recipe!  To receive Julie's monthly newsletter, A Heart for Home, send a blank e-mail to: subscribe-aheartforhome@welovegod.org.

Here’s a recipe for summer fun from “Homespun Gifts from the Heart” by Ehman, Hovermale, & Smith.    (Note from Lois:  Honey may be substituted for sugar.  This idea would be lots of fun for a child's birthday party, a youth group, a date, or any type of get-together!  A fun idea!)

For each child, you’ll need:
1/2 cup whole milk
1/4 cup whipping cream (the stuff in the small “milk” carton, NOT in the can!)
1 tablespoon sugar
1/2 tsp. vanilla
1 qt. size reclosable bag & 1 gal. size reclosable bag
2 cup ice & 1 tablespoon coarse or rock salt

Carefully pour the milk, cream, sugar and vanilla into the quart-size bag.  Seal tightly, removing excess air.  Place ice and salt in the gallon-size bag.  Place the sealed quart-size bag inside the gallon bag with the ice and salt.  Let the kids shake, knead and jiggle the bags for AT LEAST 15 minutes.  Soft ice cream will begin to form in the smaller bag.  Tell the kids that the longer they knead/shake the bags, the thicker the ice cream will be.  They can eat it from the bag with a spoon or pour it into a small mug.  The ice cream is delicious!!

Cooking Substitutions and Measurements

COOKING SUBSTITUTIONS
Flours: To substitute all-purpose flour for cake flour, use 1 cup minus 2 Tbsp. all-purpose for 1 cup cake flour.  To convert plain flour to self-rising, add 1/2 tsp. salt and 1 1/2 tsp. baking powder to each cup of plain flour.  As a thickening for gravy or stew, 1 Tbsp. flour equals 1 1/2 tsp. cornstarch or 1 Tbsp. quick-cooking tapioca.

Baking Powder:  If you're out, use 1/4 tsp. soda plus 1/2 tsp. cream of tartar for each tsp. of baking powder. Or use 1/4 tsp. soda plus 1/2 cup buttermilk or sour milk.  This would replace 1/2 cup liquid required in the recipe.

Chocolate:  To substitute for unsweetened chocolate, use 3 Tbsp. cocoa plus 1 Tbsp. shortening, butter, margarine or oil to equal 1 square or 1 ounce unsweetened chocolate.

Dairy Items:  If your recipe calls for sour milk and you have only sweet milk, measure 1 Tbsp. lemon juice or vinegar in a cup and fill with fresh whole milk.  Stir and allow to stand 5 to 10 minutes before using.

Evaporated milk may be substituted for whole milk.  Use 1/2 cup evaporated milk plus 1/2 cup water for each cup of whole milk required.

If you need shredded cheese for a recipe, remember that about 1/2 pound of cheese should yield about 2 cups shredded cheese. Also remember that different cheeses weight different amounts.

For thickening custards or puddings, 2 egg yolks or egg whites have the same thickening power as one whole egg.


MEASUREMENTS
The following measurements equal approximately 1 pound:
2 cups butter or shortening                   
4 cups sifted, all-purpose flour                               
2 1/4 cups granulated sugar                                        
2 1/3 cups powdered sugar (superfine)                     
3 1/2 cups confectioners' sugar (4x to 10x)                       
2 1/4 cups brown sugar, firmly packed                       
2 1/8 cups rice                                                     
3 3/4 cups whole wheat flour                                        
3 cups corn meal                                                        
5 cups coffee (about)                             
2 cups finely chopped meat                        
9 large eggs (one egg is also about 1/4 cup)
                
1 square cooking chocolate---1 ounce
1 cup molasses---11 ounces (Most liquids are 8 ounces per cup)

Basic Measurements:
3 teaspoons=1 tablespoon
2 tablespoons=1 ounce
4 tablespoons=1 ounce
4 tablespoons=1/4 cup
16 tablespoons=1 cup
4 cups= 1 quart
4 quarts=1 gallon

Potato Refrigerator Bread

This is the legendary Betty Crocker recipe that Amy Dacyczyn refers to in The Tightwad Gazette, a great book!  This recipe can be prepared ahead and stored in the refrigerator for up to five days and is delicious and extremely versatile.  By substituting whole grain flour for part of the white, you will increase the flavor as well as the nutrients. You can use this dough for dinner rolls, cinnamon rolls, dumplings, hot pockets, pizza crust, pretzels, doughnuts, bagels, and other variations.

