Friday, November 11, 2011


using butternut squash from garden:,194,153172-253205,00.html

3 c. white sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger (opt.)
1 c. oil
1 c. water
3 1/2 c. flour
2 c. pumpkin or 2 c. butternut squash, cooked & cooled
4 eggs or cholesterol free Egg Beaters

Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans.

Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.

To can butternut squash. Peel and cut butternut squash into 1" pieces. Cook over medium heat with 1/2 cup water until soft. Strain and mash. Freeze in bags or use.

Tuesday, September 6, 2011

pita bread, baba ghanoush, salsa verde

1. Yeast-Free Pita Bread

3 cups flour

1 teaspoon salt

1 to 1 1/2 cup warm water

vegetable oil

combine flour and salt. stir in enough water to form a ball- and stir til smooth. knead on a floured board 5 min. divide into 12 portions and form into smooth balls. Cover with damp towels and let rest 10 minutes. Press each ball flat and roll out on a floured surface to 6 inch circles. Grill on a lightly oiled griddle, about a minute per side.

2. Tomatillo Salsa Verde Recipe

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.


1 1/2 lb tomatillos

1/2 cup chopped white onion

1/2 cup cilantro leaves

1 Tbsp fresh lime juice

1/4 teaspoon sugar

2 JalapeƱo peppers OR 2 serrano peppers, stemmed, seeded and chopped

Salt to taste


1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.


1 large eggplant

1/4 cup tahini, plus more as needed

3 garlic cloves, minced

1/4 cup fresh lemon juice, plus more as needed

1 pinch ground cumin

salt, to taste

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1/4 cup brine-cured black olives, such as kalamata

Read more:

Friday, July 1, 2011

zucchini bread

Friday, June 3, 2011

Strawberry Shortcake

Cook Time: 15 minutes

Total Time: 15 minutes


  • Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 stick butter, chilled
  • 2/3 to 3/4 cup half and half, milk, or cream
  • .
  • Filling:
  • 1 quart strawberries
  • 1/3 cup sugar
  • .
  • 1 1/2 cups whipping cream for topping, or non-dairy whipped topping


Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot buscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

Friday, March 11, 2011


We have some of the most prolific egg laying chickens around. Today we are making a frittata

we have spring onions in the garden and some greens

Friday, December 3, 2010

homemade Cake and Icing,166,156180-228200,00.html


8 c. (2 lbs.) sifted flour

2 c. Cannet white shortening

5 c. sugar

1/4 c. baking powder

4 tsp. salt

Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly. Store in airtight container in refrigerator up to 6 months. Makes 15 cups. (If self-rising flour is used, omit baking powder and salt.)