Salsa-Abuelo style

 Salsa Ingredients:
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25 roma tomatoes

12 tomatillos

1 sweet onion

1/2 red bell pepper

1/2 orange bell pepper

1/2 yellow bell pepper

2 jalapenos

2 tbs honey

1/4 cup apple cider vinegar

1 can tomato sauce

1/2 bunch cilantro, chopped

sea salt to taste

Directions:

Cut, dice, mince according to desire. Add tomato sauce and mix. Add honey, vinegar, and salt according to taste.

Crackers-Rosemary Almond Flour

Rosemary Crackers

 Source: http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/rosemary-crackers/?print=1

Added by elanaspantry on June 17, 2010 in Gluten Free, Special Dietary Needs
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 10
Difficulty: Intermediate






Ingredients
    •    1-¾ cup Blanched Almond Flour
    •    ½ teaspoons Celtic Sea Salt
    •    2 Tablespoons Fresh Rosemary, Finely Chopped
    •    1 Tablespoon Olive Oil
    •    1 whole Egg

Preparation Instructions
In a large bowl, combine almond flour, salt and rosemary.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper. Transfer the bottom piece with the rolled out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 12-15 minutes, until lightly golden.
Let crackers cool on baking sheet for 30 minutes, then serve!

Penne Al Salmone

This is my favorite from Luca's. I've had to substitute some ingredients and it's still delicious. I combined an Italian recipe that I had to translate and an American one. I've simplified it because...it's really not that complicated.

Ingredients:
1 pkg cooked Penne pasta (or a favourite that will hold in sauce well.)
1/2 smoked salmon (I add 3/4 c. sometimes. Costco sells smoked salmon, or you can DIY)
1 c. cream
1/4 c. salmon cream (can be omitted. add more salmon or its juices instead.)
1/2 onion, freshly chopped
1/2 stick butter
3 cloves garlic
1 bunch cherry tomatoes
2 tbs water
1 tbs  capers
1 tbs parsley, freshly chopped

Directions:
Brown onion and garlic in butter and water.
When water is mostly evaporated, add the salmon. Let simmer.
Pour in noodles and stir to combine.
Add creams, cherry tomatoes and capers.
Stir, then let thicken for a few minutes. (5-10)
Garnish with parsley and serve immediately.


Hint: cook your pasta in salty chicken stock instead of water.
Hint: I'd even add a squeeze of lemon when I add the capers.

Homemade Caramel

This is great for dipping apples, coating apples, coating popcorn, swirling in brownies before baking it, and so much more.

Ingredients:

1 c. corn syrup

2 c. brown sugar

½ c. butter

15 oz. can sweetened condensed milk

Directions: 
Bring corn syrup & brown sugar to a boil. 
Add butter. 
Boil to ‘soft ball stage.’ 
Take off heat and add sweetened condensed milk. 

Pour over large bowl of popcorn and mix well, or use for dipping fruit. 
Boil to a hardball stage if you want to dip whole apples for caramel apples.  

Peanut Brittle

I don't have pictures for these either. I will make some again and post them.
Once again, I combined sources and made my recipe my own. I didn't use corn syrup. Instead, I used honey. I used all brown sugar, no white. We call it a 'healthy' peanut brittle, which...it kind of is.

Also, the directions say to 'liberally' coat the pan with butter. Don't overdo it. I did, and it was messy. a nice thin coat is just fine. 

Sources:
http://www.joyofbaking.com/candy/PeanutBrittle.html

http://www.foodnetwork.com/recipes/trisha-yearwood/peanut-brittle-recipe/index.html


Peanut Brittle:
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter
1/2 cup (120 ml) water
1 cup (240 ml) light corn syrup
2 cups (400 grams) white granulated sugar
1/8 teaspoon salt
2 cups (240 grams) raw peanuts

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLCzg81l


Peanut Brittle: Lightly butter two cookie sheets.
In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside.
In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C).
Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Makes about 2 pounds. Preparation time 30 minutes.

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLD203pu




Trisha Yearwood Brittle

Prep Time:
5 min
Inactive Prep Time:
40 min
Cook Time:
15 min

Level:
Intermediate

Serves:
3 pounds

Ingredients

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Directions

Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.

Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672833_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Chicken and Dumplings

Notes: I use my own homemade chicken broth and just skip down to the last two paragraphs in the method section. I've also tried this with 1/2 wheat flour and it works well.