1 pkg. active dry yeast                           
1 1/2 cups warm water - (105-115 F)   
2/3 cup sugar                                          
1 1/2 teaspoons salt                               
2/3 cup shortening (or coconut oil)
2 eggs
1 cup lukewarm mashed potatoes
7 1/2 cups flour (Half unbleached/half whole wheat)

1. Disslove yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below.  Keep covered.)

3. When ready to use, punch down dough. Shape into desired type of bread.

        Cinnamon Rolls - roll dough out in large rectangle, spread with butter, add cinnamon and sugar. Roll up, slice, and place in round baking pans. Let rise, bake. Glaze with icing made from powdered sugar and a little milk.
        Parker House and Crescent Rolls - shape as desired, let rise 20-30 minutes and bake at 400F for 20 minutes.
        Doughnuts - shape, let rise, fry in oil. Dip in sugar or add icing.
        Bagels- shape, let rise, boil in water and then bake.
        Soft Pretzels - shape, let rise, boil in water with 1/2 tsp baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake.
        Pizza Crust - grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes.

Healthy and Delicious Carrot Cake

4 eggs                                   
1 1/2 cups cooking oil            
3 tsp. cinnamon                            

2 tsp. baking soda                 
1 tsp. salt                                        

2 cups all purpose flour         
2 Tbsp. vanilla extract
3/4 can frozen unsweetened apple juice, thawed concentrate
3 cups raw grated carrots
1 cup raisins
1 cup chopped walnuts

Beat eggs and add oil. Sift together dry ingredients. Add to egg & oil mixture. Add vanilla and juice. Stir in carrots, raisins and 1/2 cup nuts. Pour batter into greased cake pan and sprinkle 1/2 cup nuts on top. Bake in preheated oven for 325 degrees for 40 to 45 minutes.

Hot and Healthy Taco Dip

Recipe from Rachael Walton, Ohio

2006
 

1 - 16 oz. of refried pinto beans (I get these at the health food store-Bearitos brand is good)

1 - 8 oz. cream cheese, softened

1 - 8 oz. sour cream

2 T. taco seasoning (also from health store - Hain brand is good)

2 cloves fresh garlic, minced

1/2 shredded cheddar  (may need more if want cheesier)

Toppings of your choice: I used tomatoes, romaine lettuce, spinach and green onions. (Black olives would be good but not everyone likes them.)

 

Directions: Spread beans in bottom of round deep dish pie plate. Combine cream cheese, sour cream, taco seasoning and garlic.  Spread this mixture over the beans.  Top with shredded cheddar cheese.  Bake at 350 for 15-20 minutes.  Top with tomatoes, lettuce, etc.  Serve warm with tortilla chips.  (I also get tortilla chips and the health food store - Garden or Eatin or Bearitos are good).

Special Treat Brownies - A Healthier Alternative

2006 - Thanks to Rachael Walton in Ohio for this recipe!

1/2 cup (1 stick) butter (no substitutes)                

3/4 cup sucanat (also known as evaporated     

     cane juice - found in health food section)       

1 tsp. pure vanilla extract                                      

2 eggs                                                                     
1/2 cup whole wheat or spelt flour
1/3 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts or pecans, optional

Heat oven to 350 degrees.  Grease or spray 9-inch baking pan.  (I grease with coconut oil, not Crisco).  Stir together butter, succanat, and vanilla in a bowl.  Add eggs; beat well with spoon.  In a separate bowl, stir together flour, cocoa powder, baking powder and sea salt.  Gradually add to egg mixture, beating until well blended.  Stir in nuts, if desired.  Spread batter evenly in prepared pan.  Bake 15-25 minutes until brownies begin to pull away from sides of pan.  Do not overbake or brownies may be dry.  Cool completely in pan on wire rack.  Cut into squares.

