Crystallized Ginger Recipes

Last week I gave you a recipe for making your own crystallized ginger. Today I'm giving you some recipes that call for crystallized ginger.

Gingerbread Scones
(I don't remember where this one came from)
2 cups flour
1/3 cup brown sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter
1 egg
3 tablespoons molasses
3 tablespoons milk
1 teaspoon vanilla
1/2 - 1 cup finely chopped crystallized ginger
1/2 cup golden raisins (optional)

Combine dry ingredients in large bowl. Cut in butter. Add egg, molasses, milk, vanilla, ginger, and raisins; stir just until combined. Pat into 8" circle on ungreased cookie sheet. Using a floured knife, cut into 8 wedges. Bake at 375 degrees for 20-25 minutes. Note: The original recipe didn't call for crystallized ginger, but I think it makes a great addition.


Soft Ginger Cookies
(from King Arthur Flour)
1 stick butter, softened
1/3 cup firmly packed brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom (optional)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup soft diced ginger (crystallized ginger may be substituted, finely chopped)
2 1/2 cups flour
1/2 cup light molasses

Cream the butter, sugar, spices, salt, and baking soda until well blended. Beat in the egg and ginger, then the flour, alternately with the molasses. Refrigerate the dough for several hours or overnight; it needs to be stiff enough to handle easily.

Roll half the dough about 1/4" thick on a floured surface. Cut into whatever shapes you like. Transfer cookies to an ungreased or parchment-lined baking sheet. Repeat with the remaining dough. Bake the cookies at 350 degrees for 10-12 minutes, until they're puffy and the edges are firm. Remove them from the oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.


Run to the kitchen and get started! Don't forget a glass of cold milk. You're gonna need it.

Homemade Crystallized Ginger

I love adding little pieces of cyrstallized ginger to my gingerbread man cookies and gingerbread scones, but it's so expensive! At least it is in my town. I can't remember how much it is at Whole Foods, but it really doesn't matter since the nearest one is about 3 hours away. On the rare occasion I'm there, I buy a big bag. I searched the internet and found a recipe that sounded good. It was! I tweaked it just a tad and here it is.

Ingredients:
10 oz fresh ginger, peeled and thinly sliced
2 1/4 cups sugar, divided
1/4 cup water

Directions:
Combine ginger, 2 cups sugar, and water in a large, heavy pan. Bring to a very slow simmer and cook, stirring occasionally, for 1 1/2 hours. The ginger will become translucent and the sugar will crystallize on the edge of the pan. Sprinkle 1/4 cup sugar on baking sheet. Lay drained ginger on sugar. Toss the ginger in the sugar when the ginger has cooled enough to handle, about 10 minutes. Store in airtight container. The syrup that's left in the pan can be used on pancakes.

A word of caution: if you're used to the store-bought kind, try a SMALL piece of this. It'll light you up. I don't think I'll dump a cup of this in my gingerbread man cookies. Maybe half a cup. Or maybe a fourth.

And now for some pictures. Because I like pictures :)

Scrape the skin off the ginger with a spoon.







Unpeeled ginger and peeled ginger.







I sliced it as thin as I could.








Simmering.








Just out of the pan and HOT.








All done!

Homemade Yogurt

I'm making my first batch of yogurt tonight! I've been wanting to try this for a while, but I thought you had to have a yogurt maker. I looked at several yogurt makers online and was unsure about which one to get. Luckily, before I ordered one, I found the directions for making yogurt in a crock pot. Since I already have a crock pot, it makes sense to try this method first.

Here's what you do (this and more info can be found here)...

Plug in your crock pot and turn it on low. Add 8 cups (1/2 gallon) of whole milk. Cover and cook on low for 2 1/2 hours.

Unplug your crock pot. Leave the cover on and let it sit for 3 hours.

After 3 hours, scoop out 2 cups of the milk and put it in a bowl. Whisk in 1/2 cup store-bought yogurt with live cultures. (After you've made a batch, you can keep some of your homemade yogurt to start a new batch.) Dump the contents back into the crock pot; stir to combine and replace the lid. Keep it unplugged and wrap a heavy bath towel around the crock pot for insulation. Go to bed or let it sit for 8 hours.

In the morning, the yogurt will have thickened, but it's not as thick as store-bought yogurt. If you want, blend in fruit. Chill in plastic containers in the fridge. It will last 7 to 10 days. Save 1/2 cup as a starter for your next batch.

My yogurt is currently at the "let it sit for 3 hours" stage. At 11:30 I'll add the 1/2 cup of store-bought yogurt. In the morning I'll have homemade yogurt! I don't know about you, but I get tired of buying all those plastic yogurt containers that don't recycle (at least they don't around here). I've been using some to store things like beads, crayons, and marbles for the kids, but I've still got a huge pile in my laundry room. (I wonder if a local daycare might be able to use them for crafts?) I also like to save money when I can. Today I bought a quart of yogurt for $2.28 and a gallon of milk for $2.68. After some calculating...If I end up with 2 quarts of yogurt, I will have paid $0.67 per quart (plus $0.29 for the yogurt I used as a starter). Not bad!

