This recipe is compiled from about 2 different recipes...
Paula Dean and a Vegan recipe
Its baking now, so I hope my compiling all the different ideas works out.

mix all dry ingredients together:

3 1/2    fresh ground whole wheat flour
1 1/2    teaspoons salt
1          teaspoon ground nutmeg
2          teaspoons baking soda
1          teaspoon ground cinnamon
3         cups brown sugar
1         cup ground pecans
1/2      cup dry milk powder

Mix together wet ingredients:

1/2      cup vegetable oil
1/2      cup applesauce
4         eggs, beaten
1/3      cup canned milk, add
1         teaspoon lemon juice, let sit 2 minutes
2 to 3 cups grated zucchini

Add fry to wet.
If it seems dry add a little water

I filled 2 of the pans with the dough, then added 1/2 cup chocolate chips for the other two.

Bake at 325* for 60 minutes in 4 small bread pans.

*** It was very moist, and delicious...We have a winner.

MAKES ME LAUGH...

I found this in the store and just had to buy it... Why you ask...

I immediately thought I would need to use it to make... wait for it...

cornbread... 

WHY...  

because it's "ACORN BREAD PAN!"

I crack me up...

Pumpkin & Cream Bread...

Pumpkin and Cream Bread

Yield: 2 loaves (14 slices each)

Batter:

1-1/2 c. pureed pumpkin

1/2 c. unsweetened applesauce

1 whole egg

3 egg whites

1 c. all-purpose flour

2/3 c. whole wheat flour

1/2 c. Stevia Cup For Cup sweetener

1/2 c. granulated sugar

1 t. baking soda

1/2 t. ground cinnamon

1/2 t. ground nutmeg

Cream filling

8 oz. reduced fat cream cheese

1/4 c. granulated sugar

1 T. all-purpose flour

2 egg whites

1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.

4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

One serving (2 slices) = about 100 calories

From Sunday Baker

cherpumple...

Thanksgiving Already...

See picture above... (for some reason they wouldn't let me post the picture with my post)

I want to make this for Thanksgiving, Christmas, my Birthday, oh who am I kidding, I am just looking for any reason! Is this not the most perfect dessert you've ever seen! Its called a Cherpumple. Check out Eating Out Part V for her step-by-step instructions.

Kit Kat Cake

All you do is take your favorite cake recipe, bake and let cool. Before frosting, make sure your cake is shorter than a kit-kat bar, if not trim some off the top to leave room for the M&M’s. Frost with your favorite frosting.

Ooey Goodnes..

Ultimate Chocolate Chip Cookie n’ Oreo
Fudge Brownie Bar

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

To half this recipe for an 8×8 brownie mix, just half the chocolate chip cookie dough ingredients. Enjoy!

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html#ixzz1Ud7XplDc

Gooey Butter Cake...

From Recipe courtesy Paula Deen and Random House Publishing

5 stars based on 690 Reviews

Servings: 6 to 8 servings

Prep Time: 30 min

Cook Time: 40 min

Difficulty: Easy

Ingredients

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Baked SW Eggrolls...

Printer-Friendly Version

Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with my beloved salsa.

from "Annie-Eats"

Best-Ever Cookies...

Gooseberry Patch has a new cookbook, "Best-Ever Cookies"! here are 12 of the recipes in this book...check them out.

ALSO... check out their next cookbook "Fresh from the Farmstand"

becoming prepared...

DO NOT TRY TO DO IT ALL AT ONCE...

Here's one idea for a buying calendar.

You decide what to buy and how much based on your budget and the food storage recipes you want to prepare. Wheat, grains and legumes are listed twice, as these are the basis of a healthy diet when you're storing food on a budget. If you're planning a long-term food supply, you will buy large amounts of these. If you want good taste and increased nutrition, you will want to buy other items listed. Dry milk and sugar appear twice as they are the most expensive basic food storage items. Consider buying important non-food items in the winter months.