Strawberry Banana Stuffed French Toast

Compliments of http://www.prevention.com/

Cut a horizontal pocket in a 2"-thick slice of whole grain peasant-style bread. Fill with 1/3 cup sliced strawberries (or your favorite fruit) mixed with 1/2 mashed banana. Soak both sides of fruit-filled bread in a cinnamon-seasoned egg and milk mixture. Melt 1 teaspoon butter in nonstick skillet and cook bread until golden and cooked through, about 3 minutes per side. Garnish with fresh strawberries or other fruit, if desired.

Makes 1 Serving  -  Prep Time: 5 minutes  -  Cooking Time: 6 minutes

Per Serving: 307 cal, 10 g pro, 50 g carb, 9 g fat, 3 g sat fat, 116 mg chol, 6 g fiber, 264 mg sodium, percent Calories: 12 percent protein, 62 percent carb, 26 percent fat

Centipede

A fun snack to make with your children or grandchildren!
(Pictured in the sidebar on the Recipe blog)

1. Peel a banana and place on a plate.
2. Spread natural peanut butter on the top.
3. Place two raisins eyes on the front.
4. Sprinkle natural unsweetened coconut on the peanut butter, toasted or untoasted.
5. Break pretzel sticks in half and stick lots of legs into the banana centipede.
6. Snacktime!

Summer Snacks

Healthy Homebodies - by Leanne Ely - leanneely@aol.com - © 2005 - Used by permission

It's almost summer, and the kids will be home all day.  They're whining and most of all, they're constantly hungry. So what's a mom to do?  Feed 'em!

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

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

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

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

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

NUTS TO YOU. I keep raw almonds in the fridge and will mix some almonds with dried apricots. Talk about your fiber count--yee haw! Plus the added bonus of all those nutrients.

Great snack for kids and adults alike!

CHEESE WHIZ. Not that icky stuff you squirt out on a cracker. But string cheese and cheddar cubes, for starters. Skip American cheese - it's not cheese but cheese "product."  That should be enough to scare you away!  

There's five easy ones - give them a try and see what works with your tribe. Above all, don't lose your cool this summer when they start asking for snacks - give them one of these and you're covered.

______________________________________________________________________

Leanne Ely provides the answer to, What's for dinner? at http://www.savingdinner.com and find the solution! Check out her best-selling books, Saving Dinner and Saving Dinner the Low Carb Way (Ballantine). Both books available everywhere.

 

Note from Lois: For cooling off, how about making fresh fruit smoothies into popsicles?  Remember that a banana makes them creamier.  Use strawberries, yogurt, frozen concentrated juices, etc.  Also make a "walking apple" for walks or outdoor play with no garbage to toss.  Core an apple, then plug the end with a dried apricot, fill with peanut butter and raisins, and plug up the top with another apricot or prune.  Great camping or picnic snacks too!

Tim's Orange Lemon Berry Scones

Thanks to Debbie Flack and her husband in Virginia for this recipe!  She and Tim are also planning to try dried apricots in place of the berries, in which case they would be called Orange Lemon Apricot Scones!

2 cups whole wheat pastry flour  

2 tsp. baking powder 

2 Tbsp. grated fresh orange peel ( chopped fine) 

1/3 cup organic evaporated cane sugar

1 egg

1/4 cup organic heavy cream

1/4 cup orange juice

 2 Tbsp. fresh lemon juice

1 tsp. vanilla extract

3 Tbsp. melted butter

1/2 cup mixed dried berries ~ such as cranberry, blueberry, etc.( chopped fine)

Mix dry ingredients in large bowl. Add dried orange peel and fruit. Mix well. Mix liquid ingredients in small bowl and add to dry ingredients. Mix only until all ingredients are incorporated ( by hand and with spoon, if necessary). Lightly flour wax paper and place dough on it. Lightly flour top of dough and flatten out by hand to approximately 1/2 inch in thickness ( round). Cut into 8 pie-shaped pieces with spatula and place on lightly greased cookie sheet. Bake at 350 degrees for 15-16 min.