Tofu, Anyone?

Last week I was perusing the grocery store when I came across some organic tofu that was 50% off. I had never tried tofu. I didn't even know where to look for tofu until that day. Since I love a bargain and I've heard it's good for you, I decided to get some. I got home and thought "What do I do with it?"

I poked around the internet and found a few recipes that looked good. The lasagne sounded really good, but I'll have to pick up a few ingredients before I try it. I decided to try a grilled tofu sandwich and a tofu stir-fry.

For the tofu sandwich (this was NOT gluten-free), I placed two slices of bread on a cookie sheet. I spread a little mayo on each piece. I then put tomato slices on one piece and tofu slices on the other. I sprinkled a little sea salt on the tomatoes and a little garlic powder on the tofu. Under the broiler it went. It was pretty good, although I couldn't taste the tofu. Is that good or bad? The garlic and tomatoes made a nice combination. It might be good with a little Parmesan cheese.

For the stir-fry (gluten-free), I kinda cheated and used a bag of Asian-style frozen vegetables from the grocery store. I sliced the tofu into cubes. Then I heated some olive oil, sauteed the veggies, again with sea salt and garlic powder, then sauteed the tofu. It was ok, but nothing outstanding. I could taste the tofu a little more, but it's pretty bland.

Do you have some good tofu recipes you're willing to share?

Gobble, Gobble!

It's almost Turkey Day. I thought I'd share some of my favorite recipes with you that would be great on your Thanksgiving menu.


Cranberry Relish
(Traditional cranberry sauce is too tart for me to eat more than about a spoonful. This relish is neither too tart nor too sweet. It's good warm or cold. It's also great on toast.)
4 cups fresh cranberries, cleaned
2 cups chopped dried apricots
1 cup chopped seedless golden raisins
1 tablespoon orange rind
1/4 teaspoon ground ginger
2 1/2 cups orange juice
1 cup brown sugar

Combine all ingredients except sugar in a large saucepan. Bring to a boil over high heat. Reduce heat. Simmer 10 minutes until cranberries have popped and are tender. Remove from heat. Stir in sugar. Cool. Store covered.


Pumpkin Cake Roll
(An alternative to pumpkin pie, this is delicious.)
3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspooon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup finely chopped walnuts
confectioners' sugar

Filling:
6 oz cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla

Line a greased jelly-roll pan with parchment paper. Grease the paper; set aside. In a mixing bowl, beat the eggs for 3 minutes. Gradually add the sugar; beat for 2 minutes or until the mixture becomes thick and lemon-colored. Stir in the pumpkin and lemon juice. Combine the dry ingredients; fold into the pumpkin mixture. Spread the batter evenly in the prepared pan. Sprinkle with walnuts. Bake at 375 degrees for 12-14 minutes or until the cake springs back when lightly touched in the center. Cool for 5 minutes. Turn the cake out of the pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up the cake in a towel jelly-roll style, starting with a long side. Cool completely on a wire rack. In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 inch of the edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.


Herbed Cheese Ring
(If you're bored with plain ol' rolls, try this. It looks more complicated than it is.)
1 package active dry yeast
¼ cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
¼ cup olive oil
2 tablespoons honey
1 egg
1 teaspoon salt
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 teaspoon each dried oregano, basil, and rosemary, crushed

Filling:
1 1/2 cups (6 oz) shredded cheddar cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Topping:
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese

In a mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour, and herbs; beat until blended. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15”x10” rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2” slashes at 2” intervals. Repeat with remaining dough and filling.
Cover and let rise in a warm place until doubled, about 30 minutes. Brush each ring with egg; sprinkle with sesame seeds and Parmesan. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks.

Gluten-Free Gluttony

My post is a bit late this week because I had to go out of town for a funeral :(

I've seen gluten-free products on the shelf but never paid much attention to them. Recently my father-in-law started a gluten-free diet, so I've been noticing them more. He's found some cereal and bread that fit into his gluten-free diet, but was lamenting that he doesn't have any "goodies" to eat. He had bought a package of wheat-free Newman-O's but apparently they're not gluten-free. Olivia and I wanted to make him some cookies, but all my recipes call for flour. So the other day I bought some gluten-free all-purpose baking flour. I substituted it in one of my favorite cookie recipes and it worked pretty well. The cookies were a little crumbly (no gluten to hold them together!), but they tasted great! By the way, I made some gravy with the gluten-free flour since he was having dinner with us and it made excellent gravy.