• January - First aid supplies and medications; Personal and sanitary supplies; Check clothing, blankets and sewing supplies

• February - Oils and Fats: vegetable/olive oil, shortening, mayonnaise, salad dressing, etc.; Dried Eggs

• March - Vitamins; Fruit drink mix (source of Vitamin C); Canned meats

• April - Salt (Iodized), Garden Seeds; Canned vegetables and fruits; Water (rotate water and refill containers)

• May - Milk: dried, canned; Baking powder, Baking soda; Canned vegetables and fruits

• June - Wheat and Grains: rice, oatmeal, pasta, etc.; Legumes: dried beans, lentils, splits peas, canned beans

• July and August - Sugar and honey; Dried fruits and vegetables (or dry/bottle your own)

• September - Legumes: dried beans, lentils, splits peas, canned beans; Wheat and Grains: rice, oatmeal, pasta, etc.

• October - Fuel: alternate cooking and heating supplies; Paper items: toilet paper, tissues, etc.; Water (rotate water and refill containers)

• November - Milk: dried canned; Yeast, Bouillon, Flavorings

• December - Cleaning supplies: soap, dish/laundry detergent, bleach and other disinfectants.

(Source: "Emergency Food in a Nutshell," 2nd Edition, Revised, by Leslie Probert and Lisa Harness, 2003)

If you are on a small budget, do the best you can to purchase at least one of each item for the month. You'll feel good knowing you are moving forward with preparedness, even with limited funds.

What if you find a sale on something not included in the items of the month? Take advantage of the sale, and then return to following the calendar.

Each new year start the buying calendar again. Over time you will be amazed to see how much food you acquire! (To learn how a buying calendar greatly blessed one family, see "Make food storage a priority this year.")

As you purchase the items listed each month, constantly pat yourself on the back for what you are buying. Always replenish what you use. By consistently following your calendar, you will reach your food storage goals sooner that you think!

from the Morman Times; Leslie Probert also check out her other articles.

PREPAREDNESS...Am I Crazy?

1. Be Prepared
   
2. Walton Feed
   
3. Paula's Bread Best "Truck Load" prices for hard wheat, beans, TVP (bacon, sausage pepperoni) and popcorn. Products ordered from Walton Feed.
   
4. Pleasant Hill Grain
   
5. Natural Meals Best books.
   
6. Disaster Necessities
   
7. Grandma's Country Foods
   
8. USA Emergency Supply's Best prices for Gamma Seal Lids. Don't know what shipping is though. BEST "Information Center".
   
9. Honeyville Grain Best prices for freeze dried fruits, steel cut oats and Blue corn. Also cheapest shipping price...$4.49!
10. Auguson Farms
    

#2.5 can= 2 1/2 cups or 20 oz.
#10 can = 10-12 cups or 96 oz.

Amanda picked up my electric grain/bean grinder (I found it on Craigslist for 1/2 price), now all I need is to order some wheat/bean seeds.
Are you ready for some home ground bread...Hot from the oven?


2 LOAVES WHOLE WHEAT BEAD

using my Kitchen Aid Mixer...

• 2 cups warm water
• 1 T yeast
• 1/3 cup honey
• 1/3 cup oil
• 2 t. salt
• 1/3 cup gluten ( you can substitute crushed vitamin C, 1/8 T per loaf)
  
• 5 to 6 cups whole wheat flour, freshly
• ground if possible (I use Hard White Wheat) 1 cup wheat berries makes approximately 1 1/2 cups ground flour.
  

In a stand up type mixer such as a Kitchen Aid combine water, yeast and honey. Let this sit for about 5 minutes or until the yeast is nice and bubbly. Add oil, salt, gluten flour and 3 to 4 cups of whole wheat flour. Knead this with your mixer and continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for another 7 to 8 minutes.

When dough has finished kneading remove from mixer and divide the dough into 2 pieces and shape into loaves and put into bread pans that have been sprayed with non-stick cooking spray.

Place in preheated 150* oven for 20 - 30 minutes to let rise, then increase temperature to 350* for approx. 30 minutes more or until golden brown.

I also have some homemade butter waiting.

Lemon pie recipe...

I love making this lemon ice box pie...but this is a totally new pie crust recipe from Down-to Earth, she lives in Australia so you will need to do some research to change the oven temp from Celsius to Fahrenheit.


