Recipes
Chocolate Coconut Milk Ice Cream
Honey or maple syrup used in this recipe is also very good. Just use a little less then you would for the coconut sugar.
2 14 oz cans of coconut milk
1/3 cup of coconut sugar, plus two tablespoons (usethe more wet, pasty type found in a jar)
2/3 cup of cocoa powder
1 teaspoon vanilla extract
a dash of sea salt
Combine all of the ingredients together in a large bowl, and blend with an immersion blender (or you could use a regular blender or food processor, perhaps). Make according to your ice cream maker's instructions. Allow to sit in the freezer for a couple of hours and enjoy.
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Pumpkin Leek Soup
4 tblsp. Olive oil
1 large onion chopped
5 leeks. White and light green parts only, chopped and cleaned
3 cups of pumpkin or other winter squash
Cut into 1 inch cubes or pureed
3 cups of frozen corn
2 cups of frozen lima beans
2 cups of sliced green cabbage
4 tomatoes chopped
8 cups of chicken or vegetable broil or water
3 cloves of garlic minced
2 tblsp. Honey
3 to 4 tsp. Tamari or to taste
¼ tsp. Nutmeg ground
Black pepper to taste
Heat oil in a large pot, sauté onions and leeks till lightly browned. Add pumpkin, corn, lima beans, cabbage and tomatoes, and cover with the broth or water. Bring to a simmer and add garlic, tamari, nutmeg and pepper.
Simmer over low heat for 30 minutes uncovered. Makes 12 cups.
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Cynthia's Banana Bread
1/2 c. butter 1 c. sugar
2 eggs
MIx these ingredients together.
2 c. flour 1 tsp. baking soda
1 tsp. baking powder 1/2 tsp. salt
Mix these together.
3 bananas 1/2 c. nut meats
Cream butter, sugar and eggs. Add dry ingredients that have been sifted together. Add banana mixture which has been mashed to a smooth paste. Bake for 40 minutes in a 350 degree oven.
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Grandama Pauline's French Apple Pie
Preheat oven to 425.
Peel and slice 4 apples in a large bowl ( 5 - 6 if using a deep dish pie pan). Mix 1 cup of granulated sugar with 1 tsp. nutmeg. Sprinkle over apples. Stir just before adding to pie pan.
Place pie crust in bottom of pie pan, flute edges. Add apple mixture.
Mix 1 cup white flour with 1/2 cup brown sugar and 1 stick of softened butter. Sprinkle over apples. Place in oven for 10 minutes. Reduce temperature to 350 and bake for an additional 45 - 50 minutes. Pie will bubble around edges when done.
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Derek’s Vegetarian Lasagna
You can use whatever vegetables you like, dice them all up and put them in a roasting pan with olive oil, salt and pepper and roast in the oven for about an hour or so.
Eggplant Peppers
Onions Carrots
Celery Broccoli
Make the cheese mixture with at least mozzarella, ricotta, and parmesan cheese. If you like other cheeses, toss them in too.Take a large aluminum pan, and start to build your lasagna.
Some tomato sauce on the bottom of the tray, a layer of lasagna noodles (you can cook them if you would like in advance, or put them in uncooked – if you put them in uncooked you will have to bake a bit longer). Put a layer of cheese on top of the noodles, then a layer of raw fresh spinach. Layer your roasted vegetables and press them down with a spatula to make a tighter lasagna. Repeat all of the above and then top off with a third layer of noodles, some sauce and the rest of your cheese mixture. Bake in the over until done. About 1 hour at 375.
You can bake most of the time covered with foil, and then take foil off for last 15 – 20 minutes. If you take a large fork, you should be able to push it right through the entire lasagna. You’ll know when it’s done.
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Basil Jelly
Interesting idea to try with your extra Basil. It is reported to be good with cream cheese and served on crackers for a starter or mix with 1 Cup of Barbecue sauce and cook meatballs or little wieners in it.
Ingredients:
3 cups apple juice
1 1/2 cups firmly packed crushed fresh basil leaves
2 tablespoons cider vinegar
2 drops green food coloring
3 1/2 cups sugar
1 (6 ounce) packet liquid pectin
Directions
Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes.
Strain liquid into large saucepan and add the other 2 cups of apple juice, vinegar, and green coloring, stirring to blend.
Bring to a hard boil, and stir in sugar and pectin and return to a hard boil, stirring constantly, and cooking until jelly point is reached.
Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon.
Pour mixture into sterilized half-pint jars (you will need 3-4), leaving 1/2" of headroom at the top.
Attach lids and bands, and process for 15 minutes in a water bath canner.
When cool, check the seals.
Store in a cool, dry area.
Derek’s Lentil Soup
1 bag of dried lentils
4 or 5 carrots cut up
4 or 5 stalks of celery cut up
2 or 3 potatoes cut into small pieces (bite sized)
½ bunch of escarole cut up
Fresh basil chopped
Fresh parsley chopped
1 large can of crushed or chopped tomatoes
Olive oil
1 large onion chopped
Garlic chopped
Kosher Salt
Black Pepper
2 large containers of chicken or vegetable broth
Pour a small amount of olive oil in a large pot and sauté the onions and garlic until tender (about 5 minutes). Do not let it burn to the bottom.