There are desserts that are flourless, like custard, ice cream, and fudge. The Healthy Flourless Chocolate Cake recipe I posted earlier is gluten-free. But sometimes you just crave warm cookies and a glass of cold milk. Here are a couple of recipes to get you started.


Nutmeg Meltaways
Taste of Home
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups gluten-free all-purpose baking flour (the original recipe calls for regular flour)
3/4 cup ground almonds (about 3 ounces), toasted
1 cup confectioners' sugar
1 tablespoon ground nutmeg

In a mixing bowl, cream butter, sugar, and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 300 degrees for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixture.
Note: If using gluten-free flour, the cookies will be VERY fragile. Handle with care!


Flourless Peanut Butter Cookies
(I forgot about this recipe until today.)
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda

In a mixing bowl, cream peanut butter and sugar. Add egg and soda and mix for 2 minutes. Roll into walnut-sized balls and place on a buttered cookie sheet. Create a criss-cross pattern with a fork. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a baking sheet for 2 minutes, then transfer to a cooling rack.

Strange Recipes

I'm trying a new recipe tonight. When I came across it I thought "It's got WHAT in it?!" Not to be intimidated, I decided to give it a try. It brought to mind a couple of other recipes that some people may find weird, so I decided to share them with you and see what you think. As soon as I finish typing these, I'm off to try "the recipe." Are you curious yet? I'll share the recipe at the end.


This first recipe isn't all that weird unless you ask my sister-in-law. She thinks it's gross because it combines fruit and meat, but I bet most people don't share her aversion. I think it's wonderful.

Apricot-Stuffed Pork Chops
10 dried apricot halves
1/4 cup chopped pecans
1 garlic clove
1 teaspoon dried thyme
2 tablespoons molasses, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops with a pocket cut in each
3/4 cup chicken broth
1/2 cup whipping cream
2 tablespoons flour

Chop and mix first 4 ingredients, 1 tablespoon molasses, salt, and pepper. Spoon into chops. Brush with remaining molasses. Place on rack in greased broiler pan. Bake at 350 degrees for 15-20 minutes or until done. Remove chops. Add 3/4 cup chicken broth to pan; place over medium-high heat. Stir together cream and flour. Stir into broth and cook 3 minutes or until thickened.


This next recipe is, in my opinion, a little strange. I would have never thought of putting tomato soup in cake, but it's pretty tasty. You can't taste the tomatoes. It just tastes spicy.

Tomato Soup Cake
1 cup sugar
1/2 cup shortening
1 10-oz can tomato soup
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon baking soda dissolved in 2 tablespoons hot water
1 cup raisins
1 3/4 cup flour

Combine all ingredients in the order they are given, blending well. Bake in a 13x9-inch greased and floured pan at 350 degrees for 35 minutes.


Ok, here's "the recipe." As I said before, I'm about to try this one. I'll let you know how it turns out.

Healthy Flourless Chocolate Cake
http://healthyindulgences.blogspot.com/2009/05/healthy-chocolate-cake-with-secret.html
Makes a single 9" layer cake, which can be halved and stacked for the taller cake you see in the picture (follow the link).

1 15-oz can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1 teaspoon stevia
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly. Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles. Bake at 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night. If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately with healthy chocolate buttercream frosting before serving.

Healthy Chocolate Buttercream Frosting
Makes enough to thickly cover one layer, or fill and frost a halved stacked layer.

1/2 cup (1 stick) unsalted organic butter, softened, OR 7 tablespoons nonhydrogenated shortening
1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
5-6 tablespoons unsweetened cocoa powder
2 tablespoons half and half OR coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste

Optional addition for a glossy finish: 1 fresh organic egg yolk

Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

Bread Making

Last week March wrote about the sad state of cooking in America. After a comment I made about her post, she asked for tips on making bread. I thought there may be some others who could use a good recipe and instructions. Many people are terrified of making yeast bread. Don't let it scare you. Homemade bread is sooo good. Like anything you make yourself, you control exactly what goes into your bread. I have several recipes I love. I chose this one because it was sitting on my counter from the last batch I made. You'll find the basic directions, then some notes/tips.

Homemade Bread
2 teaspoons active dry yeast
4 tablespoons brown sugar
1 cup warm water (110-115 degrees)
1 tablespoon warm milk (110-115 degrees)
2 tablespoons oil (olive oil or coconut oil work great)
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour

Combine the yeast and sugar in a large bowl. Add the warm water and milk; let the yeast and sugar dissolve and foam. Stir in the oil and salt. Stir in enough flour so the dough pulls away from the side of the bowl. Turn it out onto a floured surface and knead until the dough is smooth and elastic, about 5-10 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a damp towel and let rise until doubled, about 1 hour. Deflate dough and knead for a few minutes until smooth, then form into a loaf. Place in greased loaf pan and let rise until almost doubled in size, about 30 minutes. Bake at 350 degrees for about 30 minutes. Remove from oven and let rest in pan for a few minutes. Remove to a wire rack. Store in airtight container after it has cooled. This recipe can easily be doubled to make 2 loaves.