Source: http://www.cookinglight.com/food/quick-healthy/healthy-soup-recipes-00412000070018/page77.html

  Chicken and Rosemary Dumplings

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

•       •     Soup:

•       •       4 cups fat-free, less-sodium chicken broth

•       •       3 cups water

•       •       1 pound chicken drumsticks, skinned

•       •       1 pound skinless, boneless chicken breast halves

•       •       2 thyme sprigs

•       •       2 teaspoons olive oil

•       •       1 1/2 cups diced carrots

•       •       1 1/2 cups chopped celery

•       •       1 cup diced onion

•       •       2 garlic cloves, minced

•       •       1/2 teaspoon salt

•       •      Dumplings:

•       •       1 1/4 cups all-purpose flour

•       •       1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary

•       •       2 teaspoons baking powder

•       •       1/4 teaspoon salt

•       •       2 tablespoons butter, softened

•       •       1/2 cup low-fat buttermilk

•       •       1 large egg

•       •       1/4 cup all-purpose flour

•       •       1/4 cup water

•       •       Remaining ingredient:

•       •       Freshly ground black pepper

directions

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil.

Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Meatball Sandies

Meatball Sandies Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-meatball-sandies-recipe/index.html

Ingredients:
1/4 c. crushed corn cereal (I use rice krispies)
1 tbsp fresh flat leaf parsley, chopped
1 large egg, lightly beaten
1/2 tbsp olive oil
1 tbsp ketchup
2 tbs romano cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2 lb lean ground beef


Directions
12 (2 1/2-inch-diameter) sweet dinner rolls, halved (recommended: King's Hawaiian)
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
Arrange the sandies on a platter and serve.

Butternut Ricotta Asiago Rosemary Gnocchi

I have two sources for this and I combined them to what I wanted/needed. I didn't have all the ingredients, so I just used what I had in my fridge and they turned out great. I didn't have ricotta so I used what was left over of my yogurt cheese. I also had asiago cheese instead of Parmigiano-Reggiano cheese. It turned out great.

Also, I always boil my gnocchi in chicken stock, not water. Go ahead and salt it. Lastly, I saute my gnocchi in butter before serving it with sauce. It's just better that way!

Here are the two sources:

http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqHtPYF

http://www.marthastewart.com/343981/bibas-ricotta-squash-gnocchi

I love the second source's advice to strain the gnocchi and just use the pulp. It prevents youf rom having to add too much flour.

Butternut Squash Gnocchi with Sage Brown Butter
yield: Makes 6 servings
active time: 1 hour 45 minutes  
total time: 4 hours (includes chilling time)
For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqHtPYF

    •    1 1-pound butternut squash
    •    1 tablespoon olive oil
    •    1 12-to 14-ounce russet potato, peeled, quartered
    •    3/4 cup finely grated Parmesan cheese, divided
    •    1 large egg, beaten to blend
    •    1 1/2 teaspoons freshly grated nutmeg
    •    1 teaspoon salt
    •    1 3/4 cups (or more) all purpose flour
    •    1/2 cup (1 stick) butter
    •    2 tablespoons chopped fresh sage (or rosemary)
    •    Additional grated Parmesan cheese

    •    Special equipment: Potato ricer

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqDrhEE


Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270#ixzz2TJqBDtni

Biba's Ricotta Squash Gnocchi

This recipe was passed down to chef Biba Caggiano from her mother.

Martha Stewart Living, August 2001

• Yield Serves 4

Ingredients

• For The Gnocchi

  • 2 pounds butternut squash
  • 1 large egg, lightly beaten
  • 1 cup whole-milk ricotta
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • Coarse salt
  • 1 1/3 to 1 2/3 cups unbleached all-purpose flour, plus more for dusting

• For The Sauce

  • 3 to 4 tablespoons unsalted butter
  • 10 fresh sage leaves, torn
  • Coarse salt
  • 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut squash in half lengthwise. Place on prepared baking sheet, cut side down. Cover with parchment paper and aluminum foil. Bake until tender, 1 to 1 1/2 hours. Let cool slightly; remove and discard the seeds, and scrape the pulp from the skin. Place the pulp in a large kitchen towel (not terrycloth), wrap it around the squash, and squeeze out approximately 3/4 cup of the juices.
   
2. In a large bowl, combine the squash pulp, egg, ricotta, Parmigiano, 2 teaspoons salt, and 1 1/3 cups flour. Mix with a wooden spoon or your hands until thoroughly blended together. Transfer the mixture to a lightly floured wooden board, and, with your hands, work gently into a dough, gradually adding a little more flour if the dough sticks too much to your hands and to the board. Dust the dough lightly with flour, and place in a bowl. Cover the bowl with a kitchen towel, and refrigerate for 2 to 3 hours.
   