Roasted Carrots

ROASTED CARROTS
2006 - (Note from Lois: I made this recipe the other evening and it was delicious.  Leftovers were even very tasty eaten cold for lunch the next day!)

Ingredients: Desired amount of carrots, washed and cut in half lengthwise, then cut into thirds;

Olive Oil and Montreal Chicken Seasoning

Place carrots on a baking sheet and drizzle with enough olive oil over top to coat carrots.  Sprinkle with Montreal Chicken Seasoning to taste.  Mix it all together so the olive oil and seasoning coat the carrots.  Roast, uncovered, in a 375º F oven for about 30 minutes.  Check to see if the carrots are caramelized (browned) and tender.  The caramelization is what makes these so good.  Bake until the carrots are bright orange, but keep an eye on them being careful not to burn them.

Fish Recipes / Basic Chicken Salad with Variations

 

 

FISH RECIPES

Tilapia Recipes   11 delicious ways to enjoy tilapia.

Salmon

 

BASIC CHICKEN SALAD WITH VARIATIONS
By Marilyn Moll - The Urban Homemaker - www.urbanhomemaker.com - Used by permission
Sensational Summer Salads ebook is available for purchase at $6.97.     

4-6 servings
3 cups cooked or canned chicken, cubed
1/2 cup celery, sliced
OR cook boneless breasts in pressure cooker, cool, and cube
1/2 cup onion, chopped
1/2 cup mayonnaise 
3 tbsp. parsley, chopped
1/2 cup plain yogurt or sour cream
salt and pepper to taste

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


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


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


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


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


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

A Healthy No-Cook Breakfast, Snack or Dessert Idea

Recipe from Grandview Bed and Breakfast in Reedville, Virginia

This is a real treat and so pretty too!  Like a "breakfast dessert!" ~ Lois

Use pretty parfait glasses for breakfast.  

Make layers of all three ingredients.  Repeat once more. 

Vanilla yogurt or any flavor would work great to give variation

A mixture of All Bran and grape nuts

Fruit - fresh or canned

Top: Fresh blueberries or strawberries on the top for extra color and maybe mint leaves. 

A Few Examples:

Banana-Mango yogurt with bananas and/or mangoes

Peach yogurt with peaches

Strawberry yogurt with strawberries

Blueberry yogurt with blueberries

Strawberry-Banana yogurt with strawberries and/or bananas

Orange Banana Smoothie / All-American Chili

TEEN FRIENDLY RECIPES

From Parents & Teens by Patti Chadwick ~ www.ParentsandTeens.com

Used by permission

Orangy-Banana Smoothie

Prep: 5 min. ~ This recipe created by Kraft Foods.

1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup milk
1 medium banana, peeled, cut into chunks
3 Tbsp. orange marmalade
1 cup ice cubes

 

Place all ingredients in blender container; cover.  Blend until smooth.  Makes 3 (1 cup) servings

Great Substitute: Substitute strawberry preserves for orange marmalade.

 

Nutritional Info Per Serving: Calories 170, Total fat 2.5 g, Saturated fat 1.5 g, Cholesterol 15.0 mg, Sodium 290.0 mg, Carbohydrate 28.0 g, Fiber 1.0 g, Sugars 17.0 g, Protein 10.0 g    
Diet Exchange: 1 Fruit, 1 Carbohydrate, 1 Meat

 

All-American Chili

1 pound lean ground beef or ground turkey
1 can (15 ounces) red kidney beans, undrained
1 can (8 ounces) tomato sauce
1 tablespoon white vinegar 
2 tablespoons McCormick Chili Powder
2 tablespoons McCormick Instant Minced Onion
1 teaspoon sugar (optional)
1/4 teaspoon McCormick Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish 

Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. 

 

Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. 

Serve topped with sliced scallions and dairy sour cream.  Garnish with shredded Cheddar cheese.  Makes 4 servings, 1 cup each

 

This recipe created by McCormick and was brought to you courtesy of Back of the Box Recipes of www.backofthebox.com

 

Sweet Potato Muffins

Wonderful and moist, but I'd suggest going a little lighter on the honey.