SHORTCRUST PASTRY2 cups plain (all purpose) flour

¼ cup icing sugar
150 grams (5.2oz) cold butter
1 egg yolk - keep the white for the meringue top
cold water - between 2 to 4 tablespoons - the amount you use will depend on your flour and the amount of humidity in the air.

Place flour, icing sugar and butter in your food processor and mix until the butter has been incorporated into the flour. Add the egg yolk and mix in for 3 seconds. With the processor going, pour cold water into the chute. Start with 2 tablespoons straight in, and then drizzle in a little more if needed. You don't want to over process. As soon as the pastry comes away from the sides and forms a ball, it's ready. Take it out, put it in a bowl with a damp cloth over the top and put it in the fridge for 15 minutes. This allows it to relax. If you used it straight away your pastry would be tough and it would shrink while cooking.

After 15 minutes, take the dough out of the fridge, and on a lightly floured bench, flatten it out so you can roll it with a lightly floured rolling pin. Try to roll it into a circle. Roll it, turn it a quarter circle, roll, turn a quarter circle, roll, turn until you have it the thickness needed for pastry. The pastry is delicate at the point so be careful. Get your rolling pin and gently place it at the side of the dough. Now roll the pastry around the pin so it's wrapped around your rolling pin. Place the pastry gently over your greased tin and roll it out over the tin. shape the pastry into the tin, making sure it's neat and into all corners. Cut the top off so it fits the tin perfectly. Keep the pastry off cuts as you can make a few biscuits/cookies from it.

Put the uncooked pastry in the freezer for 10 minutes before you cook it. This is important.

With a fork, prick the bottom of the flan a lot. This allows the pie shell to cook without rising. If you have some dried beans you could also place a piece of bake paper over the base and add the beans - the weight of the beans would stop the pastry from rising. I just prick the bottom and check that it's not rising while it's cooking. If it rises a bit, prick it some more and flatten it with your fork.

A lot of people are scared of making pastry, don't be. It's a simple process if you remember to use cold butter and water and keep it as cool as possible during the making. Pastry doesn't work if it's too hot or you use warm ingredients. Placing it in the fridge and freezer also helps a lot.

Cook on 180C (350* F) until it's light brown. Remove from the oven and allow it to cool slightly (or a lot if you have time).

FILLING
350 grams cream cheese (12 oz. or 1 1/2 bars of cream cheese)

1 can condensed milk or make your own from the recipe here. I made my own.

½ cup fresh lemon juice

Mix this all in your processor until it's smooth. The lemon juice helps it to set. Taste it before adding it to the pie base. You might need to add more juice. You could also add one passion fruit at this stage if you wanted to. When the filling is to your liking, put it in the pie base and smooth it out.

TOPPING
Whisk two egg whites with two tablespoons of sugar and a slurp of white vinegar until they're stiff and form peaks. Add that to the top of your pie and run your fork through it to form peaks.

Cook in 180C oven until the top is golden. (OK...I looked it up and this would be 350* F)

Please note that the other egg yolk may be frozen in a small plastic bag. Eggs freeze quite well. You just need to separate the yolks from the whites.

Zucchini Bread with Pineapple...

Ingredients

3 eggs
1 cup olive oil (I used 1 cup unsweetened applesauce)
2 cups sugar (I used 1 cup brown sugar, you could also use mashed banana)
2 teaspoons vanilla
2 cups coarsely grated zucchini (drain and squeeze out the excess liquid and re-fluff the zucchine before adding)
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour (I used whole wheat flour)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts (optional)
1 cup raisins (I soaked ours in 1/4 cup dark rum, then added all to the recipe)

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

I used the mini loaf pan and made 4 mini loaves, cut the baking time down to 35 - 40 minutes.

Adapted from a 1974 Sunset Magazine recipe

Cinnamon Rolls from 1945 ...