3. To form the gnocchi, cut off a piece of dough about the size of an orange. Flour your hands lightly. Using both hands, roll out the piece of dough with a light back-and-forth motion into a rope about the thickness of your index finger. Cut the rope into 1-inch pieces. Hold a fork with the tines against the work surface, the curved part of the fork facing away. Starting from the bottom of the tines of the fork, press each piece of dough with your index finger firmly upward along the length of the tines, then let the gnocchi fall back onto the work surface. Repeat with the remaining dough until all the gnocchi have been formed. Transfer gnocchi to a lightly floured platter or baking sheet. The gnocchi can be cooked immediately or refrigerated, uncovered, overnight.
   
4. Bring a large pot of water to a boil over high heat. Add remaining tablespoon salt and gnocchi. Cover pot, and cook until water returns to a boil. Uncover, and cook until the gnocchi rise to the surface, 1 to 2 minutes. Let cook for just 20 to 30 seconds more.
   
5. While the gnocchi are cooking, make the sauce: Melt butter in a large skillet over medium heat. When it begins to foam, add sage, and stir a few times.
   
6. Remove the gnocchi from the pot with a slotted spoon or a skimmer, draining the excess water back into the pot, and place in the skillet. Season lightly with salt, and add a small handful of the Parmigiano. Stir over medium heat until the gnocchi are well coated with butter. Taste, adjust for seasoning, and serve immediately with a sprinkling of Parmigiano.
   

Les Trois Chenes Chocolate Cake

Source: http://les-trois-chenes.hubpages.com/hub/Best-Chocolate-Cake-Recipes-for-Moist-French-Chocolate-Cakes

Chocolate Cake Ingredients
    •    9oz / 250g butter
    •    9oz / 250g dark chocolate
    •    5 oz /175 g sugar (add another ounce if you have a sweet tooth)
    •    Vanilla flavouring
    •    1 teaspoon baking powder
    •    5 eggs
    •    3oz / 75 g flour
Oven gas mark 5, 190°c 375°F
You will also need
    •    You will also need a deep sided flan 25cm / 10 inch. Mine is about 5cm or 2 inches deep. A more shallow cake will take less time to cook and a smaller and deeper cake will take longer. Grease the dish with a bit of butter and shake a little flour over it to stop the cake sticking.
    •    Choose a nice dish as the cake is served from it and not turned out onto a plate; I've included a few nice flan dishes that you can buy from eBay - see below
    •    You need a small pan and a bowl together with a wooden spoon, sieve for the flour and a hand whisk, although the latter isn't essential.


Method
    •    Melt the butter and chocolate together over a very gentle heat, stirring occasionally. Let it cool while you prepare the other ingredients
    •    Break the eggs into a bowl and whisk lightly
    •    Add the sugar and vanilla
    •    Whisk in the butter and chocolate mixture
    •    Sieve the flour and baking powder into the mixture and whisk together
    •    Pour into the dish
    •    Cook for about 25 minutes.
    •    The cake is ready when the top starts to crack. You can see this in the picture here. You must take it out at this point even though the centre is soft.

NOTE: This is NOT the sort of cake where you test with a skewer. This is a gooey, gooey cake - hold your nerve and take the cake out! Leave the cake in the dish. It will sink as it cools. This is normal.



Decorate with a fresh or sugared edible flower and served on Limoges porcelain plate. This illustration is from my French Toast recipe

Sugared flowers make pretty cake decorations on vintage plate

Butternut Squash Bread

I used two different recipes. One normal, and one for GAPS.
Normal: Source: http://www.mybakingaddiction.com/butternut-squash-bread/

Butternut Squash Bread
Yield: 1 Loaf

Ingredients: (* I made alterations from original recipe.)
1 cup butternut squash purée

2 eggs

1/2 cup butter, melted
1/4 cup water

1 cup white sugar
1/2 c brown sugar

1 3/4 cups all-purpose flour
1 teaspoons baking soda aluminum free

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Notes:
- Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!


Here's the GAPS version:

Ingredients: (* I made alterations from original recipe.)
1 cup butternut squash purée

2 eggs

1/2 cup butter, melted 

1/4 cup water

1 cup honey
1/2 c maple syrup

1 c almond flour
1 c coconut flour
1 teaspoons baking soda (aluminum free)

1/2 teaspoon sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, butter, water and syrups until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Notes:
- Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!