2/3 cup cooked sweet potatoes or yams       

4 Tbsp. butter                                                 

½ cup honey                                                   

1 egg                                                                

¾ cup unbleached flour                                   

2 tsp. baking powder                                      

½ tsp. salt                                                       

½ tsp. cinnamon                                            

¼ tsp. nutmeg                                                

¼ cup milk or water                                        

¼ cup chopped raisins                                   

¼ cup chopped pecans or walnuts

Cream butter; add honey, potatoes and egg.  Mix well.  Add dry ingredients and mix.  Add liquid, raisins and nuts; mix until blended.  Do not overmix.  If too wet, add a bit more flour.  Pour into greased muffin tins, filling each completely full.  Bake at 400 degrees for 20-25 minutes.  Yields 6 large muffins.  Make a large batch and freeze some.  Brighter colors in fruits and vegetables provide more vitamins, so choose deep orange yams.

Peachy Pork Chops

From The Best Cookbook Anywhere ~ Not Just Beans.com ~ www.notjustbeans.com

(Note from Lois:Try jam with no sugar or simply puree' canned peaches in their own juice.  If you need a bit of sweetener, try stevia.) 

4 pork chops

1/2 cup peach jam

1 Tbsp. vinegar

1 1/2 tsp. mustard

1/2 tsp. Worcestershire sauce

dash Tabasco

In a frying pan brown meat and cook until done.  Combine rest of ingredients, heat in a saucepan and serve over meat.

Make-Ahead Breakfasts / Back to School Breakfast in a Glass

Old Fashioned Oatmeal or Whole Grain ~ Using a glass-lined Thermos bottle, put ½ cup uncooked old fashioned rolled oats in the Thermos.  Pour a little more than 1 cup boiling water over the oats.  Add a little salt, stir and seal it tightly.  In the morning you will have cooked creamy oatmeal!  Add dried fruit to the Thermos the night before.  Actually the “cooking” time is only about 2 hours, but it will still be hot in the morning.  It will take all night to “cook” whole grain berries, such as wheat, oats or spelt, but this “cooking” process pops open the kernels and is a healthy breakfast.  ~ Lois

Laura M. Blackmon of Texas is a mother of two active little boys.  She gives other breakfast ideas:

I have a nice way to get my husband off in the morning. I use one weekend morning a month to make 'breakfast' for my husband to grab on the way out. I make a double batch of pancakes, freezing half of them in pairs with a pat of butter between and a little syrup on top, and freezing the other half, wrapped around a sausage link. I also take a bulk package of large tortillas, 2 dozen eggs, a Wal-Mart brand bulk size of shredded monterey\colby cheese, and bulk size salsa. I make and freeze individual breakfast tacos. This gives my hubby plenty of selection through the month to grab on his way out. His breakfast has a chance to thaw just slightly on the way to work and he pops his breakfast in the microwave once he gets there (minus the foil of course)!  When I find a sale, I buy and make extra to freeze breakfast items so they last longer! 

BACK-TO-SCHOOL BREAKFAST IN A GLASS

Copyright 2003 Leanne Ely, CNC

Used with permission.  All rights reserved.

<a href="http://savingdinner.com/">http://savingdinner.com/</a>

 

One of my very favorite and easiest ways to do breakfast for the troops in the morning before school is making a quick and healthy breakfast in a blender. The way I do smoothies, they truly are Breakfast in a Glass – highly nutritious and a treat for the kids. Here's how I do it:

First, everything goes in a blender -- that's the easy part. You need to determine how many you are making, too (that's going to depend on the size and the power of your blender. Better to go smaller and do it in batches, if necessary).

You'll need the following ingredients:

Something sweet. Don't toss your bananas when they pass their prime. Freeze them, just as they are. (You could go to the trouble of peeling and sticking them in a freezer bag, but why bother? Or do bother if you would rather just peel them, your call) After they freeze, the peels will turn black. When you're ready to use them, peel them with a paring knife and place one-half banana per serving in the blender. The frozen banana also acts as the "ice" for the smoothie without watering it down.  Important step!

Something for flavor: a teaspoon of frozen orange juice concentrate per serving works well. You can also use frozen strawberries or raspberries whatever appeals to you. A little vanilla extract is a nice finishing touch. My favorite smoothie is a banana orange raspberry smoothie with a splash of vanilla in it ... yum!