General Info
Bread is primarily made of flour, yeast, sugar, salt, and liquid. The yeast digests the sugar, producing carbon dioxide that makes the bread rise. Salt helps control this rate of rise. Honey may be used instead of sugar (or a combination of the two). Milk and/or water are the most common liquids included. Bread made with milk has more food value and a more velvety grain. Bread made with water only has a wheaty flavor and crispy crust. Some type of fat or oil is usually included; it helps the dough stretch and improves the flavor. Eggs are sometimes included; they add flavor, richness, and food value. You can add nuts, seeds, fruits, spices, and other ingredients after you're comfortable with a basic recipe.

Notes/Tips
* You don't need a thermometer for warming the liquids. Remember your body temperature is 98.6 degrees. As you're warming the liquid, drop a little on your wrist. If it's neither cold nor hot - you can't even feel it on your wrist - it's about 99 degrees. Let it heat a little longer until it feels warm, but doesn't feel VERY hot, and it's probably around 110-115 degrees. If you think you got it too hot, let it cool a little. Err on the side of not quite warm enough. Your dough will take longer to rise, but you don't want to kill the yeast with liquid that's too hot.
* When covering the dough to rise, a damp towel keeps the dough moist. You can use a dry towel, but the exposed surface will be a little dry.
*80-85 degrees is the ideal temperature range for rising. Dough will rise at a lower temperature but will take longer. At higher temperatures you risk killing the yeast.
* I like to use white whole wheat flour (sometimes called pastry whole wheat). It's made from hard white wheat instead of hard red wheat. You get the same goodness but it's a little milder in taste and texture. You can use any combination of flour you want - 100% whole wheat, half whole wheat and half all-purpose, etc. Just be aware that the taste and texture will be different.
* The amount of flour you add will vary (on a humid day you'll need a little more) so recipes give a range of flour (like 2 1/2 to 3 cups). Stir in enough that the dough pulls away from the side of the bowl - just enough to make it kneadable. Too much flour will make your bread stiff.
* To knead dough, turn it onto a floured surface. Fold the far side up over the close side and press down with the heels of your hands. Repeat this, turning the dough clockwise (or counterclockwise) as you go. You'll develop a rhythm after some practice.
* You can mix in fresh or dried herbs when you stir in the flour.
* Before baking, after the second rise, you can brush milk, melted butter, or beaten egg white on the bread and sprinkle with seeds or Parmesan cheese.
* When you remove the bread from the pan, you can rub butter on the crust and it will stay soft. This makes it easier to cut.
* Use a serrated knife and a gentle sawing motion to cut bread. An electric knife works great. Just turn it on and move it straight down.

Tea Time

Tomorrow my daughter and I are going to a mother/daughter tea party. One of my friends (who is taking her 3-year-old) told me about it. There's supposed to be a string orchestra, dance lesson, and cake. We're all looking forward to it.

Since this is such a treat I wanted to make something special for the girls. I decided to put together a goody bag. First I made each girl a bag embroidered with her name and some flowers. I included a tea cup and saucer (purchased at the Women's Shelter Thrift Store), peppermint tea, homemade cookies, and some homemade tub tea. I've included some tub tea recipes below.

Even if you're not going to a tea party, you might like to create a goody bag for a special person in your life. It could be for a birthday, anniversary, new baby, first day of school, or "just because." Any excuse will do! Make your gift to suit the occasion or recipient. Here are a few ideas to get you started.

For the cook: Fill a serving dish with kitchen towels, recipe cards, utensils, and apron.
For the gardener: Fill a flower pot with trowel, seeds, gloves, and sun hat.
For a new baby: Include onesies, burp cloths, diapers, bibs and use a receiving blanket to wrap it all up.

http://www.cranberrylane.com/recipes-bath-products.htm
Cranberry Lane’s Tub Tea Blend (makes 8 tub teas)
2 T lavender flowers
4 T rose petals
4 T marigold petals
6 T cleavers herb
1 T strawberry leaves

Mix all ingredients. Store in an airtight container in a cool, dry place. Use 2 T per bath. Place tub tea in mesh or fabric bag. Fill tub with water. Allow tub tea to gently infuse bath water while you relax.


http://www.cranberrylane.com/recipes-bath-products.htm
Chamomile and Oatmeal Tub Tea (makes 8 tub teas)
(soothes irritated skin)
6 T chamomile flowers
4 T oatmeal flakes (quick oats are best)
4 T marigold petals

Mix all ingredients. Store in an airtight container in a cool, dry place. Use 2 T per bath. Place tub tea in mesh or fabric bag. Fill tub with water. Allow tub tea to gently infuse bath water while you relax.

http://www.elementsbathandbody.com/recipes
Lavender Tub Tea
½ c dendritic salt or alberger salt
2 t lavender EO
Mix and set aside.