Chocolate Butter

1 pint heavy cream
2 Tbs sweetened cocoa powder.

Shake well for an hour or two, put in a rock tumbler for an hour, or use your kitchenaid mixer for about 20 minutes. Strain the butter from the buttermilk. Voila! Chocolate butter.

Vanilla Custard

Source: http://www.edibleaustin.com/content/editorial/editorial/692

Notes: I always use brown sugar, not white. Also, I didn't have a vanilla bean, so I used 1 tsp of vanilla extract. I also halved the recipe, not knowing how I'd do my first time.











STIRRED CUSTARD: CRÈME ANGLAISE, VANILLA SAUCE OR ICE CREAM

Base Ingredients
Yield: 1½ qt.

2 c. whole milk
2 c. heavy cream
Pinch salt
1 c. sugar, divided
1 vanilla bean
9 egg yolks

Directions
Combine the milk, cream, salt and half of the sugar in a medium saucepan over medium-high heat. Slice the vanilla bean lengthwise and use the back of a pairing knife to scrape out the pulp. Add the pod and its pulp to the saucepan and stir well to dissolve the sugar. In the meantime, carefully separate the eggs (reserving the whites for another purpose) and place the yolks in a bowl and whisk them. Very gradually whisk the remaining sugar into the egg yolks, being careful not to “burn” them (when sugar is dumped directly on top of egg yolks it will cause what’s known as a “burn” on the yolks—clumps forming in the yolks that are nearly impossible to smooth out as you proceed with a recipe).

Once the dairy mixture reaches the point of scald (just before boiling), lower the heat to medium-low. Place the bowl of yolks on top of a dish towel to keep it steady, and slowly add a ladle of the hot mixture while whisking constantly. This is referred to as tempering the yolks, or gently heating them to prevent curdling. Carefully add the tempered yolk mixture to the saucepan, stirring constantly. Keep the heat at medium-low, stirring constantly with a wooden spoon. Cook the mixture to 170°, or until it coats the back of the spoon. Strain the mixture through a sieve or fine-mesh strainer and cool it in an ice bath immediately. Chill the custard overnight in the refrigerator. The following day, freeze the custard in an ice cream machine or use it as a sauce to garnish a favorite dessert.

This custard base can be enhanced by infusing a number of different things into the dairy. Begin the recipe as suggested, and add the flavoring of your choice just after the milk comes up to a scald. Add herbs, spices, teas, coffees or candies, cover and allow to infuse for about 20 minutes, depending on the infusion. Taste, adjust seasonings and strain the mixture. If there was significant absorption of liquid, adjust by adding enough milk or cream to return to the original volume. Proceed with the rest of the steps.

"Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack

Homemade Dairy products (butter, cheese, yogurt)

Butter

Put heavy cream in a jar and shake. Forever. (Actually, it takes about 1/2 hr. to 1 1/2 hours depending on how long and consistently you shake. I go for about 1/2 hour and then ask my husband to finish up, which he does in 5 minutes.)















Cheese-Ricotta
Source from: http://www.easypeasyorganic.com/2010/06/billy-makes-ricotta.html
(Orange bowl.) 

Ingredients
2L milk (skim, 2% or full fat are all fine. *Try to use organic/raw milk)
1 tsp salt
1/3 c white vinegar (though I've used other types in a pinch or apple cider vinegar)




Directions
1. Heat the milk in a large ceramic or stainless steel pot over medium heat until the point just before it boils. If it looks like it might start bubbling, or gives a few big belches, it's likely ready. If you like to have more control, heat it to 90C. Stir periodically so it doesn't burn on the bottom.

NOTE: If you forget, and suddenly your house smells like boiling milk ... that's ok! Just continue as below and we'll soak the pan after we're done ...

2. Remove the pan from heat and add the salt and vinegar. Stir. It should separate into curds and liquid (the whey). I tend to leave it for a bit at this point before filtering out the curds.

NOTE: If it doesn't separate, you'll need either more acidity (vinegar) or more heat. Do that now if you need to.

3. Use a strainer or a slotted spoon or a strainer lined with cheesecloth to strain out the curds. You're done! But save the liquid - it's great for baking with, and for soaking grains or beans.

4. Store your ricotta in an airtight container in the fridge and use within a few days. The whey will keep for a week or two in a jar in the fridge.


