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Saijen SilverWolf Profile
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Registered: 10-2004
Location: Upper North East Tennessee
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Recipes and other goodies


Here's a place to put any recipes, home remedies, things you enjoy eating....anything to do with the Kitchen and herbal goodies.
Have fun!

---
Blessed Be,
~*~ Saijen ~*~

~~*~~ .~~*~~
4/17/2006, 3:52 pm Link to this post Send Email to Saijen SilverWolf   Send PM to Saijen SilverWolf Yahoo
 
finnabairpendragon Profile
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Registered: 04-2006
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Easy Asparagus


One my favorite pagan lady friends makes this for an appetizer.

Steam fresh asparagus till tender.

Sprinkle with garlic salt and balsamic vinegar.

Serve at room temp or chilled.

Easy and delicious.
4/20/2006, 11:53 pm Link to this post Send Email to finnabairpendragon   Send PM to finnabairpendragon
 
mama0moon Profile
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Re: Recipes and other goodies


This is our favorite recipe. I've forgotten to add the flax, instead adding flour until dough is workable with excellent results.

Whole Wheat Bread with Ground Flax

Starting the Yeast
2 tsp Honey
4 1/2 tsp Yeast (2 packets)
1 cup Warm Water (105° - 115°)

For the Dough
3 cups Warm Water (105° - 115°)
2/3 cup Honey
1 tbsp Salt
1 cup Flax Seed (measure then grind)
8 - 9 cups Fresh ground wheat flour


Prep
Grind your wheat and flax and combine them in a separate bowl.

I use a KitchenAid mixer to make my bread, so I use the mixer bowl to start my yeast.

Start
Add one cup warm water and 2 tsp honey to the bowl. Stir til dissolved. Sprinkle the yeast onto the liquid.
Let sit for 10 minutes, or until you have a nice foamy cap on top of the water.

Mix
Add 3 cups warm water, 2/3 cup honey, and salt to the bowl. Use the mixing beater on low (1) to begin to mix ingredients.

Add 3 or 4 cups of your flour to the bowl. Let it mix for a minute or two until you have a nice pancake batter-like consistency.

Knead
Slowly add flour a bit at a time and the dough will start to form. After adding a few cups of flour, take out the mixing beater and replace with the dough hook.

Continue to add flour, scraping the bottom of the bowl as necessary. Add flour until the dough pulls cleanly from the sides of the bowl.
Dough will be sticky, however.
This isn't white flour so don't expect a nice pizza-dough ball you can spin around over your head.

Rise #1
Lightly spray a large mixing bowl with non-stick spray and drop the dough into the bowl.
Cover with wax paper (also lightly sprayed) and a dry dish towel.

Place bowl in a nice warm spot to rise. I like to heat the oven up a little bit and then put the bowl in.
Just warm it up. Don't cook the dough. Some people use the oven light to do this.

Let dough double in size, about 50 - 60 minutes.

Lift & Separate
Punch down the dough with your clean fist and place the dough onto a cutting board.

Cut the dough into 4 equal sections. I use a culinary scale to weigh them. Each hunk should weigh between 1 lb. 4 oz - 1 lb. 8 oz.

Rise #2
Shape each hunk into something round, cover with a cloth, and let rise again for about 10 minutes.

While the dough is rising, get out 4 medium bread pans (I like Pyrex pans myself) and spray with non-stick spray.

Shape
Flatten each dough ball and form a rough rectangle. Roll the dough up like a jelly or cinammon roll, trying to avoid air pockets as you roll.

After rolling it up, pinch the ends and seam closed and drop the loaf seam-side down into your pans.

Rise #3
Place the pans in a warm spot with a towel covering them for about 50 minutes. The dough should rise almost to the same height the baked bread will be - 1 1/2 inches above the top of the pan.

Bake
Pre-heat over to 400°. Place pans in oven and bake for 10 minutes. Reduce heat to 350° and bake for another 20 minutes.

Bread is done when it's nice and brown on top and makes a hollow sound when you tap on it with your finger.

Cool
Remove from the pans immediately and place bread on a wire rack. Do not bag the bread until it has cooled completely (it'll sweat, otherwise).

Eat the bread within 2 - 3 days. After that, the bread will start to have a poor taste and texture. The bread will freeze and defrost perfectly when placed in freezer-proof ziploc bags. Just remove from freezer and let it defrost on the counter.


http://www.spiffyman.com/recipes-wheat-bread-flax.html
4/23/2006, 2:04 pm Link to this post Send Email to mama0moon   Send PM to mama0moon AIM
 
mama0moon Profile
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Re: Recipes and other goodies


I'll be starting basil indoors next week and can hardly wait to try this recipe this summer.

Basil Sunflower Seed Pesto

4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup fresly grated Parmesan
2 tablespoons sweet butter, softened
2 cloves garlic, crushed

In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling salted water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to taste.
4/23/2006, 2:06 pm Link to this post Send Email to mama0moon   Send PM to mama0moon AIM
 
pookshollow Profile
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Registered: 04-2005
Location: SW Ontario
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Re: Recipes and other goodies


Homemade pesto is awesome! I plan on planting lots of basil this year. emoticon

---
Half Caper Farm
Saanens, Boers, Nigerian Dwarfs
Harlequin and Lionhead Rabbits
4/23/2006, 2:41 pm Link to this post Send Email to pookshollow   Send PM to pookshollow
 
finnabairpendragon Profile
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raisin pie?


Does anyone have a proven recipe for raisin pie?
4/24/2006, 2:38 am Link to this post Send Email to finnabairpendragon   Send PM to finnabairpendragon
 
Bergere Profile
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Re: Recipes and other goodies


OLD FASHIONED RAISIN PIE

2 c. raisins
2 c. water
1/2 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. vinegar
1 tbsp. butter

Combine raisins and water. Boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in butter and vinegar. Cool slightly and pour into pastry lined pan. Cover with top pastry or lattice strips. Bake at 425 degrees about 30 minutes or until golden brown.
&

A 2-crust raisin pie.
INGREDIENTS:

2 cups raisins
1 cup water
1/2 cup light corn syrup
1/4 cup cornstarch
1/4 teaspoon salt
Pastry for 2-crust, 9-inch pie

PREPARATION:

Place raisins in a saucepan; add water. Simmer raisins for 10 minutes. Mix corn syrup with cornstarch and salt; add to raisin mixture in saucepan. Continue cooking, stirring constantly, for about 3 minutes..

Cool; pour into pastry-lined pie pan. Arrange top crust over top or cut into strips and arrange strips in a lattice fashion. Bake at 425° for 20 minutes, until pie is done and pastry is golden brown.
5/2/2006, 1:19 am Link to this post Send Email to Bergere   Send PM to Bergere
 
Bergere Profile
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Re: Recipes and other goodies


Pooks,, the last two years my Basil keeps Damping off. emoticon The usual things I do to keep this from happening doesn't work.
Can you throw some ideas out there,,just in case I missed one?
5/2/2006, 1:21 am Link to this post Send Email to Bergere   Send PM to Bergere
 
mama0moon Profile
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Re: Recipes and other goodies


Not Pooks and not sure what you usually do but do you water with chamomile tea? I've heard sage tea works well too.
5/2/2006, 11:31 am Link to this post Send Email to mama0moon   Send PM to mama0moon AIM
 
Bergere Profile
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Re: Recipes and other goodies


Thanks,, I used it and my Basil is doing great!
6/30/2006, 3:32 pm Link to this post Send Email to Bergere   Send PM to Bergere
 


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