1/8 c honey powder
1 c powdered goatsmilk or powdered buttermilk
2 c whole oats
½ c Epsom salts
¾ c baking soda
3 c lavender buds
3 c sea salt

Mix all in large bowl. Combine the dendritic salt and EO blend and complete mixing. Place ¾ - 1 c per 3.5x5 muslin drawstring bag.

Green Cleaning

A conversation I had with a friend the other day prompted me to write about green cleaning. Alex extolled the virtues of vinegar & baking soda for cleaning counters, faucets, and appliances in an earlier post. I thought I'd include some other uses for these products. I'll also mention a couple more common items that can be used for cleaning.

I hate mops. They disgust me, so I threw mine out. I have a stack of cloth diapers (Gerber flats from WalMart) that I use for cleaning floors, counters, sinks, toilets, etc. I fill my mop bucket with about a cup of vinegar per gallon of water. I wash the floor with the diapers and vinegar-water. When the water gets dirty I start over with clean water and more vinegar. There's no need to rinse. I also replace the diapers as they get dirty. Then I throw them in the washing machine.

Shake baking soda into your toilet and scrub. Add vinegar, let it foam and soak, then flush later.

You can use vinegar as a fabric softener instead of dryer sheets. Just add a cup to the rinse cycle.

Use hydrogen peroxide to disinfect your cutting board. It's used as a teeth whitener (hold one capful in your mouth for 10 minutes daily, then spit). It also removes blood from clothing. This last tip I learned from my midwife. She should know!

Speaking of laundry, here's a recipe for detergent you might like to try. One of my good friends posted it on her blog, along with a cloth diaper laundry recipe.

Everyday Family Laundry
(Add 2 drops of essential oil for fragrance to water before adding clothes)
1 bar finely grated Fels-Naptha Soap (you may use other bar soaps such as Ivory, Castile, Zote)
1 cup Borax
1 cup Arm & Hammer Washing Soda
1/2 cup of Oxygen cleaner powder, such as Oxyclean

Mix all ingredients well. It will look like yellow & white granules. Use 1 tablespoon for light, small loads & 2 tablespoons for large loads. Store in recycled, air tight containers.


Here are some websites with other tips and information:
Vinegar Kills Bacteria, Mold, and Germs
Natural Remedies for Disinfecting Your Kitchen
Vinegar Tips
More Vinegar Tips
Hydrogen Peroxide Uses
More Hydrogen Peroxide Uses
Lemon Tips

Beat the Heat

I don't know about you, but I've been staying inside with the air conditioner lately. This time of year, I look for "cool" recipes. I've been going through my recipe collection (I've got TONS of recipes) and have selected a few of my favorites to share with you. The first is for a salad, but it's a little more special than your regular green salad. Next is a recipe for ginger ale. I don't like soft drinks, but I do like good ginger ale. I like Reed's Ginger Brew but it's around $1.50 a bottle. This recipe allows me to enjoy inexpensive ginger ale without artificial ingredients. Finally, I'm including my homemade ice cream recipe. If THAT doesn't cool you off, nothing will.

Strawberry Salad (I don't know where my aunt got this recipe.)
lettuce, torn
strawberries, sliced
celery, sliced
green onions, sliced
pecans, chopped
raspberry vinaigrette dressing (I bought some Annie's Naturals Lite Raspberry Vinaigrette when it was buy one get one free.)

Toss the first 5 ingredients. Serve with raspberry vinaigrette. You could make your own raspberry (or strawberry) vinaigrette. There are lots of recipes on the internet.

Ginger Ale
http://www.biology.clc.uc.edu/fankhauser/Cheese/Ginger_Ale_Ag0.htm (I changed the directions a little. Grating the ginger is difficult, so I put it in the blender.)
1 cup sugar
1/4 teaspoon active baker's yeast
1 1/2 - 2 tablespoons fresh ginger root
juice of one lemon
cold fresh pure water

With a funnel, add the sugar and yeast to a plastic 2-liter bottle. Thinly slice the ginger root against the grain (or you'll have ginger "strings" in your drink). Put in a blender with lemon juice; blend, adding a little water if necessary. Add this to the bottle. Pour more water into the blender to rinse out the dregs; pour into the bottle. Fill the bottle with water, leaving about an inch of head space. Screw cap on securely. Invert repeatedly to dissolve the sugar. Place in a warm location for 24 to 48 hours. Do not leave at room temperature longer than necessary to feel "hard." The excess pressure may cause an eruption when you open it, or even explode the bottle! (Been there, done that.) Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in, it's not ready. Once the bottle feels hard to a forceful squeeze, usually 24 - 48 hours, place in the refrigerator. Thoroughly chill before opening. Crack the lid of the chilled ginger ale just a little to release the pressure slowly.

