Ice Cream Sandwiches

Just a simple little recipe that I make sometimes in the summer.  I take chocolate graham crackers and put ice cream between them.  I like them made one at a time because I like the crunchy graham crackers, but you could make them ahead, freeze them so that you could just get one out (or the kids could get one out a a time WARNING:  They have a habit of disappearing).  I think the graham crackers would get soft like this, but I've never tried it.

I like Breyers Ice Cream, because it doesn't have all that "junk" in it.  I've never tried Moose Tracks, but I think that would be heavenly.

ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE

Slice vegetable in 1/2 inch(or little less) slices.  Layer in a deep casserole dish or iron pot.

Green peppers

Onions

Potatoes

Zucchini

Yellow Squash

Whatever other vegetables you might want to experiment with (I think swiss chard leaves torn up would be good)

Put some salt and pepper, a few pats of butter, and some parmesan cheese on each layer of 5 vegetables.  Some herbs might be good, too.  Pour a jar of spaghetti sauce, or some plain tomato sauce with some orregano and sugar added, on top.  You might need two cans of spaghetti sauce.  Be sure to add a good amount of sauce.  Cover and cook for an hour, or until vegetables are tender.  If it gets watery, uncover and let water bake out.  Watch and don't let it get too dry.  I've put some parmesan cheese and some shredded white cheese on top after it's done before.  I like a pone of cornbread and some corn with this.

RATATOUILLE

RATATOUILLE (Pronounced rat-a-too-ee)

Dice up in small pieces any or all of the following vegetables (or any others you might like)

Eggplant, zucchini, green pepper, onion, tomato, yellow squash, celery or swiss chard stems, mushrooms, garlic (a few cloves, if desired),.

Cook rice of choice in steamer, amount up to you.

Begin frying in oil in large skillet about 15 minutes before rice is done.  When tender crisp, put liberal amount of shredded cheese (white cheese is best, Monterey Jack or Muenster, or Mozzarella, or a mixture of these cheeses) on to and turn heat off and allow to melt.

Put rice on plate and top it with vegetable mixture.

Zucchini Wheat Germ Muffins

ZUCCHINI WHEAT GERM MUFFINS

Mix in a large bowl:

2 cups whole wheat pastry flour

1 cup shredded zucchini

3/4 cup wheat germ

1/2 cup (or less) sugar (brown sugar is good, too)

1 tablespoon baking powder

Combine and mix into the flour mixture only until blended.

3/4 cup milk

1/4 cup oil

1 egg, beaten

Spoon into 12 greased muffin cups.  Bake at 375 degrees for 20-25 minutes. 

Carob Chip Zucchini Cake

I always used chocolate chips, because I couldn't find carob chips, but it does call for carob in the recipe.  I've used cocoa instead a couple of times.  I think I may have given you the little cookbook I had for honey.  If I did, I think this recipe came from that.  I may have changed it a little from the original.  When I've made it with cocoa, I've used 1 1/2 cups sugar instead of the honey, because honey is sweeter, and the extra sugar offsets the bitter chocolate.  But you could use 1 cup sugar for a cake that's less sweet.

CAROB CHIP ZUCCHINI CAKE

1/2 cup butter, softened

1/4 cup vegetable oil

1 cup honey

2 eggs

1 tsp. vanilla.

Cream together, beating until light and fluffy.

Add:  1/2 cup buttermilk or sour milk

Combine and add to honey mixture and mix 2 minutes with electric mixer.

1 cup whole wheat pastry flour

1 1/2 cups unbleached flour

1/4 cup carob, sifted

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. cloves

Add:  2 cups shredded zucchini, stirring in by hand.

Put batter in a greased and floured 13 x 9 inch pan.  Sprinkle with 1/4 cup (or more) carob chips.  Bake at 325 degrees for 40-45 minutes, until toothpick inserted in center comes out clean.

Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup sucanat or sugar

2 eggs

1/2 cup olive oil (you can use other oils)

2 cups whole white wheat flour (you can use white flour)

2 teaspoons baking powder

1 can fruit cocktail (do not drain the juice)

1 teaspoon vanilla

Directions

Beat the sugar, eggs, and oil together.

Add the flour, baking soda, fruit cocktail with the juice, and vanilla.

Stir till well blended and pour into a 13x9 inch baking dish sprayed lightly with cooking spray.

Bake @ 350 degrees for 45 minutes.

This is a very easy starter recipe for kids learning to cook.

Chocolate Iron Skillet Cake

You need an iron skillet to make this. I'm sure you could use a round cake pan also.