Yogurt

(Mine ended up being 'yogurt cheese' and is in the blue bowl. It tastes like tangy cream cheese. See The Color Mint for details.)
 






I have two different recipes for this one with two different sources.
 Homemade yogurt in a slow cooker
Source 1: http://everybodylikessandwiches.com/2013/01/make-homemade-yogurt-in-a-slow-cooker/
Note: I have modified instructions, because this was the recipe I used the first time, and the instructions weren't thorough enough.

Ingredients:
8 c organic whole milk [I prefer raw milk]
1/2 c plain organic yogurt [I use greek yogurt]



Directions:
Turn your crock pot to low heat, pour in the milk and let cook for 2 hours & 45 minutes.
Turn off the heat and let it sit for 3 hours to cool.
Add 1/2 c plain organic yogurt, wisking in.
Skim off the dreaded milk skin and whisk in the yogurt.
Wrap the entire crock pot in a large beach towel to keep in the heat and let sit overnight for 12 hours. Spoon yogurt into jars and refrigerate.

Basic Yogurt-Making Instructions
Source: http://www.kitchenstewardship.com/2012/05/29/making-homemade-yogurt-easy-picture-tutorial/
Basic Instructions
    1.    Heat to sterilize the milk.  (160-180 degrees F)
    2.    Cool milk to proper incubation temperature.  (90-110 degrees F)
    3.    Add starter yogurt. (2 Tbs. per quart)
    4.    Incubate at warm temperature 4-24 hours.

Chicken Stock

I get my Chicken Stock recipe from Sally Fallon's Nourishing Traditions book. This is the best ever. The more organic and natural the ingredients, the better.

Ingredients
> 1 whole, organic, free-range chicken or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
> gizzards from one chicken (optional)

> feet from the chicken (optional)
> 4 quarts cold filtered water
> 2 tablespoons vinegar
> 1 large onion, coarsely chopped
> 2 carrots, peeled and coarsely chopped
> 3 celery sticks, coarsely chopped
> 1 bunch fresh organic parsley


Directions:
Fill a large stainless steel stock pot with 4 quarts of water. Coarsely cut vegetables and add the 2 TB vinegar. Rinse the chicken or chicken pieces; cut them up, bones and all. The more bones that are cut up, the better.  Add to the pot.  Let stand for 30 minutes to an hour.

Bring to a boil and remove any scum that rises to the top.
Reduce heat , cover and simmer for 6-24 hours. The longer you cook the stock, the richer and more flavorful it will be. I keep the pot simmering on low overnight.

About 10 minutes before you plan to turn off the heat, rinse the parsley, clip off the ends, and add whole to the stock. Toss it right in. The parsley imparts additional mineral ions to the stock.

When the stock is done, remove the chicken from the pot with a slotted spoon. Let the chicken cool, then remove the meat and store for another use. (Check out my suggestions.) This meat is wonderful for adding to soups, for making chicken salads, chicken enchiladas, snacks or curries. (You can give the skin and smaller soft bones to your cat or dog.)

Strain the stock through a tight wire mesh strainer or cheesecloth.

Discard the vegetables and parsley.

Let the stock sit in the refrigerator until the fat rises to the top and congeals.

Skim the fat off and then store the stock in covered containers in the fridge or freezer.










"Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack 

Homemade Crescent Rolls

Before baking.













 After baking (and stuffed with chicken and cheese:)

My Source: http://www.homecookingadventure.com/recipes/homemade-crescent-rolls

Notes: I always use brown sugar instead of white sugar.

Ingredients
Makes 32 rolls
    •    3 1/2 cups flour
    •    25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
    •    1/3 cup water, warm
    •    3/4 cup milk, warm
    •    1 1/2 tbsp sugar
    •    2 eggs
    •    1 tsp salt
    •    4 tbsp butter, softened
    •    Filling
    •    4 or 5 tbsp butter, softened
    •    Topping
    •    1 1/2 tbsp butter, melted
Directions
    1.    In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in the warm water and add to the flour mixture. Add eggs and milk, mix everything together. Add the butter and knead until the dough is smooth and soft. Cover with a clean dish towel and let it rise for about 1 hour in a warm area, until doubled in size.
    2.    Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 16 to 17 inch round, using a rolling pin. With the back of a spoon, spread about 2 tbsp of very soft butter onto the dough round. Using a pastry wheel cutter cut the round into 16 triangles (like slicing a pizza).
    3.    Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, curve the edges and place on a greased baking tray with the tip tucked down and under the roll. Repeat rolling with the rest of the triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter and brush the tops of the rolls with melted butter.
    4.    Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and golden brown. Let them cool on a wire rack few minutes before serving.