Rachel's Ice Cream (6 quarts)
3 cups sugar
1 quart cream
3 - 4 tablespoons vanilla (I never measure, so I'm guessing)
milk

Pour sugar into ice cream freezer. Add cream and vanilla. Stir until sugar no longer sticks to the bottom. Add milk until it reaches the fill line. Freeze according to manufacturer's directions.

Summer Fruit

It's getting to be time for fresh summer fruit. I'm not sure what that late freeze we had will do to this year's crop. We've been picking a few blackberries (they grow wild around our house), but they don't seem to be as abundant as usual. Maybe we'll have more in the coming weeks. We usually pick peaches in June and July and blueberries in June. I'll be looking for a place to pick strawberries this year.

I remember last year Olivia saying she wanted to go pick blackberries and asking me to come with her. At that time I was 39 weeks pregnant. I grabbed a couple of big bowls and waddled outside into the heat. We ambled along the road looking for berries. Olivia would holler "There's one! Mama, get it." So I would. Then she would eat it. I soon discovered she wanted me to do the picking so she could do the eating. In case you've never picked blackberries, they grow on vines that sprawl along the ground. LOW to the ground. And there I was looking like I'd swallowed a watermelon. I couldn't even see my feet. But, of course, I picked a bunch of berries for her.

There's nothing wrong with eating while you pick, but sometimes it's nice to do something else with your fruit. I don't know how many times we've filled our bowls with blackberries, poured milk over them (sometimes with a little cream), and made supper out of it. You can also make fruit smoothies with any fruit you want. Bananas, blueberries, and strawberries are a good combination. We go to a pick-your-own blueberry farm and pick LOTS of berries. You can put them in quart-size ziploc bags and freeze them. Later just get what you want to put in your smoothie (or yogurt, cereal, muffins, scones, etc.) and return the rest to the freezer.

Below I've added a couple of my favorite recipes.

Peach-Blueberry Cobbler
Topping:
2 cups pastry whole wheat flour
2 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1 stick butter
2 tablespoons brown sugar
1 egg
2/3 cup milk

Filling:
3 cups peaches
2 cups blueberries
½ cup brown sugar
2 tablespoons cornstarch (I use arrowroot powder.)
½ teaspoon nutmeg
pinch of salt
1 tablespoon lemon juice

Butter a 9-inch square baking pan.
Topping: Combine dry ingredients. Cut in butter. Beat egg with milk and add to flour mixture all at once. Mix gently, just until combined. Let it rest while you make filling.
Filling: Combine peaches and blueberries in large bowl. In small bowl, mix dry ingredients. Add sugar mixture to fruit and stir gently to combine. Turn fruit into pan and sprinkle with lemon juice. Set aside.
Turn dough onto floured surface. Pat dough into a circle about ¾ - 1 inch thick. Cut with biscuit cutter and “cobble” them together over fruit. Sprinkle top with sugar, if desired. Bake at 350 degrees until topping is browned and fruit is bubbling and thickened, about 40-45 minutes.

Variations: Substitute 5 cups other fruit (or fruit combination). We like to use blackberries.


Blueberry Streusel Muffins
1 ½ cups pastry whole wheat flour
½ cup brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 egg, slightly beaten
½ cup unsalted butter, melted
¾ cup milk
1 – 1 ¼ cups blueberries, fresh or frozen
1 teaspoon lemon zest

Streusel topping:
½ cup chopped pecans
½ cup brown sugar
¼ cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons unsalted butter, melted

In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Make a well in the center. Place egg, butter, and milk in the well. Stir until combined. Gently stir in the blueberries and lemon zest. Fill each of 12 muffin cups ¾ full with batter. Make streusel topping by combining pecans, brown sugar, flour, cinnamon, and lemon zest with a fork. Pour in melted butter and stir to combine. Sprinkle topping over each muffin. Bake at 350 degrees for 20-25 minutes until muffins are browned and firm. Serve immediately. (These are good without the streusel topping, too.)

The Infamous Zucchini

Spring is officially here! Have you planted your garden? I finally got most of my seeds planted. I'll try to get the rest of them planted this week. I've always been sort of an infracaninophile (a great word - look it up), so I feel like sticking up for the lowly zucchini. I'm sure you've heard the joke about locking your car door, not to prevent theft, but so people won't leave their extra zucchini in your car. I'll admit I got a little carried away planting it a few years ago - 2 dozen plants is too many! I was new to gardening and it never occured to me that just because they put 24 seeds in a package doesn't mean you have to plant all 24. You can save some for next year.