Skillet Cake

1 1/2 cup plain flour (I use 100% white whole wheat)

1 c sucanat or sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

Mix the above ingredients together in an ungreased iron skillet. Make 3 holes with the back of a spoon in the dry mix.

Place one of the next three ingredients in each hole.

6 tablespoons oil (I use coconut oil)

1 Tablespoon vinegar

1 teaspoon vanilla

DO NOT MIX !

Pour 1 cup of cold water over it all and then stir with a spoon until smooth.

Bake at 350 degrees for about 25 minutes, check to see if it is done by inserting a knife in the middle of the cake. If the knife comes out clean it is done, if not let it bake a few more minutes and check again.

Let cake completely cool in the skillet.

Icing

1 1/2 cup confectioners sugar

2 tablespoons cocoa powder

3 tablespoons softened butter (not melted)

2 tablespoons milk

Stir together until it is smooth. Spread on the cake when it is completely cooled.

You can substitute peanut butter for the cocoa, or add vanilla for white icing. Add food coloring for colored icing. There are many ways to make the icing different.

Homemade Pizza Crust

Homemade Pizza Crust

Makes 1 thin crust the size of a cookie sheet, or 1 thicker crust in a round pizza pan

2 cups whole wheat flour

3/4 c warm water

1 tablespoon dry yeast (or 1 single package)

1 teaspoon sugar or honey

1 teaspoon salt

1 tablespoon olive oil

Dissolve yeast in warm water and add the honey. Let the mixture start bubbling (the yeast is coming to life) and then add the oil and salt and half the flour. Add the rest of the flour slowly till a soft ball is formed. You may need a little more or less flour, you want the dough to be elastic feeling, not too sticky, not too dry.

I use my mixer to do the mixing, but you can do it by hand. I have to make this recipe x6 to make enough for my family, so yes it can be doubled, tripled etc. I only use 3 tablespoons of yeast for 6 crusts.

Place the dough in a warm place to rise for about an hour. I leave mine in the mixer bowl, with a little olive oil poured in the bottom to prevent it from sticking. Cover the bowl with a damp kitchen towel to keep it from drying out.

When doubled in size, punch it down and spread it into the oiled pizza pan you are using. Divide the dough accordingly if you multiplied the recipe. Add your favorite toppings and bake at 450 degrees for around 15 minutes. Lift a corner of the dough to be sure the bottom is browned. Ovens vary so if your oven seems to cook faster check it at 10-12 minutes.

I hope you enjoy this recipe!

Yeast Biscuits

This biscuit is very versatile, and can be used for breakfast, lunch, or dinner. It's a cross between a biscuit and a roll because yeast is used. I have made them really large to use like a sandwich bun, and also very small for appetizers.

Yeast Biscuits

1 cup warm water

1 tablespoon yeast (or 1 package)

2 cups buttermilk

1/2 cup oil (I use olive oil or coconut oil, melted)

1/2 cup sugar (I use 1/4 cup)

6 cups all purpose flour*

*(I use whole white wheat flour with 1 teaspoon baking powder + 1/2 teaspoon salt added per cup. That's 6 teaspoons baking powder and 3 teaspoons salt for this recipe.) Also see note at the bottom about this flour.

The pictures below are of the whole wheat version :0)

Directions

In a large mixing bowl combine the warm water (not hot!) with the yeast and gently stir. Add a tablespoon of the sugar and let the mixture sit until it starts to foam up a little. This is the yeast coming to life!

Add the buttermilk, remaining sugar and oil, and stir.

Add 3 cups of the all purpose flour. Stir by hand with a heavy duty spoon. I use a Danish Dough Whisk, I love this awesome tool! My Mom has had one for decades but we didn't know what it was called or where to get one till recently.

Keep stirring in the flour until your dough is no longer really wet, but still sticky to the touch. You may need a bit more or less flour to achieve this. Use your hands to judge, if it sticks a lot then add a little more flour.

When it feels right, spread a little flour on your counter or cutting board and dump out the dough. With your hands, pat it out to about a 1 inch thickness. Using something round (I use a drinking glass) cut out your biscuits by pressing straight down, do NOT twist! Your biscuits will rise higher that way.

Spread some oil in a cookie sheet and place the biscuits with sides touching.

Bake @ 450 degrees for 12-15 minutes. The tops will be golden when they are done.

I hope you enjoy them!

NOTE : Where do I find whole white wheat flour?

If you do not grind your own flour, then the best I have found is from King Arthur and is available at Kroger and Walmart. If you cannot find it, ask the store to carry it or you can order it online.