Enchiladas Suizas

 

Enchiladas Suizas

Here's where I got my inspiration start: http://www.ourbestbites.com/2010/03/green-enchilada-sauce/
"Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
 Recipe by Our Best Bites"
I have altered the recipe to my liking, but thank you Kate for starting me off in the right direction. 

Tomatillo Sauce Ingredients
2-3 Tbsp. butter
1 large onion, minced

4 cloves garlic, minced or pressed

2 green peppers, chopped
 (Serrano, Anaheim,)

1 1/2 lb. tomatillos, husked and quartered or halved
 (5-6 medium sized)
1/2 bunch cilantro, coarsely chopped

1 1/2 tsp. sea salt

1/4 tsp. black pepper

1/8 tsp. cumin

4 c. chicken broth
--homemade (check this out:http://lifeasweliveitblog.blogspot.com/2012/10/my-best-secret-yet-and-its-not-even.html)
2-3 Tbsp. brown sugar(I just did a small handful)

Enchilada Ingredients
White corn tortillas
3 cups cooked chicken (boiled and shredded, rotisserie, grilled, etc. Shredded.)
4 oz Cream Cheese
1 pkg Queso Fresco (or your favorite cheese)
1 stick butter
1 tsp salt (optional)
1/2 c Milk or Heavy Cream

Directions for Sauce:
In a large saucepan or stock pot, heat butter over medium heat. Saute onions and garlic until tender and fragrant. They should be translucent.

While onions are sauteeing, combine tomatillos, green peppers and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster.

Directions for assembling Enchiladas:
Combine shredded chicken, 2 oz cream cheese, 1/2 of the queso fresco, and milk/cream. (You can add the salt at this point too. Queso fresco is a little more salty than most cheeses, so you can choose to exclude it.) Combine thoroughly and add a scoop or two of the tomatillo sauce that should be simmering at this point. You an add more milk or cheese to your liking and preference.

Butter the bottom of a 13x9 glass baking pan. Pour a few scoops of tomatillo sauce onto the bottom to just cover it. In the microwave, heat up a stack of tortillas. This moistens them and prevents them from cracking and breaking. Scoop chicken mixture into the middle of the tortilla. Wrap and place fold-side down. bunch together in the pan. Cover with the tomatillo sauce (to your liking.) Mix the rest of the milk/cream cheese and queso fresco. Heat up in microwave if necessary. Plop (yes, plop.) the goopy mixture on top of each enchilada. Bake for 12-20 minutes. Do it how you like it. Mix it up. That's what I do! I used the left over 1/4 of onion and mixed it with some diced tomatoes and chopped cilantro for pico de gallo. Yum!


"Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack

Whole Wheat Doughnuts

Notes: I used the recipe from http://www.food.com/recipe/krispy-kreme-doughnuts-63746 but made a few changes according to my liking.

My chocolate glaze recipe I got from http://joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/

My changes are as follows:
I used brown sugar instead of white sugar.
I used wheat flour instead of white flour.
I 1/3-ed the glaze and used different flavors.

Ingredients

Doughnuts

• 2 cups scalded milk
• 1/2 cup butter
• 2/3 cup sugar, divided
• 1 teaspoon salt
• 2 tablespoons yeast
• 4 eggs ( beaten)
• 1/4 teaspoon nutmeg
• 7 cups sifted flour
Glaze

• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup cold water

Directions

1. Mix together ingredients for glaze.
2. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
3. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
4. Add rest of flour (dough will be sticky).
5. Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
6. Roll out dough, cut into shapes.
7. Do not re-roll dough, then allow to rise for 30-45 minutes.
8. Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
   
   
   
   
   "Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack

Sweet Hot Wings (Or Legs)

Source: http://www.familycookbookproject.com/view_recipesite.asp?rid=2850663&uid=116096&sid=294355

Notes: I made a homemade barbecue sauce just by combining what I had and looking at recipes online. I made a few sauces to let Greg dip his celery in. : ) Suggestion: use more hot sauce.

Sweet Hot Wings

Ingredients
1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12) or Chicken Tenderloins

Directions
Preheat oven to 350F.
In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange chicken in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat.
Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.



"Learning and growing is an exciting prospect. Changing how we act and who we are as wives is a thrilling adventure." --Merrilee Browne Boyack