Liquid. You can use regular milk, soy milk, fruit juice, or even yogurt mixed with some water.

Protein. I use a scoop of protein powder per serving (if your grocery store doesn't have this, check a health food store). Look for high protein, low carbs, and no aspartame or artificial sweeteners (don't float the protein on the top -- add it first).

It's time to start your engines and turn on the blender! You should have a delicious smoothie emerging shortly. Pair the smoothie with a whole-grain muffin, and you'll have one great breakfast. Pour it into a plastic cup and put the muffin on a napkin and you're set for carpool!

____________________________

--Leanne Ely is a certified nutritionist and author of several books including the popular, 'Healthy Foods: An Irreverent Guide to Healthy Eating and Feeding Your Family Well.' If dinner is a hassle at your house, you need Leanne's Menu-Mailer.  Go to  <a href="http://savingdinner.com/">http://savingdinner.com/</a> and pick up your free menu!  Watch for her new book, 'Saving Dinner: The Menus, Recipes and Shopping Lists to Bring the Family Back to the Table' (Ballantine) September, 2003.

What to Do with All that Squash / Swiss Vegetable Medley

WHAT CAN WE DO WITH ALL THAT SQUASH?

*Make a squash casserole (found on this recipe blog)

* Make zucchini bread.

* Add squash to spaghetti sauce. 

* Add squash to vegetable soup.

* Slice thin slices of zucchini or yellow squash onto pizza, along with onions.

* Blanch squash for just 3 minutes, cool in ice water, drain and freeze in freezer bags.

* There is a chess pie recipe, using squash, but it is very sweet.

* Puree and freeze squash, and add it throughout the year to soups and sauces.  Shh!  Your family will never know!

* Sauté' squash with tomatoes, onions and herbs.  Add grated cheese on top and serve.

* Hollow out a small zucchini with an apple corer, fill with tuna salad and slice.

* Cut zucchini in half, lengthwise.  Fill with cooked ground beef or chicken, mixed with cream soup and vegetables.  Bake until zucchini is tender.  Top with cheese.

SWISS VEGETABLE MEDLEY

Recipe from Roxanne Staufer of Virginia

*Remember to eat 5 or more servings of fruits and vegetables each day for good health.

1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained

1 can cream of mushroom soup

1 cup (4 oz.) shredded Swiss cheese

1/3 cup sour cream

¼ tsp. black pepper

1 (4 oz.) jar chopped pimiento, drained

1 can (2.8 oz.) French fried onions

Combine vegetables, soup, ½ cup cheese, sour cream, pepper, pimiento and ½ can onions.  Pour into a 1 quart casserole.  Bake, covered, at 350 degrees for 30 minutes.  Top with remaining cheese and onions; bake, uncovered, for 5 minutes longer.

Quick and Easy Salmon or Any Kind of Fish

Oil frying pan with about a tablespoon of olive oil. 
Place salmon fillet in pan with the best side down. 
Cook until lightly browned.
Turn over and sprinkle Old Bay Seasoning on the fish.
When the salmon is cooked through, remove fish from pan.
Serve!
This works great for any fish!
It's fine to even start with frozen fish
(as long as you cook it through).

Waldorf Tuna Pockets and On-the-Go Breakfasts

by Mary Jo Rulnick - http://maryjorulnick.blogspot.com/ - Used by permission

Waldorf Tuna Pockets
1 Granny Smith apple, chopped
1 celery rib, chopped
2 cans tuna in water, drained
½ cup mayonnaise
¼ cup ranch dressing
4 pita pockets, halved
Salt and pepper, to taste

To make: Mix apple, celery, tuna, mayo and ranch dressing. Be sure to mix well. Spoon mixture into pita pockets.  Change it up: Exchange tuna for canned or cooked chicken.

On-the-go Breakfast

We know breakfast should be an important part of our day. However, our frantic pace has us running out the door first thing in the morning with a growling belly. These on-the-go breakfast meals can solve your breakfast skipping routine.