Add in the carrots and celery, and sauté about 5 more minutes.
Add the entire can of crushed tomatoes, with the juices. Add the entire bag of lentils, and mix around.
Toss in the potatoes and all of the spices. If you don’t have kosher salt, you can use basic table salt. Pour in the broth and stir.
If your ingredients require more liquid, you may use water until you get the soup to be how you want it.
(the lentils will not expand, so it’s not like pasta in the water).
Add the escarole and cook on a medium to high flame for 1 hour to 1 ½ hours.
When you are at about 45 minutes, taste the soup to see if it needs to have more salt or pepper added.
Enjoy!!!!!
This recipe yields a ton of soup!!!! I would have to say that it would feed about 8 people.
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This recipe comes to us from someone we feel is like our sister. She did not want her name mentioned, so we'll just call this sisters sauce. We love you DM and thanks for the recipe.
Sister's Tomato Sauce
Olive oil 1 Onion
4 cloves of Garlic Basil, parsley, oregano, salt and pepper
a dash or two of each to one's own taste
1 28 oz. can diced tomatoes
1 28 oz can crushed tomatoes
1 28 oz can of tomato puree
Chop onion and garlic. Heat olive oil in a large pot, add onion and garlic and cook till translucent. Add basil, parsley, oregano, salt and pepper and cook for a few minutes more to wake up the flavors. Add can tomatoes and cook over medium low heat until a nice dark red color. Stir often. You can add sausage, meatballs or chopped meat. Serve over pasta and ENJOY!
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Creamy Peanut Butter Fudge
4 cups of granulated sugar 1 cup of brown sugar
1/2 cup butter 1 (7 oz.) pkg. of marshmallows
1 (12 oz.) can of evaporated milk 1 tsp. vanilla
1 (16 oz.) jar of peanut butter
Over medium heat in a large saucepan combine sugars, butter and milk. Heat till boiling, boil for 7 minutes stirring constantly. Remove from heat, add marshmallows and stir till dissolved. Stir in vanilla and peanut butter. Spread in a greased 9 in. x 13 in. pan. Allow to cool before cutting.
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Kolacky
Dough:
2 packages of 8 oz. cream cheese 2 cups of butter
4 cups of all-purpose flour confectionery sugar
Filling:
1 lb. ground walnuts 2 eggs
1 cup granulated sugar
Combine cream cheese, butter and flour. Roll dough 1/4 in. thick confectionary sugar. Place a small amount of filling on the edge of dough and roll as it you were making a jelly roll. When dough is touching dough, cut into 1 in. sections and place the loose end down on the cookie sheet. Bake at 400 degrees for 8 to 10 minutes. Coat with powdered sugar when half way cooled.
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Thumb Print Cookies
1/2 cup butter 1/4 cup brown sugar
1 egg 1/2 tsp. vanilla
1 cup of flour 1/4 cup chopped walnuts
2/3 cup of jelly
Mix butter, brown sugar and egg. Add vanilla and flour. Roll dough into small balls and then roll the balls in the chopped walnuts. Place on ungreased cookie sheet and bake at 300 degrees for 8 to 10 minutes. When cookies are removed from oven, press thumb in middle and place a small amount of jelly in the indent.
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Peanut Butter Blossoms
2 cups peanut butter 2 cups granulated sugar
2 eggs 1 bag of Hersey Kisses
Mix all ingredients. Roll into balls and bake at 350 degrees for 8 to 10 minutes. When done place a candy kiss (wrapper removed) in the center of cookie while still hot, pushing down.
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Pesto Recipe
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Black pepper to taste
Mix all ingredients in a food processor. Pour on pasta or steamed vegetables. Lasts for a week in the fridge or a month in the freezer.
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Bruschetta
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
Remove seeds from tomatoes and place in a food processor. You may peel tomatoes if you wish. To peel them, drop tomatoes into boiling water for 1 minute. Remove from water and rinse in cold water. Skin should peel easily with a small knife. Add the rest of the ingredients to the processor. Blend until chopped. Place on small pieces of toasted bread, a baguette French bread works great for this. The easiest way to toast it is to place on a cookie sheet in a 450 degree oven for approx. 6 minutes or until lightly browned. You may wish to brush with a little garlic and olive oil.
No Bake Cookies
1 stick of butter
2 c. sugar
1/2c. milk
1/4 c. cocoa
Melt butter in a sauce pan. Add the other ingredients and heat to a boil. Boil for 1 minute and 10 seconds. Remove from heat and add:
3 c. oatmeal
2 tablespoons of peanut butter
1 teaspoon of vanilla
Mix in as quickly as possible and drop cookies from a tablespoon onto wax paper. Cookies will harden as they cool.
