Fresh Eggs, Fresh local Produce, Fresh local Meat
Peppermint Body Lotion
Peppermint body Lotion
¼ tsp borax
1 tsp beeswax
1 tsp lanolin
2 tbsp petroleum jelly
5 tsp apricot kernel oil
4 tsp cold pressed sunflower oil
10 drops peppermint oil
Dissolve the borax in 2 tbsp boiling water. Melt the beeswax, lanolin, and petroleum with the apricot kernel and cold pressed sunflower oil in a double boiler. Remove from heat once the wax melts and stir well to blend. Add the borax solution, whisking as you do so. The lotion will turn white and thicken but keep whisking until cool. Then stir in the lavender oil. Store in a cool dark place.
Stove top Skillet Shortcake
Warm berries 'n dumplings whip up fast for a cozy dessert. For these casual treats, just a pan will do, going from kitchen stovetop to table with ease.
INGREDIENTS
1 pound frozen mixed berries
1 tablespoon fresh lemon juice
6 tablespoon plus 1 tsp. sugar
1/4 cup water
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/8 tsp. ground cinnamon
DIRECTIONS
1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar and 1/4 cup water over medium heat until slightly thickened, about 11 to 13 minutes.
2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt and 2 tablespoons sugar; add melted butter and buttermilk. Stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 tsp. sugar and sprinkle over dough.
3. Cover pan tightly with foil and cook over medium-low heat until dumplings are set and tops are dry to the touch, about 15 minutes.
Serve warm.
INGREDIENTS
1 pound frozen mixed berries
1 tablespoon fresh lemon juice
6 tablespoon plus 1 tsp. sugar
1/4 cup water
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 tablespoons unsalted butter, melted
1/2 cup buttermilk
1/8 tsp. ground cinnamon
DIRECTIONS
1. In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar and 1/4 cup water over medium heat until slightly thickened, about 11 to 13 minutes.
2. Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt and 2 tablespoons sugar; add melted butter and buttermilk. Stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 tsp. sugar and sprinkle over dough.
3. Cover pan tightly with foil and cook over medium-low heat until dumplings are set and tops are dry to the touch, about 15 minutes.
Serve warm.
Real Raw Butter
Mix in salt if desired. Press into a butter shape and refrigerate.
SOURDOUGH STARTER
1 1/2 cups flour
1 1/2 cups water
1 cup sugar
1/2 cup Instant Potato Flakes
Stir all in a quart jar, cover and let ferment out of the refrigerator at least 48 hours. Refrigerate. Night before baking, take it out of the refrigerator. Take 1 cup of above starter and put into a clean jar, add the following to it:
1 cup flour
1 cup water
1/4 cup Instant Potato Flakes
This is feeding the starter and will be for your next batch. I leave it out all day and refrigerate it that evening.
Put the remainder of your original starter into a large bowl and add:
3 cups water
1 cup oil (I use Canola)
3/4 cup sugar (I use only 1/2 as I don't like my bread sweet)
1 package dry yeast, dissolved in 1/2 cup warm water (I let it foam up before I put it in the batter, make sure it is good.)
4 teaspoons salt
9 cups flour (You may need a little more, make a stiff dough)
Pour onto a floured board and knead well. Put into a greased bowl and cover. Let rise until double in bulk. Knead lightly and make into 4 loaves. Put into greased loaf pans, cover with a dish towel, and let rise until double. (I put mine in the oven and close the door, the pilot light keeps it just right to rise high)
Bake at 350 degrees for 30-40 minutes. Cool on rack, brush the top with butter, and remove from the pans.
To give someone a starter, feed, let out for 8 hours. Give them 1 cup, use 1 cup starter and keep 1 cup in the refrigerator. Then half the recipe and make 2 loaves of bread.
This also makes great Cinnamon Rolls. You cannot fail with this recipe, as each time you use the fresh packet of yeast. It is a very good recipe. Happy Baking.
For fluffy pancakes, add 1/4 cup of starter to your basic pancake mix. They rise so pretty and are so good.
1 1/2 cups water
1 cup sugar
1/2 cup Instant Potato Flakes
Stir all in a quart jar, cover and let ferment out of the refrigerator at least 48 hours. Refrigerate. Night before baking, take it out of the refrigerator. Take 1 cup of above starter and put into a clean jar, add the following to it:
1 cup flour
1 cup water
1/4 cup Instant Potato Flakes
This is feeding the starter and will be for your next batch. I leave it out all day and refrigerate it that evening.
Put the remainder of your original starter into a large bowl and add:
3 cups water
1 cup oil (I use Canola)
3/4 cup sugar (I use only 1/2 as I don't like my bread sweet)
1 package dry yeast, dissolved in 1/2 cup warm water (I let it foam up before I put it in the batter, make sure it is good.)
4 teaspoons salt
9 cups flour (You may need a little more, make a stiff dough)
Pour onto a floured board and knead well. Put into a greased bowl and cover. Let rise until double in bulk. Knead lightly and make into 4 loaves. Put into greased loaf pans, cover with a dish towel, and let rise until double. (I put mine in the oven and close the door, the pilot light keeps it just right to rise high)
Bake at 350 degrees for 30-40 minutes. Cool on rack, brush the top with butter, and remove from the pans.
To give someone a starter, feed, let out for 8 hours. Give them 1 cup, use 1 cup starter and keep 1 cup in the refrigerator. Then half the recipe and make 2 loaves of bread.
This also makes great Cinnamon Rolls. You cannot fail with this recipe, as each time you use the fresh packet of yeast. It is a very good recipe. Happy Baking.
For fluffy pancakes, add 1/4 cup of starter to your basic pancake mix. They rise so pretty and are so good.
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