|A former member||
We've had a lot of requests to share recipes for dishes served at our potlucks. Please post them here for all to enjoy!
Pam’s Birthday Soup
This is a Raw Vegan soup created in honor of Pamela!
Green and smooth, cooling yet filling!
Yield: 6 servings
I cup raw organic cashews, soaked overnight in filtered water
¾ cup fresh organic lemon juice
18 oz fresh organic spinach
3 organic red bell peppers
2 ripe organic avacados, pitted and peeled
2 organic English cucumbers or 3 regular cucumbers
3 cloves organic garlic
3 green organic onions
2 T dulse
3 T heaping of unpasteurized light miso paste
Himalayan Salt to taste
1/2 cup filtered water – enough to allow smooth blending
1 cup sunflower sprouts
1 cup diced red pepper pieces
1 cup diced cucumber pieces
Combine all ingredients in food processor and puree till smooth. Depending on the size of your food processor you may need to do this in three batches, pouring out each batch into a large bowl or pot and stirring the batches together when you are done blending. Serve soup chilled with garnishes floating on top for texture, crunch and visual appeal!
Make Your Own Candied Angelica!
Recipezaar Recipe #290135 by Um Safia
From: Field Guide to Herbs & Spices by Aliza Green
1 hour | 30 min prep
1 large container
2 lbs angelica (young, tender stalks and stems)
2 cups water
2 tablespoons salt
3 cups sugar
3 cups water
Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems.
Cut them into even lengths and put them into a glass or ceramic bowl.
Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it’s fully submerged.
Cover and let soak 2 hours.
Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
Simmer the angelica in the syrup for 20 minutes, or until tender and transparent.
Remove and drain, reserving the syrup.
Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and
drain on a wire rack for 4 days longer.
Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed.
This recipe may also be used to candy fennel stalks.
Ingredients: Yield – 8 cups
1 box Sure Jell Premium Fruit Pectin
6 cups cleaned and crushed Strawberriesk
4 cups Sugar
1 teaspoon Butter
8 half pint jars, clean with new lids
Step 1: Prepare Jars
Fill canner with water up to line, add jars only, bring water to boil
Remove jars and place on clean towel
Turn down heat under canner and cover
Step 2: Prepare Strawberries
Stem and wash strawberries, mash and measure 6 cups
Measure out 4 cups of sugar in a bowl
Pour pectin into a small bowl
Add ½ cup of the sugar from the 4 cups, whisk together
Step 3: Making Jam
Place strawberries in clean pot
Add pectin and sugar mixture
Bring to a rolling boil slowly over medium heat
Stir in remaining sugar
Bring back to a rolling boil and boil 1 minute, stirring constantly
Remove from heat
Step 4: Canning
Ladle hot jam quickly into prepared jars
Leave 1/8th inch headspace
Wipe jar rims and threads
Place two piece lids in strainer
Dip two piece lids in boiling water in canner
Place lids on jars, screw down until tight
Place jars on elevated rack in canner
Make sure water is 2 inches above tops of jars
Cover canner and boil gently for 10 minutes
Remove jars from Canner, place on towel upright and cool, listen for the “pop”
Check seals by pressing middle of lid with your finger
(if the lid springs back, the lid is NOT sealed and refrigeration is necessary)
Label with type of berry, date made, farm picked berries at etc.
Store in a cool dry place for up to a year
Verrill Farm Strawberry Shortcake
yield: 16 biscuits
4 cups flour
2/3 cup sugar
2 TBS + 2 tsp. baking powder
1 tsp salt
8 oz. butter
2 beaten eggs
2/3 cup milk
pure citrus oil
egg wash (1 egg whisked with 2 tsp. water)
Mix together the dry ingredients and cut in butter.
Add the eggs and milk (which have been blended together).
Mix with a fork just until the dough holds together.
Turn out on to a floured surface and knead gently until the dough forms a mass.
Roll out to 1/2" - 3/4" thickness ad cut into 16 biscuits with a round cutter.
Brush with egg wash and sprinkle with sugar.
Bake at 375°F until golden brown.
Remove from the oven and brush immediately with a small amount of pure citrus oil of your choice.
Edited by Tory on Jun 28, 2009 3:19 PM
from Rosie's Bakery Baking Book
2 cups flour
3/4 teaspoon salt
1 cup pecan pieces
1 cup plus 2 tablespoons unsalted butter, at room temperature
1/3 cup (lightly packed) light brown sugar
3/4 cup plus 3 tablespoons granulated sugar
1. Sift the flour and salt together into a small bowl and set aside.
2. Grind the pecans in a food processor until they are finely chopped but not powdery, about 30 seconds. Set them aside.
3. Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 plus 3 tablespoons of the granulated sugar in a medium-size mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
4. Add the dry ingredients and the pecans and beat on medium-low speed for 10 seconds. Scrape the bowl, then beat until the flour and nuts are completely incorporated, about 15 seconds.
5. Spread a 2-foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18 to 20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends like a hard candy wrapper. Refrigerate the dough for 2 hours. You can cut the log in half in order to fit it in the refrigerator.
6. Remove the log from the refrigerator and with the dough still in the waxed paper gently roll it back and forth on the work surface to round the log.
7. Place the log back in the refrigerator for several more hours.
8. Preheat the oven to 300 degrees. Line 2 cookie sheets with parchment paper or leave them ungreased.
9. Place the log on the counter, unwrap it, and cut the log into 1/3-inch thick slices.
10. Dip one side of each cookie in the remaining 1/2 cup granulated sugar and place it sugar side up and inch apart on the cookie sheets.
11. Bake the cookies until they are firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which alters the texture significantly. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Cool on the cookie sheets.
I have found an online source of fabulous recipes; have tried applesauce cake and blackberry scone recipes
|A former member||
Applesauce cake sounds good!