In a warm mixing bowl, place 1/2-cup all-purpose flour. Over it crumble 1 small cake compressed yeast. Make a hollow in the flour and pour into it 1/2-cup lukewarm milk and water mixed. Add 1-1/2 teaspoons sugar and stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes. (I used 1 packet of regular dried yeast)

Cream 1/2 cup shortening (part butter), and gradually add 1/3-cup sugar. Add 1/2-teaspoon salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 beaten eggs, 1-teaspoon vanilla and 1/2 cup water and milk mixed. Sift 4 cups all-purpose flour. Stir part of it into the shortening mixture. Add yeast mixture. Add remaining flour and knead well. Cover and let rise in a warm place until doubled in bulk. Roll dough 1/2-inch think, cut with floured doughnut cutter. Place on lightly floured board and let rise until doubled in bulk. Fri in deep fat, heated to 370°.

(I didn’t have a lemon so I subbed 1 teaspoon of fruit fresh. Baked them at 375° for 30 minutes)

This is the same dough that is used for coffee cakes; instead of making it all into doughnuts, part may be made into coffee cake at the time of shaping the dough.

This is what I used for the filling.

• 3/4 cup brown sugar, packed
• 1/2 cup flour
• 1 tablespoon ground cinnamon
• 1/2 cup butter, cold
• Mix dry ingredients and cut in butter.

The Pittsburgh Press – March 16, 1945...

I found this recipe on "The Fresh Loaf" it looks awesome... I had to post for future reference.

OH NO...

I'm out of eggs...What to do? Well, google is my friend. I found that you can use a number of things to replace eggs, depending on what you're cooking. The wonderful Pioneer Thinking website provided the following:

2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

I had made a flax seed gel once before when trying to make a natural hair gel. I remember heating up flax seeds in a pot of water and getting this amazing gel, so I did the same again.
Place 1 tbsp flax seeds and six tbsp water in a small saucepan. Let it simmer on low heat until a gel is formed. Strain, cool and use.

Has anyone else tried other egg substitutes? If so, did they work? Please leave your comments.

reposted from The Bush Gourmand.

Gluten Free...

Beth's No Fail Gluten Free Bread

Dry Ingredients:

1/2 cup Brown Rice Flour

1/2 cup Sorghum Flour

1 cup Yellow Pea Flour

1/2 cup potato Starch

1/2 cup Tapioca Starch

1 Package Yeast

1 tbsp Guar Gum

1 1/2 tsp Salt

Wet Ingredients:

1 1/2 cups Warm Rice Milk

2 tsp Cider Vinegar

1/4 Cup Canola Oil

egg replacer mixed with 1/4 cup warm sparkling water set aside and let set up

1/4 cup honey

I mix wet ingredients in the mixer, once mixed I add in the dry. Let mix for a few minutes and then put into the bread machine. Mine has a gluten free setting. I have also baked this in the oven, let it rise 20 minutes or so, Bake 35 plus minutes at 350 degrees. Watch it after the 30 minute mark. This is a very flexable recipe, the only thing you can not sub out is the pea flour. The recipe is based on the pea flour. This is something I will keep playing on. But it's a really good bread. It cuts well, it eats well. It doesn't crumble. It's so good the next day.

One Hour Rolls

Combine:

¾ cup HOT water

1 tsp. salt

6 Tbs. melted butter

¼ c sugar

Cool to lukewarm.

Add:

2 Tbs. yeast dissolved in

¼ cup + 2 Tbs. lukewarm water

Add 1 egg

Beat well and add flour until easy to work. Knead.

Roll out and cut. Brush with melted butter.

Cover and let rise until double (about 30-45 minutes).

Bake 425° for 12 minutes.

Enjoy... we have been on the lookout for the best yeast rolls and Amanda found this one, she says its a winner...hands down.

Lavender cookies...

I looked online for a recipe to use my dried lavender...

• 3 1/2 T dried lavender


• 2 C sugar

mix together in a glass jar and let sit for 7 - 10 days.

• 1 C butter


• 2 C lavender sugar

Cream together; add:

• 3 eggs


• 1 t vanilla

set aside; mix together dry ingredients.

• 1 1/2 C flour


• 2 t baking powder


• 1 t baking soda

Add creamed sugar mixture; alternately add:

• 1 C flour


• 1/4 C milk


• 1 C flour


• 1/4 C milk

Makes a soft dough; chill; Bake at 350* for 8 - 10 minutes