Another word to the wise: check carefully for zucchini under all leaves. Don't complain to me when you discover a green club in your garden. To the left is one that got away from me (next to my then 8-month-old Olivia). There are many jokes about zucchini, but there are just as many good uses for it. I dug out a couple of my favorite recipes in anticipation. These recipes call for other goodies you've probably got in your garden.




Garlic Zucchini Frittata
(from Taste of Home magazine, April/May 2003)
1 tablespoon butter
1 tablespoon finely chopped onion
4 garlic cloves, minced
1 medium zucchini, shredded
6 eggs
1/4 teaspoon ground mustard
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Swiss cheese
1/4 cup sliced green onions

In a 10-inch ovenproof skillet, melt butter over medium-high heat. Add onion and garlic; saute for 1 minute. Add zucchini; cook for 3 minutes or until tender. In a bowl, beat eggs and mustard. Pour into skillet. Sprinkle with bacon, salt, and pepper. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set, about 7 minutes. Meanwhile, preheat broiler. Place skillet under the broiler, 6 inches from the heat, for 30-60 seconds or until the eggs are completely set. Sprinkle with cheese and green onions. Broil 30 seconds longer or until cheese is melted. Cut into wedges. Yield: 4 servings

Zucchini Casserole
(My husband already had this recipe when we got married. I don't know its origin. The measurements aren't very precise, so you can adjust things to your taste.)
1 1/2 or 2 small zucchini, sliced or cubed
5 eggs
several slices chopped onion
2 tomatoes, diced (I usually use a can of Rotel)
salt to taste
paprika to taste

Butter a glass dish (about 1.5 quarts). Beat eggs in pan. Add remaining ingredients. Cover with foil. Place in a larger dish and add enough water to come about halfway up the side. Bake at 350 degrees for an hour to an hour and a half.
Variations: You can add some precooked meat, if you like. We like grated cheese on top (add this when the casserole is done). Sometimes we sprinkle cheese crackers on the top (they give it a nice crunch).

Other Ideas
1. Substitute zucchini for cucumbers in your favorite Sweet Pickle Relish recipe. I didn't notice the difference.
2. Substitute zucchini for cucumbers in your favorite Bread and Butter Pickles recipe. I didn't notice the difference.
3. Add some zucchini to your spaghetti sauce.
4. Saute zucchini, yellow squash, and onion (all thinly sliced) in a little butter or olive oil. Try including garlic, too.

Spring is Getting Closer

I'm already behind on my gardening. I still haven't started my tomato or pepper seeds. I did get my sugar snap peas planted, though. I went out the other day to see if they've poked their heads up (not yet) and I noticed my peppermint and spearmint are perking up. Mints spread and root very easily - some people call them "invasive." You can grow them in pots to contain them. Pinch the tips off to encourage bushy growth (this works for many herbs).

I like to include peppermint in my flower arrangments (I like to grow zinnias and roses). It adds a lot of green and smells good. By the time the flowers die the peppermint has grown roots, so I can replant it or pot it up to give to someone. Peppermint also looks pretty in a little vase by itself.

Here is one of my favorite peppermint recipes.

Peppermint Pineapple Drink
(This is very refreshing on a hot day. We like this with picnics.)

pineapple juice
fresh peppermint leaves
ice cubes

Fill your blender half to three-fourths full of pineapple juice. Add a handful of fresh peppermint leaves and a handful of ice cubes. Blend until the ice is crushed. Enjoy! You can adjust the amount of peppermint to suit your taste. (This is also good made with Pineapple-Orange juice.)

Sweets for the Sweet

Red is my favorite color (and I love flowers and candy) so it's no wonder that Valentine's Day is one of my favorite holidays. Well, it's not really a holiday, but close enough. For the past several years I've been making candy for my family as Valentine gifts. I refuse to pay $5 for a few pieces of candy loaded with artificial flavors and colors that doesn't even taste that good. Homemade candy tastes great and you can add anything you want (or NOT add anything you DON'T want). You can package it in a coffee mug, tea cup, or arrange it on a pretty plate that the recipient can keep. I thought I'd share a few of my favorite recipes with you.

Baker's One Bowl Brownies
(I know it's not candy, but these are really good and easy to make.)
4 oz. unsweetened chocolate
3/4 cup butter
2 cups sugar (I use brown with no problems)
3 eggs
1 teaspoon vanilla
1 cup flour (I use whole wheat pastry with no problems)
1 cup chopped nuts (optional)

Melt chocolate and butter in heavy 3-quart saucepan on very low heat, stirring constantly. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in buttered 13x9-inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool in pan. Cut into squares.


Date Nut Roll
(More challenging than brownies, but still relatively easy.)
3 cups brown sugar
1 cup milk
2 tablespoons butter
1 cup pitted dates
1 cup nuts (I use pecans, but I bet others would be good, too)

Combine sugar, milk, butter, and dates in a heavy saucepan. Cook over medium heat, stirring frequently, to soft ball stage (about 234-236 degrees on a candy thermometer). Remove from heat and stir in nuts. Let cool until it just starts to set then quickly spoon into log on damp cup towel. Roll up in the cup towel and refrigerate until completely set. Slice and serve.







