Fluffy Moist 100% Whole Wheat Biscuits

It takes years of experimentation to perfect that art of fluffy when useing 100% whole wheat recipies, I found and tested this recipie out from Bob's Red Mill and have been more than pleased with the results. http://www.bobsredmill.com/
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¼ Cup of Butter
2 Cups of Whole Wheat Flour
1 Tbs Sugar
3 Tsp Baking Powder
1 tsp Salt
¾ Cup Milk

Preheat Oven to 450

Mix all ingredients and knead for a minute.

Roll into ½’ thick and cut to size – I like to use large mouth mason jar rings.

Place on cookie sheet with sides touching.

Allow to sit for a couple minutes.

Bake till done, approx 10-12 minutes.

Grandma's Easy Breezy Egg Noodles

I recived this recipe from my Grandmother, I had a different one I was using but this one is so easy and I love the noodles it produces, these noodles are thicker than the stereotypical egg noodles but are much tastier.

Mix:
1 egg
1 tbs Milk

Wip wip wip till white and frothy

Mix:
1 cup whole wheat flour
1 tsp Redmond Salt

Combine the flour and egg mixtures.

Roll out and cut
Allow to dry WELL!


You can make them with spinach or any herb you like to give them a gourmet look and taste :)

REMEMBER your thoughts and feeling affect the structure of water (Emoto Masaru's research) so it is vital that you bless your food, and think only loving thoughts when working it... I have noticed with my family that my husband always complains that something isn't right when I think about negative things as I prepare the food, though nothing is different.

Grandma's secret ingredient that so much of us forget today is LOVE!

Our Favorite Cranberry Sauce

I make my own cranberries every year and it is so easy to do I can't belive everyone does not make them, I cannot stand the taste of canned sauce but this homemade version is delish!

This is the basic recipie I always triple it at least.

4 cups fresh cranberries
1 1/2 cups pure maple syrup or agave nectar *
1 cup freshly squeezed orange juice
1 to 2 teaspoons freshly grated orange peel

*though the recipie calls for maple or agave... I stick with the agave it gives the cranberries a really fresh taste that only those seasoned agave users can relate relate too ;) If this is your first time useing agave the ONLY company to go with is Wilderness Family out of Minnesota, they are the only truly raw ( I know others claim) agave out there... blue agave just means its over cooked (and thats BAD!), should be a light golden color.

Place all ingredients into a medium-sized to large pot and bring to a boil, then reduce to a simmer.

Cook for about 10 minutes while using a spoon to mash the berries as they cook, mash to the consistany you prefer.

The sauce will begin to thicken as the berries cook, cook to the consistancy you like, will thicken a bit more while cooling.

Remove from heat after the sauce is thickened and the berries are mashed the way you like them.

I like my sauce cold so I make this the day before thanksgiveing.... saves on my thanksgiveing day work load too!

Muscavado Sweet Potatoe Delight

I am going to take a moment to say one thing that drives me crazy:

Sweet potatoes are a side dish NOT a desert!

Why do people put marshmallows and boat loads of white sugar in sweet potatoes makeing them as sweet as if not more sweet than the pumkin pie they dine on for dessert?

Its like telling your kids, finnish your dessert so you can have dessert!

WHY?! Not only is it unhealthy, but it taste horrid and gives your child the wrong idea of whats healthy for them.
Hmmmmm marshmallows are good for me?!

I double this recipie:

Ingredients

• 3 1/2 pounds sweet potatoes, peeled and diced
• 1 tablespoon muscavado sugar*
• 1/2 cup butter, melted
• 3/4 cup muscavado sugar*
• 1 cup heavy cream
• 5 eggs
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon maple
• 1 teaspoon sea salt or redmounds rock salt

* Muscavado sugar is true brown sugar. If you are buying "brown sugar" be it organic or not than you are purchaseing white sugar that has molasses added to it to reconstitute it, kinda like OJ. Hence the lumping and packing of brown sugar, muscavado needs to be kept in a air tight container or it will turn into a "brick". Muscovado sugar retains all of the natural ingredients of sugar cane, making it wholesome and healthy. High in nutitional value, comparable even to pure honey, unlike the over processed nutritionaly empty sugars common in our american culture today.

Directions

1. Bring a large pot of lightly salted water to a boil over medium-high heat.
2. Add sweet potatoes, cover, and cook until soft,Drain, and set aside.
3. Preheat oven to 375 degrees .
4. Lightly grease a 2 quart dish. Sprinkle dish with 1 tablespoon muscavado sugar, shaking dish to evenly coat bottom and sides.
5. Place the sweet potatoes into food processor. and add the butter, 3/4 cup muscavado sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, maple , and salt.
6. Process until mixture is smooth. Pour into prepared dish.
7. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more.

Serve warm or at room temperature, you can prepare this dish in advance and just wip it into the oven on thanksgiveing day to cut down on your thanksgiving day work load. Or you can just bake it in advance at set it out to "warm" a little the day of the feast.

How to brew your own Kombucha

3 quarts pure water
1 cup sugar
4 tea backs of organic black tea (non-organic tea contains alot of flouride.)
1/2 cup kombucha from a previous culture
1 Kombucha shroom






Bring 3 quarts pure water to boil.

Add Sugar and simmer till dissolved.

Remove from heat and add the tea bags, let steep until cooled.

Pour liquid into a 4 quart bowl or an old LARGE mouthed jar.

Cover with cloth and place in a warm dark place.

In about 7 to 10 days the kombucha will be ready dependent on temperature.

It should be rather sour and fizzy, with no taste of the tea and sugar remaining.

Pour into covered container and store in fridge.

DO NOT WASH KOMBUCHA BOWLS IN A DISHWASHER!

When your kombucha is ready it will have a baby, this can be used to make other batches or spread the good health and give to a friend :)

The following is a link all about why YOU need to be drinking kombucha:
http://www.anahatabalance.com/teakombucha2.html