On-the-go Breakfast MealsYogurt Crunch: Crumble a favorite granola bar into a cup of fruit yogurt.

Fruit Smoothies: Make fruit smoothies by mixing 4 cups milk, 4 bananas, 2 cups fresh blueberries, ½ teaspoon vanilla and 10 ice cubes into blender. Blend on high for 3 minutes. Pour in disposable cup or a travel mug.

Hawaiian Breakfast Taco:  Sprinkle shredded mozzarella cheese and pineapple tidbits on a tortilla. Fold in half and microwave for 25-30 seconds.

Apple Cottage Berry Breakfast:  Mix several tablespoons of applesauce into a cup of cottage cheese. Top with sliced strawberries.

Slice of Cheese n' Jam:  Spread cream cheese and strawberry jam on whole-wheat or multi-grain bread.

Egg n' Apple Pita:  Stuff sliced hard-boiled eggs and chopped apples in a halved pita.

Scalloped Chicken and Rice Casserole

A great recipe to make in large quantity to freeze, after trying it out and making your own adjustments.  Another option would be to saute' an onion, rather than minced garlic.

3 Tbsp. butter                                               
1 clove of garlic, minced                              

3 Tbsp. whole wheat flour                         

2 cups chicken broth                                       

1 cup milk                                                      

salt and pepper to taste                                

1 tsp. sweet basil, tarragon or dill weed        
3 cups cooked brown rice
3 cups cooked diced chicken
2 cups sliced sauteed fresh mushrooms
1/2 cup slivered almonds
1 jar (4 oz.) chopped pimiento, drained (or 1 jar red peppers, found at larger Dollar Tree stores)
1/2 cup buttered bread crumbs

Melt butter in a medium saucepan over low heat.  Saute' minced garlic in the butter.  Stir in flour, blending well.  Add broth, milk, salt, pepper and herbs.  Cook white sauce until thickened, stirring constantly.  Butter a 2-quart casserole dish and spread half of the brown rice in the bottom of the casserole.  Distribute half of each of the following over the rice: chicken, mushrooms, almonds and pimiento or red peppers.  Pour half of the sauce over that.  Repeat layers and sprinkle with buttered bread crumbs.   Bake at 350 degrees for 45 minutes.

Save time and energy!  Make double the amount and freeze one casserole for later!

John's Pancake Mix / Overnight Coffee Cake

John's Pancake Mix

Yields 2 pounds of dry pancake mix or (amounts in parentheses yield 4 pounds if you'd like to make it ahead to freeze):

Combine in large bowl:

6 cups flour (half whole wheat and half unbleached - or all freshly milled grain)  (12 cups)

1 Tbsp. sea salt  (2 Tbsp.)

6 Tbsp. baking powder  (3/4 cup)

6 Tbsp. sugar or sucanat  (3/4 cup)

2 cups powdered milk  (4 cups)

 

Mix well and store in airtight container in the freezer.  Store only small amounts on the cabinet shelf in order to keep it fresh. 

For every 3-4 servings, combine in a bowl:

1 egg (beat with a fork)

1 cup water

2 Tbsp. cooking oil

1 1/2 cups pancake mix             

Note: John often added a little uncooked old fashioned rolled oats which made it even better.  He would add more water if it got too thick.

Cook on hot ungreased griddle.    

 

Overnight Coffee Cake
(Sucanat is a natural sugar, and can be found at natural food co-ops or health food stores.)

2 cups flour, wheat / unbleached    
1 tsp. baking powder
1 tsp. baking soda                                
1 tsp. cinnamon                                 
1/2 tsp. salt                                                                                        
2/3 cup butter
1 cup sucanat
2 eggs
1 cup buttermilk

Topping:
1/2 cup sucanat
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
1/2 cup walnuts, chopped

Measure first 5 ingredients.  Set aside.  Cream butter and sucanat. Add eggs and beat.  Add dry ingredients alternating with buttermilk. Spread in well greased 9 x 13 pan.  Make topping and sprinkle evenly over batter.  Cover and refrigerate overnight  (or 8 hours).  Bake uncovered at 350° for 45 minutes.  When inserted toothpick comes out clean, it's ready to eat!