Here's the candy rolled in the cup towel.










Here's the candy after I sliced it. You can see the pecans and chunks of dates.







If you want a real challenge, I'll post my fudge recipe. It's delicious, but I wouldn't try it for my first candy-making endeavor.

It's to Live For!

It's a great snack that kids love, women desire and men search to find the best of. It's been known to help with depression, is good for your heart, brain, skin, and has even been used as an aphrodisiac. It contains antioxidants that lower your blood pressure, improve circulation and your digestion. It's simply irresistible. What is it? You guessed it: Chocolate, of course!

So what could make this yummy treat even, ..well, yummier? And not only that, but healthier as well? By making it *raw* chocolate! That's right, raw chocolate. Perhaps you've heard of the raw food movement, or superfoods, or maybe you're even a raw foodie yourself! If the latter, then I'm sure you're smiling by now, because you know the amazing power of this delicacy! If not, then be sure to read up on those links and find out ~ I'll probably be covering a lot of road on raw foods here ;)

So what's raw chocolate got that Hershey's ain't got? Well, in a nutshell: It's good for you! I know, I know... "But didn't you just say that chocolate was already good for you?" Well, yes... and Hershey's doesn't contain just the raw chocolate (AKA 'cacao', pronounced 'ka-kow'), either. They (and most other chocolate brands) contain many added ingredients and cook their chocolate, making it other than best ever.

So if Godiva can help bring you out of the blues, one must ask: What can the REAL, raw, unprocessed and natural thing do?? For this I can only answer: WOW. You *must* try and see for yourself! =D I've seen and heard so many people in such ecstatic states of bliss, simply from raw chocolate, you'd *have* to experience it for yourself to believe it! (I have!!)

Not only that, but this is seriously so good for you, you can eat it all day, every day and be in far better health than you ever had been! How awesome is that?? And better yet, you get to tell your kids, "YES!" Yes, you can have chocolate, yes you can eat it for breakfast, yes, yes yes!

"But chocolate is candy! It doesn't have any vitamins or minerals!" I hear what you're saying and my answer is "It might!" If you're eating a [Insert Your Favorite Brand Here] bar, then no, it probably doesn't have many; and yes, it is a candy. Please eat these in very limited quantities, if at all. However, raw cacao is certainly not candy, which is a concept it even took me a while to get past. Raw cacao is a food. Not a snack, a candy, junk food, dessert, etc. It's an actual food. Like a vegetable. (Except it's not, it's actually a nut.)

In fact, it contains lots of vitamins and minerals: magnesium, copper, iron, phosphorus, calcium, anandamide, phenylethylamine, arginine, polyphenols, epicatechins, potassium, procyanidins, flavanols, vitamins A, B, C, D, and E.

It has: alanine, alkaloids, alpha-sitosterol, alpha-theosterol, amylase, ascorbic-acid, ascorbic-acid-oxidase, aspariginase, beta-carotene, dopamine, fructose, glucose, glutamic-acid, leucine, linoleic-acid, lipase, lysine, niacin, peroxidase, phenylacetic-acid, phenylalanine, phosphorus, riboflavin, rutin, tannins, theobromine, thiamin.

And if you can even pronounce all (or any!) of those, then you win 10 Crunchy Bonus Points ;) In fact, research has shown that there are over 300 chemically identifiable compounds in cacao beans, making it one of the most complex superfoods on planet Earth!

Still not sold? (And as an interesting side note here, Cacao beans were even used as currency in some civilizations!) That's ok, it took me a while to get it as well, and I had to do my research first. I encourage you to do the same, and here are some references I found to start you on your way:

Wiki
Ulimana
Natural News
Archives of Internal Medicine (Note: this article doesn't specify, so I'm pretty sure they're using cooked cocoa, not raw cacao. However, I still thought it was interesting, and helps you understand the power of cacao, even in it's cooked form!)

And here's a recipe I know you and your family will enjoy!

Raw Chocolate

Ingredients:

1 cup Raw Cacao Powder
3/4 cup Raw Cacao Butter
1/2 cup Raw Agave Nectar
2 Tablespoons Tocotrienols

Directions:

Mix all ingredients together. If you can keep everyone from digging in right away (good luck!), pour the mixture into molds, or (as in the picture) paper cupcake cups, and place in the fridge or freezer for an hour or so.

Variations:

You can add in whatever you like! In the picture, we added on top some raw cashews, goji berries, and dusted some with Tocotrienols. You can choose to add in maca, pecans, walnuts, etc., vanilla, peppermint, you name it!

Enjoy!! <3