Carrot Raisin Breakfast Muffins

2 cups raisins

4 cups whole wheat flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

6 eggs

1/2 cup melted coconut oil

1 and 1/2 cups applesauce (unsweetened)

1 and 1/2 cups sucanat (or brown sugar)

6 cups shredded carrots

Preheat the oven to 350 degrees

Soak the raisins in warm water while you mix up the rest of the ingredients. At least 15 minutes.

Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl.

In another bowl combine the eggs, oil and sugar.

Then combine the two bowls together and stir just until moistened.

Drain the raisins, then fold the carrots and raisins into the batter.

Spray your muffin tins with cooking spray or use paper liners.

Fill them 3/4 full using a spoon.

Bake for 20 minutes, then check to see if they are done by inserting a knife or toothpick in the center of the biggest muffin. If it comes out clean they are done. If not let them bake a couple more minutes then check again.

Let them cool a few minutes before you give them to the kids, those raisins are especially hot!

I hope you love them as much as we did!

Blessings!

Beth's Zucchini Skillet Dinner

This is my absolute favorite zucchini recipe that isn't a dessert. Its easy, and you can make it to your own liking by adding more or less ingredients to it. There isn't really a "set in stone" recipe for this, I kinda wing it every time.

I chop zucchini until the skillet is 3/4 full, then I chop up an onion, add a little olive oil and a tablespoon of minced garlic and saute over medium heat for a few minutes until the veggies start to soften up. Then add either fresh or canned diced tomatoes. Add as many as you like, or none at all, its up to you. Then add either fresh, frozen, or canned corn (drained), again as much as you like. Just dont overload your skillet, you need room to stir everything around with a spoon or spatula.

When your veggies are all tender, add salt and pepper to taste. Serve hot and top each plate with shredded cheese, any kind you like or have on hand will work.

Note- If you use all fresh ingredients you will have much more liquid in the skillet, and may need to drain some of it off. I tilt the skillet slightly and scoop some out with a small measuring cup. If you want the veggies to get tender faster, use a lid while cooking.

Beth's 100% Whole Wheat Bread

This recipe makes 2 loaves. You can double or triple this recipe. I make 6 at a time BUT I have a mixer that is strong enough to handle that much dough. I almost killed my kitchen-aid professional 600 model  when I first started making our own bread, and I was only making 2 loaves at a time then, so be careful! (Now I have a Bosch mixer.) You can also mix this recipe by hand if you are experienced in doing that.




100% Whole Wheat Bread

Recipe adapted from Lori Viets book  No More Bricks! Successful Whole Grain Bread Made Quick & Easy

2 cups warm water
1/4 cup melted coconut or olive oil, or real butter (we like coconut best)
1/4 cup honey (you can use less if you like)
1 and 1/2 teaspoon sea salt
6-7 cups freshly ground whole wheat flour (we like prairie gold white wheat the best for bread)
1 and 1/2 tablespoons yeast (SAF brand is the best)

2 teaspoons lemon juice (this makes the bread softer)
Pinch of ginger (doesn't affect taste, but it helps the yeast to rise)
2 tablespoons plain yogurt (this helps with softness too, I use it when I have it on hand)

Place all liquid ingredients in the mixer bowl, along with half the flour. Mix for a few seconds then add in the yeast. Let this mix a few more seconds then add the rest of the flour slowly, you may not need to use all of it. You may need a little more flour, each batch is different. When the ball of dough starts to clean the sides of the bowl stop adding flour. Let it knead for 5-10 minutes. Divide the dough into loaves, or rolls if you want to. Place in a greased pan to rise for about an hour. If your kitchen is warm it may rise faster, my kitchen is cold except in summer so sometimes it takes longer for mine to rise. The dough should be doubled in size. Bake at 350 degrees for about 30 minutes. If you have a meat thermometer you can check to see if it is done by poking the loaf in the center, if it reads 190 degrees inside it is done.

We like to roll out a couple of loaves before they rise and press raisins into the dough, then sprinkle on cinnamon and sucanat (a natural sugar) then roll it up jelly roll style. It makes a wonderful cinnamon raisin loaf with a pretty swirl in the middle. We gave these away at Christmas and it made a great homemade gift!



If you are new to breadmaking I HIGHLY recommend the book No More Bricks! Successful Whole Grain Bread Made Quick & Easy by Lori Viets. I tried for years a long time to make good soft whole wheat bread, and after reading this book and using her methods I have been making all of our family's bread ever since. She covers everything, it is very thorough and well worth the cost!